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
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
[Photograph: Caroline Russock] The following recipe is from the September 1 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! These Grilled Baby Backs with Sweet Soy Glaze from Steven Raichlen's Planet Barbecue!... More
There's something so weird and wonderful about the combination of grilled sausages and curry-spiked ketchup that is German Currywurst. It's one of those dishes that has intrigued me since I first heard about it. Since I have no plans to travel to Berlin anytime soon, I decided it was time to experience currywurst for myself, with the help of this recipe from Planet Barbecue! by Steven Raichlen. More
[Photograph: Caroline Russock] Every night this summer when the temperatures have risen to cooking-prohibitive territory I've turned to my local Turkish delivery joint and ordered plates of Adana kebab served with grilled flat bread, a lemony cucumber and tomato salad,... More
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
