Meet Steven Raichlen -- journalist, multi-award winning author and host of the popular public television series, Primal Grill® with Steven Raichlen and Barbecue University®. The ‘King of the Que’, Steven Raichlen, is coming to Baltimore to host a grilling class and 3 course bar-b-que meal for the highest bidder and nine of their friends in the Maryland Public Broadcasting Food Lover’s Auction.
What’s a nice Jewish boy doing cooking pork?
The MPT Food Lover’s Auction was a great excuse to reconnect with Steven. I’ve worked as his food stylist and as his personal assistant while filming his first season of Primal Grill® with Steven Raichlen. Always the gentleman and generous of spirit, we chatted about his roots here in Baltimore. Be sure to check out the photo slide show.
Q: What’s a nice Jewish boy doing grilling so much pork?
Steven Raichlen: Ribs—the kosher part of the pig or as an Azeri grill master and devout Muslim named Asif Babayef that I profiled in Planet Barbecue says when asked about how it feels to grill pork? “A man has to make a living.”
Q: As a Baltimore son, what do you miss most from your hometown? (i.e. Silbers chocolate tops, coddies.,snowballs... etc)
Steven Raichlen: All of the above, but most of all, steamed crabs.
Q: Was there much grilling in your home growing up? What lead you to grilling and BBQ?
Steven Raichlen: When I was growing up, we grilled almost nightly (in summer at least). My mother was the family grill master. The bill of fare was steak charred to the color of coal on the outside, and left mooing raw inside. She called it “Pittsburgh rare.”
Q: Would you say there is any definitive grilling/BBQ recipe for the Maryland region?
Steven Raichlen: Yes, pit beef is a uniquely Maryland form of barbecue.
Q: It is soft shell season in Maryland – how would you suggest they are prepared?
Steven Raichlen: Lightly brush with melted butter, dust with Old Bay Seasoning and cornmeal, and direct grill over wood embers. Serve with jalapeno tartar sauce.
Q: What were your Baltimore hangout’s.
Steven Raichlen: Obrycki’s, Bo Brooks, Martick’s and the luncheonette at Read’s Pharmacy—my dad was an executive there.
Q:What is the difference from your first big BBQ book, Barbecue Bible and your NEW cookbook Planet Barbecue?
Steven Raichlen: In a nutshell, breadth and depth. Planet Barbecue is the summation of my 15 years in barbecue with more countries (53 versus 25), more people and restaurants, more photos (650)—the first Bible had none. Travel and field photos., technique and beauty shots are included.
But the most important difference is the book's first 18 pages—the essays on the History of Barbecue and Grilling with a Conscience. It’s all my interests—history, anthropology, literature, geography, travel, culture, and of course cooking and grilling—all rolled into one.
Read the balance of my interview with Steven Raichlen on the National Food Examiner’s Steven Raichlen discusses Planet Barbecue and his grilling endeavors
Here is the auction package:
Grill Master Raichlen hosts a delicious grilling class and Bar-B-Que 3-Course Meal, generously catered and grilled in front of you by Famous Dave’s, for the top bidder and nine of friends at MPT studios in Owings Mills, MD on May 21 at 1pm. Bidding has started.
Award Winning St Louis Style Ribs
BBQ Chicken
Grilled Hot Link Sausage
Dave's Mac n Cheese
Creamy Cole Slaw
Wilbur Beans
Honey Glazed Corn Muffins
Dave's Bread Pudding
Sodas and beverages
Learn BBQ insider’s secrets from the award-winning author and TV chef.
You and your friends will be part of a TV show! Producers from Direct Connection will be on hand to shoot television footage and interview Steven and some guests for a program segment to be aired on MPT.
PLUS
---A WEBER PERFORMER CHARCOAL GRILL WITH GAS STARTERS will be presented to you and Signed by Steve Raichlen
---A copy Steve Raichlen’s book “How to Grill,”– Signed by Steve Raichlen Learn BBQ insider’s secrets from the award-winning author and TV chef.
---A BASKET OF GRILLING ACCESSORIES!
Restrictions: Winner must pick up the grill at the event. Some Assembly required.
On line auction: now through May 6th
On Air Auction: May 1st at 12:30 p.m. and May 6th at 9 p.m.
FOOD FOR THOUGHT: Consider creating a consortium of friends to kick in on the bidding 10 people, 10 pockets and you have a better opportunity to win this exclusive opportunity.
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