stevenraichlen

Fuel would be natural lump charcoal with oak chips. Cooker would be a Weber Performer for both smoking and grilling.

Thanks! I guess I've always though of myself more a teacher than a showman, so I felt that PBS was the right place to be. Right now we're working on an on-line video version of Barbecue University. Stay tuned!

We have a crew of 25, including a full kitchen team that prepares briskets at every stage of the process, so I can effortlessly pull out a cooked one after 10 minutes. My work day starts at 5 a.m. and ends at 11 p.m. If I look rested and clean, I must have one hell of a makeup artist!

I need to know more to diagnose completely, but here are a couple suggestions.

Sear over direct heat, then indirect grill to cook through (good for a whole or half chicken.)

Brine the bird before grilling.

Spit roast it on the rotisserie. I never had an dry bird off a rotisserie. A couple ideas. (And I'd need to

It feels immensely gratifying to have helped the world discover American barbecue (and to have helped Americans discover world barbecue, like German Schwenkbraten and Spiessbraten). There's almost nothing I'd rather do that travel the world's barbecue.

I've had some excellent American style barbecue in Germany and I love the growing competition scene. But what I'd really like to celebrate is regional European grilled specialties. Germany is one of the world's best kept barbecue secrets, but I also love French eclade de moules, Italian spiedini, Greek souvlaki, Spanish asado, etc.

From the very day I had the idea to travel the world's barbecue trail, I knew I was onto something important. (And I was hooked.)