Steven Raichlen discusses Planet Barbecue and his grilling endeavors

Barbecue kingpin, cookbook author, headliner on PBS series Primal Grill and food anthropologist, Steven Raichlen's newest book on barbecue and grilling, Planet Barbecue will hit the shelves May 1st for prime grilling season. Steven Raichlen is such a prolific cookbook author from  Miami Spice to his numerous barbecue books that his books fill three pages on Amazon.com. Many of you recognize his name from his two television series Primal Grill with Steven Raichlen and Barbecue University.

Steven took time out of his busy touring schedule for Planet Barbecue for an interview.

Question: What is the difference from your first big BBQ book, Barbecue Bible and Planet BBQ?

Steven Raichlen: In a nutshell, it offers more breadth and depth. Planet Barbecue is the summation of my 15 years in barbecue. Planet Barbecue has more countries (53 versus 25), more people and restaurants, more photos (650)—the first Bible had none. It also contains travel and field photos, technique shots and beauty shots.

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.

Question: Will there be another PBS Primal Grill or will there be a different series following Planet Barbecue book?

Steven Raichlen: We are planning to do a Primal Grill 4. We are also fund-raising for two new series: Planet Barbecue and Man, Food, Fire—the latter, a 2-hour documentary on the history of barbecue.

Question: Do you have any explanation for the pork, bacon phenomenon?

Steven Raichlen: Several things, it’s a formerly commonplace food that has been ennobled by a new wave of connoisseurship. New cuts (e.g., pork belly), heirloom breeds and the fact that even the most super-premium pork is still a lot more affordable than prime or aged beef.

Question: What was the most unique grilling device you have seen in your travels around the world?

Steven Raichlen: A German Schwenkbraten—a high tech, stainless steel, wood burning grill with a grate suspended from chains above the fire. There’s a photo in Planet Barbecue on page 220-21.

Question: When last we spoke you were working on your novel? Is it out and what is the name? Tell us more?

Steven Raichlen: Novel is in its eighth draft and goes out to publishers in May. Can’t yet disclose the name.

Question:  What is 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 profile in Planet Barbecue says when asked about how it feels to grill pork?“A man has to make a living.”

Question: Could you say there is one recipe you have written that has become iconic, the most popular?

Steven Raichlen: Actually, there are many: caveman T-bones, for example (steaks grilled directly on the embers), spit-roasted pineapple and chicken under a brick.

Question: 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.”

Question: What question hasn't an interviewer asked you that they should have and what's the answer?

Steven Raichlen: So how did a guy with a degree in French literature—and a former Watson Foundation Fellow—wind up as America’s grilling authority?

Well, oddly, it was my love of literature and history that led me to study medieval cooking in Europe (as a Watson Fellow). That led me to La Varenne in Paris, where I trained in classical French cuisine. That led me to become the restaurant critic for Boston Magazine, which led me to write my first book (on Boston restaurants), which led me to start cooking schools in New England and St. Barts, which led me to meet my wife, which led me to move to Miami, which led me to write about Floridian and tropical cuisine (Miami Spice), which led me to Workman Publishing, which led me to The Barbecue Bible, which led me to create Barbecue University (both the school and the TV show) and Primal Grill. And now it’s come full circle—I have a French TV show called Le Maitre du Grill (The Grill Master), and I have written my first novel.

Question: What's next for Steven Raichlen?

Steven Raichlen: Finish the novel. Develop a documentary on the history of barbecue (then on the history of cooking). Turn Planet Barbecue into a TV show.

Want one on one time with Steven Raichlen?

Maryland Public Broadcasting is auctioning off a barbecue with Steven Raichlen. Top bidder and nine of their friends enjoy a barbecue with the boss of barbecue. For details on this auction and Steven’s interview about his roots in Baltimore read Dine with barbecue expert Steven Raichlen and an exclusive interview

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