Search results
Results from the WOW.Com Content Network
The Barbecue Bible by Steven Raichlen (1998, Workman), is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world ...
Raichlen also wrote Planet Barbecue!, the story of his travels to more than 50 countries in search of the best barbecue, published by Workman Publishing in 2010. [ 7 ] Raichlen has written for The New York Times , National Geographic Traveler , Food & Wine , Bon Appétit and Esquire magazines.
St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke." [1] St. Louis is said to be home to the first barbecue sauce in the country, which was created by Louis Maull in 1926. [2]
Start with Bobby Flay's steak and Wolfgang Puck's fall-off-the-bone ribs, but don't stop. There are plenty more recipes and tips from celebrity chefs to try on the grill this summer.
Santa Maria–style barbecue [1] is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage".
In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chicken seasoned with rub, sometimes called "dalmatian rub", that is made of salt and pepper. The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue tends to be slow-smoked, rather than grilled. [30]
Get Grilling., Jamie Purviance, ISBN 978-0376020604, 2011. Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill , Jamie Purviance, ISBN 978-0376020673 , 2012. Weber's Barbecue Anytime: Over 190 Inspirational Recipes to Help You Get the Most Out of Your Barbecue , Jamie Purviance, ISBN 978-0600624134 , 2012.
A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans [2] and French fries. Kansas City native Calvin Trillin is often credited with popularizing burnt ends ...