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Raichlen’s Barbecue Trend Predictions for 2020

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Raichlen’s Barbecue Trend Predictions for 2020

Could it be 2020 already? It seems like just yesterday that 1999 rolled into a new millennium. Of course, back then I had just written my first barbecue book—The Barbecue! Bible—and I didn’t realize I was embarking on a career that would keep me busy and traveling for two decades.

So much has happened in the world of barbecue since then. And so many of my predictions have come true. Multiple grill ownership? According to the HPBA and the market intelligence agency Mintell, 30 percent of Americans grillers own more than 1 grill or smoker; 12 percent, 3 or more. Barbecue where you’d least expect it? (Brooklyn’s Hometown Bar-B-Que just opened a branch in Miami.) The whole meal on the grill? Almost every respectable bar serves smoked cocktails, and grilled desserts are everywhere.

So what‘s in store for 2020? More grilling and smoking and better grilling and smoking, whether at home, at barbecue joints, or in high-end restaurants. And a growing social consciousness that includes concerns about where your food comes from, how it’s raised, and the most eco-friendly way to cook it. Sustainability has become a major concern, leading to more vegan and vegetarian grilling and new ways to harvest and grill seafood. Grill manufacturers continue to raise the bar with new high-performance grills and smokers. Big flavors are bigger than ever. So, here are my predictions for the New Year.

Steven Raichlen’s Barbecue Trend Predictions for 2020

1. American BBQ goes global.

Last June, I had the good fortune to run a mini Barbecue University at a cooking school/store called Barbecue Paradise in Turin, Italy. I couldn’t believe how many of my students competed in American-style barbecue competitions and have opened American-style barbecue restaurants and catering companies across Italy.

I’d like to call out my friend Alfio Sapienza, one of the organizers of the Barbecue Paradise event and a popular caterer specializing in barbecue. (His company is called Brace Toscana.) There’s Blacket in Como, Q-King American Barbecue in Turin, or Angus Beers and BBQ in Cittadella, to name a few. Ditto in other European capitals and around the world, from the Beast in Paris to Red’s True BBQ in London to the Smokin’ Pug American Barbecue in downtown Bangkok. When I was starting out in the food world, Americans traveled to Europe to learn the fine art of cooking. Today, the world’s aspiring pit masters come here.

 

2. Meatless meat.

Ten years ago, a meatless burger would have been laughed out as impossible. Today, a meatless patty called the Impossible Burger has become a bestseller at such huge food chains as Burger King and White Castle. Earlier this year, another maker of meatless burgers, Beyond Meat, went public: its stock quintupled the first day of trading.

These meatless burgers enjoy enormous popularity among millennials—and an American population concerned about healthy eating and the health of the planet. And they’re actually good, with a meaty, umami rich-flavor that compares favorably to a fast food patty. What’s next? Meatless meatballs and meatloaf? Meatless steak? Actually, all three are in development, as are plant-based seafood alternatives.

 

3. Pellet grills proliferate.

It used to be that pellet grills were cult cookers, used by a tiny segment of the barbecue community. Today, these sawdust pellet-burning grills are on a tear, with dozens of new manufacturers joining the guard brands like Traeger and Louisiana Grills. Even Weber got in the act, launching a new pellet grilled called SmokeFire.

Performance has improved, too. You can now control your Green Mountain pellet grill from your smartphone. Other pellet grills, like Memphis Pellet Grills, have installed sear stations, overcoming the traditional shortcoming of pellet grills—their actual ability to grill at higher temperatures. Wi-fi connectivity for closely monitoring cook sessions is now common as well.

 

4. Charcoal returns.

Ever since the introduction in the 1950s of the Arkla , the gas grill has gained in popularity to the point where 64 percent of Americans are gas grillers. But lately, there’s a move back to charcoal. You see it at restaurants, like Asador Etxebarri and Gastronomika in Spain’s Basque Country, in Barcelona’s Enigma, all of whom have installed impressive charcoal grill and ovens from European manufacturer Josper. You see it in high-end charcoal grills, like the Fire Magic Legacy, and in multi-fuel barbecue grills, like the American Muscle Grill and Kalamazoo Hybrid Fire Grill. You see it in new single wood charcoals, like Fogo and Kalamazoos quebracho (a hard, hot-burning charcoal from Latin America) and the maple wood charcoal from Basques.

Charcoal burns hotter and drier than most propane grills and allows you to do such flavor-boosting (and dare I say, theatrical) techniques as smoking, smoke-roasting, and caveman grilling.

 

5. Kamados go upscale.

Thanks to the Big Green Egg, the ovoid ceramic cookers known as kamados have become some of America’s favorite cookers. Now, the super-premium grill manufacturer, Kalamazoo, has gotten into the act, launching a high design kamado called the Shokunin. Named for the Japanese word for “master” or “artisan,” the Shokunan is fabricated from stainless steel, not ceramic, and is supported by an attractive ipe wood frame. Multi-level grill grates accommodate barbecuing/smoking, smoke-roasting, and searing.

 

6. Vegan charcuterie.

Shiitake “bacon.” Radish “prosciutto.” Watermelon “ham.” Once primarily derived from pork, charcuterie (French for “cured and smoked meats”) has gone vegan, with fruits and vegetables standing in for hog bellies and hams. Fancy Radish in Washington, D.C., for example, serves a stunning meatless charcuterie platter popular with vegans and carnivores alike. (Its sister restaurant, V Street in Philadelphia, pioneered a mushroom and seitan “cheesesteak” with rutabaga-based cheese “whiz” superior to many of the beef versions.) Jeremy Umansky of the decidedly meat-centric Larder delicatessen in Cleveland, serves koji-cured carrots and a killer burdock root snack sticks. (Koji is an Asian curing mold—a spore—grown on rice or barley that’s traditionally used to ferment sake or miso.) Will Horowitz, who rocked the blogsphere with his watermelon ham and cantaloupe burger at his Manhattan restaurant, Duck’s Eatery, recently launched a carrot hotdog at the vegan fast food chain By Chloe. Look for more vegan cured and smoked “meats” in the coming year and coming decade.

 

7. Wagyu goes mainstream.

It used to be that that America’s premier beef was Certified Angus Beef. CAB still enjoys great popularity and street cred, but there’s a new steer on the block, whose ancestors hail from Japan—the wagyu. Prized for its gentle disposition and the generous marbling of its meat, wagyu is a prince among steers, with lush-textured, buttery-rich tasting meat. Wagyu produces some of the world’s most richly marbled and exclusive meat, like Kobe beef and Saga from Japan. (But while all Kobe beef comes from wagyu steers, the vast majority of wagyu is not Kobe. Only a handful of restaurants in North America are allowed to sell Kobe beef, so unless you’re paying upwards of $50 per ounce, you’re probably not getting Kobe.) Today, many small farms in the U.S. raise wagyu beef—each with its own unique flavor. Look for it online from Crowdcow.com, Debragga.com, Wagyushop.com, and others.

 

8. Eco-friendly insulated coolers.

When we tape my Project Fire TV shows and when I test recipes at home, a lot of our specialty meats and seafoods arrive by mail order. I used to be distressed to no end by the Styrofoam coolers used for shipping. These days, there’s a new cooler on the block, made from biodegradable cornstarch by a company called Green Cell; it’s completely eco-friendly. Crowdcow and D’Artagnan use it—and I hope a lot more companies will follow suit. Recyclable? I buried one container in the garden. Another one I dissolved in the pool. One of my New Year’s resolutions? Banish Styrofoam from my food supply.

 

9. Grills in super high-end restaurants.

When Kyle and Katina Connaughton opened their refined wine country restaurant SingleThread in Healdsburg, California, they made a wood-burning grill the focal point of their kitchen. They recently received their third coveted Michelin star. At San Francisco’s high-end steakhouse, Niku, the extraordinary A5 steaks from Japan (not to mention their dry-aged domestic beef) come grilled over blazing hardwood. The premier wood-burning grill company, Grillworks, is installing its grills in high-end restaurants from Los Angeles to Toronto to London.

Could it be that the high-tech immersion circulators and sous vide machines that characterized so much restaurant cooking in the last decade are finally giving way to the most primal and best tool for cooking of all: the wood burning grill? It’s about time!

 

10. Eat less meat (maybe), but eat better meat.

Gloucester Old Spot. Red Wattle. Ancient White Park. Plymouth Rock. Not familiar to you? Hopefully, they will be. These are so-called “heritage breeds”—just a few of the endangered species threatened by changes in animal husbandry in the last 50 years. They are representative of the animals your great-grandparents might have raised—naturally bred, pasture fed, humanely treated.

On the leading edge of the movement to restore these breeds to our tables is the Livestock Conservancy. Headquartered in Pittsboro, NC, the Conservancy was founded in 1977 and works to protect some 150 breeds of cattle, swine, goats, sheep, rabbits, chickens, turkeys, geese, ducks, etc. Heritage meats are different from those that are factory-farmed, offering superior flavor and texture. Yes, you’ll pay more for them per pound as they cost more to raise (and often take significantly longer to reach market weight), but reducing our consumption of animal products is better for us and for the biodiversity of the planet. Begin by searching out local sources (farmers’ markets are often a place to start). For a zip code-specific online directory for sources, click here.

 

What are your barbecue trend predictions for 2020? Tell us about it in the comments or by sharing it with us on Facebook, Instagram, Reddit, or Twitter.

The post Raichlen’s Barbecue Trend Predictions for 2020 appeared first on Barbecuebible.com.

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Recipe: neely’s bar-b-que restaurant wet bbq ribs

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Neely's Bar-B-Que Restaurant Wet BBQ Ribs

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces granulated sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground mustard
2 ounces Neely's Seasoning
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 to 4 pounds spare ribs

Neely's Seasoning

Mix the following ingredients:

4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powder

Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking.

Lower temperature and simmer without cover for at lease 30 minutes.

Trim a 3- to 4-pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib).

Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees F for the first three hours, and 300 degrees F for the final three hours.

Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

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BBQ Tips

The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

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The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

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A meal just isn't complete without dessert.
But instead of reaching for store-bought sweets or those unimaginative brownies from a box, get more mileage out of your grill by grilling your next dessert.

“Years ago, even the most inventive cooks treated the idea of making desserts on a grill with skepticism, but now you can't claim to be a master griller unless you have at least a couple desserts in your repertoire,” said Jamie Purviance, author of Weber's Real Grilling. “The truth is out about their great taste, and then there is the dramatic effect of opening the lid and surprising your guests with sizzling sweets.”

Preparing a grilled dessert can be as easy as warming fresh fruits such as halved bananas, split peaches or sliced pineapples over direct heat and serving them with a scoop of ice cream. Or you can use indirect heat to actually bake something simple such as a fruit cobbler or crisp.

“In many ways, a covered grill works as an oven,” said Purviance. “The hot flames cook like a broiler that has flipped to the bottom of the oven, browning the surfaces of cut fruit, making them tender and sweeter. And, if you grill over indirect heat by turning off the middle gas burner or pushing the coals to the sides and closing the lid, you can cook a dessert in a pan over the unlit area of the grill.”

Purviance has partnered with Weber-Stephen Products Co., the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products, to offer consumers useful and creative tips for firing up desserts on their grills.

Before You Begin. If grilled fruits are on your menu, select ones that are ripe (or almost ripe) and firm. Purviance says that fruits will soften on the grill, so he recommends selecting firm produce to ensure they will hold their shape while cooking.

Time and Temperature. Purviance suggests knowing how long and at what temperature to grill to produce the finest results. Peaches should be cut into halves and grilled over direct medium heat for 8-10 minutes. Bananas are best split lengthwise, with the skin left on to hold the fruit's shape, and grilled over direct medium heat for approximately 6-8 minutes. Pineapples should be peeled, cored and cut into 1/2-inch slices or 1-inch wedges, then grilled for 5-10 minutes over direct medium heat.

Hold the Chicken. While that teriyaki chicken was delectable, its remnants left on the grill won't taste good on grilled peaches. Purviance offers this remedy before grilling up desserts-simply brush the grates clean with a stiff wire brush.

Better with Butter. Butter makes almost anything taste better, and fruit is no exception. Purviance recommends brushing fruit lightly on all sides with melted butter and a little sugar for sweetness before grilling it. This coating will also help prevent the fruit from sticking.

Never Leave Your Post. The sweet succulence of most fruits turns golden brown and delicious on the grill, but left too long in place, golden brown can turn to black and bitter. Purviance recommends watching the fruit carefully and turning occasionally. To check the color and doneness, slide a thin spatula gently under the fruit and slightly lift.

Your sweet tooth will never be the same.

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Some Types Of Outdoor BBQ Grills

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Some Types Of Outdoor BBQ Grills

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A sunny day calls for a great outdoor barbecue grill party. When you have invited your friends for a grill party, you must have very functional grilling equipment. An outdoor barbecue is a great fun. You and your visitors will enjoy conversations while taking turns in making marinades, brushing the meat, placing them over the grid and flipping it from one side to the other. Everyone is involved in making the main dish. That is why barbecue is appreciated by almost everyone in the party.
The first type of a good outdoor barbecue grill is the pellet grill. Aside from being so affordable, the fuel is also much more affordable than other types of grill. The difficult stage is the startup fire. Just think of it has your first camping experience where your first task is to make a fire. Remember the excitement to felt when you made your first spark, first smoke and then the big flame. That is how pellet grill works. You have to consider the time of making a flame and generating a stable heat. That would take about 30 minutes on the average. You must also know what food should be placed directly on the heat and what not to place over it. Grilling is a technique that needs knowledge of which one cooks first and which one is last. The best thing about pellet or wood grilling is the smoky taste. It is the authentic grilled taste. But there are other woods that have better tasting smoke over the others. You have to know what wood gives off awful tasting smoke to keep your food from having funny taste.
The second type of grilling is the charcoal grill. It is almost as good as pellet. It is just less smoky so the taste is a little bit less flavorful compared to pellet grilling. Charcoal also produces flame faster than pellets do. Gas grilling is the third type that is best outdoors. It can also be used indoors but, you must have a large space to accommodate the large body of the gas grill and the tank that tags along with it. Gas grills are actually complicated grills. It carries a lot of other cooking kits that you can use. That is why, you can never find a gas grill that is as small as a charcoal grill or pellet grill.
The fourth type is the portable grill. Portable grill is best for travelling. If you have an out of town barbecue party or camping in the woods, this is the right grill to keep. Portable grill can use charcoal or propane as fuel. Whatever suits you, the main advantage is the handiness of this grill. Same tastes of authentic grilled food will be achieved with either of the fuel. Another type, and the fifth one, is the ancient cooking technique where you have to look around for firewood. It is such an exciting task with friends. Camping and looking for firewood is a call for adventure lovers. This type of grilling will not only give you the authentic grilled taste but also the authentic experience of how grilling is originally done.
There are five best grill types. Choose your barbecue party theme and what grilling type will fit you and your friends' definition of adventure.

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