2014 Steven Raichlen Catalog
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Barbecue 101 Part 4
Barbecue 101 Part IV-B: Seasoning Methods If you do it right, you don’t need sauce By Dan Gill, Ethno-Gastronomist Barbecue and smoked meats are normally seasoned before they go on the smoker. Most folks use brines and dry-rubs for flavor development, but the practice actually evolved for food-safety reasons and is a holdover from curing techniques. Making traditional barbecue and smoked foods involves keeping meat, poultry or fish in the “danger zone” and in a low-oxygen environment for many hours; ideal conditions for the growth of unfriendly microbes. Dry rubs and brines contain salt, sugar and spices that can retard microbial growth. Cold smoking for prolonged periods at temperatures below 100°F can actually foster growth of the dread and deadly C. botulinum bacterium; therefore, “curing salts” containing nitrates and nitrites are often added to brines and dry-rubs for cold smoked (uncooked) sausages, fish, and cured meats but are neither needed nor recommended for barbecue or smoke cooking. Brines were initially used to “pickle” and preserve meats, fish and vegetables. Salt was added to water until it would float a potato or fresh egg, and then the meat was soaked until it absorbed sufficient salt to preserve it. Fresh eggs were specified because stored eggs, such as those available commercially, have larger air pockets and float at lower salinities. Saturated brines were also used to “strike down” fish and meat before they were packed in dry salt to keep. We now use much weaker brines to flavor meats, fish and poultry and to prepare them for slow cooking. -
The Power of the Cutting Edge
PRESS RELEASE FEBRUARY 2017 THE POWER OF THE CUTTING EDGE Barbecue No. 1 with Tree of Life handle » Download image in high resolution Filet No. 1 with Red Diamond Chefs No. 1 and Rocking Chefs handle with Spicy Orange handle » Download image in high resolution » Download image in high resolution MORE THAN NORMAL KNIVES: PREMIUMCUT JOHANNES GIESSER On a morning in March, shortly after star chef Ralf Jakumeit had entered the GIESSER MESSERFABRIK GMBH factory, the PremiumCut series saw the light of day. Johannes-Giesser-Straße 1 Everything fit just perfectly: The GIESSER team and the “Rocking Chef” share a passion DE-71364 Winnenden . Germany for stylish kitchen knives, placing equal emphasis on eye-catching designs and flawless phone +49(0)71 95/18 08-0 function. Without much ado, the master grabbed a blank sheet of paper and boldly telefax +49(0)71 95/6 44 66 sketched his vision of the ideal barbecue “machete”... His demands were simple and to email [email protected] the point: Only the best, and nothing else. At GIESSER, they immediately grasped what the celebrity chef had in mind, and promised to deliver prototypes ASAP. www.giesser.de PAGE 1/5 PRESS RELEASE FEBRUARY 2017 One thing was soon clear: Working on the product that GIESSER sells today as Barbecue No. 1 with the Rocking Chefs handle, was an emotional experience for even the most experienced employees. The result? More than a knife, and it rocked Ralf Jakumeit’s world! His company name now adorns the collection, which was expanded to include a classic chef’s knife and a filleting knife. -
Big Green Egg Electric Starter Instructions
Big Green Egg Electric Starter Instructions Yelling Gardner strafe adjectively. Which Alden understudied so repellently that Marchall pressurize her betweenwhilestracheophyte? Ifor stunned wrapped or gaily clattering and irrefutably, Keenan usually how stomachal inoculate hisis Piet? bodega apotheosizing How to train a young Green Egg the shower Way send The Grill. Brinkmann Electric Smoker Manual. How does Get is Green Egg Hotter 7 Ways to do Above 600. Ensure that you need a meltable surface for big green egg electric starter instructions for years but was excellent products online sales, instructions on a vegetable oil. Nov 26 2016 This electric charcoal starter is regular for lighting your grill No nasty. Lump charcoal online Subul. Big Green Egg Grill Roast Smoke & Bake Outer Banks Ace. Big Green Egg Charcoal Best Charcoal for by Green Egg 0 Lump charcoal. Like Weber MHP or big Green Egg We adore all types of grills too. Started w electric starter let BGE get drills to 400 then brought back lost to 200. Easily when using the vision Fire Starter or Electric Fire Starter for best results. How to graph Your Grill with Electric Charcoal Lighter YouTube. Watch our instruction video to find support how indirect cooking in the EGG works. How clean I support my green egg to 700 degrees? How come you regulate the temperature on paper green egg? The Barbecue Bible 10th Anniversary Edition. Big green egg and monitor your old granite inlay on your big green egg electric starter is just ignite it? Save box to 25 on electric & outdoor griddles from Blackstone & more top. -
The Weber® Gas Grill Cookbook Le Livre De
THE WEBER® GAS GRILL COOKBOOK 16 great recipes, 1 great grill LE LIVRE DE RECETTE, POUR BARBECUE A GAZ WEBER® 16 recettesrecette merveilleux, 1 gril fantastique LIBRO DE COCINA PARA BARBACOAS Ó ASADORES DE GAS DE WEBER® 16 grandiosasgreat recetas, 1 gran barbacoa ó asador CONTENTS 500°F to 550°F. This will take about 10 subside, relight the grill. NEVER USE minutes. To grill, adjust burner controls as the WATER TO EXTINGUISH FLAMES ON A Thank you for choosing Weber! We hope you recipe directs. GAS GRILL. enjoy many years of faithful service from your grill. We’re pleased to present you with Grilling temperatures: At the top of each » Do not line the funnel-shaped bottom tray this cookbook full of Weber’s tried-and-true recipe, we indicate the requisite cooking with foil. This could prevent the grease grilling recipes. Each recipe in this book method (direct or indirect) and temperature from flowing into the grease catch pan. includes the grilling method and heat setting level (high, medium, or low). Note that a grill » Make sure the bottom tray and grease ® to use on your Weber gas grill. The charts in set up for indirect cooking can accommodate catch pan are always clean and free from this book will be a helpful, easy reference. both methods (just move the food directly debris. over the fire for direct cooking). Where If these recipes whet your appetite for more, searing is particularly important to the texture » Grills radiate a lot of heat, so always visit our web site at www.weber.com®. -
Barbecue Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Barbecue and Food Safety ooking outdoors was once only a summer activity shared with family and friends. Now more than half of CAmericans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely. From the Store: Home First However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a When shopping, buy cold food like meat and poultry boil first to destroy any harmful bacteria. last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To Transporting guard against cross-contamination — which can happen when raw meat or poultry juices drip on When carrying food to another location, keep it cold other food — put packages of raw meat and poultry to minimize bacterial growth. Use an insulated cooler into plastic bags. with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator Plan to drive directly home from the grocery store. into the cooler immediately before leaving home. You may want to take a cooler with ice for perishables. Always refrigerate perishable food Keep Cold Food Cold within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F. Keep meat and poultry refrigerated until ready to use. -
Igniting Togetherness 2017 Product Assortment
IGNITING TOGETHERNESS 2017 PRODUCT ASSORTMENT GENESIS® II GAS GRILLS TABLE OF 07 CONTENTS WEBER® Q® GRILLS WEBER® Q® 1000 SERIES GRILLS 03 WEBER® Q® 2000 SERIES GRILLS 04 WEBER® Q® 3000 SERIES GRILLS 05 WEBER® Q® ELECTRIC GRILLS 05 GAS GRILLS GENESIS® II GAS GRILLS 07 SPIRIT® GAS GRILLS 14 SUMMIT® GAS GRILLS 16 CHARCOAL GRILLS ORIGINAL KETTLE™ CHARCOAL GRILL 21 PERFORMER® CHARCOAL GRILL 24 SMOKERS 26 PORTABLE GRILLS 28 ACCESSORIES GRILLING TOOLS 31 WEBER® iGRILL® 34 COOKWARE 35 TEXTILES 37 GOURMET BBQ SYSTEM® 38 ELEVATIONS® 40 WEBER® Q® ACCESSORIES 41 21 GAS GRILLS ACCESSORIES 42 ® CHARCOAL GRILLS ACCESSORIES 44 WEBER COOKBOOKS 47 BRIQUETTES 34 WEBER® iGRILL® 1 WEBER® Q® GRILL GOES WHERE YOU GO. Back in 2003 when the first Weber Q® grill was launched, its innovative FEATURES compact design and ease of use made it one of a kind. Over the years, ✓ STAINLESS STEEL BURNER not only has the Q® grill become a household name, but it is now Weber’s most popular series of grills. The Q® grills range in size from ✓ PORCELAIN-ENAMELED, CAST-IRON COOKING GRATES the smallest portable Q® 1000™ gas grill; ideal for the thrill-seeking ✓ INFINITE CONTROL BURNER VALVE griller on the go, to the largest Q® 3200™ gas grill made for the city ✓ CAST ALUMINUM LID AND BODY dweller with a small patio. Also featured in the series are two electric ✓ GLASS-REINFORCED NYLON FRAME portable grills. Just plug the electric grill into an outdoor electrical supply and expect the same superior results as the gas grill. All Q® ✓ REMOVABLE CATCH PAN grills ignite with a push of a button and are equipped with porcelain- enameled, cast-iron cooking grates. -
PRIMAL GRILL – RECIPES 7. SHOULDERS and BUTTS South
PRIMAL GRILL – RECIPES 7. SHOULDERS AND BUTTS South Carolina Smoked Pork Shoulder Balinese Roast Pork (Babi Guling) with Grilled Green Beans and Saffron Rice Pit-Roasted Pork (Cochinita Pibil) SOUTH CAROLINA PULLED PORK SHOULDER WITH MEMPHIS MUSTARD SLAW Source: BBQ USA by Steven Raichlen (Workman, 2003) Method: Indirect grilling or smoking Serves 12 to 14 For the rub and Boston butt: 2 teaspoons dry mustard 2 teaspoons sweet paprika 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 to 1 teaspoon cayenne pepper 1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds For the mop sauce: 2 cups distilled white vinegar 1/2 cup Dijon-style mustard 1/2 cup water 1 tablespoon salt 2 teaspoons freshly ground black pepper For serving: 10 to 12 hamburger buns 3 tablespoons butter (optional), melted) PRIMAL GRILL – RECIPES Thinly sliced sweet or dill pickles Memphis Mustard Slaw (recipe below) You’ll also need: 4 to 6 cups hardwood chips (preferably hickory), soaked in water to cover for 1 hour, then drained Combine the dry rub ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips. Let the pork cure at room temperature while you make the mop sauce. Make the mop sauce. Combine the vinegar, mustard, water, salt and pepper in a large nonreactive mixing bowl, add 1/2 cup of water, and whisk until the salt dissolves. Set up the grill for indirect grilling and preheat to medium-low (about 250 degrees F). -
American Barbecue Culture: Evolution, Challenge and Fate of Its Regional Diversity in Both the United States and Germany
1 Schriftliche Hausarbeit zur Zulassung zum 1. Staatsexamen im Fach Englisch American Barbecue Culture: Evolution, Challenge and Fate of its Regional Diversity in both the United States and Germany. Universität Regensburg Philosophische Fakultät IV Institut für Amerikanistik und Anglistik Betreuer: Prof. Dr. Udo Hebel Verfasser: Sebastian Gotzler Fächerverbindung: Lehramt Gymnasium Englisch/Geschichte Matrikelnummer: 1241300 1. April 2012 Adresse: Silberne Fischgasse 14 93047 Regensburg Telefon: 0176/24915463 Email: [email protected] 2 1. Introduction………………………………………………………………………………..3 2. Defining Barbecue………………………………………………………………………....6 2.1 A Short Guide to Cooking Techniques…………………………………………….6 2.2 Etymology………………………………………………………………………….8 2.2.1 The Transformation from Barbacoa to Barbecue ……………………...8 2.2.2 Barbecue – A Noun or a Verb?...............................................................9 3. History of Barbecue………………………………………………………………………11 3.1 Origin and Spreading from Colonial America to the American Revolution……..11 3.2 Introduction of Barbecue into Germany………………………………………….14 4. Regional Styles of Barbecue……………………………………………………………...19 4.1 Virginia – The Cradle of Barbecue……………………………………………….21 4.2 North Carolina – The Great Carolinian Barbecue-Schism……………………….22 4.3 South Carolina – The Mustard Belt………………………………………………25 4.4 Georgia, Alabama, Mississippi and Kentucky……………………………………26 4.5 Tennessee – The Supremacy of Memphis Barbecue……………………………30 4.6 Texas – The ―Holy Trinity‖ of Barbecue………………………………………...32 4.7 Missouri - Kansas City -
2016 Steven Raichlen Best of Barbecue
Best of Barbecue™ tools and accessories from the multi James Beard Award-winner, Barbecue Hall of Famer, and host of Project Smoke and Primal Grill on PBS. Steven Raichlen has been called the “Shakespeare of barbecue”, but the ultimate goal of his long career has been to bring the joy of live fire cooking to people across all demographics and skill levels. After all, live fire is the world’s oldest and most universal cooking method. It’s easy to see why Raichlen would dedicate his life to exploring the world of smoke and fire in more than 50 countries on 6 continents. His decades of expe - rience have resulted in 30 books, 14 TV shows, 5 James Beard Awards, and, as of this year, entry into the Barbecue Hall of Fame. This year also brings the second season of his popular PBS TV show, Steven Raichlen’s Project Smoke, and the gorgeous full-color Project Smoke companion book. Raichlen’s new direction reflects the explod - ing interest in smoking from the barbecuing and grilling public. More and more of us want to introduce soulful smoke flavors into our food, whether we grill over a hot fire or smoke the traditional way — low and slow. To meet smoke’s growing popularity, Raichlen has introduced new smoking products in his Best of Barbecue ™ product line, including his Stainless Steel Smoke Pucks, Cast Iron Smoking Grate / Plancha, and Smoked Food Log Book. But Raichlen hasn’t neglected the grilling classics. Everything you need for a cookout is here in this catalog. Grill baskets make cooking even the most difficult and delicate foods easy; racks for ribs, seafood, and even potatoes save space on your grill; oversize grill brushes and other ingenious tools make grill maintenance a snap. -
10 Ways to Make the Most of Your Garden in 2021
March 2021 10 ways to make the most of your garden in 2021 01621 851563 [email protected] 2 The Covid-19 pandemic has impinged on making the most of the long balmy days of late nearly every aspect of day-to-day living. The spring and summer. limits on travel and communal activity have hit particularly hard, with “staycation” becoming Early autumn is the time for clinging on to the the word on everyone’s lips. last bit of summer, before hunkering down for the winter, when the garden prompts memories The restrictions have prompted us to reduce of times enjoyed and those to come. the size of our personal orbit and look closer to home for activity and stimulation. So, while there’s a wellbeing aspect to your garden, there’s a financial one too. Research One obvious source of activity and leisure is shows that a well-maintained garden can add literally on our doorstep. More than 80% of us value to your property and make it easier to sell have access to a private garden and, in the past when you come to move on. year, we have been making increasing use of them. In this guide, discover ten ways that you can make the most of your garden this spring. Your garden can define your year. Spring is the Regardless of its size, and whether you’re a time when you look for signs that the long budding Alan Titchmarsh or a gardening novice, winter is over, for nature renewing itself and of you should find something here to help you the promised warmth ahead. -
BBQ & Smoking Techniques
BBQ & Smoking Techniques Indirect Grilling Indirect grilling is a critical technique for outdoor chefs, especially used in combination with other techniques such as searing. Simply stated, the fire should be in one part of the grill, and the food should be on the other. Indirect grilling can be done at any temperature, but is always done with the lid closed. With your grill prepared and preheated for indirect grilling, the area of the grilling surface directly over the flame will be hotter than the indirect cooking zone. At higher temperatures you can use the direct grilling zone to sear meats for a couple of minutes on each side, followed by the remaining cooking on the indirect zone. When using indirect heat for grilling thick cuts of meat (a 2-inch thick, bone-in pork chop requires about 30 to 35 minutes when grilling at 500 degrees with indirect heat), flip the meat every five minutes. Indirect heat can also be used for rotisserie cooking. Direct Grilling Direct grilling is the standard grilling technique, with the food directly over the flame. Direct grilling at high temperatures (over 800 degrees) will sear food. Lower temperatures (300 to 400 degrees) can be ideal for cooking meats and fish if you like a bit of char to the outside. Direct grilling can be used with indirect grilling techniques for longer cooking times in order to avoid burnt or dried out foods. Searing Searing meats with intense heat will help lock in juices and flavor, and is a recommended technique in combination with lower temperature techniques. -
An Early History of Southern Barbecue
Bard College Bard Digital Commons Senior Projects Spring 2016 Bard Undergraduate Senior Projects Spring 2016 Smokin' Out the Truth: An Early History of Southern Barbecue Morgan Vivianne Di Santo Bard College, [email protected] Follow this and additional works at: https://digitalcommons.bard.edu/senproj_s2016 Part of the American Material Culture Commons, and the United States History Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Di Santo, Morgan Vivianne, "Smokin' Out the Truth: An Early History of Southern Barbecue" (2016). Senior Projects Spring 2016. 131. https://digitalcommons.bard.edu/senproj_s2016/131 This Open Access work is protected by copyright and/or related rights. It has been provided to you by Bard College's Stevenson Library with permission from the rights-holder(s). You are free to use this work in any way that is permitted by the copyright and related rights. For other uses you need to obtain permission from the rights- holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/or on the work itself. For more information, please contact [email protected]. Smokin’ Out the Truth: An Early History of Southern Barbecue Senior Project Submitted to The Division of Social Studies of Bard College by Morgan Di Santo Annandale-on-Hudson, New York May 2016 In loving memory of James Gregan. Acknowledgements I would first like to express my deep gratitude to my advisor, Christian Crouch. I am forever grateful for her patience, compassion, and wisdom. She believed in me and reminded me to have confidence in my own abilities.