Steven Raichlen

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STEVEN RAICHLEN Steven Raichlen is an award-winning author, journalist, cooking teacher, and TV host. His best- selling Barbecue Bible cookbook series has been translated into 12 languages and has sold more than 4 million copies. His long-running Barbecue University show on public television, followed in 2009 by the series Primal Grill with Steven Raichlen (also on public television) virtually reinvented America’s relationship with barbecue. Raichlen’s own adventures with barbecue began with The Barbecue Bible (Workman, 1998), an IACP/ Julia Child Award-winning encyclopedic study of global grilling chronicling his 4-year, 200,000-mile odyssey on the world’s barbecue trail. This ground-breaking book was so successful that a 10th anniversary edition (revised, updated, and with color photographs) was released in May, 2009, by Workman Publishing. In 2000, Workman published How to Grill, the world’s first step-by-step guide to live fire cooking, with more than 1000 step-by-step color photographs, hailed by the New York Times as "astute, approachable, and eminently appealing.” How to Grill won an IACP Award, as well as a Jacob’s Creek Silver Ladle award in Australia. Raichlen followed it with BBQ USA (2003), a 780-page, 650-photograph, 425-recipe love song to regional American barbecue. He subsequently paid special homage to barbecued ribs in Raichlen on Ribs (2006). Raichlen has also written Barbecue Bible Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice (Workman Publishing), the James Beard Award-winning Healthy Latin Cooking (Rodale), and the Big Flavor Cookbook (Black Dog & Levanthal). His next book, Planet Barbecue, is scheduled for publication in 2009. It will feature recipes and cultural vignettes from 40 countries collected during Raichlen’s recent sojourns on the world’s barbecue trail. Raichlen is also a popular television personality. Barbecue University with Steven Raichlen, a 52-episode series, debuted on public television in 2003. His newest live-fire cooking series, The Primal Grill with Steven Raichlen, first aired in spring, 2008; it was filmed on location at the Tubac Golf Resort in Tubac, Arizona, in partnership with Maryland Public Television. In 2000, Raichlen launched “Barbecue University,” a comprehensive 3-day workshop for barbecue and grilling enthusiasts that the Food Network dubbed “the best BBQ experience in America.” The “campus” is currently in the shadow of the Rocky Mountains at the luxurious Broadmoor resort in Colorado Springs, Colorado. In 2003, the man named “Cooking Teacher of the Year” by Bon Appetit magazine, defeated Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. In 1975, Raichlen received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe as well as a Fulbright Scholarship to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris. Raichlen lives with his wife, Barbara, in Coconut Grove, Florida, and Martha’s Vineyard, Massachusetts. .

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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).
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American Barbecue Culture: Evolution, Challenge and Fate of Its Regional Diversity in Both the United States and Germany
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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.
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2014 Steven Raichlen Catalog
After two decades of experience, three television series (in English and French), five James Beard awards, thirty books, countless articles, and hundreds of thousands of miles traveled, Steven Raichlen has estab - lished himself as the world’s definitive authority on all things cooked with live fire. Whether it’s pork smoked low and slow like in South Carolina, or ginger-tumeric prawns grilled over a screaming hot fire in Malaysia, Steven has shared his expertise on and passion for barbecue with the world. Both new and experienced barbecue enthusiasts welcome Steven’s relaxed teaching style and accessible recipes, which allow them to create great barbecue in their own backyards. With Steven’s Best of Barbecue™ line of tools, fuels, and flavors, home chefs can create their perfect pit experience. The Best of Barbecue™ line combines innovation and time-tested tech - nique. With tools such as grilling baskets and beer can chicken racks, grillers can cook up the classics; while specialty pieces like the Himala - yan salt plate and paella pan allow them to try out creative new recipes. Steven’s enthusiasm for live fire has lead him to cook even unlikely dishes on a grill, resulting in Best of Barbecue™ products like the creme brulee set, meatball grill, and cordierite pizza stone. In 2011, Steven created a full line of bold flavored barbecue rubs and marinade pastes to allow home cooks to enjoy the same, authentic fla - vors he tasted while traveling the world’s barbecue trail. For a detailed description of the Planet Barbecue™ brand of flavors, along with Ste - ven’s Best of Barbecue™ rubs and sauces please reference the Steven Raichlen Food and Flavor catalog.
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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.
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Raichlen's Burgers!
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