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PLANET BARBECUE! Cookbook Review


Steven Raichlen, the Baron of BBQ is back with a new guide to grilling around the world. Raichlen hit the road for his latest cookbook PLANET BARBECUE! visiting 60 countries on six continents to chronicle the practice of live fire grilling. His five year adventure has resulted in a glorious 638 page manual filled with over 300 barbecue recipes from around the globe.

PLANET takes you on a cultural culinary journey without leaving your kitchen… for breakfast indulge in an Argentinean steak & eggs dish called the “Buenos Aires Heart Stopper“, venture over to Belgium for a light lunch of Salmon Glazed with Belgian Cherry Beer, stop by a roadside stand for a snack of Cambodian Coconut-Grilled Corn, enjoy a Serbian Bacon Cheese Pork Roulade for dinner and finish off the night with Azerbaijan Grilled Ice Cream.

Interlaced between recipes are essays revealing Raichlen’s travel tips for each country including must try dishes and restaurants to visit. If that wasn’t enough there are also bios on some of the most famous international grill masters. The book concludes with an in-depth discussion on how to achieve the perfect live fire grilling environment at home including proper equipment and fuel to controlling cooking temps and cleaning.

PLANET takes Barbecue books to a whole new level – it is a cookbook and travel guide all rolled into one.

The first recipe we tried was Filet Mignons with Whisky Mushroom Sauce. See it here

———————————————————–
PLANET BARBECUE!: An Electrifying Journey Around the World’s Barbecue Trail
by Steven Raichlen (Workman, May 2010, $22.95).

Thank you to Workman Publishing for providing me with a review copy of this book.

Buy it here

Other Raichlen books:
The Barbeque Bible (Mike swears by this!)

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Filet Mignons with Whisky Mushroom Sauce


The first recipe we decided to prepare from Steven Raichlen’s new BBQ cookbook was Filet Mignons with Whisky Mushroom Sauce a dish from Uraguay. It’s beef wrapped in bacon smothered in a creamy wild mushroom sauce. What’s not to like?

Recipe adapted from PLANET BARBECUE!: An Electrifying Journey Around the World’s Barbecue Trail by S. Raichlen (Workman, May 2010).

Serves 4

Ingredients

Sauce:
12 ounces wild mushrooms (porcini, chantrelle)
2 tbsp (1/4 stick) butter
1 shallot, thinly sliced
2 tsp all-purpose flour
1 cup beef stock
1/4 cup whipping cream
2 tbsp scotch whisky
2 tsp dijon mustard
1/2 tsp finely grated lemon zest
kosher salt & ground pepper

Steaks:
4 filet mignons (each 1.5 inches thick & 6-8 ounces)
4 slices country style bacon
8 bay leaves (optional)
butcher string

Preparation

Make the sauce:  Trim/clean mushrooms and thinly slice. Melt butter in pan over medium heat. Add shallot and cook until translucent but not brown, about 2 minutes. Add mushrooms and increase heat to high. Cook until tender stirring often and most of the liquid has evaporated, about 3 minutes. Stir in flour and cook, stirring, until flour evenly coats the mushrooms, about 1 minute. Stir in beef stock and cream bring to boil, stirring well. Reduce heat and simmer until slightly reduced, 3-5 minutes, stirring often. Add whisky, mustard, lemon zest and stir until blended, about 2 minutes. Season with salt & pepper to taste. Sauce can be prepared up to 1 hour ahead and kept warm.

Prepare the steaks: Wrap a slice of bacon around the side of each filet, sandwiching 2 bay leaves, if using, between the bacon and beef on opposite sides. Tie bacon in place with butcher string. Season top and bottom of steaks with salt & pepper.

Set up the grill for direct grilling and preheat to high. To be authentic you’d grill over oak or eucalyptus embers.

When ready to cook, brush and oil grill grate. Arrange filets on the hot grate and grill to taste 4-6 minutes per side for med-rare. Don’t forget to grill the sides to brown the bacon.

Transfer steaks to plate and remove string. Spoon sauce over the top and serve at once.

See my review of the cookbook here

Buy the book here


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