'Planet Barbecue' on Serious Eats

Uzbek Beer Can Chicken

The recipe begins by grinding a warm spice rub of ginger, paprika, coriander, turmeric, and cumin, then rubbing it into the chicken and letting it sit and soak for a few hours. Even before the chicken is grilled, it takes on a lovely burnished tone. After the spice rub has had enough time to work its way into the flesh, it's time to crack open a beer! Taking a few sips is part of the recipe. More

Cook the Book: Jerk Pork

What's the first image that pops into your head when you think about Jamaica? Bob Marley? White sandy beaches? A certain smokable substance? Perhaps a steel drum band? Or maybe, if your mind tends to jump to more food related images, a smokey grill filled with jerk chicken and pork coated in that super spiced Jamaican seasoning that tastes like nothing else. More

Cook the Book: Grilled Shishito Peppers with Sesame Oil and Salt

A few weeks back I nominated Fried Stuffed Olives into my unofficial bar snacks hall of fame. This week I have another contender for the list: Grilled Shishito Peppers with Sesame Oil and Salt, courtesy of Steven Raichlen's Planet Barbecue! While the preparation of the tiny shishitos is minimal (merely brushed with sesame oil, grilled until blistering, and salted), the excitement comes from the somewhat volatile nature of the peppers. Once grilled, the flavor of the peppers is grassy and sweet but one out of every five or so is spicy enough to have you reaching for a cool drink. More

Cook the Book: 'Planet Barbecue!'

In preparation for your Labor Day cookouts we will be forgoing the usual burgers and dogs for a selection of global barbecue recipes including Indonesian Baby Back Ribs with a Sweet Soy Glaze, Turkish Lamb Kebabs, and Grilled Japanese Shishito Peppers with Sesame Oil and Salt. Enter to win a copy of Planet Barbecue! More

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