Tour Archives - Barbecuebible.com

Book Tour 2019: Steven Raichlen Wants to Meet You

BarbecueBible.com — Fri, 26 Apr 2019 14:00:56 +0000

We are just days away from celebrating the release of Steven’s latest book, The Brisket Chronicles (Workman, 2019), featuring 50 of his best brisket recipes, plus photographs, tips, techniques and more! If you don’t already know, you’ll find out why brisket is the tastiest, most versatile, and most beloved cut of meat in the world.

Steven will be crisscrossing the country for the next two months doing grilling demos, book signings, television and radio interviews, and more. He loves meeting face-to-face the barbecue and grilling enthusiasts who have collected his books, watched his TV shows, enjoyed his blogs or newsletters, or interacted with him on social media.

Is Steven coming to a city near you? Here is a preview of some of the scheduled events:

May 5 at Books & Books – Coral Gables, FL
May 6 at Barnes & Noble – New York, NY
May 20 at Boswell Books with Heaven’s Table BBQ – Milwaukee, WI
May 21 at BookBar – Denver, CO
June 22 at Academy BBQ – Turin, Italy

For a complete roster of Steven’s tour schedule with details, click here.

Do you plan on meeting Steven on The Brisket Chronicles book tour? Share with us on Facebook, Twitter, and Instagram!

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Book Tour 2018: Steven Raichlen Wants to Meet You

moira — Fri, 04 May 2018 13:45:47 +0000

It’s May, and that means two things: 1) It’s National Barbecue Month; and 2) Steven will be on book tour.

We’re all celebrating the timely release this week of his latest book, Project Fire (Workman, 2018), featuring sizzling new recipes, tips, and techniques (not to mention gorgeous food photos) guaranteed to make 2018 your best grilling year yet.

From Boston to Portland, from Denver to L.A., Steven will be crisscrossing the country for the next two months doing grilling demos, book signings, television and radio interviews, and more. On paper, it looks exhausting: all 65 pages of it. But he loves meeting face-to-face the barbecue and grilling enthusiasts who have collected his books, watched his TV shows, enjoyed his blogs or newsletters, or interacted with him on social media.

Is Steven coming to a city near you? Here is a preview of some of the scheduled events:

May 16 at Books & Books – Coral Gables, FL
May 18 at Book People with Franklin Barbecue – Austin, TX
June 6 at Powell’s – Beaverton, OR
June 21 at Anderson’s Bookshop – La Grange, IL

For a complete roster of Steven’s tour schedule with details, click here.

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What It’s Like On A Barbecue Book Tour

Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer — Tue, 13 Jun 2017 14:40:30 +0000

Taking his newest book (Barbecue Sauces, Rub and Marinades—Bastes, Butter, and Glazes, Too) on the road, Steven Raichlen gives an inside look into what it’s like to catch 4 am flights and grill hop from one city to the next, meet with wonderful fans like you and take recommendations on must-try food spots and new recipes.

Q: How do you choose where you eat in a city you’re visiting? Recommendations, random choice, or reviews on the Internet?
SR: Often I call the local restaurant critic. Often, I hear from you, my readers and viewers. I keep a file on where to eat in every American city.

Q: Do you find inspiration on tour for new recipes for the next book?
SR: All the time. On this tour, I’ll be judging a barbecue festival in Evansville, Indiana, for example, and I’m sure I’ll get some great ideas there. On a recent trip to Chicago, I discovered some amazing grilled vegetables at Bad Hunter, and interesting grilled meats at El Che Bar.

Q: Which of the recipes in the your new book (Sauces, Rubs, and Marinades) has been the most popular on the book tour?
SR: People love the Smoke Wrangler’s Barbecue Sauce and the Korean Pulled Pork Shoulder. They positively swoon over the Coconut Grilled Pineapple with my Dessert Rub.

Q: What do you love most about traveling for book tour?
SR: The constant stimulation and impromptu discoveries. I was in Tulsa a few years ago, and I had an amazing visit at the Woody Guthrie Center. I’m a big art buff, and Kansas City has the Thomas Benton house, and a Caravaggio at the excellent Nelson-Atkins Museum. (And don’t miss the National World War I Museum and Memorial in KC.)

Q: How often are you recognized on the street when walking around a city? What do you like about being approached?
SR: Often enough to make me feel great, but not so often that it’s an intrusion. I love meeting my readers and viewers—they make it possible for me to have the best job in the world. If you ever see me and want to say hi, but are afraid to, don’t be. I welcome the opportunity to say hi and shake your hand.

Q: Is it difficult to be away from your grills / backyard while on tour?
SR: What’s difficult is being away from my family. I’m usually surrounded by grills when I’m on tour.

Q: When signing new books, why do you sign some with a number?
SR: Whenever I come out with a new book, I number the first 15 copies I sign. It’s always a thrill to autograph a new book and I like to honor that thrill with a number.

Q: On average, what time do you set your alarm on your phone? What is the earliest you’ve ever had to wake up to travel to an event?
SR: When I was on tour for Project Smoke, I would often wake at 4:00 a.m. to catch a 5:30 a.m. flight to the next city to be in time for morning television. Sometimes I wouldn’t get to my hotel until 1 a.m., so these were pretty short nights.

Have a question you’d like to ask Steven about the book tour? Leave a comment below! To meet Steven on tour near you, check out his tour schedule or follow along on Facebook, Twitter, and Instagram.

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Green Meets Grill

Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer — Tue, 30 Apr 2013 03:24:21 +0000

No, I haven’t gone over to the dark side. But I did recently publish a vegetarian barbecue book — in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us.

According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet full time, 30 percent of us are trying to eat more plant based foods and less meat. Hence the popularity of Meatless Monday (practiced faithfully by our dietician daughter and often by her parents). But even if you’re a rabid carnivore, there’s no better way to cook the vegetables accompanying your T-bone than on over the high dry heat of the grill or in a smoker. Grilled asparagus (brushed with soy sauce and sesame oil); ember-roasted onions, and barbecued baked potatoes are just three reasons why everyone should try vegetarian grilling sometime.

In April, I went on tour in Montreal and Quebec City to promote the new book. Here I am on the set of the sizzling new TV show Cap Sur L’Ete (Full Steam Ahead Summer).

Here I am on the set of Salut Bonjour in Quebec City- – about to prepare grilled corn and a new caprese (dried tomato, smoked cheese, and basil) panini — both recipes in my book Indoor Grilling (Workman Publishing).

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Strange Foods

moira — Mon, 08 Sep 2003 10:19:42 +0000

What’s the strangest thing you ever cooked on the grill?

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Wine with barbecue?

moira — Mon, 11 Aug 2003 12:25:35 +0000

Wine with barbecue?

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Photo session in Martha’s Vineyard

moira — Wed, 06 Aug 2003 12:04:19 +0000

Photo session in Martha’s Vineyard. The Boston Globe sent a photo crew for a story for the Sunday Magazine. Here photographer Betsy Corsiglia and assistant Jenny get the camera ready to shoot my grilled swordfish with summer salsa and tiki beef kebabs (recipes on pages 461 and 77 in BBQ USA). The best food photos look like they were snapped in a couple of minutes, but they often require hours to light and style. Here’s a close-up of the food.

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Lobster on the Grill

moira — Fri, 01 Aug 2003 11:42:37 +0000

We recently did a book signing at Chillingworth, a swank, French inspired restaurant in Brewster, Massachusetts (Cape Cod) run by Pat and Nitsy Rabin.

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The challenge

moira — Mon, 14 Jul 2003 13:43:26 +0000

The challenge. Of course, with today’s obsession with reality TV, no television show on barbecue would be complete without a challenge. Enter one Kumahachi Moreno, Japanese chef and TV celebrity, who flew to Martha’s Vineyard from Tokyo to sample our barbecue and bring a challenge of his own. On camera, he unpacked a bag of mystery ingredients he challenged me to cook on the grill:
Gobo (long slender burdock root)
Natto (fermented soy beans)
Azuki (sweet red bean paste)
Spicy cod roe
My first response was “you’re kidding, right?” and when I saw he wasn’t, I fired up four of my grills.
The azuki was easy. I hollowed out some apples (fugi apples, of course) and stuffed each with a spoonful of sweet red bean paste. On top of that I put a spoonful of cream cheese, then brown sugar, then butter. I indirect grilled the apples for about 40 minutes, with a hint, just a hint of apple wood smoke.
Next came the gobo, a long slender root known in English as burdock with an earthy flavor. I cut the root crosswise into 1 inch pieces and skewer them crosswise with pieces of scallions. I brush the kebabs with sesame oil and sprinkle with sesame seeds, garlic, salt, and pepper. These I will direct grill.
The natto represents the biggest challenge. These mucilaginous fermented soy beans are wildly popular in Japan, but their gooey texture and nutty, slightly bitter flavor takes some getting used to for Americans. I decide they need the muscle of pepper jack cheese and jalapeno chilies, so I stuff them into classic Tex-Mex quesadillas.
The cod roe is pretty strange, too. It’s salted but raw, and fiery with Japanese pepper. So I wrap a few of the lobes of roe in fresh basil leaves and thinly sliced prosciutto. I thinly slice the remaining roe. Then I shuck some oysters and place a slice of cod roe and a piece of butter in each oyster. I fold some wasabi paste into unsweetened whipped cream. That should work nicely as a sauce.
Our Japanese friends are amazed, and while the quesadillas and gobo are deemed “interesting”, the apples and oysters are an unqualified success. Best of all, Chef Kumahachi and the TV crew invite Barbara and I to Tokyo in August to pursue our barbecue adventures in Japan. More to follow soon!

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Happy Independence Day

moira — Fri, 04 Jul 2003 13:37:44 +0000

Happy Independence Day! We shared ours with a TV crew from Japan. The Tokyo Broadcasting System wanted to show how an American grilling guru spends the Fourth of July. So we staged a traditional barbecue, complete with grilled garlic bread, smoked brisket and salmon, grilled lobster, herb butter-basted grilled corn, and grilled pound with a patriotic assortment of strawberries, whipped cream, and blueberries for dessert. Our kids, chef Jake and nutritionist Betsy, were here with their friends, Pam Stubbs and Allan Drezner, and Mrs. Raichlen outdid herself by laying a beautiful table. Eyes popped and jaws dropped at the sheer quantity of food. Our new Japanese friends could not get over the brisket (waygu beef from Lobel’s).

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