gas barbecue grill World Chef-Barbecue guru Raichlen wraps up book series

New york (Reuters )-Food writer Steven Raichlen is ready to leave his grill for a while after completing a series of cooking books on the world's oldest form of cooking.The author and cooking teacher is finishing the Planet Barbecue, which is probably his best last book --Barbecue Bible recipes for sale."When I wrote planet barbecue, I felt like I had covered the topic in depth," Raichlen said .".The former French literature student began his exploration of the barbecue when he published The Barbecue Bible in 1998.The "Planet Barbecue" scheduled for 2009 brought Raichlen a complete circle."My overall goal is to celebrate the barbecue culture and teach people the technical knowledgeHow to share recipes with people that will inspire and expand your imagination, "said Raichlen.He talked to Reuters about the best way to have a barbecue.Q: What are the best barbecue experiences have you had?A: There is a restaurant called Inakaya in Tokyo called robatayaki grill.Robatayaki is a very dramatic style of barbecue with a wide variety of ingredients.The food service was great.This is the most expensive barbecue I have ever had.It has the most basic advantages of Japan, the ingredients are very delicious and original, and the cooking style is very simple.Q: What are the most common mistakes people make when they grill?A: "The most important thing is that the grill is too crowded.Men tend to cover the whole grill with food.My job is '30-I will have 30% Grill at any time with no food on it.So if I have a flash or hot spot where the food starts to burn or catch fire, I have a room to manipulate.Q: When do you use rub?a marinade?A: "fat meat like spareribs, some kinds of kebabs, some steaks are often made with friction, because the friction is dry, so you have dry and fat.Lean meat like shrimp is almost pure protein or a variety of fish, and even some lean pork like pork ribs tend to be made with marinade because marinade has moisturizing effect.Q: What advice do you have to reduce the cost of the summer BBQ?A: "The real barbecue was cooked with low heat for A long time --In the presence of a large amount of wood smoke, "low and slow ".Traditionally practiced by slaves or people at the bottom of the economic ladder, with cheap meat such as cattle bris, ribs, babies --Pork ribs and pork shoulders-Hard cut of meatIt cost less in history and takes more care to make them delicious.Beef bris and spareribs are much cheaper than filet or superior spareribs.Q: What do you do for yourself when you are alone?A: "We have A barbecue most of the time.We tend to eat very simply.We live in Martha's Vineyard in Massachusetts in the summer.The typical meal in our family is grilled swordfish steak, which may be a very simple tomato sauce, salsa or Capper butter.We often eat roast corn.We may order toast.Roast chicken under brickSupply 4 Ingredients 2 large, full, boneless, skinless chicken breast (12 to 16 ounces each) or 4 half breasts (6 to 8 ounces each) 1 teaspoon of coarse salt 1 teaspoon cracked black pepper/2 to 1 teaspoon of red pepper skin 1 tablespoon chopped garlic1 tablespoon chopped fresh rosemary Juice 1 lemon 1/4 cupVirgin olive oil you need: 4 bricks, each wrapped in aluminum foil.Oak blocks for fire, or 2 cups of wood chips (preferably oak), soak in cold water for 1 hour to cover and drain.1.If full breasts are used, cut each breast in half.Trim any muscle or excess fat on the chicken breast and discard it.Rinse the breast under cold tap water, then drain and suck dry with paper towels.Sprinkle salt, cracked black pepper and red pepper slices on the breasts on both sides.Sprinkle it on the breast with garlic and rosemary and pat it with your fingers.Arrange the breasts in AfricaActive baking tray.Pour the lemon juice and oil on it and soak it in the fridge for 30 minutes to 1 hour and turn it over several times.2.Set the grill and preheat it to high.In the best place in the world, you will make a fire with Oaks.Alternatively, smoke using gas or charcoal, plus soaked wood chips.If using a gas grill, place all the wood pieces in the smoker's box or in the smoker's bag and warm up until you see the smoke.3.When preparing for cooking, brush and refuel the grill grate.If you use a charcoal grill, throw the pieces on the coal.Arrange the chicken breast on the hot grate, and all the chicken breast is oriented in the same direction, with a 45-degree angle to the grate bar.Put a brick on each.Barbecue the breast until cooked, 4 to 6 minutes on each side, and rotate the breast 90 degrees after 2 minutes on each side to form an attractive grill trace.To test if it's done, poke your finger at the breast of the thickest part.It should feel strong to touch.Transfer the breast to a plate or platter and eat it once.