Du hast Lust auf Cheese Pops? In diesem Rezept zeigen wir dir, wie du gepufften Käse im Handumdrehen selber machen kannst. Die leckeren Käse-Pops sind low carb und haben 0% Kohlenhydrate! Cheese Pops selber machen Die erste Begegnung mit Cheese Pops hatte ich vor einigen Jahren in einem holländischen Supermarkt. Dort gab es einen Probierstand, […]Read More
Category: Pork Chop Recipes
Pan con Bistec wird ein kubanisches Steak-Sandwich auch genannt. Oder aber Cuban Steak Sandwich in den USA. Wie auch immer man es nennen möchte, dieses Sandwich ist ein absolutes Highlight und ein Muss für jeden Steakliebhaber! Kubanisches Steak-Sandwich Ein kubanisches Steak-Sandwich (Pan con Bistec) ist ein Sandwich das ursprünglich aus kubanischem Brot (ähnlich unserem Ciabatta […]Read More
Gefüllte Birnen von der Planke sind ein tolles Dessert vom Grill! Wir zeigen euch in diesem Rezept, wie gefüllte Birnen auf einer Kirschholzplanke zubereitet werden. Gefüllte Birnen Auf einer Holzplanke wird in der Regel Fisch oder Fleisch zubereitet. Doch auch Desserts können auf einer Planke zubereitet werden. Wir setzen in diesem Rezept eine Kirschholzplanke für […]Read More
Could it be 2020 already? It seems like just yesterday that 1999 rolled into a new millennium. Of course, back then I had just written my first barbecue book—The Barbecue! Bible—and I didn’t realize I was embarking on a career that would keep me busy and traveling for two decades.
So much has happened in the world of barbecue since then. And so many of my predictions have come true. Multiple grill ownership? According to the HPBA and the market intelligence agency Mintell, 30 percent of Americans grillers own more than 1 grill or smoker; 12 percent, 3 or more. Barbecue where you’d least expect it? (Brooklyn’s Hometown Bar-B-Que just opened a branch in Miami.) The whole meal on the grill? Almost every respectable bar serves smoked cocktails, and grilled desserts are everywhere.
So what‘s in store for 2020? More grilling and smoking and better grilling and smoking, whether at home, at barbecue joints, or in high-end restaurants. And a growing social consciousness that includes concerns about where your food comes from, how it’s raised, and the most eco-friendly way to cook it. Sustainability has become a major concern, leading to more vegan and vegetarian grilling and new ways to harvest and grill seafood. Grill manufacturers continue to raise the bar with new high-performance grills and smokers. Big flavors are bigger than ever. So, here are my predictions for the New Year.
Steven Raichlen’s Barbecue Trend Predictions for 2020
1. American BBQ goes global.
Last June, I had the good fortune to run a mini Barbecue University at a cooking school/store called Barbecue Paradise in Turin, Italy. I couldn’t believe how many of my students competed in American-style barbecue competitions and have opened American-style barbecue restaurants and catering companies across Italy.
I’d like to call out my friend Alfio Sapienza, one of the organizers of the Barbecue Paradise event and a popular caterer specializing in barbecue. (His company is called Brace Toscana.) There’s Blacket in Como, Q-King American Barbecue in Turin, or Angus Beers and BBQ in Cittadella, to name a few. Ditto in other European capitals and around the world, from the Beast in Paris to Red’s True BBQ in London to the Smokin’ Pug American Barbecue in downtown Bangkok. When I was starting out in the food world, Americans traveled to Europe to learn the fine art of cooking. Today, the world’s aspiring pit masters come here.
2. Meatless meat.
Ten years ago, a meatless burger would have been laughed out as impossible. Today, a meatless patty called the Impossible Burger has become a bestseller at such huge food chains as Burger King and White Castle. Earlier this year, another maker of meatless burgers, Beyond Meat, went public: its stock quintupled the first day of trading.
These meatless burgers enjoy enormous popularity among millennials—and an American population concerned about healthy eating and the health of the planet. And they’re actually good, with a meaty, umami rich-flavor that compares favorably to a fast food patty. What’s next? Meatless meatballs and meatloaf? Meatless steak? Actually, all three are in development, as are plant-based seafood alternatives.
3. Pellet grills proliferate.
It used to be that pellet grills were cult cookers, used by a tiny segment of the barbecue community. Today, these sawdust pellet-burning grills are on a tear, with dozens of new manufacturers joining the guard brands like Traeger and Louisiana Grills. Even Weber got in the act, launching a new pellet grilled called SmokeFire.
Performance has improved, too. You can now control your Green Mountain pellet grill from your smartphone. Other pellet grills, like Memphis Pellet Grills, have installed sear stations, overcoming the traditional shortcoming of pellet grills—their actual ability to grill at higher temperatures. Wi-fi connectivity for closely monitoring cook sessions is now common as well.
4. Charcoal returns.
Ever since the introduction in the 1950s of the Arkla , the gas grill has gained in popularity to the point where 64 percent of Americans are gas grillers. But lately, there’s a move back to charcoal. You see it at restaurants, like Asador Etxebarri and Gastronomika in Spain’s Basque Country, in Barcelona’s Enigma, all of whom have installed impressive charcoal grill and ovens from European manufacturer Josper. You see it in high-end charcoal grills, like the Fire Magic Legacy, and in multi-fuel barbecue grills, like the American Muscle Grill and Kalamazoo Hybrid Fire Grill. You see it in new single wood charcoals, like Fogo and Kalamazoos quebracho (a hard, hot-burning charcoal from Latin America) and the maple wood charcoal from Basques.
Charcoal burns hotter and drier than most propane grills and allows you to do such flavor-boosting (and dare I say, theatrical) techniques as smoking, smoke-roasting, and caveman grilling.
5. Kamados go upscale.
Thanks to the Big Green Egg, the ovoid ceramic cookers known as kamados have become some of America’s favorite cookers. Now, the super-premium grill manufacturer, Kalamazoo, has gotten into the act, launching a high design kamado called the Shokunin. Named for the Japanese word for “master” or “artisan,” the Shokunan is fabricated from stainless steel, not ceramic, and is supported by an attractive ipe wood frame. Multi-level grill grates accommodate barbecuing/smoking, smoke-roasting, and searing.
6. Vegan charcuterie.
Shiitake “bacon.” Radish “prosciutto.” Watermelon “ham.” Once primarily derived from pork, charcuterie (French for “cured and smoked meats”) has gone vegan, with fruits and vegetables standing in for hog bellies and hams. Fancy Radish in Washington, D.C., for example, serves a stunning meatless charcuterie platter popular with vegans and carnivores alike. (Its sister restaurant, V Street in Philadelphia, pioneered a mushroom and seitan “cheesesteak” with rutabaga-based cheese “whiz” superior to many of the beef versions.) Jeremy Umansky of the decidedly meat-centric Larder delicatessen in Cleveland, serves koji-cured carrots and a killer burdock root snack sticks. (Koji is an Asian curing mold—a spore—grown on rice or barley that’s traditionally used to ferment sake or miso.) Will Horowitz, who rocked the blogsphere with his watermelon ham and cantaloupe burger at his Manhattan restaurant, Duck’s Eatery, recently launched a carrot hotdog at the vegan fast food chain By Chloe. Look for more vegan cured and smoked “meats” in the coming year and coming decade.
7. Wagyu goes mainstream.
It used to be that that America’s premier beef was Certified Angus Beef. CAB still enjoys great popularity and street cred, but there’s a new steer on the block, whose ancestors hail from Japan—the wagyu. Prized for its gentle disposition and the generous marbling of its meat, wagyu is a prince among steers, with lush-textured, buttery-rich tasting meat. Wagyu produces some of the world’s most richly marbled and exclusive meat, like Kobe beef and Saga from Japan. (But while all Kobe beef comes from wagyu steers, the vast majority of wagyu is not Kobe. Only a handful of restaurants in North America are allowed to sell Kobe beef, so unless you’re paying upwards of $50 per ounce, you’re probably not getting Kobe.) Today, many small farms in the U.S. raise wagyu beef—each with its own unique flavor. Look for it online from Crowdcow.com, Debragga.com, Wagyushop.com, and others.
8. Eco-friendly insulated coolers.
When we tape my Project Fire TV shows and when I test recipes at home, a lot of our specialty meats and seafoods arrive by mail order. I used to be distressed to no end by the Styrofoam coolers used for shipping. These days, there’s a new cooler on the block, made from biodegradable cornstarch by a company called Green Cell; it’s completely eco-friendly. Crowdcow and D’Artagnan use it—and I hope a lot more companies will follow suit. Recyclable? I buried one container in the garden. Another one I dissolved in the pool. One of my New Year’s resolutions? Banish Styrofoam from my food supply.
9. Grills in super high-end restaurants.
When Kyle and Katina Connaughton opened their refined wine country restaurant SingleThread in Healdsburg, California, they made a wood-burning grill the focal point of their kitchen. They recently received their third coveted Michelin star. At San Francisco’s high-end steakhouse, Niku, the extraordinary A5 steaks from Japan (not to mention their dry-aged domestic beef) come grilled over blazing hardwood. The premier wood-burning grill company, Grillworks, is installing its grills in high-end restaurants from Los Angeles to Toronto to London.
Could it be that the high-tech immersion circulators and sous vide machines that characterized so much restaurant cooking in the last decade are finally giving way to the most primal and best tool for cooking of all: the wood burning grill? It’s about time!
10. Eat less meat (maybe), but eat better meat.
Gloucester Old Spot. Red Wattle. Ancient White Park. Plymouth Rock. Not familiar to you? Hopefully, they will be. These are so-called “heritage breeds”—just a few of the endangered species threatened by changes in animal husbandry in the last 50 years. They are representative of the animals your great-grandparents might have raised—naturally bred, pasture fed, humanely treated.
On the leading edge of the movement to restore these breeds to our tables is the Livestock Conservancy. Headquartered in Pittsboro, NC, the Conservancy was founded in 1977 and works to protect some 150 breeds of cattle, swine, goats, sheep, rabbits, chickens, turkeys, geese, ducks, etc. Heritage meats are different from those that are factory-farmed, offering superior flavor and texture. Yes, you’ll pay more for them per pound as they cost more to raise (and often take significantly longer to reach market weight), but reducing our consumption of animal products is better for us and for the biodiversity of the planet. Begin by searching out local sources (farmers’ markets are often a place to start). For a zip code-specific online directory for sources, click here.
Ein Baguette, wie man es aus Frankreich kennt, ist etwas Besonderes! Herrlich duftend mit knuspriger Kruste und weicher, fluffiger Krume muss es sein. Wir brauchen nur vier Zutaten für ein echtes französisches Baguette! Mit diesem Rezept zeigen wir euch, wie ihr ein perfektes Baguette selber machen könnt! Baguette wie in Frankreich Wer schon einmal in […]Read More
Wood fire grilling is my obsession. It has netted me a James Beard Award. My commitment to seasonal fresh ingredients comes from collaborating with local famers, fisherman and food artisans. The New York Times called me the “Ponce de León of New Florida cooking.” My landmark Miami restaurant, Chef Allen’s, with its centerpiece wood-fired Lyonnaise grill has changed the way people eat in Florida forever. Grilled fish is my signature, and today I am grilling lionfish, as I encourage you to eat sustainably.
My first encounter with lionfish was at Anse Chastanet, a boutique Caribbean resort hideaway next to the World Heritage site of the Piton Mountains on Saint Lucia in the West Indies. I am the consulting chef for both Anse Chastanet Resort and Jade Mountain. Cooking local, seasonal, and sustainable is my culinary mantra.
Luckily for us, the surrounding seaside inlets are small, quiet, and colorful fishing villages. A few years back, Peter, one of the local divers, brought in a handful of lionfish with his morning’s catch of lobsters. We purchase all our fish from the local fisherman and usually get our lobster from the divers. This diver was complaining about how these little monsters were eating everything on the reef and destroying the lobster grounds. Would we buy lionfish from him, too?
I had heard of lionfish and was even aware that they were rapidly spreading throughout the Caribbean. I understood the problems they were causing and, at the same time was very curious to taste this little creature. And here they were, six of them dangling in front of me, dripping with seawater. My chef’s inquisitiveness had gotten the better of me: love at first bite. Lionfish have a firm, sweet, white flesh with a slightly briny essence. I was encouraged and enthusiastic. The experience stoked my quest for more delicious tasting local seasonal sustainable ingredients. And that quest has evolved into my newest cookbook, Green Fig & Lionfish: Sustainable Caribbean Cooking (Books and Books Press, 2019).
The story of the lionfish, like all good fish tales, is growing greater each day. These flamboyantly colorful fish with their diverse markings were originally bred in the Indian Ocean. But legend has it that they found their way over to us in the Caribbean when Hurricane Andrew liberated a handful of them from the aquariums of drug lords living in Florida.
Since then, lionfish have bred prolifically in a ceaseless invasion of our seas from Florida to the West Indies. They thrive in the warm waters of the Atlantic and Caribbean and wreak havoc on our ocean ecosystems and fisheries, gobbling up reef fish, juvenile snapper, and grouper. With no known predators to stop them, the lionfish are more threatening than they are beautiful. Not only are they dangerous to fragile ecosystems, they can also inflict an extremely painful sting on humans. Therefore, we need to jump in and put these delicious fish on our dinner plates.
Not only are they dangerous to fragile ecosystems, lionfish can also inflict an extremely painful sting on humans. Therefore, we need to jump in and put these delicious fish on our dinner plates.Click To Tweet
Throughout coastal Florida as well as the Caribbean, coral reefs are home to a wide variety of plants and animals. Some of these reefs date back over fifty million years. Many of the small reef fish feed on the plants and tiny creatures that make up the reef. In the natural course of the food chain, little fish are nourishment for bigger fish. Larger fish become prey for larger sea creatures, and so on, up to the apex predators of the deep.
Not only are the reefs at risk due to overfishing, pollution, and climate change, but lionfish are devastating many of the reefs in the Caribbean. They are eating many times their fair share of the nourishment present in the habitat. They have no predators in these waters as they are an invasive species.
Fish is a backbone of Caribbean life. So much nourishment comes from the sea that surrounds these islands. Though I am talking lionfish grilling, I encourage you to be flexible and feel free to substitute any sustainable seafood such as snapper, grouper, mahi-mahi, or kingfish in place of lionfish. The key to selecting delicious, top quality fish is using your nose. Fresh fish has a clean aroma, a little like the ocean or a salty breeze from a tropical beach.
Starting off with fresh, pristine fish is essential. Have the fishmonger skin the lionfish and remove all the venomous spines so you do not need to worry about any of this. Give your fish a good rinse under cold running water before you cook it. Many home cooks in the Caribbean often add a squeeze of fresh lime juice at this point too.
Charcoal and wood fire grilling will impart maximum flavor. Build a good fire and let it burn down to hot white ash embers. Clean and oil the grates and liberally brush the fish with coconut oil, olive oil, or butter. When you put the fish on the grill, do not move it around. After a few minutes, just flip it once and, in another minute or two, off it goes, keeping the flesh moist.
Recipes from Green Fig and Lionfish by Allen Susser
About the Author
Chef Allen Susser is a James Beard Award winning Chef. He has a passionate commitment to local fresh ingredients. The New York Times called Allen the “Ponce De Leon of New Florida cooking”. His landmark restaurant changed the way people ate in Miami forever, and effected how we all eat today.
About the Book
Bringing together the allure of the Caribbean Sea and Caribbean island life, Green Fig and Lionfish by James Beard Award-winning chef, Allen Susser, offers recipes for cooking with seasonal and unusual ingredients.
The post Caribbean Lionfish – Put This Invasive Species on Your Grill appeared first on Barbecuebible.com.Read More
[Werbung] Am 28.11.2019 eröffnete Grillfürst Rheinland in Dormagen seine Tore. Nach dem Grillfürst Megastore in Bad Hersfeld, Grillfürst Kassel, Grillfürst Rhein-Main und Grillfürst Bodensee ist Grillfürst Rheinland bereits der fünfte Store in Deutschland. Wir waren in Dormagen vor Ort und haben uns für euch umgesehen. Grillfürst Rheinland Grillfürst ist im Rheinland angekommen! Deutschlands führender Grillfachhandel […]Read More
New Year, new you? We all know how that goes. You make a resolution to work out, go on a diet, lose a few pounds. Three weeks in, your will power has melted like last week’s snowfall. Especially, if you’re a barbecue addict like I am.
Well, what if there were a way to enjoy your ‘que and keep your New Year’s resolution to eat healthier? There is, and the answer lies not in looking South, but in looking East. The Far East that is. Read on!
A guy’s got to have street cred. A guy also wants to live to 60.
As the founder of Barbecue University, author of books like Barbecue! Bible, Planet Barbecue, How to Grill, the Brisket Chronicles, and the host of Project Fire and Project Smoke on American Public Television, I eat a lot of barbecue. A whole lot. Fat-oozing briskets, plate-burying racks of ribs, pork shoulders roasted dark as anthracite and as smoky as a fireman’s jumpsuit. The taping of my TV show involves preparing up to 30 different smoked and grilled dishes, and all must be sampled on air with gusto again and again.
As you can imagine, it’s with great trepidation I approach my annual physical exam—yes, folks, we all need them—especially considering that my doc is a cardiologist. I mean, there’s only so much good a daily dose of Lipitor can do.
So how can a guy who eats and writes about barbecue for a living keep his cholesterol levels, calorie intake, and waistline in check?
The answer is a twist on the old pioneer’s mantra: Go East, young man. Go East.
Live-fire cooking is practiced with cult-like enthusiasm in virtually every country in the world. The short list of grilled masterpieces includes Jamaican jerk, Brazilian rodizio, Turkish shish kebab, Indian tandoori, and Moroccan mechoui. But not all barbecue is created equal. In the West, big is beautiful. Our taste runs to huge hunks of animal protein—think Texas brisket, Mexican barbacoa, pork shoulder, or Argentinean asado (cowbow-style, fire-roasted whole sides of beef, pig, and lamb). After all, in the Americas, we have vast tracts of land for raising cattle and other livestock and vast forests for fueling our barbecue pits.
A very different ethos exists in Asia, where socio-economic factors have inspired a small-is-beautiful approach to barbecue. How small? Real small. Think Singaporean satay, Japanese yakitori, or Hong Kong-style rotisserie chicken wings. Indonesia’s aptly named sate lalat (a ground beef kebab whose name literally means “fly”) measures a mere 1 inch long. Historically, Asians have had lots of manpower to do the chopping, slicing, and skewering, but relatively limited supplies of wood for charcoal. The result is a variety of tiny kebabs you can grill quickly over diminutive and fuel-efficient grills, like the Japanese hibachi.
So size does matter, and it’s one way to eat your barbecue and maintain your health, too. Another solution is the manner in which Asians eat barbecue. In the West (particularly in the American West and South), barbecue typically consists of a large chunks of meat served with a sugary sauce and served with Wonder Bread or deep-fried hushpuppies. Vegetables are an afterthought (maybe a pill cup of slaw or a spoonful of collard greens) and as often as not, they’re ignored entirely. You know, real barbecue men don’t really eat vegetables, etc.
Well, real barbecue men do eat grilled vegetables in Asia, which brings me to the second reason why health-conscious grill masters should look East. In many Asian countries, a grilled dish includes all the major food groups–vegetables, fruits, and grains, in addition to animal protein—on a single plate. In fact, the grilled meat is often used more as an accent or condiment, rather than the primary source of calories and nutrients.
Case in point, Vietnamese bo bun. The barbecue in question is thinly shaved beef, which is marinated in a potent mixture of fish sauce and garlic, prior to being smokily charred over charcoal. The grilled meat is served over a bed of cool rice noodles, with a plate of sliced chiles, crisp bean sprouts, fresh basil, mint, and cilantro leaves. You wrap these ingredients in rice paper or lettuce leaves and dip them into a sweet-salty carrot-spiked dipping sauce called nuoc cham. What you get is the meat, grain, and salad course all rolled into one. If you were to diagram this dish from a nutritional point of view, you’d wind up with something that looks like the USDA Food Pyramid (meat in moderation; plant foods in abundance). And because the ingredients are so explosively flavorful, you won’t even miss the fat.
This model for healthy barbecue exists throughout Asia. Consider the popular Thai salad, yam nua yang. Here, a sensibly sized portion of grilled steak is served atop a lush salad composed of chiles, cucumbers, onions, tomatoes, Thai basil, fresh mint, lettuce, and roasted peanuts. Served this way, a steak that would feed one person in the West satisfies a family of four in Thailand. Of course, the steak is marinated with taste bud-teasing doses of garlic, chiles, and fish sauce, so it tastes much bigger than it really is.
The ultimate example of the healthy Asian approach to barbecue may well be one of Korea’s national dishes—kalbi kui—and it’s all the more remarkable because it features one of the least likely “health” foods: the beef short rib. In the West, this fatty but delectable rib is smoked and served on the bone in all its primal glory. In Korea, the meat is sliced paper-thin and grilled alongside garlic cloves, scallions, and chiles on a charcoal brazier in the center the table, then served with steamed rice and an assortment of fiery pickles called kimchi. You wrap the whole shebang in romaine lettuce leaves to be dipped in a sweet salty Asian pear dipping sauce. Once again, it’s the USDA Food Pyramid disguised as world-class barbecue. I’d put it next to any artery-clogging American-style rib in a heartbeat.
Does this mean I eat only Asian-style barbecue? Not by a long shot. As my late friend, Julia Child, used to say, all things in moderation. When in public, and at BBQ U, I can brisket and pork shoulder with the best of them. But when I’m grilling for my family at home, as often as not, I follow the Asian formula: a modest amount of meat or fish, a lot of grilled vegetables and grains, with flavorful condiments to set off the gustatory fireworks.
Especially, the week before I’m scheduled to see my cardiologist.
Steven’s Favorite Asian-Style Barbecue Recipes:
Grilled Beef Short Ribs are best served with flavorful Korean side dishes, like kimchi or tangy cucumber salad.
Tiny flame-seared beef kebabs—the cumin, coriander, and turmeric marinade rocks.
Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.
Smoky beef, sweet-salty barbecue sauce, and pickled cucumbers for crunch on a steamed bun.
The post How to Eat Obscene Amounts of Barbecue and Live to Tell the Tale appeared first on Barbecuebible.com.Read More
Wir haben den 01. Januar 2020 und somit den ersten Tag im neuen Jahrzehnt! Zum Start in das neue Jahr servieren wir euch eine frisch gebackene Neujahrsbrezel! Neujahrsbrezel Dieses wunderbar saftige und leckere Hefegebäck wird in vielen Orten von Region zu Region in unterschiedlichen Formen und Variationen gereicht, aber dennoch ist es meist ein geflochtenes, […]Read More
La série The Mandalorian a sorti l’épisode final de sa première saison vendredi passé. Voici donc aussi notre dernière critique de cette série avant un petit bout de temps. La critique comportera des spoilers. Je vous invite donc à regarder ce dernier avant. Nous retrouvons Mando, toujours bloqué dans la cantina avec Cana et son boss. Le bébé est aux mains de 2 scoot troopers, et Kuill tué. L’objectif de l’épisode sera de fuir la planète avec le petit en essayant de se débarrasser des impériaux, surtout du Moff Gideon qui s’est présenté à eux avec une grosse force de frappe. Pour ce qui est des personnages, la plus grosse avancée dans cette conclusion est clairement Mando. On y apprend […]Read More
Geschnetzeltes in Dunkelbiersauce ist ein deftiges Dutch Oven Gericht, welches sich vor allem für die kältere Jahreszeit eignet. Geschnetzeltes in Dunkelbiersauce Wenn es draußen kälter ist, geht nichts über etwas Warmes und Deftiges aus dem Dutch Oven! Auch wenn dieses Gericht recht viele Zutaten hat mehr Zutaten hat, ist es dennoch einfach und schnell zuzubereiten. […]Read More