Barbeque Grills and Smokers & Equipment
Indoor Grills Featured in Steven Raichlen's Newest Bookby DarHiggs With a great number of city people living in condos, with no possibility to grill outside, Raichlen's latest book, "Indoor! Grilling" covers a topic of large interest, especially that grilling is a tradition in America, some sort of a national custom. So, this theme surely relieves a lot of frustration for the part of audience that had been previously left out!
Steven Raichlen is a cooking teacher, lecturer, author, journalist and TV host. He founded the Carribean cooking school Cooking in Paradise. Raichlen's TV show, Barbecue University debuted in 2003 on public television. The same year he was named the "cooking teacher of the year" by Bon Appetit magazine.
Participating in a "barbecue battle" on Japanese television and defeating Iron Chef Roksbura Michiba attracted him nicknames such as the "Michael Jordan of Barbecue", as Howard Stern called him or, like Oprah put it, the "Gladiator of Grilling".
Raichlen published over 25 books of which best-sellers such as Barbecue Bible Sauces, Rubs, and Marinades, Beer Can Chicken, Healthy Latin Cooking, Miami Spice, Big Flavor Cookbook and the famous first and foremost book on grilling, The Barbecue Bible, that appeared in 1998. It was the first guide on grilling, a study of barbecuing around the world and a course on live fire cooking techniques. His writing won 3 IACP awards and 4 James Beard Awards and was translated into ten different languages.
To write "Indoor! Grilling" Raichlen intensively studied these appliances and the technique to cook using them. Although the public of this category is familiarized with the many types of indoor grills, Raichlen treated them in a detailed manner, starting from the very beginning, from contact grill, grill pan, built-in grill to freestanding grill and fireplace grill. And to do this, he largely improved his knowledge about how indoor grills actually work. He tested the 270 recipes in the book on each type of grill.
What really takes grilling steps further is what the experimenting Raichlen does with sandwiches, vegetables and desserts in the recipes section.
About the Author Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills.
Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; mailto:lauracio@gmail.com
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BBQ blows up car - News.com.au
12 May 2008 at 1:11am
The 37-year-old poured a beaker of petrol on to the smouldering charcoal of his balcony barbecue, in the German city of Kaiserslautern, prompting a tongue of flame to shoot out. A friend standing next to him panicked and dropped the cannister ...
Back from Honeymoon!! - BBC Brasil
12 May 2008 at 5:21am
Hello to everyone from the New Mrs Prideaux! What a fantastic day Tom and I had! The weather was wonderful - couldn't believe it after we had rain on friday and then it chucked it down on Sunday so very very lucky!! Was a lovely sunny day..needed two ...
Classic grilling guide is back, and tastier than ever - New York Daily News
12 May 2008 at 12:49am
In the decade since Stephen Raichlen wrote the bestselling BBQ tome "The Barbecue Bible" (Workman), cool new grills have come onto the market, hot new cuts of meat are in the stores, and 30 percent of American households have acquired a second grill ...
In Bellevue, they're taking a cue from Bond for this gaming mission - Seattle...
12 May 2008 at 2:22am
Technical artist Luke Anderson works on cinematics and characters for "The Agency." Sony is hoping it creates a new genre that blends the action of first-person shooting games with massively multiplayer online (MMO) games. DEAN RUTZ / THE SEATTLE ...
INTO THE WILD - New York Post
11 May 2008 at 3:31pm
With his B.R. Guest empire, Steve Hanson has conquered seafood (Blue Water, Ocean, Atlantic Grill), Italian (Vento, Fiamma) and Mexican (Dos Caminos), so it was only a matter of time before he got around to New York's dish du jour - barbecue. He's ...
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