Friday June 26 | Grilling with PBS’ Steven Raichlen
June 24, 2009 at 12:33 pm | In Coming Up | 6 Comments
He’s been called “America’s Master Griller” by Esquire Magazine and his books and TV shows have taught thousands of people how to grill. Steven Raichlen, host of the PBS show The Primal Grill and author of The Barbecue Bible and How to Grill joins us to discuss everything grilling- from the most basic, but important tips to experiments in creative grilling, and take your questions.
Guest
Steven Raichlen – Cooking teacher, Author of The Barbecue! Bible
- Steven Raichlen’s Barbecue Bible Blog
- PBS’ The Primal Grill airs Saturdays at 2pm on WTVI
- Information on “Share the Obsession,” a national grilling recipe contest
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Please thank your guest for such a great show. I love Primal Grill, BBQ U and I also have one of his books. Does Steven have any advice on how an average suburbanite can get great woods for smoking like Apple? I love using my smoker but apple seems hard to come by around here. Thanks!
Comment by Matt — June 26, 2009 #
In addition to Steven’s BBQ books I really enjoy his Miami Spice and Healthy Latin cookbook. Any chances he will do another cookbook like these? Is he only specializing in BBQ books now?
Comment by Mike — June 26, 2009 #
I’m curious about the carcinogens in grilling (charcoal & wood) and their potential negative effects on the food we grill. Any comments? Are there dangers? If so, at what point in the process do the dangers no longer exist?
Comment by Leslie — June 26, 2009 #
Steven, your book “How to Grill” is not only a great read and instructional manual for the outdoor cooking, it also masks great techniques for cooking in general. I use plenty of its techniques for cooking indoors.
One thing I can have trouble with on the grill is overcooked or undercooked chicken. How do I tell if the chicken is cooked through without burning it??
Comment by Myron — June 26, 2009 #
Someone tell Mike Collins that apples are a major crop of the NC Mountains (oak is a predominate wood in our area).
Comment by Lisa — June 26, 2009 #
Regarding guest Mr. Raichling, I have a question as to a recipie for a brazillian/Argentinian Churrisaca (sp?), done at home on a spit. How about at least 3 complimentary meats, sides? All non hte grill.
Also I love Gyro, but is there a good home method/recipie/gadget, for creating this mediteranian lamb/beef shaved meat?
Many thanks.
Agreed with show comments, I have a green egg and a stainless steel contraption, with infa-red sear and rotisserie.
Comment by Derek Andreasen — June 26, 2009 #