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For over two decades, author, television personality and barbeque expert Steven Raichlen has been at the forefront of trends impacting the world of grilled and smoked fare.
Credited with setting off “the barbeque revolution” and popularizing the now-ubiquitous beer can chicken technique (which he gleaned from the Bryce Boar Blazers cooking team in 1994), Raichlen has shared his expertise with home cooks in 32 cookbooks, plus a series of popular PBS shows including “Primal Grill”, “Barbecue University” and most recently “Planet Barbecue.”
Later this month, the grilling guru will be making his way to Milwaukee for a special evening at The Bridgewater Modern Grill, 2011 S. 1st St., in celebration of the newly updated edition of “Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You’ve Ever Tasted.”
The event will take place on Tuesday, June 25 from 5:30 to 7:30 p.m. and will include a meal inspired by Raichlen’s recipes. The evening will begin with hors d’oeuvres followed by a plated main course and dessert. Each attendee will take home a signed copy of Raichlen’s book.
Tickets are $85 per person and can be purchased online. The ticket price includes hors d’oevres, dinner and (thanks to Boswell Books) a copy of Raichlen’s revised and updated “Beer-Can Chicken”.
The new “Beer-Can Chicken”
Among Raichlen’s cookbooks are international blockbusters like “The Barbeque Bible” and “How to Grill” along with “How to Grill Vegetables,” a cookbook focused on globally inspired plant-based recipes. Raichlen’s books have earned him five James Beard Awards and three IACP July Child Awards.
His newest release is a revised, redesigned and beautifully photographed version of his classic “Beer-Can Chicken” which showcases 50 unique recipes for beer-can birds, alternative chicken preparation methods and a cadre of sauces, sides and desserts to accompany them.
And yes, the book is an upgrade from the tome published in 2002, showcasing beautiful photos and a redesigned format that might just be snazzy enough to set off another beer can chicken trend.
Cooks will find recipes for Indian-inspired beer can tandoori chicken, Japanese rice wine inspired Sake Chicken, a chicken-based riff on Peking duck and even recipes for using alternative beverages like cola, ginger ale and lemonade.
More adventurous recipes tackle other poultry from quail and partridge to more common game hens, duck and turkey (yes, you can use the beer can technique on turkey; you just need a 32-ounce can). Cooks will also be treated to a few classic grilled side dishes, plus desserts like Baked Hawaii and coconut custard grilled in fresh coconut shells.
In usual form, Raichlen also offers plenty of easy-to-follow grilling tips and suggestions for ensuring success with his recipes using charcoal, gas or even the popular pellet grills.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
