Tag: steven raichlen

Grilled Radishes with Gorgonzola Butter

This is not my first time grilling radishes. I’ve even grilled black radishes before. And golden ones too. But this is my first time serving them grilled as an appetizer. A wonderful creamy gorgonzola butter tames the heat from the radishes, which take on a slightly soft exterior but still crunchy insides. These grilled radishes with gorgonzola butter are a little different and quite good.

Grilled Radishes with Gorgonzola Butter

You don’t want to overcook your grilled radishes with gorgonzola butter. It’s easier if you select ones that are all roughly the same size so that they all cook in about the same amount of time.

I always use a grill basket when I make dishes like this one.

Got leftover gorgonzola butter? It’s great on burgers or grilled steaks.

Grilled Radishes with Gorgonzola Butter
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4 from 1 vote

Grilled Radishes with Gorgonzola Butter

Select radishes that are all roughly the same size so that they all cook in about the same amount of time.
Course Side
Cuisine American
Keyword gorgonzola butter, grilled, radishes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 102kcal
Author Inspired by a recipe from Steven Raichlen’s How To Grill Vegetables

Ingredients

For the Gorgonzola butter

  • 2 ounces Gorgonzola cheese crumbled
  • 4 tablespoons unsalted butter softened

For the grilled radishes

Instructions

For the Gorgonzola butter

  • Place the Gorgonzola and butter in a blender. Pulse a few times until creamy smooth.

For the grilled radishes

  • Fire up your grill for direct cooking, 400 – 450 F.
  • Cut radishes in half. Place in a bowl. Drizzle with a little oil and season well with salt and pepper. Stir to coat.
  • Transfer to a grill basket or skewer if desired. You can also cook the radishes directly on the grill if they are large enough to not fall between the grates.
  • Place the radishes on the grill and cook over high heat 4-5 minutes per side or until lightly browned.
  • Serve immediately with the gorgonzola butter for dipping.

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Nutritional values are approximate.

Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. Yes, I know people like their brisket different ways, and they might not agree with me. But for me, this is by far the best brisket I’ve ever smoked.

Best Smoked Beef Brisket

The approach to making the best smoked brisket is very straight-forward. It’s based on the same technique that Aaron Franklin, of Franklin Barbecue fame, uses day-after-day to produce some of the finest brisket on the planet.

This is the best smoked brisket because it checks all of the boxes for me. Tender. Moist. Packed with flavor. The meaty beef brisket flavor shines through. It’s not buried under overly sweet or overly spicy rubs or sauces. There’s just the right amount of fat left on the brisket. Not too much, not too little.

I could not stop devouring this brisket. I could not have been happier with the results. I’ve smoked brisket for years. This here is my go-to technique from now on. And I have to admit it, the pink butcher paper was a big part the success.

Also try my “poor man’s” smoked brisket, smoked chuck roast. It’s fantastic too!

Best Smoked Beef Brisket
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5 from 1 vote

Best Smoked Beef Brisket

The main reason I purchased Steven Raichlen’s book, The Brisket Chronicles, was this right here. The best smoked beef brisket. 
Course Main
Cuisine American
Keyword beef, smoked
Cook Time 12 hours
Resting time 2 hours
Total Time 14 hours
Servings 16
Calories 3109kcal
Author Steven Raichlen’s The Brisket Chronicles

Ingredients

Instructions

  • Begin by trimming the fat from the brisket. Keep 1/4" of the fat, but remove the rest.
  • Fire up your smoker for smoking at 250 F. Use whatever wood you prefer. I used hickory.
  • Combine the salt, pepper and red pepper flakes. Rub the mixture onto the brisket. Don't be shy, get it on good and thick and everywhere. Don't miss a spot.
  • Transfer to the smoker and smoke until the meat reaches 165 F.
  • Remove the brisket to a large piece of pink butcher paper. Wrap tightly. If your brisket is large you might want to use two pieces of paper, one wrapped left-to-right and one wrapped top-to-bottom of the brisket to make sure it gets sealed.
  • Return the brisket to the smoker and continue cooking to 205 F.
  • Remove the brisket and place it into a cooler for 2-4 hours. Do not remove it from the paper during this time and do not open the cooler. I use an old cooler since the brisket may leave a (wonderful) aroma in the cooler. Do not use a styrofoam cooler as it will melt.
  • Unwrap the brisket. Pour any juices that have accumulated into a bowl. Slice thin against the grain and then drizzle with the reserved juices.

Notes

I like to take a picture of the brisket after I have trimmed the fat. This lets me identify (and remember) the direction of the meat grain so that I can slice it against the grain when done. Sometimes I find it hard to spy the grain after the meat has been covered in rub and smoked.

Nutrition

Calories: 3109kcal | Carbohydrates: 76g | Protein: 388g | Fat: 138g | Saturated Fat: 49g | Cholesterol: 1125mg | Sodium: 58043mg | Potassium: 7570mg | Fiber: 30g | Sugar: 1g | Vitamin A: 647IU | Calcium: 650mg | Iron: 47mg

Nutritional values are approximate.

Indy Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Steven Raichlen turns out some mighty great food. I love the tv shows he did – he got me interested in grilling and smoking. And I love the many books he has written. One of the biggest, thickest recipe books you can find is Steven’s BBQ USA. It is absolutely chock full of great foods and stories, like these Indy chicken wings. And since I live in Indy, I had to make them. Well that and because they sounded (and are) fantastic.

Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.

Also try my very popular Mambo wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Indy Chicken Wings
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5 from 1 vote

Indy Chicken Wings

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.
Course Appetizer
Cuisine American
Keyword Italian, marinaded, salad dressing, wings
Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 5
Calories 355kcal
Author Based on a recipe from Steven Raichlen’s BBQ USA: 425 Fiery Recipes from All Across America

Ingredients

Instructions

  • Place wings in a large resealable bag or container.
  • Add oil. Seal and toss to coat.
  • Combine the garlic salt, celery seed or celery salt and pepper. Add to container, seal, and toss to coat.
  • Place wings in fridge for at least 2 hours, to overnight.
  • Begin cooking wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy. After 15 minutes of cooking begin basting the wings with the Italian vinaigrette. Continue basting every 10 minutes until the wings are done. NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.
  • Serve with your favorite dipping sauce.

Nutrition

Calories: 355kcal | Carbohydrates: 1g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 806mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Nutritional values are approximate.