An Epic Steven Raichlen Barbecue Plan Deserves a Great Finish

“Some say the world will end in fire, some say in ice” – Robert Frost
“I hold that a great barbecue should end with both” – Steven Raichlen

Stevens 500 Club members know that the key to an extraordinary barbecue is to pile on the Raichlen recipes from start to finish. If you have a multi-course, all SR barbecue, you are absolutely guaranteed a feast you will never forget!

So, in June, the 500 Club dove headfirst into the many fabulous global dessert recipe offerings that the followers of Steven have right at their fingertips. Everything from fire to ice! Here was our Fabulous Friday Featured Raichlen Recipe of the Week lineup.

Steven Raichlen Barbecue Plan for Dessert

Week #42 Dessert Quesadillas – Project Fire

“Readers of my books know my enthusiasm for grilled quesadillas. Well, here’s a grilled quesadilla designed to serve for dessert. Dulce de leche and fresh bananas provide the sweetness, with the queso fresco adding a salty cheese note. The cinnamon sugar makes the quesadillas more crisp.”

Week #41 Spice-Grilled Pineapple with Smoky Whipped Cream – Barbecue Sauces, Rubs and Marinades

“Pineapple was the first fruit I ever grilled and it remains a Raichlen family favorite. The key is to grill over a hot fire so you caramelize the sugar while leaving the fruit raw and juicy in the center. Mezcal is a tequila-like spirit made with fire-roasted agave cactus hearts. This gives it a smoky flavor—think of it as Mexican liquid smoke.”

Week #40 Coconut Ice Cream – The Barbecue Bible

“This lovely ice cream comes from Guadeloupe’s Point Chateau Beach, where it’s churned by hand by women working under beach umbrellas or from the back of their station wagons.”

Week #39 Catalan Creme – The Barbecue Bible

“Crema Catalana is Spains answer to crème brulee, and a splendid answer it is. This recipe comes from the Set Portes restaurant in Barcelona, which opened its doors in 1836.” 1836!

Check out our 1000+ Recipes section here on Barbecue Bible.Com

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