America's favorite grill master tells us what he's loving right now.
Steven Raichlen is best known as the man who reinvented barbecue in America. He is many things: author, journalist, novelist, teacher, TV host, and Iron Chef America winner, and wrote the award-winning Barbecue Bible cookbook series, which has more than four million copies in print in 10 languages. His Primal Grill and Barbecue University television shows on PBS have been aired internationally and have helped people all over the world ascend the ladder of grilling enlightenment. He recently finished filming the 2009 season of Primal Grill. For full bio, click here.
The marriage of two of my favorite foods—baby back ribs and buffalo wings.
Grilled baby back ribs Buffalo-style. A recipe from two of my favorite grill masters—Chris Schlesinger and John Willoughby—that combines two of my favorite foods, the baby back rib and the Buffalo wing. I love the fact that the ribs are grilled, not smoked—it's all about the meat.
Chicago’s Schwa is at once inventive, artistic and hip.
Schwa in Chicago. Stunningly original and refined food (candied sweetbreads with parsnip mousse—for dessert!—anyone?) served amid madcap Metallica music. Prepare to dine with earplugs.
In Francis Mallmann’s Seven Fires, a South American grilling star goes back to basics.
Seven Fires by Francis Mallmann (published by Artisan). Some of the world's most primal grilling, yet stylish and sophisticated, too.
Cambodia is the birthplace of barbecue, where they still grill on split sticks.
Siem Reap, Cambodia, is a fairly wild city best known as the gateway to Angor Wat. This is the site of some of the earliest depictions of barbecue on a frieze at the Bayon Temple (circa 1175 A.D.). Cambodians still grill on split sticks over lump charcoal today.