The barbecue master and TV host shares his finest grilled recipes, from Brazilian beer-marinated chicken to gouda burgers with grilled onions and pickled peppers.
Food & Wine
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Four-Pepper Steak au Poivre
When preparing steaks for the grill, Steven Raichlen typically applies rubs and seasonings first, then drizzles the meat with oil. But here he applies an oil-based paste before sprinkling on a pungent blend of peppercorns, which helps the Asian-flavored crust cling to the steak as it cooks.
“Grill masters all over the world have noticed that when you grill a piece of meat and then anoint it with some kind of fat, it mixes with the meat juices and creates instant sauce,” Steven Raichlen says. In Tuscany, olive oil is the fat of choice for finishing herbed veal chops like these.
Steven Raichlen flavors this speedy chicken dish with Xingu (a Brazilian black lager that has a distinctive colalike flavor), plus mustard and onion—evoking the classic combination of beer and bratwursts. “The marinade brings a lot of flavor to a meat that really needs its,” he says.
This double dose of pork was inspired by a dish Steven Raichlen encountered on a trip to Serbia, where he researched native barbecue traditions for a book. “The grilling there was amazing, as sophisticated as any grill culture in the world,” he says.
Grilled-Pepper Salad with Currants, Capers and Feta
The trick to grilling vegetables is to figure out how long each needs to cook and adjust the grilling method accordingly. “Tender vegetables with a high water content should be grilled over direct heat,” Steven Raichlen says, meaning on the grate right above the coals. “Dense, starchy vegetables, which take longer to cook, require indirect heat. Some, like whole potatoes or onions, I bury directly in the embers.”
The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.
These sweet, spicy legs need a white wine that offers both richness and refreshing acidity, which almost perfectly describes Sicily's native Inzolia. It's typically blended with other grapes, such as Chardonnay or Sauvignon Blanc.