Steven Raichlen's book tour brought him to the chilly shores of Lake Michigan last week. He was doing a fund raiser for the local Public TV station and promoting Planet Barbecue at the same time. We went to the event and sat with the other guests in an open air tent facing out toward the lake. BRRRR. It was one of those "cooler by the lake" days we have in the Spring in Wisconsin. Raichlen is from Miami and has no where near the body fat he should have given the recipes in his book. He obviously does not sample his own grilling as much as I do. In any event it was a lot of fun. While he told stories of the history of grilling around the world, he made Caveman T-Bone Steaks with Hellfire Hot Sauce (p. 151 in your hymnal). Since he couldn't possibly make enough of that to feed us all, he had paired up with a local chef to make a bunch of other recipes from the book so there was plenty of good food to eat - different kinds of bruschetta, some kind of Turkish meatball sandwich, bacon wrapped mushrooms and Piri-Piri chicken wings. mmm good.
We now have Raichlen's signature on our copy of Planet Barbecue and he has a copy of the Wisconsin Grill'n blog book. During his remarks he said that in this kind of climate you can tell the men from the boys because the boys shovel the walk and driveway whereas the men first shovel the path out to the grill. He clearly knew his stuff.
I tried Caveman steak and hellfire sauce last night. I don't thinking cooking the steak on the coals adds anything other than the taste of charcoal which frankly I don't mind skipping. As to the hellfire sauce, I have not perfected. Jess - you are the expert on this. What's the secret? Ellie says you use some habenaros but ours was already too hot for my taste. Do you remove the seeds from the jalapenos?
We now have Raichlen's signature on our copy of Planet Barbecue and he has a copy of the Wisconsin Grill'n blog book. During his remarks he said that in this kind of climate you can tell the men from the boys because the boys shovel the walk and driveway whereas the men first shovel the path out to the grill. He clearly knew his stuff.
I tried Caveman steak and hellfire sauce last night. I don't thinking cooking the steak on the coals adds anything other than the taste of charcoal which frankly I don't mind skipping. As to the hellfire sauce, I have not perfected. Jess - you are the expert on this. What's the secret? Ellie says you use some habenaros but ours was already too hot for my taste. Do you remove the seeds from the jalapenos?
When I was in high school, we had a marketing executive from pace salsa talk to the school. He said that to keep their salsa mild they used green peppers and some jalapeño peppers. I have never tried this but if you really love the sauce it is worth a try...
ReplyDeletePS Roy has an assembled grill
The hellfire sauce was delicious! Chopping the jalenpenos was intense and handled by Andrea after the rest of us got such a coughing fit we had to leave the kitchen.
ReplyDeleteMake sure to slice the garlic as the cast iron is about 10,000 degrees and will burn it otherwise.