Hanging Tender mit heißen Tomaten an kaltem Joghurt nach Ottlenghis. Sommerzeit ist Tomatenzeit. Da wir bis in den Herbst hinein eigene Tomaten ernten, bietet es sich an mit Tomaten kreativ zu werden. Es muss ja nicht immer nur Bruschetta, Sugo und Co. sein. Hanging Tender Die Inspiration für dieses Rezept stammt von Yotam Ottolenghi, dem […]Read More
Month: September 2019
You’ve scoured your Raichlen books to come up with killer recipes.
You’ve put them together into a menu guaranteed to smoke the competition.
You’ve made your shopping list (and checked it twice). You have the appropriate libations on ice.
You’re well on your way to extreme tailgating excellence. The only thing left is to assemble your tools.
Well, as it turns out, Steven Raichlen has been busy in this arena, too, and many of his Best of Barbecue grilling accessories are heaven sent for tailgaters.
Herewith, our list of 7 essential tools for the tailgater.
7 Best Tailgating Tools for 2019
Twenty-five years have passed since Steven Raichlen brought beer can chicken from the barbecue backwaters to the barbecue mainstream. It still remains one of the best—and most theatrical—ways to cook a chicken. The Raichlen roaster comes with a rack to hold the bird upright (no tipping), a drip pan to catch the fat and juices (no flare-ups), and a stainless steel canister in which you can put wine or fruit juice (in case you want a change from beer).
If you’re a charcoal griller, it can be difficult to dispose of spent charcoal when you’re at home, or especially while enjoying a tailgating or camping venue. This galvanized steel can, one of our best sellers, is the ideal receptacle. Spent ashes can cool off while you enjoy the game, then be safely disposed of. Also great for keeping your charcoal or pellets dry.
Grilling involves handling hot chimney starters, glowing coals, and reaching across a super-hot grill grate. So you want a pair of sturdy insulated suede grill gloves that are supple enough to preserve your dexterity with sleeves that reach up to your elbows to protect your arms from the heat. But don’t take our word for it: Cook’s Illustrated ranked our distinctive gloves #1.
4. Sauce Mop
An “Amazon’s Choice” tool in its category, this cotton sauce mop pays homage to the early pit masters who used to use new cotton mops to swab their pit-roasted meats. It is ideal for applying bastes, mops, or barbecue sauces. The head can be unscrewed from its 15-inch wooden handle for easy cleaning.
You’ll wonder how you managed without them. Use these comfortable insulated gloves for “pulling” (shredding) piping hot pork shoulders, transferring beef brisket to a cooler, taking beer can chickens off the can, or removing other hot foods from the grill. We’ve made our gloves lighter and more flexible for greater dexterity, but well insulated (they’re rated to 248 degrees) to protect your hands from the hot meat.
6. Rib Rack
One 22-1/2 inch kettle grill. Four racks of ribs. A dozen or so hungry tailgaters. You do the math. Our unique design lets you barbecue four racks at once, with spacing wide enough to accommodate monster beef plate ribs. A best-seller for years.
7. Smoking Puck
You can’t smoke on a gas grill. Or can you? The Best of Barbecue smoking puck directs a flavorful stream of smoke to whatever you’re grilling. And yes, it burns pellets or wood chips.
For more on tailgating:
An indispensable tool for your tailgating arsenal: a season’s worth of easy-to-make, sure-to-dazzle recipes from Steven Raichlen, the “gladiator of grilling” (Oprah). Curated from Raichlen’s bestselling Barbecue! Bible books, with more than 4 million copies sold, this is an appetizer-to-dessert selection tailored for game-day cooking—and competing.
This post is brought to you by Aura Outdoor Products, which provided advertising support.
Kettle grills are among the most commonly used by our readers. Even when you might expand to add to your collection, your trusted 22” kettle grill remains a staple for use on all types of recipes. The Aura Outdoor Kettle Zone Cooking System is a tool you can use to enhance the way you use your steadfast kettle grill.
Long has Steven been a proponent of using both direct and indirect grilling methods to achieve the best-tasting results on your favorite grilling recipes. Both are achievable with your grill.
Direct grilling is what most of the world means when it talks of grilling: the food is placed and cooked directly over the fire. Typical foods that are direct grilled include steaks, chops, chicken breasts, fish fillets, vegetables, and bread.
Indirect grilling is designed to cook larger or tougher foods that would burn if direct grilled. It’s also used to cook tough cuts of meat, like brisket and ribs, that require long, slow cooking at a low or moderate heat.
But how do you achieve both direct and indirect grilling at one time on your kettle grill? Use the Kettle Zone Cooking System’s top rack and bottom level to convert your grill into two zones at once.
The rack has a bottom level that holds a heat deflector or can be used for a wok, pot, or a searing grate. It also comes with two ceramic half moon heat deflectors and two half moon stainless steel cooking grates. Learn how to use them in the video below.
The full Kettle Zone Cooking System comes with 1-Base Rack, 2- Half Moon Ceramic Heat Deflectors, and 2- Half Moon Stainless Steel cooking grates. Find out more here.
Links you may also like:
- Grilling methods: direct vs. indirect grilling
- The best barbecue recipes to use on your kettle grill
- BBQ basics: techniques you need to know
The post Turn Your Kettle Grill into a Two-Zone Cooking System appeared first on Barbecuebible.com.Read More
Es ist Zwetschgenzeit und die Bäume hängen voller Früchte, die geerntet werden wollen. Daher haben wir heute einen gedeckten Zwetschgenkuchen aus der Feuerpfanne für euch im Gepäck. Und natürlich haben wir den Kuchen auf dem Grill gebacken! Zwetschgenkuchen oder Pflaumenkuchen? Doch bevor wir mit unserem Zwetschgenkuchen-Rezept widmen, gilt es eine Frage zu klären: Was ist […]Read More
When I plan the menus for a TV show like Project Fire, I’m working on several different narratives. First (and foremost), I want to demonstrate cutting-edge recipes designed to help you take your grilling to the next level.
Next, I try to pick menus that reflect the unique and beautiful places where we shoot the show—Gulf Coast Grilling and Miami Spice were featured this season to pay homage to our waterfront location in Steinhatchee, Florida, on the Gulf Coast of Mexico. Or Cal-Ital and Wine Country Grilling when we shot the show at the Alisal Guest Ranch in Solvang, California.
Above all, I’m always trying to show you the latest trends in the grill world—the new movements and philosophies of forward-thinking grill masters that will shape barbecue in the coming years.
If you don’t watch the show already, look for Project Fire 2 on your local public television station.
Which brings us to today’s blog:
The New Grilling Trends Behind Project Fire Season 2
Trend #1: Grilling crosses borders
Two of our shows this year explore cross cultural grilling: “Tex Meets Mex” and “Chino Latino.” In the former we bring American barbecue techniques to such traditional Mexican dishes as cochinita pibil (Yucatan pork smoke-roasted in banana leaves), snapper en pipian (in pumpkin seed sauce) cooked on a salt slab. And a surprising quesadilla you grill not for lunch, but for dessert.
Our Chino-Latino show builds on the marriage of Caribbean and Chinese cooking that took place in the mid-1800s, when Chinese laborers came to work the sugar cane plantations in Cuba and Trinidad. Look for tangerine teriyaki chicken, spice grilled plantains, baby back ribs with sweet guava barbecue sauce, and a Project Fire first: Korean style tacos filled with brisket you can cook in literally less than a minute. Really.
Trend #2: Grilling goes green
You don’t need a degree in restaurant hopping to know that plant-based grilling will be the next big thing. It already is. Move over, Impossible Burgers. Make way for grilled Bonfire cheese with grilled portobellos; squash, black bean, and queso fresco grilled pizzas; and a “new” egg salad featuring a cool tool (the egg spoon) and what for many of us is a new food: grilled hearts of palm. I promise you, you don’t need to be a vegetarian to enjoy this one.
Trend #3: Grilling goes tropical.
As some of you know, I spend half the year in Miami, so the electrifying flavors of the tropics have an oversize influence in my grilling. Our Miami Spice show features grilled lime mojitos, rum-glazed grilled Florida lobster, island spice beef ribs, and a spectacular turkey adobo with garlicky mojo de ajo. (It’s what the Raichlens serve for Thanksgiving.) The tropical adventure continues in our Gulf Coast Grill show, with smoky barbecued oysters, redfish on the half shell, and a Gulf Coast Florida shrimp boil. It’s hot, hot, hot—even when it’s not.
Trend #4: Wood-fired grilling
Charcoal provides intense heat and you can’t beat propane for convenience. But only one fuel delivers a smoke flavor on its own: wood. Our Grilling on Wood show focuses on traditional and innovative wood fire grilling techniques. Get ready for flame-blistered tomato and ricotta bruschetta, wood-grilled steaks, and one of the most crazy-great ways I know to cook a steak: sear and slide rib steaks.
Trend #5: Ultra regional barbecue
You’ve surely heard of Carolina pulled pork, Kansas City ribs, and Texas brisket. But how about micro-regional barbecue, like Cornell chicken and Baltimore pit beef? The first gets the spatchcock treatment: the second goes upscale with wood-fired rotisseried prime rib. And to top them off, brown sugar-glazed planked salmon like they prepare it in Alaska. And speaking of secrets, check out our show on Secret Steaks, like secreto, spinalis, and brisket steaks (yeah, they’re a thing)—grilled with tangy shallot sage butter.
Trend #6: Extreme grilling
In the last year, an ancient way of cooking chicken rocked our thoroughly modern blogosphere: spinning on a string in front of the fireplace. In this show we look at string chicken, not to mention flatbreads grilled directly on the embers (talk about awesome) and amaretti stuffed, salt slab grilled pears.
Trend #7: Brisket 24/7
You saw this one coming. Having written the book on brisket (literally), I devoted this show to some smoked and grilled brisket dishes you may never have heard of—like a Vietnam-inspired crispy brisket and pineapple salad, real deal Holyfield brisket breakfast tacos, and an East West packer brisket so humongous, you’ll need both hands just to carry it.
What would you like to see for next year’s show? Share your thoughts on Facebook, Twitter, Instagram, or the Barbecue Board, and we’ll try to incorporate them into the menu! Who knows, maybe we’ll even have you on the show.
So thanks for watching. See you next time!
Our thanks to the sponsors of Project Fire Season 2:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.
The post The World of Barbecue: 7 Trends According to Project Fire appeared first on Barbecuebible.com.Read More