Photo: Kemp Minifie
“Just wait until you try the chicken!” I was told several times by various people during a dreamy four-day high-end camping party hosted by dear friends at their ranch in northern New Mexico, where catch-and-release fly fishing and hiking are the daytime pastimes, while delicious feasts, with incredible wines and lively conversation, fill the evening hours. Barbecue chicken has become a tradition for the final meal and with good reason. It’s the best darn chicken I’ve ever had.
The birds were not mopped with a gloppy barbecue sauce. No, these chickens were simply cooked in what the local caterer, Tori Hurd, who prepared every meal for sixteen people for the holiday, called a barbecuer. The contraption looked similar to a smoker grill I found online, but it was much larger. The barbecue cooker was custom-made in Texas for a co-owner of the ranch from a section of oil pipe—the steel pipe used in pipelines—and jury-rigged so that it looked like a giant enclosed barrel hoisted on legs, which allowed it to rest on its side. Cut into half of the top side was a door, giving access to the sliding rack inside. Two tall chimneys perched on top. It was an impressive piece of equipment.
Because of Gourmet Live’s current issue on grilling, I grilled Hurd to find out exactly how she produced such marvelous birds. “I stress out more about these chickens than anything else during these trips,” she admitted. No one would have known; she was the epitome of calm. Continue reading
We’re all fired up about Steven Raichlen’s world tour of whole-animal BBQ, Modernist Cuisine‘s Maxime Bilet, and meat-free grillables in our Fanning the Flames Issue.
Download the free Gourmet Live app for access to all of the issues and recipes, and visit Gourmet.com to read this week’s issue in full, including:
Photo: Romulo Yanes
Independence Day is just around the corner and we’re going to celebrate with a backyard barbecue blowout. With delicious options like ribs, potato salad, watermelon, corn on the cob, hot dogs, coleslaw, burgers, pasta salad, grilled chicken, and baked beans, it’s hard to decide what to chow down on first. But, we want you to tell us:
What is your favorite thing to eat at a cookout?
Photo: Condé Nast Archive
Memorial Day kicked off summer and the unofficial start of grilling season. It’s hard to pick what to cook first with so many cookout classics, including ribs, burgers, hot dogs, corn, sausages, shrimp, ribs, veggies, and steak. We want you to tell us:
What are your favorite things to toss on the grill?
Photo: Romulo Yanes
Chicken is one of the most popular meats in America, and it’s easy to understand why. This versatile bird is great grilled, barbecued, roasted, broiled, baked, and fried. But, we want you to tell us:
What’s your favorite chicken preparation?
The full-length feature version of The World of Barbecue by Kelly Alexander appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Getty Images
In the annals of street food, no dish stands as mightily weird and yet as satisfyingly delicious as the Jerusalem mixed grill (meo’rav Yerushalmi), a concoction of griddle–cooked, finely chopped chicken hearts, neck, kidneys, liver, spleen, and other “spare parts” held together with some onion and a host of aromatic Middle Eastern spices including turmeric, coriander, cloves, cardamom, sumac, curry, and garlic. Once you get over the fact that you’re eating a whole lot of offal, which is minced up in such a way that you’d really never know it anyway, you realize that the magic of this dish is in the seasonings: It’s a deeply fragrant, potent, piquant, unforgettable combination.
While most people consider barbecue to be an American, culinary art form, Gourmet Live guest columnist Kelly Alexander globe trots from Poland to Papua New Guinea to learn what other countries rake over their coals.
Download the free Gourmet Live app for the full story and more.
Add fresh citrus and tangy spice to all of your flame-kissed favorites with our Grilling Sauces Seven Ways collection, now available in the Gourmet Live Store.
Become a king or queen of ‘cue as you douse grilled chicken with Tomatillo and Green Apple Sauce, or add peppery bite to sliced pork chops with Arugula Walnut Garlic Sauce. The classics get a creative twist with our Mock Ridgewood Barbecue Sauce, Chile Vinegar Dipping Sauce, and more.
Download the free Gourmet Live app then head to the Library to access the Store for our Grilling Sauces Seven Ways collection and more.
The full-length feature version of Barbecue Picks From Competitive Champs by Rachel Wharton appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Smokey D’s BBQ by John Gaines with Burlington Hawkeye
Smokey D’s BBQ, Des Moines
A favorite of Bar–B–Quau’s Mike Wozniak, Smokey D’s is the collaborative effort of two top–ranking Iowan competitive barbecue teams, Darren and Sherry Warth and Shad and Angie Kirton. (Shad Kirton, a trained chef who used to helm a fine–dining restaurant in nearby Perry, was a 2010 winner on BBQ Pitmasters.). All three outposts of Smokey D’s are known for ribs, sausage, brisket, and burnt ends, but the newest location also features a hungry–man style “Big D Menu” with platters like the Man Handler, a pound of your choice of smoked meat piled on half a loaf of garlic bread and covered with cheese. The place also reportedly makes one of the area’s better renditions of the Des Moines specialty sandwich called the tenderloin, perhaps because of the barbecue–spice rub the paper–thin pork cutlet gets before it’s panko–battered and fried. (5055 N.W. 2nd St., Des Moines; 515–243–2747)
guest columnist Rachel Wharton asked four champions of the barbecue contest circuit to name their favorite cue’ joints around the country. Download the free Gourmet Live app
to get all their smokin’ selections.
The below full-length feature version of The Great Danes of Barbecue by Michael Y. Park appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Tuffy Stone/Edward Jett
There’s something smoking in the state of Denmark—and it’s not herring. In fact, the Danish are enjoying their discovery of a most American cuisine: barbecue. And leading the way is Denmark’s own national barbecue team, which won two medals at the annual World Championship Barbecue Cooking Contest, Memphis in May, including third place for exotic meat and, to everyone’s surprise, first place for tomato–based sauce. No small feat, considering the fact that it’s considered by many to be the crowning achievement in the barbecue arts in (arguably) the capital of barbecue, with hundreds of competing teams and some $110,000 in prize money. Continue reading
We’re getting all fired up in the latest issue of Gourmet Live with your ultimate guide to grilling. Meet Denmark’s own national barbecue team as we take a tour of the international ‘cue circuit, and get ready to chow down with the champs’ picks for the best barbecue restaurants from coast to coast.
Then it’s time to become a connoisseur of hot coals as Institute of Culinary Education chef instructor James Briscione shares his professional tips and timeless tricks for getting the perfect sear on your steaks. The tips will come in handy for preparing our brand new recipe for Sesame-Soy Flank Steak paired with charred scallions and garlicky sauce.
With a belly full of barbecue, you’ll then be whisked far away to discover what other countries rake over the coals. And to top of your flame-kissed fare, indulge in a smoky-sweet finale in the form of Grilled Peach Sundaes with Salted Caramel Sauce.
Find all of these stories and more in the latest issue of Gourmet Live, and as always, stay tuned to the blog for App Exclusive content and the latest updates. And don’t forget to check out the Store for brand new menus and more.
Celebrate summer’s freshest tastes and flame-kissed flavors with our Fourth of July Barbecue menu, now available in the Gourmet Live Store.
Kickstart your spread with Anchovy and Fennel Toasts with Roasted Red Peppers before firing up the coals for Grilled Rib-Eye Steaks served alongside hearty Penne with Grilled Portabellas. Then it’s time to toast with a showstopping sweet finale in the form of Apple Cobbler featuring homemade biscuits and a scoop of your favorite ice cream.
Download the free Gourmet Live app
then head to the Library to access the Store for our Fourth of July Barbecue collection and more.
The below full-length version of The Geek’s Guide to Grilling by Kenji Lopez-Alt in partnership with Serious Eats appears in the current issue of Gourmet Live. Download the free Gourmet Live app to get this story and more.
Photo: Tetra Images/Getty Images
There is no shortage of tips for the perfect grilled steak, chicken breasts, or burgers. There is also no limit to the number of techniques for making the best ribs, brisket, or pork shoulder. But when it comes time to fire up the grill, the key to the best flame–kissed flavor is to understand the science behind those tips and tricks. Only then are you free to adapt them to any situation and to become the ultimate grilling geek.
Grill geeks are first and foremost obsessive about temperature. You can take your pick from grill thermometers, instant–read digital meat thermometers, infrared thermometers, and computer–monitored thermocouples. But not a single one of those gadgets is worth the price of its weatherproof carrying case if you don’t understand the relationship between temperature and energy. Though the two are intimately connected, they are not one and the same. And in fact, it’s the latter—the transfer of energy, not the temperature—that ultimately determines how your food is cooked. Continue reading
If you are still searching for the perfect no-hassle appetizer for your upcoming Fourth of July backyard bash, look no further. My Bizzy Kitchen’s Grilled Cherry Salsa is the perfect pre-barbecue dip. Made with grilled cherries, tomatoes, jalapeño, lime juice and cilantro, the salsa is fresh, easy to make, and combines the perfect pair of sweet and savory tastes. Grab your favorite tortilla chips and start dipping!
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Celebrate Dad on his special day with our favorite sweet, tangy and smoked sensations from our Father’s Day Barbecue Feast recipe collection, now available in the Gourmet Live Store.
Start with our bite-sized Arepas with Pulled Pork and Pickled Onion before firing up the grill for Buffalo Grilled Shrimp with a side of Warm Potato Salad with Bacon. Then it’s time for a sweet finale in the form of Frozen Strawberry Margarita Pie topped with the season’s freshest berries.
Download the free Gourmet Live app then head to the Library to access the Store for our Fathers Day Barbecue Feast collection and more.