How To Grill Steven Raichlen

Recently Chappaquiddick Summer Resident And Global Grilling Guru Steven Raichlen Sat Down With Catherine Walthers Of West Tisbury Herself A Notable Chef And Cookbook Author To Talk About Raichlens Latest Project

Steven Raichlen grills bacon wrapped tuna on an Arteflame grill

On page 188 of his new cookbook How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire , Steven Raichlen sums up what he calls Raichlens Rule: If something tastes great baked, fried, or sautéed, it probably tastes better grilled. That page features two stacks of eggplant Parmesan atop a cedar plank, layers of grilled eggplant oozing with cheese and sauce.

In the case of vegetables, Raichlen says, live fire adds smokiness and a supernatural sweetness. That just sounds delicious, and so do nearly all of the 125 recipes in this latest cookbook.

Whenever Ive run into Raichlen on the Island, it is always at one of the local farms or at the West Tisbury Farmers Market on Saturdays, so I know hes a big veggie fan. But the rest of the world knows him primarily as a barbecue and grill master the meaty kind where hes earned such monikers as the gladiator of grilling from Oprah Winfrey and the Michael Jordan of barbecue from Howard Stern. He has dozens of cookbooks to his name, including The New York Times best-sellers Planet Barbecue! and Project Smoke , along with cooking shows and a line of rubs, sauces, and wood chips. He even defeated the first Japanese Iron Chef in a Tokyo cooking competition. I learned theres a Barbecue Hall of Fame, and Raichlen is in there, inducted in 2015.

We caught up with the busy Raichlen as he arrived for the season on Marthas Vineyard and quizzed him about his life in food.

SR: Number thirty-two.

More Than 60 Foolproof Mouthwatering Recipes For Preparing The Most Beloved Cut Of Meat In The World

Texas barbecued brisket is just the beginning: Thereâs Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami. The perfect Passover Brisket with Dried Fruits and Sweet Wine. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus, plenty more recipes that are pure comfort food and side dishes that are the perfect brisket accents.

Choose Your Temp Tech

The secret to great grilling is getting an accurate cooking temperature. The best way to pinpoint that, Raichlen says, is with a point-and-shoot thermometer. Just aim the laser beam at one of the grill grates bars to get a reading.

Raichlen is not above going low-tech, however, and recommends what he calls the Mississippi Method.

Hold your hand three inches above the grate over the zone where youll be grilling and start counting, one Mississippi, two Mississippi, etc., he says. Youll be able to keep your hand over a hot grill for two to three seconds, over a medium grill for five to six seconds, and over a low-heat grill for 10 to 12 seconds.

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Grilling Tips & Tricks

Steven Raichlen has spent years traveling, learning and teaching the art of barbecue. Now, hes giving you the opportunity to learn from all that experience! Check out these 15 tips from the expert that will take your grilling game to the next level.

  • Grilling is not barbecue, although both use live fire. Grilling is a fast, high-heat method done directly over the fire. Use it for steaks, chops, fish, veggies or any tender food that cooks quickly. Barbecue cooks low and slow, meaning your food cooks at a low heat for a long time and always away from the fire. True barbecue also always involves wood smoke.
  • Smoke is the umami of both barbecuing and grilling. Build a wood fire with logs or add wood chunks or chips to your charcoal. On a gas grill, place the wood in the smoker box, in a foil smoker pouch, or under the grate directly over one of the burners.
  • When you grill, you dance on a razors edge between cooked and burnt. Your food should be dark, not quite black, but dark. If your food looks anemic, you havent grilled it hot enough or long enough.
  • At my house, we cook the whole meal on the grill. Appetizers and pass-arounds. Soups. Yes, really! Try grilling or smoking the vegetables the next time you make gazpacho. Proteins of course, but also vegetables and starches. You know those tubes of pre-cooked polenta? Slice and grill for a perfect side dish. Desserts, of course, and dont forget to grill the fruit for the sangria.
  • Supplement With Smoke Pucks

    Steven Raichlen grills Monroe County pork steaks on an Arteflame grill ...

    When it comes to grilling fuel, wood reigns. But smoke pucks impart superior smoke flavor even on a gas grill. Smoke pucks pack even more punch than traditional smokers because force smoke out exactly where you want it, directly onto your food, Raichlen says.

    He offers a DIY version: Wrap hardwood chips or pellets in foil Raichlen says oak is most versatile to create a pillow-shaped pouch. Poke holes in the foil to release the smoke and place the pouch under the grate, directly over a burner.

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    What Makes A Particular Grill Superior What Do You Look For In A Bbq Grill That Makes It Stand Out

    Most grills are designed with different tasks in mind. For example, gas grills are great at quick direct grilling, but poor for smoking at a low temperature. Smokers do the low and slow thing well, but are hopeless for grilling steaks. When judging a grill, I look for how well it accomplishes the task it was designed to do.

    I also look at a grills construction , its versatility, and its intelligence. Was it designed by someone who actually grills or smokes or do good looks seem to be more important than functionality?

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    Lodge Logic Sportsman’s Grill

    The Grill: Grills are sometimes all about enormous size and lots of BTUs, but for other grill masters, small is beautiful. And it’s hard to imagine a more perfectly designed small grill than the hibachi-style one made by Lodge Manufacturing. Constructed of heavy cast iron so it holds and radiates heat, the grill can produce enough yakitori, satays, or other kebabs for a group, yet it can fit in the center of a picnic table , so guests can grill their own food.

    I love to set up a hibachi and have guests cook their own seasoned shrimp skewered on sugarcane. Think of the dish as deconstructed shrimp-mousse kebabs.

    News Events & Happenings

    Steven Raichlen grills Monroe County pork steaks on an Arteflame grill

    Hi, everyone. Im Steven Raichlen. You may know me through my books such as The Barbecue! Bible, How to Grill, or Planet Barbecue. Or through my TV shows including Project Fire, Project Smoke and Primal Grill.

    I am honored to be Hearth, Patio and Barbecues #WhyIGrill ambassador for National Barbecue Month and to be a part of encouraging barbecue enthusiasts of all skill levels nationwide to join together in taking part in the first Back to Barbecue Day on Saturday, May 23. Even as this health crisis takes its toll on everyones lives, Im excited to join with you in pledging to fire up my grill on Back to Barbecue Day in celebration of live-fire cooking.

    For the last 25 years, grilling has been my passion and my profession. Ive visited more than 60 countries on six continents to document how people cook over live fire. Ive grilled with kebab wallas in New Delhi and asadores in Argentina. Ive manned schwenkers in Germany and hibachis in Japan. Ive hosted hundreds of TV shows on PBS in French and even Italian. I battled and, to my amazement, defeated the Iron Chef in Tokyo and have taught thousands of students how to grill at my Barbecue University.

    So you might think I have a ready answer to the simple question, Why do I grill?

    So what is it about grilling that has kept me enthralled for all these years? Its for the same reasons why I grill, why we all grill and why weve been grilling since ape became man.

    1. First, because I love fire.

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    Recipes For Sauces Rubs Marinades Bastes Butters And Glazes

    Transform meats, seafood, vegetables, and desserts into world-class barbecue with every grillerâs secret weapon! Here are chile-fired rubs, citrusy marinades, buttery bastes, and pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. Itâs a cornucopia of flavors, including the seasoning building blocks of Americaâs barbecue belt.

    Preview: Steven Raichlens Project Fire Season Four

    Join Steven Raichlen in his first ever urban setting in the gateway of midwestern barbecue: St. Louis, Missouri. Hes invited some of the citys top chefs to share their specialties, from Balkan grill masters to beloved St. Louis stalwarts. Savvy social media barbecue influencers are also tagged to grill over Stevens fire, and he works his magic with more Project Fire Mystery Boxes.

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    You Have Some Very Interesting Recipes I Especially Enjoyed The Tenderloin Cheesesteak How Do You Come Up With Your Recipe Ideas

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    Numerous ways. Many are inspired by my travels . Others by a particular cut of meat or seasoning. Others by a really cool grill or technique. The cheesesteak was inspired by a wood-burning grill, the Grillery. Wouldnt it be cool to riff on a Philly cheesesteak a whole wood grilled tenderloin in place of the French bread, with the peppers, onions, and cheese as a stuffing. The peppers would be fire-roasted poblanos the onions would be grilled to make them sweet for cheese, I use an aged provolone.

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    An electrifying new approach by the man who literally wrote the bible on barbecue. Hereâs how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, and T-bones tattooed with grill marks and enriched with melted beef fat. Hereâs how to spit-roast beer-brined cauliflower. Blowtorch a rosemary veal chop. Grill mussels in blazing hay and peppery chicken under a salt brick. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live fire makes everything taste better.

    You Have A Show On Pbs Called Primal Grill You’re An Award

    Im a writer first and foremost – writing is the favorite part of my job. Whats best about my job is that its so variedone day I might be doing research or lecturing at the Library of Congress. The next, I might be grilling over coconut shell charcoal in Cambodia or teaching how to smoke brisket at Barbecue University at the Broadmoor resort in Colorado Springs. What I love about my career is that it engages my mind, hands, wanderlust, intellectual and cultural curiosity, and sense of aesthetics I love the historical and cultural aspects of barbecue, but I also love the people I meet and the opportunity to learn something new every day. Plus I also eat really well.

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    The Complete Illustrated Book Of Barbecue Techniques

    In full-color and step-by-step, How to Grill gets to the core of the grilling experience by showing exactly how it’s done. With more than 1,000 photographs, How to Grill features 100 techniques, from how to set up a three-tiered fire to how to grill a porterhouse. There are methods for smoking ribs cooking the perfect burger barbecuing a fish and grilling pizza, shellfish, vegetables, tofu, fruit, and s’mores.

    Being That Memorial Day Is Just Around The Corner Why Do You Think Bbq Is Such An Important Part Of The Memorial Day Holiday What Makes Bbq So American

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    Why Memorial Day? Believe it or not, some people in the Frost Belt put their grills away in winter. So Memorial Day is when the fair weather returns and the grills come out. As for what makes BBQ so American, I’d say it’s in our DNA. Quite literally. Our word barbecue, as I’m sure you know, comes from a native West Indian name for a grill: barbacoa. One of the earliest laws promulgated in the colonies forbade the discharge of firearms at barbecues . George Washington loved barbecues and wrote about them often in his diaries.

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    Primal Grill With Steven Raichlen

    Primal Grill® with Steven Raichlen is the biggest, baddest, most comprehensive grilling show yet, with easy-to-follow instruction, close-up step-by-step technique sequences, and mouth-watering, in-your-face food shots.

    This series is themed by place, such as In the Wild, in which Steven Raichlen shows viewers how to grill game and other wild foods, or From the Farm, which demonstrates how to grill the freshest fruits and vegetables. In addition, there will be a few occasion-oriented shows, such as At the Game, which focuses on grilling for sports fans, and In a Hurry, for people with more taste than time. Sizzling new recipes will range from a bigger-than-life Greek whole spit-roasted hog to lomo al trappo, Colombias singular beef tenderloin wrapped in salt and cloth and grilled right in the embers.

    As in Primal Grill®100, we’ll also include Steven’s legendary fireside “chats” about his personal grilling experiences and philosophy, but this year, the chats will focus on his travels around the world’s barbecue trail. Photos from Steven’s travels will be superimposed on the screen.

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    What Are Your Plans For Memorial Day Do You Like To Grill For Family And Friends Or Would You Rather Take Some Time Off So To Speak

    We’ll be on Chappaquiddick Island for Memorial Day and if we’re lucky, we’ll have grilled local clams and oysters and grilled harpooned swordfish. Too early for local blueberries, but there might be a smoked cherry crisp. I’d say pretty much any time we eat home it involves smoking or grilling. By the way, Chappaquiddick is where my new novel — Island Apart takes place. It’s a story of love, loss, redemption, and really good food. The recipe for the smoked clam dip and the smoked turkey are on my web site:

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    How Did You Get Your Start In The Bbq Industry

    Steven Raichlen doesn

    Well, first I got a degree in French literature. Then I became a restaurant critic , wine and spirits columnist , and freelance food writer. In 1994, I had the idea to write about how people grill in different countries and cultures. So I started traveling the worlds barbecue trail and working on a book that became The Barbecue Bible. It came out and took off in 1998 and I was hooked.

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    Steven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha’s Vineyard. Translated into 17 languages, Raichlen’s books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS Steven Raichlen Grills Italy in Italy and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts. His websites are and

    How To Grill Vegetables: The New Bible For Barbecuing Vegetables Over Live Fire

    The genius of Raichlen meets the magic of vegetables.Brisket Chronicles, Project Fire, and the Italian series Steven Raichlen Grills Italy.Publication Date:Pages:Series:The Wall Street JournalUSA Today Library JournalHow to Grill Vegetables”Shelf Awareness Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed CompanyJosé Andrés, Chef and HumanitarianNancy Silverton, Chef and Owner of Mozza restaurantsThe Houston Chronicle How to Grill VegetableForeword Reviews Booklist, starred review


    Celebrating the power of story, the inaugural Santa Fe Literary Festival will be an unforgettable weekend dedicated to a shared love and language of ideas. Collected Works Bookstore is thrilled to be the official bookstore of the Festival.

    Bestselling, prizewinning authors and literary legends like Margaret Atwood, Joy Harjo, Colson Whitehead, Sandra Cisneros, John Grisham, amongst others, will headline the festival, discussing their work with readings and book signings that set the stage for further inspired conversations.

    NOTE: If you purchase a festival event ticket that is INCLUSIVE of the author’s book, you will receive that book upon check-in for your event at the festival.

    To order books by festival authors directly from CW, see below. Collected Works will be carrying a wide selection of books by all participating authors available for online pre-order and at the on-site festival bookstore May 20-23.

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