Extreme Grilling

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 17 May 2003

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

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Summary

French chef-turned-barbecue expert Steven Raichlen is back with some off-the-wall grilling techniques from his new book Beer-Can Chicken. Whether it's in a leaf or in the coals, on a stick or under a brick, Steve inspires us to fire up the grill and start cooking. His recipe for Basic Beer-Can Chicken gets us started.

Jane and Michael Stern tell of the sublime hand-formed biscuits at Mamie's in Conyers, Georgia, and Lynne shares her favorite biscuit recipe—Shirley Corriher's Touch-of-Grace Biscuits. Beer expert Steve Beaumont wants us to try cask ale; and novelist Jim Crace has a tale of the psychology ofcrabapples. Lynne's trivia segment concerns a ship and rye crackers, and we'll check in with the folks at the Monterey Bay Aquarium's Seafood Watchto learn what's on the "avoid" list.

Broadcast dates for this episode:

May 4, 2002 (originally aired)
May 17, 2003 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:33.5	Hi, it's Lynn Rosetta, and you're listening to The Splendid Table, a show for people who love to eat.
0:39.8	Our program is produced by Minnesota Public Radio for PRI.
0:44.6	Today, it's extreme grilling, techniques we'd never think of, from the romantic, like mussels roasted on a bed of pie needles, to the ridiculous, grilling a chicken while it's sitting on top of a beer can.
0:59.2	Our guest is that king of the grill, the creator of the barbecue Bible, Stephen Rakelin.
1:05.1	His newest book is Beer Can Chicken and 74 other offbeat recipes for the grill.
1:11.5	Beer experts, Steve Beaumont, reports on the British beer renaissance that's starting up here in America.
1:18.5	Novelist Jim Crace looks at the philosophical side of the crab apple.
1:23.1	Then we check in with seafood watch at the Monterey Bay Aquarium to hear what's on their best bet list and what to avoid.
1:31.6	And as always, in the second half of the show, we'll be opening the lines for your calls.
1:36.3	You can reach us at 800, 537-52-52.
1:41.2	Well, Jane and Michael Stern seem ready to roll.
1:44.3	They write the Road Food column in Gourmet magazine.
1:53.8	So Jane, Michael, what have you been up to?
1:56.6	We have been eating biscuits in Conyers, Georgia, at a place called Mamie's Biscuits.
2:04.1	We knew by the name that there was a particular food we ought to try there.
2:08.2	You know, biscuits really are an art form when you're in the South.
2:12.3	Every place, virtually every place you go from a diner to a truck stop to a fancy restaurant has biscuits,
2:19.9	but the quality varies so much. And the art of making a great biscuit is to touch it as little
2:27.4	as you can while still combining all the ingredients, which are very simple ingredients. You're talking
	...

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