Bridgewater Modern Grill to host an evening with barbecue expert Steven Raichlen

For more than two decades, author, television personality and barbecue expert Steven Raichlen has been at the forefront of trends impacting the world of grilled and smoked foods.

Credited with sparking “the barbecue revolution” and popularizing the now-ubiquitous beer-can chicken technique (which he gleaned from the Bryce Boar Blazers’ cooking team in 1994), Raichlen shared his expertise with home cooks in 32 cookbooks, as well as a series of popular PBS shows, including “Primal Grill,” “Barbecue University” and most recently “Planet Barbecue.”

Later this month, the grilling guru will head to Milwaukee for a special evening at Bridgewater Modern Grill, 2011 S. 1st St., to celebrate the new, updated edition of “Beer-Can Chicken: Foolproof Recipes for the Crispiest.” , the crunchiest, smokiest, most succulent birds you’ve ever tasted.

The event will take place on Tuesday, June 25 from 5:30 to 7:30 p.m. and will include a meal inspired by Raichlen’s recipes. The evening will begin with hors d’oeuvres followed by a main course and dessert. Each participant will take home a signed copy of Raichlen’s book.

Tickets are $85 per person and can be purchased online. Ticket price includes hors d’oeuvres, dinner and (thanks to Boswell Books) a copy of Raichlen’s revised and updated “Beer-Can Chicken.”

Raichlen’s cookbooks include international blockbusters like “The Barbecue Bible” and “How to Grill” as well as “How to Grill Vegetables,” a cookbook focused on globally inspired plant-based recipes. Raichlen’s books have won him five James Beard Awards and three IACP July Child Awards.

His latest release is a revised, reimagined and beautifully photographed version of his classic “Beer-Can Chicken” that features 50 unique beer-can bird recipes, alternative methods of preparing chicken and a host of sauces, sides and desserts to accompany them.

And yes, the book is an upgrade from the tome published in 2002, featuring beautiful photos and a revamped format that might just be stylish enough to spark another beer-can chicken trend.

Cooks will find recipes for Indian-inspired beer-can tandoori chicken, sake chicken inspired by Japanese rice wine, a chicken-based riff on Peking duck, and even recipes for using alternative drinks like cola, ginger ale and lemonade.

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More adventurous recipes tackle other poultry, from quail and partridge to the more common game hens, duck, and turkey (yes, you can use the beer can technique on turkey; you just need to ‘a 32 ounce can). Cooks will also be treated to some classic grilled side dishes, as well as desserts like Baked Hawaii and Toasted Coconut Cream in fresh coconut shells.

In his usual form, Raichlen also offers plenty of easy-to-follow grilling tips and suggestions to ensure success with his recipes using charcoal, gas, or even the popular pellet grills.