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Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/October Food Festivalshttp://www.slashfood.com/2009/09/30/october-food-festivals/http://www.slashfood.com/2009/09/30/october-food-festivals/http://www.slashfood.com/2009/09/30/october-food-festivals/#commentsFiled under: Pork, Barbecuing, Grilling, America, Meat, Soups/Salads, Local Eating, Fall

Barbecue ribs. Photo: biskuit, Flickr.

Oktoberfests are ubiquitous this month. For those not interested in the chug-a-thons and oompah bands, check out this list of alternative options.

Dixon Lambtown USA, Dixon, Calif., Oct. 3: Break out the mint jelly! Attendees can participate in such culinary slugfests as the National Lamb Ribs Eating Contest and Barbecue Cook-Off, not to mention a shearing competition and sheepdog trials. For the kiddies, there's Mutton Bustin' -- a buckin' bronco bruising of the woolly kind.

The Food Network New York City Wine and Food Festival, New York, Oct. 8-11: Hosted by and benefiting the Food Bank for New York City and Share Our Strength, this festival brings the toque and the home cook together. Everyone from sous chefs to casserole queens can attend wine seminars, recipe-creation panels and cooking demonstrations. For the kiddie cook, check out the Kids Get Cooking! series. Your favorite celebrity TV chefs will be there, en masse, including Ming Tsai, Paula Deen, Rachael Ray and Anthony Bourdain, as well as culinary heavyweights such as Sue Torres, Marcus Samuelsson, Odette Fada, Daniel Boulud and David Chang.

Continue reading October Food Festivals

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]]>bank for new york cityBankForNewYorkCitybarbecuechilielberta german sausage festivalElbertaGermanSausageFestivalfood festivalsfood network new york city wine and food festivalFoodFestivalsFoodNetworkNewYorkCityWineAndFoodFestivalgeo:30.4142 -87.597801geo:35.615002 -87.035301geo:35.797199 -84.256104geo:38.445599 -121.822197geo:42.7533 -84.746399lamblambtown USALambtownUsamaury county chili cookoffMauryCountyChiliCookoffmichigan stoup competitionMichiganStoupCompetitionsausageshare our strengthShareOurStrengthsoupsstewsstouptennessee state bbqTennesseeStateBbqWhere:Columbia-TNWhere:Dixon-CAWhere:Elberta-ALWhere:Grand-Ledge-MIWhere:Lenoir-TNwine and food festivalWineAndFoodFestivalJose Ralat Maldonado2009-09-30T15:00:00+00:00Regional BBQ Quizhttp://www.slashfood.com/2009/09/01/regional-bbq-quiz/http://www.slashfood.com/2009/09/01/regional-bbq-quiz/http://www.slashfood.com/2009/09/01/regional-bbq-quiz/#commentsFiled under: Pork, Barbecuing, Meat, Quizzes

How does Georgia barbeque differ from Kansas barbeque? Quiz yourself on barbeque recipes from all different regions of the country.

Regional BBQ

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]]>arthur bryantArthurBryantbarbecuebarbequebbqbig bob gibson bar-b-qBigBobGibsonBar-b-qbriskethash and riceHashAndRicelamblexingtonmesquitemustard-based sauceMustard-basedSaucepig pickinPigPickinporkpork shoulderPorkShouldertexasvinegar-based sauceVinegar-basedSaucewhole-hogSlashfood Editor2009-09-01T16:19:00+00:00Barbecue Sauce Reviewshttp://www.slashfood.com/2009/09/01/barbecue-sauce-reviews/http://www.slashfood.com/2009/09/01/barbecue-sauce-reviews/http://www.slashfood.com/2009/09/01/barbecue-sauce-reviews/#commentsFiled under: Barbecuing, Taste Test

We're sharing our favorite bottled barbeque sauces and barbecue rubs from around the country. From Big Bob Gibson Bar-B-Q to Brooks House of BBQ, we've got a sauce to suit your tastes.

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BBQ Sauce Reviews

by Kat Kinsman
Some of the country's finest BBQ joints and cooking teams have bottled their signature sauces and rubs. We're sharing our regional favorites so you can start planning your road trip to visit the pitmasters -- or just order online.

We'd give an arm and a chicken leg for a taste of this next one. Read on.

Rachel Been

Getty Images North America

BBQ Sauce Reviews

by Kat Kinsman
Some of the country's finest BBQ joints and cooking teams have bottled their signature sauces and rubs. We're sharing our regional favorites so you can start planning your road trip to visit the pitmasters -- or just order online.

We'd give an arm and a chicken leg for a taste of this next one. Read on.

Rachel Been

Big Bob Gibson Bar-B-Q Championship Red Sauce
Decatur, AL

Slather it on: Beef, pork, chicken, burger, your arm

We're actually not kidding 'bout that last one. With thick, sweet, savory, smooth sauce like this, it's hard not to grab a straw and slurp it straight out of the bottle. The flavor begins with a deceptively light, spice bite lolling in a molasses and tomato base, then builds to a lingering, light burn on the back of the tongue. It's absolutely luscious - though of course we'll have to sample again to make sure. And again...

Website: Big Bob Gibson

Rachel Been

The Salt Lick Original Recipe Bar-B-Que Sauce
Driftwood. TX

Slather it on: Pork or turkey

This light-bodied, easy-pouring sauce lets warm spices like mace and turmeric come to the fore, bringing an almost Indian note above a gentle mustard base. If you're a fan of the sweet heat of a gentle curry, come scampering on over to the salt lick.

Website: Salt Lick Bar-B-Que

Rachel Been

Baker's Ribs Sauce
Garland, TX

Slather it on: Smoked brisket, smoked ribs and salad

There's no ducking the Worcestershire and herb one-two punch of this thin, tomato-based sauce. The spice level is more of a zing than a zap on the tongue, and forgive us for saying so, but we'd welcome the sweet, anchovy-tipped flavor on our favorite Caesar just as much as we would on a half-rack.

Website: Baker's Ribs

Rachel Been

Fiorella's Jack Stack Barbecue KC Original Sauce
Kansas City, MO

Slather it on: Brisket, ribs, burnt ends

This thick, initially tart, tomato-based sauce melts to a subtle, smoky undertone, allowing the flavors of the meat to assert themselves. It's an enhancement, rather than a scene-stealer, and your spareribs will thank you for it.

Website: Fiorella's Jack Stack Barbecue

Rachel Been

Big Bob Gibson Bar-B-Q Original White Sauce
Decatur, AL

Slather it on: Chicken, cole slaw, potato salad

Since 1925, Decatur residents have lavished their barbecue with Bog Bob Gibson's distinctive white sauce. Its mayo and vinegar base blend delivers an appealing tang, followed quickly by a king-sized bite of black pepper flakes. It's a must for finishing grilled chicken or even poured over slaw.

Website: Big Bob Gibson

Rachel Been

Scott's Barbecue Sauce
Goldsboro, NC

Slather it on: Chopped whole hog

There's no mistaking this gigantic vinegar bite for anything but Eastern North Carolina style sauce. The original thin mixture of vinegar with a visible sediment of salt and red and black peppers at the bottom of the bottle dates back nearly 90 years, and was finally patented by Adam Scott, the inventor's son, in 1946. To taste it is to savor the the region's rich barbecue tradition.

Website: Scott's Sauce Co.

Rachel Been

Checkered Pig Mild Original Barbecue Sauce
Martinsville, VA

Slather it on: Ribs, ham or chopped pork

A kiss of molasses brings just the slightest sweetness to this thin, smoky sauce. Over 20 years ago, pitmaster Tommy Houston, the official caterer for NASCAR's Martinsville Speedway developed this mellow, vinegar-based sauce to amp up the flavor of the fresh Virginia hams he uses to craft his 'cue. It proved to be a winning formula, and we love it as much for marinating as we do for pork dunking purposes.

Website: Pigs R Us BBQ

Rachel Been

Blackjack Barbecue Mustard Sauce
Charleston, SC

Slather it on: Pork and chicken

South Carolina Lowcountry soul comes full force in this thin, tart, mustard-based sauce. Apple cider vinegar provides an initial tangy bite, them gives way to a sweet, buttery flavor, speckled through with visible pepper and spices. The acid content also makes it an ideal marinade for all cuts of pork.

Website: Blackjack Barbecue

Rachel Been

Ubon's Dipping Bar-B-Q Sauce
Yazoo City, MS

Slather it on: Chicken, fish, pork, brisket, eggrolls

This medium-bodied, tomato-based sauce is a perfect blend of sweet, tangy, and (with its dappling of minced onions) crunchy flavor, ideal for dipping just about anything you'd care to stuff in your mouth. Oddly enough, it makes us crave Chinese food. Sweet and sour spareribs, anyone?

Website: Ubon's

Rachel Been

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]]>barbecuebarbecue sauceBarbecueSaucebbq rubsbbq sauceBbqRubsBbqSaucebig bob gibson bar-b-qBigBobGibsonBar-b-qdry rubDryRubrib sauceRibSaucethe salt lickTheSaltLickSlashfood Editor2009-09-01T16:07:00+00:00Liquid Smoke - What is It?http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/#commentsFiled under: Science, Barbecuing, Grilling, Meat

kent kirshenbaum

NYU chemistry professor Kent Kirshenbaum. Photo: Jeff Potter

Like many inquisitive scientists, Kent Kirshenbaum regularly scans the ingredient list of prepared foods to uncover the chemical composites lurking within. The substance that most recently piqued the New York University chemistry professor's curiosity is liquid smoke. "My immediate thought was that it was a horrible mix of chemicals," he told us.

After distilling the concentrated smoke and liquid mix (often sold at the grocery store by the bottle to enhance barbecue) down to its roots of water and more than 400 chemical compounds, the scientist (who in person comes across as one part Einstein, one part Malcolm Gladwell) learned that liquid smoke is actually "safer [for human ingestion] than untreated wood smoke."

Kirshenbaum discussed his discovery last week during a monthly gathering of the Experimental Cuisine Collective -- food nerds who love to make things like edible foam. We caught up with him to chat smoke, bongs and homemade liquid smoke.

What is liquid smoke?
Liquid smoke is very simply smoke in water. Smoke usually comes as a vapor, but there are ways to condense it and turn it into liquid and that liquid can then be carried in water.

Continue reading Liquid Smoke - What is It?

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]]>chemistryexperimental cuisine collectiveExperimentalCuisineCollectivefood scienceFoodSciencekent kirshenbaumKentKirshenbaumliquid smokeLiquidSmokemolecular gastonomyMolecularGastonomyNYUPervaiz Shallwani2009-06-23T14:00:00+00:00Big Apple BBQ Block Party Recaphttp://www.slashfood.com/2009/06/15/big-apple-bbq-block-party-recap/http://www.slashfood.com/2009/06/15/big-apple-bbq-block-party-recap/http://www.slashfood.com/2009/06/15/big-apple-bbq-block-party-recap/#commentsFiled under: Barbecuing, Grilling, America, Meat, Tinfoil Swan

As promised, we're beginning our recap of the Big Apple Barbecue Block Party this past weekend, featuring 15 of the best pitmasters from around the USA. After you take a dip in the barbecue sauce fountain, courtesy of Mike Mills and Amy Mills of 17th Street Bar & Grill, click on the post to see our photos. "Peace, Love & Barbecue," everyone!

Continue reading Big Apple BBQ Block Party Recap

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]]>17th street bbq17thStreetBbqbarbecuebbqbbq festivalBbqFestivalbig apple bbq block partybig apple bbq festivalBigAppleBbqBlockPartyBigAppleBbqFestivaldanny meyerDannyMeyered mitchellEdMitchellelizabeth karmelElizabethKarmelfood festivalsFoodFestivalsjohn currenceJohnCurrencemike millsMikeMillsSlashfood Editor2009-06-15T16:00:00+00:00What's On Tap, Detroit - Slows Bar BQhttp://www.slashfood.com/2009/04/29/whats-on-tap-detroit-slows-bar-bq/http://www.slashfood.com/2009/04/29/whats-on-tap-detroit-slows-bar-bq/http://www.slashfood.com/2009/04/29/whats-on-tap-detroit-slows-bar-bq/#commentsFiled under: Beer, Barbecuing, Lists, Summer, What's On Tap?

A weekly look at the draft selection in beer-friendly bars across the country.

If your definition of summertime doesn't include barbecue, beer and baseball it's time make some serious corrections to your agenda -- like, with a bright red pen.

In Detroit, those properly schooled in brews amble on over to Slows Bar BQ a joint that caters to fans of all three types of fanatic. Just a mile or so down the road from Comerica Park and in the shadow of the old Tiger Stadium, Slows is a popular pre- and post-game stop for Tigers fans. Manager Terry Perrone notes that its primary appeal is the food: "We're a barbecue restaurant first and foremost." Terry isn't stopping suds snobs with a nose for microbrews from slipping through the door, too, though.

With renowned Michigan names like Bell's, Founders and New Holland, Slows has no shortage of local breweries to draw from and stocks as many as possible: of 20 taps Perrone says they try to keep "no less than 14 from Michigan or the region." Some, such as Great Lakes Grass Roots Ale and Dragonmead Corktown Red, aren't readily available anywhere else. So though Slows puts eats first, Peronne admits, "We see more and more [beer lovers] as the notoriety gets out that we are a great destination to find these local beers."

Check out yesterday's complete draft list after the jump. (Got a fave on the list? Let us know what we should be sipping this summer).

Continue reading What's On Tap, Detroit - Slows Bar BQ

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]]>Bar BQbarbecueBellsDetorit MIDetroitDetroit MichiganFoundersMIMichiganNew HollandSlowsSlows Bar BQMike Pomranz2009-04-29T15:00:00+00:00Provoleta - Cheese Coursehttp://www.slashfood.com/2009/02/03/provoleta-cheese-course/http://www.slashfood.com/2009/02/03/provoleta-cheese-course/http://www.slashfood.com/2009/02/03/provoleta-cheese-course/#commentsFiled under: Hors D'oeuvres, South America, Cheese, Recipes, Barbecuing, Grilling, Cheese Course

Provoleta

The distinctive smell of barbecued provolone topped with chili and oregano will forever remind me of a barbecue I went to in Buenos Aires. Before being served a series of different meats in a typical Argentinian asado, grilled provolone is often eaten with a savory chimichurri sauce that's made with parsley, cilantro, garlic, salt, pepper, onion, and paprika with olive oil, lemon juice and vinegar.

In supermarkets thoughout Buenos Aires, you can find frozen provoleta that you can simply heat up in the oven or microwave. Sometimes you can even find it stuffed with ham, bacon, red peppers, and tomatoes. This incredibly rich and crispy treat makes me think of the salty Greek appetizer Saganaki - fried Greek cheese. I'm wondering if one can find these frozen provoletas in supermarkets in the United States. Although it's easy to make, the frozen ones I purchased in Argentina were absolutely delicious!

Below are a couple of Provoleta recipes:

While both recipes seem identical, the first one also offers an excellent recipe for chimichurri sauce. When entertaining, I highly suggest you make this dish as an appetizer. It's sure to be a crowd pleaser.

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]]>asadoasadosbuenos airesBuenosAirescheese courseCheeseCoursegrilled cheeseGrilledCheesemelted cheeseMeltedCheeseprovoloneMax Shrem2009-02-03T11:00:00+00:00Brunswick Stew - Chicken Soup With an Extra Helping of Soulhttp://www.slashfood.com/2009/01/09/brunswick-stew-chicken-soup-with-an-extra-helping-of-soul/http://www.slashfood.com/2009/01/09/brunswick-stew-chicken-soup-with-an-extra-helping-of-soul/http://www.slashfood.com/2009/01/09/brunswick-stew-chicken-soup-with-an-extra-helping-of-soul/#commentsFiled under: Frugal Food, Dinner, Recipes, Barbecuing, America, Comfort Food, Soups/Salads, Winter

Perhaps its the lingering after-effects of my mother's Jewish heritage, but every winter I get an uncontrollable urge to make chicken soup. However, having been raised in the South, this seasonal instinct is channeled into the production of a thicker, richer, and generally more transcendent food: Brunswick stew.

Virginia and Georgia both lay claim to the ubiquitous stew; personally, I favor Virginia's claim, but that's only because I grew up there. In both areas, it is a standard accompaniment to barbecue, although it often finds its way to the table as a stand-alone meal.

Recipes for Brunswick stew tend to be somewhat idiosyncratic. For example, many chefs use potatoes, and others use barbecue sauce to increase the richness of the broth. By that standard, my Brunswick stew (recipe below) will strike some people as blasphemous. I go heavy on the tomatoes, keep out the potatoes, use light olive oil and skinned chicken to keep the fat down, and hold off on the barbecue. Still, regardless of your personal tastes, this should be a pretty good starting point for your own recipe!

Continue reading Brunswick Stew - Chicken Soup With an Extra Helping of Soul

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]]>Brunswick StewBrunswickStewGeorgiaTony ChacheresTonyChacheresVirginiaBruce Watson2009-01-09T17:00:00+00:00North Carolina BBQ Slawhttp://www.slashfood.com/2009/01/03/north-carolina-bbq-slaw/http://www.slashfood.com/2009/01/03/north-carolina-bbq-slaw/http://www.slashfood.com/2009/01/03/north-carolina-bbq-slaw/#commentsFiled under: Vegetables, Recipes, Barbecuing, Southern States, America, Guilty Pleasures

bbq slaw

I'll certainly admit to having one heck of a lot of 'cue country exploration left to do in my lifetime, but thus far I've yet to encounter any venue outside of North Carolina slinging BBQ slaw alongside their meat. It's an essential side for Lexington style, vinegar-kissed chopped pork, and gets its characteristic pink tint from a dollop of ketchup or barbecue sauce. Also -- it's pretty darned delicious, and provides a pleasantly crunchy textural contrast with the rich, soft strands of slow-cooked shoulder.

From Searching for the Dixie Barbecue, Journeys into the Southern Psyche by Wilber W. Caldwell (2005):

"In the central North Carolina Piedmont you will often find what locals there call "red coleslaw" on the plate next to your chopped pork barbecue. This tangy variation replaces the usual mayonnaise-based slaw dressing with a catsup-and-vinegar-based dressing. In fact, it is not unusual for Upcountry slaw all over Dixie to be spiked with a big splash of barbecue finishing sauce. Whether a sweet/sour tomato-based, spicy mix, either right from the store-bought jar or from some dusty bottle of secret brew, this spicy addition turns the coleslaw sauce either red or a rich brown color and creates what most Southerners called "barbecued coleslaw."

Surely food experts and gourmets all over the planet will ... most certainly suggest that this "barbecue on barbecue" presentation robs the meal of balance. ... Southerners will scoff at this suggestion. Everyone down here knows that if a little barbecue sauce it good, then a whole lot is even better."

If you happen by High Point, NC, do stop into Carter Brothers BBQ (from whence the above pictured platter of BBQ came on this most recent Christmas Eve) for some of the finest chopped (regular or coarse -- they're both good) pork BBQ you'll ever have the pleasure of eating.

BBQ Slaw is recipe after the jump. Got one of your own? Might you please be so kind as to kick back with a Cheerwine and share it in the comments?

Continue reading North Carolina BBQ Slaw

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]]>barbecuebarbecue slawBarbecueSlawbbqbbq slawBbqSlawcole slawcoleslawkat kinsmanKatKinsmanlexington barbecuelexington bbqLexingtonBarbecueLexingtonBbqnorth carolinanorth carolina barbecue societyNorthCarolinaNorthCarolinaBarbecueSocietyred slawRedSlawKat Kinsman2009-01-03T10:00:00+00:00Tip of the Day: Run steak under cold waterhttp://www.slashfood.com/2008/11/04/tip-of-the-day-run-steak-under-cold-water/http://www.slashfood.com/2008/11/04/tip-of-the-day-run-steak-under-cold-water/http://www.slashfood.com/2008/11/04/tip-of-the-day-run-steak-under-cold-water/#commentsFiled under: Beef, Broiling, Barbecuing, Grilling, Roasting, Slow cooking, Meat, Tip of the Day

Need to defrost a steak and keep it moist? Run it under water!

Continue reading Tip of the Day: Run steak under cold water

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]]>beefdefrostingjuicymoistmoistureovensteakt-bonetiptip of the dayAnnie Scott2008-11-04T06:00:00+00:00Wii Boxing on Park Avenuehttp://www.slashfood.com/2008/10/08/wii-boxing-on-park-avenue/http://www.slashfood.com/2008/10/08/wii-boxing-on-park-avenue/http://www.slashfood.com/2008/10/08/wii-boxing-on-park-avenue/#commentsFiled under: Dinner, Restaurants, Barbecuing, Raves & Reviews, America

nintendo wii flyer

"Who doesn't love Wii?" says the manager I spoke with at Wildwood BBQ, a restaurant on Park Avenue at 18th Street in Manhattan.

Every Tuesday night since August, Wildwood BBQ, a classy new ribs joint off Union Square, has hosted Wii Boxing with cheap beer and big prizes. There's a pre-tournament warm up at 8:00pm, when anyone can play, then signup for the tournament begins at 8:30. Sixteen guests can play for a chance to win $100 gift certificates good at any of BR Guest's restaurants.

Sign up at the 50-foot bar for a chance to play, and starting at 9:30 pick up a $12 pitcher of Cold Ass beer (pardon my English; that's really what it's called).

Rumor has it that some undisclosed celebrities may be stepping into the ring one of these weeks! Get there if you can.

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]]>br guestBrGuestfunnew yorknew york citynynycribswiiwildwood bbqAnnie Scott2008-10-08T17:34:00+00:00Midweek Meals: Thai barbecued chickenhttp://www.slashfood.com/2008/09/10/midweek-meals-thai-barbecued-chicken/http://www.slashfood.com/2008/09/10/midweek-meals-thai-barbecued-chicken/http://www.slashfood.com/2008/09/10/midweek-meals-thai-barbecued-chicken/#commentsFiled under: Dinner, Poultry, Recipes, Barbecuing

Thai barbecued chicken is marinated in coconut milk then grilled to set in all the flavors. A final garnish of scallions adds a pop of color!

The only thing better than coming home to a home cooked meal is having a home cooked meal that doesn't take two hours to prepare. Thai barbecued chicken is a refreshing meal that tastes like the last days of summer, but with a kick! This isn't your ordinary barbecued chicken. Don't be afraid of all the ingredients, you probably have many of them in your pantry. While the chicken only takes about 30 minutes to cook, it does need to marinate.

Make sure to prepare the marinade the night before, refrigerate and before leaving for work the next morning, add the chicken to the marinade and put back into the refrigerator.

Continue reading Midweek Meals: Thai barbecued chicken

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]]>barbara scott-goodmanBarbaraScott-goodmanbarbecuebeach house cookbookBeachHouseCookbookchickenthai barbecued chickenThaiBarbecuedChickenSarah Christine2008-09-10T10:05:00+00:00Charms aren't just for wine...Get them for your grill!http://www.slashfood.com/2008/08/08/charms-arent-just-for-wine-get-them-for-your-grill/http://www.slashfood.com/2008/08/08/charms-arent-just-for-wine-get-them-for-your-grill/http://www.slashfood.com/2008/08/08/charms-arent-just-for-wine-get-them-for-your-grill/#commentsFiled under: Barbecuing

grill charms

Wine glass charms are one of those oft-forgotten saviors from long, drawn-out examinations of lip prints to figure out whose wine is whose. But I'm really surprised that it hasn't really moved beyond the long-stemmed glassware -- until now.

Did you know that you can buy Grill Charms to properly mark your steak before throwing it on the grill? The stainless steel charms are serrated, so you just pop one in and grill and flip like usual. The charm can plainly mark which is spicy, mild, bloody, or, egads, well-done. There are different charms for different uses, whether you get the collection for temperature, spices, or a group of miscellaneous charms for other important markings like health/allergy issues, or just the desire for a specific piece of meat.

Considering the number of times I've forgotten what goes to who, this seems like a pretty simple, but handy, grill accessory.

[via CNet)

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]]>barbecuinggrill charmsGrillCharmsMonika Bartyzel2008-08-08T12:01:00+00:00Sizzle, Cookbook of the Dayhttp://www.slashfood.com/2008/07/29/sizzle-cookbook-of-the-day/http://www.slashfood.com/2008/07/29/sizzle-cookbook-of-the-day/http://www.slashfood.com/2008/07/29/sizzle-cookbook-of-the-day/#commentsFiled under: Barbecuing, Cookbook Spotlight

cover of sizzle

Julie Biuso is a well-known New Zealand chef, cooking teacher and food writer who is just starting to make a splash on the American food scene. However, if her new book, Sizzle, Sensational Barbecue Food, is any indication of what she has to offer, I imagine we'll be hearing more and more from her going forward.

When I first opened the book, I had my defensive hat on. I mean, come on, how many barbecue cookbooks can I look at before they all start to look the same? However, this book grabbed me from the start, as it has a well-written introduction that got me nice and excited for the book ahead. And the recipes? Well, they look lovely.

I haven't had an opportunity to try any of the recipes in the book yet (and I'm going to have to adapt most of them to my no-grill lifestyle), but here are some of the ones on my list: Eggplant Toasties (essentially a toasted cheese sandwich made out of grilled eggplant, mozzarella cheese and whole grain bread), Spicy Lamb on Sticks with Yogurt Sauce (flattened lamb meatballs on skewers) and Dried Fruits Cooked in Paper (apricots and prunes, marinated and seasoned, wrapped in parchment paper and slow cooked).

If want to expand your understanding of food cooked on a grill, this would be an excellent book to look at. It takes your backyard Weber and moves it out of the realm of special occasions and places it smackdab in the center of everyday meal prep. Which, judging from the recipes Biuso has written, isn't a bad thing at all.

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]]>julie biusoJulieBiusosensational barbecue foodSensationalBarbecueFoodsizzleMarisa McClellan2008-07-29T17:04:00+00:00Foodie Flicks: Rosemary garlic potato pockethttp://www.slashfood.com/2008/07/14/foodie-flicks-rosemary-garlic-potato-pocket/http://www.slashfood.com/2008/07/14/foodie-flicks-rosemary-garlic-potato-pocket/http://www.slashfood.com/2008/07/14/foodie-flicks-rosemary-garlic-potato-pocket/#commentsFiled under: Vegetables, Barbecuing, Foodie Flicks

It's darned hot outside these days, so I'm a big fan of any recipe that leaves the heat outside. Above you can see a really simple but delicious-looking recipe for a barbecued rosemary and garlic potato pocket, courtesy of summerkitchen.tv. It's a collection of rosemary, garlic, potatoes, olive oil, salt, and pepper mixed together and wrapped up in foil, and then cooked on the barbecue. What's particularly great about this recipe is how easy it is to change it up a little and whip up your favorite flavors -- maybe some chopped green onion, or creole spices, or some cherry tomatoes, or even a little bit of cheese. (This is also something that can be made easily over a campfire -- just get small potatoes that you don't need to dice.)

What's your favorite flavor combination for BBQ potatoes?

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]]>bbqgarlicpotatoesrosemaryMonika Bartyzel2008-07-14T15:01:00+00:00Extreme Grilling: Win Mario Batali's grilling contesthttp://www.slashfood.com/2008/07/11/extreme-grilling-win-mario-batalis-grilling-contest/http://www.slashfood.com/2008/07/11/extreme-grilling-win-mario-batalis-grilling-contest/http://www.slashfood.com/2008/07/11/extreme-grilling-win-mario-batalis-grilling-contest/#commentsFiled under: Barbecuing, Grilling, America, Celebrities, Summer

mario's grilling cookbook

Do you make amazing grilled lamb chops with gremolada? Out-of-this-world ribs with tamarind-Jack Daniels sauce? Burgers so good your friends say you should open a concession at the football stadium? Submit your grilling recipe with a short video demonstration (three minutes max) to Mario Batali's Ultimate Grilling Challenge for a chance to win a ton of great (and some just plain weird) prizes.

Submissions are due July 30 and the contest winner will be announced in October on The Rachel Ray Show. The grand prize winner will receive a VIP weekend at Texas Motor Speedway including a pre-race tailgate party with Mario Batali and Rachael Ray at the Dickies 500 NASCAR Sprint Cup Series race. Semi-finalists will console themselves with $500 worth of Mario Batali The Italian Kitchen products and a year's supply of VIVA paper towels (though apparently two rolls a month is a lifetime supply). Quarter-finalists receive a bunch more Mario swag, including - get this - His n' Hers Mario Crocs (AKA, the only thing more embarrassing than riding a tandem bike).
$1.00 will be donated to The Food Bank For New York City for every entry received.

The contest is intended to promote the portly redhead's new Italian Grill cookbook. The book goes universes beyond burgers and hot dogs, with recipes for grilled flatbreads, vegetables and pizzas as well as meat. Think grilled Guinea hen breasts with rosemary and pesto, grilled baby octopus with olive-orange vinaigrette. Italian grilling, as Mario explains, never involves thick, sweet barbecue sauces or salty, soy- or Tabasco-based marinades. It rarely involves more than olive oil, wine, citrus juice and herbs and spices. Though, as he admits, the recipes in the book are not pure Italian, they are somewhat influenced by America's grand grilling culture. We are, after all, the country that invented the backyard barbecue.

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]]>contestsgrillingmario batalimeatEmily Matchar2008-07-11T13:00:00+00:00Extreme Grilling: 4th of July rounduphttp://www.slashfood.com/2008/07/04/extreme-grilling-4th-of-july-roundup/http://www.slashfood.com/2008/07/04/extreme-grilling-4th-of-july-roundup/http://www.slashfood.com/2008/07/04/extreme-grilling-4th-of-july-roundup/#commentsFiled under: Beef, Poultry, Recipes, Pork, Barbecuing, Lists, Grilling, America, Meat, Holidays, Summer

man grilling

The Grand Rapids Press has a list of several dozen beef, chicken vegetable and fish tips for your Independence Day bash. Try wrapping fish in prosciutto or bacon to prevent drying. And cook snapper and other delicate fish in foil or on a plank so it doesn't fall apart.

Hawaii's KGMB has a video of Tyler Florence making a grilled pork tenderloin for a big 4th of July cookout. He suggests stocking up at a wholesale club like Sam's to save when feeding a crowd.

BBQ.about.com has chicken, pork and beef brisket recipes, with ideas for kebabs, potato salads, ice tea, sangria, and something called 'flag fudge.'

Nashville's WSMV teaches you how to build a top notch grilling station, from grills to spatulas to thermometers to lighter fluid.

Kalyn's Kitchen has some cool 'think outside the burger' ideas special for the 4th: grilled shish kabobs with whole wheat pita and tzatziki, grilled salmon with maple syrup glaze, grilled chicken with tarragon mustard marinade, grilled tri-tip with salsa.

Epicurious has a bunch of burger ideas: Feta burgers with grilled red onions, jalapeno burgers, open face lamb burgers with mint yogurt sauce, buffalo burgers with pickled onions and smoky pepper sauce, sun-dried tomato burgers with balsamic-glazed onions, porcini-Gorgonzola burgers with veal demi-glace, tamarind-glazed turkey
burgers, sesame tuna burgers....

Also on Epicurious: A complete guide to grilling. Rubs and marinade recipes, technique tips, how to test for doneness, where to taste the best regional barbecue. With input from grill guru Steve Raichlen.

Martha Stewart has a very tasteful (naturally) Fourth of July menu. Check out the ribs.

Global Gourmet has another grilling guide. Check out its rundown of recipes from their favorite grilling cookbooks. Whoopi Goldberg's Big Bad Ass Beef Ribs, anyone?

Even vegetarians get in on the grilling action, at Vegetarians in Paradise, with recipes for Independence Day grilled tempeh steak, grilled veggie skewers, grilled red onions and grilled corn on the cob.

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]]>barbecueFourth of JulyFourthOfJulygrillingtipsEmily Matchar2008-07-04T10:00:00+00:00The New York Times Dining & Wine section in 60 seconds: Picnics, rooftops, jerkshttp://www.slashfood.com/2008/07/02/the-new-york-times-dining-and-wine-section-in-60-seconds-picnics/http://www.slashfood.com/2008/07/02/the-new-york-times-dining-and-wine-section-in-60-seconds-picnics/http://www.slashfood.com/2008/07/02/the-new-york-times-dining-and-wine-section-in-60-seconds-picnics/#commentsFiled under: Wine, East Coast, Recipes, Barbecuing, Newspapers, Lists, Grilling, America, Summer

picnic table

The Minimalist gives us 101 20-minute picnic ideas. Cold peanut noodles! Savory lentil salad! Cheese balls with fresh herbs! Thanks, Minimalist!

Jamaican jerk: an underrated form of barbecue. I agree.

Cold red wine? Eric Asimov says it's OK. So it must be OK.

Newsflash: rooftop dining is nice. But sometimes your napkins blow off the roof. Uh oh!

A book review of 'Beyond the Great Wall,' about Chinese dishes little known in the U.S.

Poor Jeff Varasano, lately of Atlanta, tries to answer the eternal question of why New York pizza is never good outside of New York. Godspeed, dude.

Fruit crisps: why are they never crisp? With recipe.

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]]>chinesecrispsjerkpicnicpizzared wineEmily Matchar2008-07-02T09:00:00+00:00Extreme Grilling: Grill greenhttp://www.slashfood.com/2008/06/27/extreme-grilling-grill-green/http://www.slashfood.com/2008/06/27/extreme-grilling-grill-green/http://www.slashfood.com/2008/06/27/extreme-grilling-grill-green/#commentsFiled under: Barbecuing, On the Blogs, Lists, How To, Grilling, Meat, Summer

grill

In the era of "green" mink coats and "green" toenail polish, it's no surprise that there's a ton of advice out there on how to grill green this summer. Here are some of the top hints from across the wide, wide Web.

AOL Food has a whole slew of green tips. Try using a chimney starter rather than lighter fluid to get your briquettes going - it puts off way less CO2.

The Green Daily suggests buying a hybrid grill, so you can use the more efficient electric or gas element for the main source of heat and burn just a bit of wood for that charred aroma.

Char your burgers with environmentally-friendly charcoal: Nature's Grilling all-natural charcoal has no added chemicals or fillers, just pure carbonized wood. Their briquettes, they say, burn hotter and longer with less ash and no acrid aftertaste. Plus, they're made from wood harvested from region's that meet strict "resource management practices" and the company claims to plant 1,000,000 trees a year to lower their carbon footprint. Cowboy Charcoal also promises all-natural charcoal with no petroleum taste.

The Sierra Club lists their favorite environmentally-friendly grills. Consider a solar grill, like the Sport Solar Oven. At just ten pounds, you can carry it on picnics, on your boat and to the beach. On a sunny day, it can reach temperatures up to 260 degrees in the United States, up to 300 degrees in equatorial regions.

Lastly, use a non-toxic cleaner, like SoyClean BBQ Grill Cleaner, a soy-based product which is biodegradable, easy on your hands, and doesn't emit caustic fumes. Orange Plus cleanser is phosphate free and biodegradable, but promises to get the touch greasy bits off the grill.

You can even buy completely biodegradable disposable plates made of sugar cane and cornstarch, from Simply Biodegradable. Throw it all away in their compostable eco garbage bags, and Al Gore will come paste a gold star on your forehead.

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]]>barbecueenvironmentgreengrillgrillingEmily Matchar2008-06-27T10:30:00+00:00Extreme Grilling: My pig pickin'http://www.slashfood.com/2008/06/20/extreme-grilling-my-pig-pickin/http://www.slashfood.com/2008/06/20/extreme-grilling-my-pig-pickin/http://www.slashfood.com/2008/06/20/extreme-grilling-my-pig-pickin/#commentsFiled under: Pork, Barbecuing, How To, Grilling, Southern States, America, Head to Tail

I've always wanted to throw my own pig pickin,' and my departure from North Carolina finally gave me an excuse. So I went for it - whole hog, if you will, earlier this spring.

A pig pickin,' known in other parts of the country as a hog roast, or simply, a barbecue, is a Carolina tradition involving a hog, a converted oil drum cooker and a lot of time.

Pickin' (ALWAYS drop the 'g') have been a stable of church fundraisers, family reunions and political rallies in the South since long before the Civil War, as pork was always much cheaper than beef. You can't feed 100 people much more cheaply than with a nice hog and all the fixin's - baked beans, hush puppies, slaw and sweet tea.

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]]>extreme grillingExtremeGrillingpig pickinporksouthernEmily Matchar2008-06-20T10:30:00+00:00