Isn't it crazy that August is already here? The first half of the year and Summer flew by! To make the most of the warm days that lie ahead, we plan on doing lots grilling and chilling in the great outdoors. But before we get the barbecue going, we'd like to share a few of our favorite things with you. Thus, without further adieu, here are our current culinary obsessions.
Although this delectable chicken looks like he's running away, he's actually perched atop a beer can! Grilling chicken on an aluminum can is an excellent way to ensure that the meat stays moist and succulent. While it cooks, the beer evaporates and flavors the chicken's inside cavity. There's lots of ways to season the outside of a beer-can chicken, but I think the most satisfying is a classic spicy-sweet barbecue rub with a finger-licking good homemade sauce. My dad has a metal can holder that makes grilling a little easier, however, this tool is not necessary: one can cook the chicken on the can alone. To learn the technique to this campfire favorite, read more
I'm with the majority: I love barbecue sauce. Not just any barbecue sauce, but homemade finger-licking good barbecue sauce. Every Summer, I end up making some random recipe and become totally obsessed with it. Last year I was all about Barefoot Contessa's simple sauce and the Summer before I was crazy for Everyday Food's recipe. Currently, I can't get enough of Steven Raichlen's coca-cola barbecue sauce.
It's easy to make and tastes divine. Although there is no vinegar in the ingredient list, the sauce has a delightful tanginess and rich thickness. Liquid smoke provides a depth of flavor. If you're a fan of this style of slightly sweet and piquant (it's not spicy) barbecue sauce I highly recommend you make it. Seriously it only takes 10 minutes. Learn how it's done now.
After watching Steven Raichlen's barbecue presentation at the Food and Wine Classic, I knew I had to make his corn. He cooked it with a coconut milk-based coating, but acknowledges that it's tasty on its own, slathered in butter, or doused with a mayo-lime-chili concoction.
The only thing he insisted on was grilling it with the husk off. Cooking corn with the husks on only steams the corn, it does not grill it. However the husks do come in handy, to make the corn easier to eat, he turns the husks into handles! To learn how, read more
Those of you who are barbecue fanatics are probably familiar with barbecue guru Steven Raichlen. Steven is the author of over ten cookbooks, including the BBQ Bible, and is the host of the PBS show Primal Grill. He recently finished a world tour in promotion for his new book Planet BBQ, and his last stop was the Food and Wine Classic in Aspen. I watched his cooking demonstration and snagged a bunch of great grilling tips. To see Steven Raichlen's barbecue tips, read more
