Q&A With Grill Master Steven Raichlen May 26-29

nicko

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What better way to start of your grilling season then to have a chance to chat with Grill Master Steven Raichlen? ChefTalk.com will be hosting a Q&A with Steven Raichlen May 26-29.  In addition to the Q&A we will be reviewing Steven's book and new grill rubs and pastes.

Steven Raichlen is a multi-award winning author, journalist, and television host.   His best-selling books and his Public Television shows—Primal Grill and Barbecue University—have redefined American barbecue.     Raichlen’s 29 books include the international bestsellers The Barbecue Bible and How to Grill and the comprehensive Planet Barbecue, published by Workman Publishing.  His work appears in major food and travel magazines worldwide and his books have been translated into 15 languages. 

Raichlen founded Barbecue University, which takes place at the luxurious Broadmoor resort in Colorado Springs.     He has lectured on the history of barbecue at the Smithsonian Institution, the Library of Congress, and the National Press Club.    His is the creator of the Best of Barbecue and Planet Barbecue line of grilling accessories.    He holds a degree in French literature from Reed College and hosts a French language TV show called Le Maitre du Grill.   Raichlen studied medieval cooking in Europe on a Thomas J. Watson Fellowship and was the recipient of a Fulbright.    His web site is www.barbecuebible.com
 

phatch

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That is so cool. Love his shows, have mixed love and like for his books.


French Lit is an interesting major for a grill/cooking guy. But even you , Nicko, did a stint in France and I wondered where you picked up the language?  Me, I have an English degree, yet I'm a high-functioning nerd and foodie.
 
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Awesome! I can't wait. Some of my absolute favorite recipes come from Steve's books, for example the Vietnamese baby back ribs with peanuts and Nuoc Cham: simply amazing. 
 
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Amazing Nicko.... I watch his shows alot. One coming up , Grillades sous la neige....

He is not afraid of using ingredients and he is so easy to understand.  Thank you. Efharisto !
 
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He's an excellent teacher, too. That makes his shows easy to watch, and it's easy to learn from him.
 
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I'm constantly referring people to get his books and watch his shows.  We don't turn on our grill without referring to Steve!  His lamb kabob marinade is delicious, I'm sure I've shared it more than a couple of times on the forum when anyone is looking for a good marinade.

If I didn't live in a big city I'd be out making his dinosaur beef ribs on a gaucho fire in my back yard!  Been dreaming of those ribs.
 

kuan

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I wanna see who can stump him.  :)

I love to grill, I use my grill for so much stuff that shouldn't be grilled.
 

phatch

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I probably grill more on my cast iron grill/griddle reverser lately. I've got a good ventilation hood indoors and it does an OK job.  I've been enjoying this cast iron grate on the gas stove I picked up at a Hispanic market. i got to looking after seeing Rick Bayless use one on his show. Great for roasting peppers, onions, garlic and such.

Raichlen's also written a handy book on indoor grilling which I have too.

But I have to confess my gas grill is in dire need of new burners and cooking grate. Ed Buchanan gave me a link, probably two years ago for parts and I've not gotten around to fixing it yet. If my smoker were to have died, then I'd have replaced it pronto, and probably the grill too.
 
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I had a look at his website and I have to admit I prefer charcoal over gas.  I know it's more work but I like the flavour that charcoal gives.
 
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I have a question for Mr. Raichlen. Hopefully this is the proper thread in which to ask it.

I have 2 grills, a Weber Spirit gas grill and a 18.5" one-touch charcoal grill.  I'd like to get in to smoking, mainly for charcuterie applications, but also just to smoke big ol' hunks of meat.  

Is there any way to adapt either of the 2 grills I have to be a useful smoker?  Obviously heat control is going to be better in the gas box, but I suspect I'd get better flavor from the charcoal.  Is there any way to do anything above sub-par smoking without a dedicated smoking box?

Thanks
 
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