Issue link: http://cp.revolio.com/i/32575
DINING WHERE THERE’S SMOKE ... Life itself is full of flavor for barbecue guru Steven Raichlen “It’s like summer camp for adults who love grilling and like a really high thread count,” Ra- ichlen says about BBQ-U. He has criss-crossed the globe (literally), to perfect his live-fire cooking expertise, studying the history of grilling and the way it is approached by different cultures. He shares his experiences in a lighthearted man- ner with the class, offering every- thing from history and evolutionary science to cultural anthropology and literature. “You can say I use barbecue as a window into culture and history,” he explains. During BBQ-U at The Broad- G 96 The Broadmoor Magazine | 2011 • 2012 rills and smokers of every imaginable style and size roar at The Broadmoor each June during Barbecue University, affectionately called BBQ-U, an annual event touted by the Food Network as the “Best BBQ experience in the U.S.” The syllabus features smoke, fire, food, and camaraderie. The professor is Steven Raichlen, America’s bestselling, award-winning grilling authority. With more than 4 million copies in print, his internationally bestselling titles include The Barbecue! Bible, How to Grill, and his newest, Planet Barbecue! moor, “students” sit on four levels of risers in the Cheyenne Lodge, overlooking Raichlen’s prepara- tion table and two large TVs, offering an up-close look as he dices and spices. After Raichlen demonstrates, student volunteers follow his lead and prepare each dish, which are then taken to a vast patio dubbed the “burn area” and placed onto one of the 24 barbecues that include rotisser- ies, smokers, grills, direct heat, indirect heat, and infrared. An entire meal—appetizers, entrees, and desserts—is prepared using live fire each day and is then enjoyed by the group. Although BY ANDREA DOYLE PHOTOGRAPHY BY MIC GAROFOLO