I've been a fan of Steven Raichlen since I first saw him on PBS in a show called "Primal Grill." So when I saw this book on sale for $1.99 (kindle version), I jumped at the chance to start reading his work. The book includes a comprehensive recipe collection of seasonings, rubs, marinades, wet rubs, … Continue reading Brief Book Review: “Barbecue Sauces, Rubs, and Marinades” by Steven Raichlen
Indian/Pakistani naan is leavened flatbread traditionally made in a tandoor oven by sticking it to the sides of the tandoor's wall. Tandoor ovens aren't common in the US (outside of Indian/Pakistani restaurants), so most home cooks make it in the kitchen oven. Alternatively, naan can be cooked on a outdoor grill. Kamado style cookers (e.g. … Continue reading Kamado-cooked Naan from India/Pakistan
When I bought the XL Big Green Egg (BGE) - a grill made from made from ceramic just like a tandoor - from BBQ Galore, my first question was "can I make naan by slapping the dough on the inner wall?" The sales guy looked at me funny and said "probably not." I later understood that the … Continue reading Can Naan Be Cooked on the Inner Wall of a Big Green Egg (like a tandoor)?
I first saw this recipe being made by the esteemed BBQ writer and TV host Steve Raichlen. I remember watching his TV show Primal Grill (2008-2010 on PBS) with envy while he showed off an extensive grill/smoker collection. On an episode entitled "Bombay Blast," Steve made Tandoori Grilled Salmon Steaks. The most interesting aspect of … Continue reading Tandoori Salmon Pakora
Motivated by an Australian pitmaster who posted on our Facebook page, I tried my hand at smoking this yogurt-spiced lamb leg. The below recipe is based on several Facebook and BBQ forum posts - from what I gathered, cooking it low-and-slow like beef brisket results in lamb that can be "pulled." The final product was … Continue reading Smoked Indian Lamb Leg
Djej Mishwe is a traditional Lebanese grilled chicken dish that pairs well with garlic sauce. The acidic marinade in this recipe creates a lemony flavor complimented by the smoky flavor from cooking over charcoal. To create this delicious dish, Jamil modified a recipe from the web (https://www.mamaslebanesekitchen.com/poultry/lebanese-grilled-chicken-recipe-djej-mishwe/). As part of our ongoing series, below is … Continue reading “Lemony Lebanese Chicken” (Djej Mishwe) by Jamil
Sliders first gained notoriety in the 1920's when White Castle opened with "Slyders" as their signature item. Although those sliders were made with a square beef patty, onion, and pickle in a bun, sliders now come in many variations. In the recipe below, Shaad shares his variant , combining his love of White Castle with … Continue reading “Smokin’ Hot Chicken Sliders” by Shaad Bidiwala