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On Mon, 01 Jun 2009 19:56:13 -0700, Desideria <desideria1313@gmail.com
Y'all know I'm a grilling newbie, and I purchased Steven Raichlen's
"How to Grill" book because it was my impression that his books are
highly recommended.
I'll agree that his...
Started by Desideria on
, 11 posts
by 5 people.
Answer Snippets (Read the full thread at omgili):
Desideria On Mon, 01 Jun 2009 ....
MartyB in KC
On Mon, 01 Jun.
But that doesn't change my opinion that Raichlen's a DH.
A link for Buccaneer chicken, this seems identical to Raichlen's,
but I don't have the book here for that long.
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On Mon, 8 Jun 2009 13:33:39 -0700, "cooter" <jcooter@none.com
"jOhN" <us271934SPAMNYET@yahoo.comnews:VJTWl.25346$as4.18904@nlpi069.nbdc.sbc.com...
Steven Raichlen?
Started by cooter on
, 4 posts
by 3 people.
Answer Snippets (Read the full thread at omgili):
He
makes some exotic grub, but can't Q ta save his butt!
--
Nick, KI6VAV.... .
On 08 Jun 2009 23:49:50 GMT, Nick Cramer <n_cramerSPAM@pacbell.net
"cooter" <jcooter@none.com
If it wasn't for the Michigan reference, I would've thought Bobby Flay .
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I have started to collect grill cookbooks. I only use the books that have color pictures in them so I can see how the food should look when it's complete.
The books I currently use are
1. Webers Big Book of Grilling
2. How To Grill ( the complete illustrated...
Started by Ronald on
, 15 posts
by 6 people.
Answer Snippets (Read the full thread at bbqsource-forums):
The second is " Weber's Art of the Grill that other factor mentioned by the ... .
It is his most of Barbecue Techniques" by Steven Raichlen;Paperback; for $13.96.
I bought BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen.
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Decided to try out my new go-to marinade on some skirt steak tonight... It consists of EVOO, White Vinegar, Fresh Garlic, Goya Adobo All Purpose Seasoning (with Pepper), and Fresh Cilantro. Gave the marinade a whirl in the processor and had the steaks...
Started by Dyal_SC on
, 4 posts
by 3 people.
Answer Snippets (Read the full thread at barbecuebible):
Basically that is a....
SCmm, I gave it a base of Sofrito.
I've just had some that were better than others.
Yummy! What is in the rice and beans to give it that color?
I've never had a bad day barbequeing or fishing .
Everything looks tasty.
Good job Dyal.
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On Tue, 02 Jun 2009 12:24:03 -0500, Andy <a@b.c
TV: Barbecue University
Host: Steven Raichlen
My PBS just changed their programming schedule to this program.
I've seen it before on occasion and liked it.
Out standing in his fields! Very kewl...
Started by Andy on
, 7 posts
by 4 people.
Answer Snippets (Read the full thread at omgili):
-0500, "Pete C." <aux3.DOH.4@snet.net
Raichlen is mostly an annoying twit, and certainly isn't.
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On Sat, 09 May 2009 14:32:11 -0600, Cleatarrior <nospam@xx.block
No problem.
For a basic recipe database and technique reading I like any of the
Steven Raichlen books - his first one "How To Grill" or the "BBQ Bible"
are clear and full of photos...
Started by Cleatarrior on
, 26 posts
by 9 people.
Answer Snippets (Read the full thread at omgili):
---Jeff
> ....
I used to have a Brinkman, but it rusted out in the wonderful Arkansan
humidity.. .
Thanks! Just saved this post and will be looking at all of that .
On Sat, 09 May 2009 17:04:47 -0500, Arkansan Raider <yomama@yomama.com
Sweet .
Related shopping results:
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Forgive me if there already is one. I love to eat and cook and modify recipe's who else here does? If this is a re-post feel free to merge it with said thread or remove it. I recently stumbled across this recipe on another forum. I will add more to this...
Started by big_blue79 on
, 10 posts
by 4 people.
Answer Snippets (Read the full thread at fordtruckclub):
I like that but would substitute Pork Sausage or Venison Sausage
cant handle that Basil in the Italian
Im always game for something new
I like to cook also wordless recipe;
go shoot a young Doe and get them Backstraps out quick and put on ice
put Trenderloins... .
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On Tue, 13 Jan 2009 13:51:00 +0000 (UTC), Wiblur the Once <wiblur@comcast.net
This was brought to my attention in another froup and I had to pass it
along (you really need to check out the picture on the page to appreciate
it and/or get an idea...
Started by Wiblur the Once on
, 3 posts
by 3 people.
Answer Snippets (Read the full thread at omgili):
I was gonna follow up and say that it's just Not Possible to follow up some
posts, but apparently this isn't quite one of them .
But tomorrow is another day.
Wiblur the Once <wiblur@comcast.net
Note that it's not Ultimate until it's deep-fried .
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I'm frustrated with burgers not always coming out the same. My system was 4 minutes per side. That does not seem to work every time. I try to have the same exact setting on the grill but my results vary and I don't know why.
I'm looking for tips from ...
Started by Doc on
, 4 posts
by 3 people.
Answer Snippets (Read the full thread at netcookingtalk):
But the meat is just the....
"The more fat you have, such as bison.
"The fat is where the flavor resides in any meat," says Raichlen.
Here's some really good tips from Steven Raichlen to 15 percent.
I'm a big fan of the cooking shows on PBS .
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I had almost as much fun smoking these pork spare and baby back ribs as my family did eating them...
2011-05-29_17-07-42_638 (Medium).jpg
2011-05-29_17-09-37_314c (Medium).jpg
Memphis style is a dry rub only, no mopping and sauce is served on the side...
Started by Dennis on
, 9 posts
by 7 people.
Answer Snippets (Read the full thread at farmallcub):
And quantity of your choice
Rub (Thanks to Steven Raichlen), mix the following:
3 tbsp paprika
2 tsp hot with #75 bucket and brush hog backhoe etc Looks like an A+ job!
I am a Steven Raichlen student as well.
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