Food & Drink

Help with the Grill (and More!)

We sat down with America’s “master griller” (Esquire) to discuss his grilling secrets and some things that surprised him as he wrote recipes for his latest book.

1. If you had to choose, what would be your favorite meat to grill and why? What is your favorite vegetarian item to grill?
Steak. You can nail the basics in ten minutes and spend a lifetime perfecting the fine points. No cut of meat is so primal, and no cut benefits quite so much from live fire.

My favorite vegetarian grilled item would a quesadilla. I love the speed. I love contrast of flavors and textures–the crisp tortillas, the gooey cheese, the fiery chilies. I love how infinitely varied filling the fillings can be. And, despite its simplicity, I love the challenge of melting the cheese without burning the tortillas.

2. Everybody wants to attend Barbecue University each year, but some of us can’t! Can you give us an inside peek? What are some of your students’ most frequently asked questions?
So many. “What sort of smoke or grill should I buy?” “What’s the secret to a perfect brisket?” “How do I cook a whole meal on the grill?”

3. Is there a secret (or not-so-secret) method for telling how well-done a burger is without cutting it in half?
Use an instant-read thermometer. Insert the probe through the side of the burger–you’re looking for a safe temperature of at least 160°F.

4. In your recipe for “Hot” Dogs you include jalapeño peppers and pepper Jack cheese. What are some of your other favorite stuffings for hot dogs and burgers?
For a hot dog, a slice of grilled mortadella or bologna. Sauerkraut. Pickles. Or the Brazilian relish (corn, tomatoes, peppers, olives, cilantro) used for the Samba Dogs in The Barbecue! Bible^®.

For a burger, a disk of herb butter or goat cheese folded into the center of the burger. Sauteed mushrooms or rajas (roasted poblano chili strips). Anything to keep a fully cooked burger moist.

5. When writing kitchen-based recipes for your new book Man Made Meals, what surprised you the most?
How satisfying moving my operation indoors could be. In particular, how good a cast-iron skillet is for cooking a steak. Or shrimp. Or fish. I came to think of my cast-iron skillet as the kettle grill of the indoors.

6. Are there elements of recipe-writing that change dramatically between the kitchen and grill?
Less than you’d think. Whether you cook indoors or outdoors, it’s all about flavor. You achieve that with plenty of spices, seasonings, condiments, and a screaming hot pan or grill.

Got more questions for Steven? Visit BarbecueBible.com and send him a note! Or peruse his ebooks – $2.99 this month only!

How to Grill
by Steven Raichlen

“Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever…. Spark it up!”
–Mario Batali, Molto Mario (The Food Network)

Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger.

This month only—save 87% on this essential grilling book!

BBQ USA
by Steven Raichlen

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin’ or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession.

This month only—save 87%!

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters and Glazes
by Steven Raichlen
200 recipes cover the gamut; from fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices.