Behind these heavy doors...
...was my office for nine glorious smoke and fire-filled days.
Three days prior to leaving for Asia, I was a confirmed hire to work on Steven Raichlen’s Spring 2010 release, PLANET BARBECUE (Workman)…to arrive 36 hrs. after arriving back to the states….what’s a little jetlag…any opportunity to miss more grungy days of Cleveland in February…250 recipes in nine days…recipes from at least 30 countries…lots of grilling and not much chilling…a fantastic experience in every way.
Stoking the big green egg.
Mr. Barbecue Bible himself, Steven Raichlen, and a perfectly rotisseried bird. Wish my blog had smell-o-rama.
One of the many succulent satays we tested.
A morning's worth of recipes - mas cafe cubano, por favor!
Spit-roasted leg of pork, Cuban style.
Ok - like how amazing is that crackly pork skin?
a rare but welcome interlude of vegetables.
And some luscious grilled pineapple.
Kebabbing courtesy of Nancy.
Our surfin' cool camera man Robert.
I am sworn to secrecy on the grilling technique used for this killer piece of beef.
Readying the Balinese spit-roasted suckling pig.
All seasoned on the inside.
...and the outside.
Grill ho, grill hoe, and well-chautaranga'd bicep. Let's just pause and admire for a moment.
This suckling pig did not die in vain.
Another successful recipe test completed.
Until I get my link issues worked out:
Steven Raichlen: http://www.barbecuebible.com
Nancy Loseke, Fresh Press : http://theoliveoilsecret.com
Robert Lyon: http://www.islandhopperstv.com/Site_2/Welcome.html
12 Comments
That looks amazing.
site looks great
love the pics
love love them
i want that pork skin
waaa
All the meat looks AMAZING.
You also look amazing.
Thanks for sharing this with us. :)
Great great photos – so this is what you were doing. I am slightly in awe, this is big meaty cooking, getting your hands on all those ingredients, cooking and grilling and learning.
This is heat.
This is the way to cook meat.
I think I do have a smell-o-rama computer because that chicken and pork is coming through perfectly. Gorgeous. I really have never been able to deal with a pig on a spit though…
By the way, i retired What Does Your Body Good and started up fresh with a new name. It’s still me! :-)
If your rabbi could see these pictures. Oy. So you actually get paid to do that? Can we switch jobs?
YUMMM!!!
Kyle – thanks – looks like all of the meat brought the guys out to play.
Claudia – totally worth crying over.
Melissa – I love to share – thanks.
Rachel – Do TRY THIS AT HOME! – at least once.
Michelle – love the new name and look!
Jack – the rabbi will be happy to hear that we only used 100% genuine certified kosher pigs.
Robert – you know it was.
Oh my gah, I NEED to chomp on that Balinese suckling pig! NEEED TO. Haven’t been able to get that out of my head ever since I read about it in Bourdain’s Nasty Bits as the best pig he’d ever had. Damn, I want your life.
I’m salivating like crazy despite the fact that I’m not much of a carnivore!!
Yummmmmm!!!! I can’t even imagine how many showers it took to clean the grill off of you!
The Photos are amazing! The animals look delicious…and after stuffing myself at Fire, I am now starving!!! Bring on the Beef Grilling secrets…
That was some serious beef, and you’re sworn to secrecy. Do you accept bribes?
Fun blog.
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