James Beard and IACP Award-winner, PBS star, Barbecue Hall of Famer, and author of the new Project Fire, Steven Raichlen brought the art of global live-fire cooking techniques and flavors to American grillers. After thirty books, seven TV series, two decades of Barbecue University classes, 60 countries and 6 continents traveled, you might wonder what else Raichlen could possibly say about grilling. Turns out, there’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. The once ubiquitous briquette has given way to specialty charcoals from as far away as Paraguay and Japan while tongs and grill brushes are now joined by sophisticated digital thermometers and high-tech rotisseries. Even the grill itself has changed – from kamados to pellet grills, plancha grills to hybrid wood burners, the options are dizzying. Raichlen explains it all, sharing his encyclopedic knowledge of how to master the grill, including how to: select the right grill; source the right fuel; assemble the best tools; flavor your food with the essential brines, rubs, marinades, and barbecue sauces; light your fire; and determine when your food is done. Of course he covers essential techniques, from fire control to good grill hygiene, plus an in depth exploration of various grilling methods, from salt-slabs to spit-roasting to “caveman” grilling in the embers. Grilling is the world’s oldest and most universal cooking method, using fire to unlock mouthwatering, bold flavor. Raichlen demystifies this process, discussing how to grill everything from classics such as pork shoulder and steak to vegetables, salads, desserts and even cocktails. Drawing from the wealth of information in Project Fire, Raichlen offers indispensable insights into the world of live-fire cooking today.
Real Foods Keynote
North Carolina, Saturday 11:30-12:30 p.m., Mother Earth News Stage