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Man, Food, Fire: The Evolution of Barbecue

UP IN SMOKE
STREAMING VIDEO—STEVEN TO LECTURE AT HARVARD

Watch Steven’s Man, Food, Fire: The Evolution of Barbecue talk streaming live from Harvard University on Tuesday, April 24, at 6 P.M. EST on www.barbecuebible.com.

Did barbecue beget civilization? How did humankind learn to grill? Join bestselling author, PBS TV host and former Watson Fellow, Steven Raichlen, for a provocative lecture on the history of barbecue, from the discovery of live fire cooking by Homo erectus nearly two million years ago to the invention of the charcoal briquette, charcoal and gas grills, and modern barbecue restaurant.

Experience the amazing world of live fire cooking in all of its mouthwatering diversity, from Indonesian sate to Indian tandoori, South African braai, Brazilian churrasco, and traditional Texas brisket. Explore the cultural and etymological origins of barbecue, from Taino Indian barbacoa to Greek gyro and Turkish shish kebab. Learn about the unexpected contributions to the development of barbecue played by real life figures such as Homer, Apicius, St. Lawrence, George Washington, Abraham Lincoln, and Henry Ford. And learn to tell the difference between barbecuing and grilling, dry rubs and marinades, kettle grills and kamado cookers (like the Big Green Egg). You’ll never again think of barbecue in quite the same way.

For more info on Steven’s lecture, click here.

Steven Raichlen is the multi-award winning author of such international blockbusters as Planet Barbecue, Barbecue Bible, The Best Ribs Ever, and How to Grill, and host of Primal Grill and Barbecue University on PBS. His books have been translated into 15 languages with more than 5 million copies in print. In June, Forge will publish his first novel, Island Apart.


CAVEMAN T-BONE WITH HELLFIRE HOT SAUCE
Watch Steven prepare Caveman T-bones with Hellfire Hot Sauce on YouTube.

Source: Recipe adapted from Primal Grill with Steven Raichlen

Method: Direct grilling

Serves: 4

For the steaks:

4 T-bone steaks (10 to 12 ounces each), cut about 1″ thick
Coarse salt (kosher or sea) and cracked black pepper

For the hellfire hot sauce:

1/2 cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced crosswise
8 cloves garlic, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped

Grill the steaks: Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.

Generously—and I mean generously—season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.

Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.

Make the Hellfire Hot Sauce: Heat the olive oil in a cast-iron skillet directly on the embers on the side burner of a gas grill or on the stove. When the oil is screaming hot, add the jalapeños, garlic, and cilantro. Cook over high heat until the sauce is aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour over the steaks and serve at once.

Yours in righteous grilling,
Steven Raichlen, Grill Master and Editor-in-Chief
Nancy Loseke, Features Editor