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Search resuls for: "Steven Raichlen"


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☆ Simple, Satisfying 3-Ingredient Barbecue Sauces
  + stars: | 2023-06-27 | by ( Steven Raichlen | ) www.nytimes.com   time to read: 1 min
South Carolina’s contribution to regional American barbecue is mustard sauce. Barbecue buffs — from Columbia, S.C., through Georgia, and in parts of Kentucky and Florida — understand the wonders that mustard can work on pork; how the spice enhances the meat’s sweetness, while the acidity cuts through the fat. Mustard may be the addition of the German immigrants who settled in South Carolina in the 18th century and whose descendants opened barbecue restaurants still revered in the state, such as Bessingers in Charleston, Sweatman’s in Holly Hill and Hite’s in West Columbia. A good mustard sauce is a study in balance: the bite of mustard and mouth-pucker of vinegar offset by the sweetness of honey or brown sugar. Tradition calls for using ballpark-style mustard, but try the suaveness of Dijon-style mustard or a grainy mustard from Meaux in France.
Persons: — Locations: Columbia, Georgia, Kentucky, Florida, South Carolina, Charleston, Sweatman’s, Holly Hill, Hite’s, West Columbia, Dijon, Meaux, France
☆ 5 Dishes Everyone Should Know How to Grill
  + stars: | 2023-06-02 | by ( Steven Raichlen | ) www.nytimes.com   time to read: +1 min
Grilling may be the world’s oldest, most universal cooking method, but that doesn’t guarantee automatic success. Just ask the person who routinely burns the burgers or whose fish always sticks to the grate. There are five methods of live fire cooking: direct grilling, indirect, smoking, spit-roasting and on the embers, but direct grilling is the most universal. This means cooking tender, small or thin foods, like steaks or chops, directly over a hot fire. Don’t confuse it with barbecue, which uses low, slow heat away from the food to smoke things like Texas brisket and Carolina pork shoulder.
Locations: Texas, Carolina
☆ This Tool Pushes the Limits of Outdoor Cooking
  + stars: | 2023-05-15 | by ( Steven Raichlen | ) www.nytimes.com   time to read: 1 min
In the early 2000s, Roger Dahle attended an outdoor pancake breakfast cooked on a commercial flattop at his local Rotary Club, a civic organization, in Utah. “I love cooking breakfast outdoors, but you couldn’t buy an outdoor griddle for home use,” Mr. Dahle said. He experimented with a variety of cooking surfaces, settling on the same material used in woks: carbon steel. He mounted it on a cart like a gas grill, with propane to fire the burners, and named it Blackstone, after a favorite local restaurant. “People originally bought the Blackstone to cook breakfast,” Mr. Dahle said.
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