Steven Raichlen Food

ST. LOUIS RED (STEVEN RAICHLEN)

Steps:

• Combine all the ingredients in a large saucepan; gradually bring to a simmer over med-high heat, whisking to mix.
• Decrease heat to medium and let the sauce simmer to blend the flavors, 5 minutes.
• If not serving immediately, transfer to clean glass jars and refrigerate until serving; the sauce will keep for several months; bring to room temperature before using.

MEMPHIS PORK RIBS (STEVEN RAICHLEN)

Steps:

• Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
• Remove the silver skin from the ribs with your hands.
• Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
• Place ribs on the grill and close the cover.
• Combine all the ingredients for the mopping sauce.
• After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
• Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
• Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
• Cut into serving size pieces as desired.

STEVEN RAICHLEN'S BRINED CHICKEN..WORTH THE TIME!!

Steps:

• Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
• Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature.
• Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
• Preheat the grill until coals are hot. When ready to cook, brush and oil the grate.
• Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate.
• Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.)
• Transfer the chicken to a decorative platter and serve.