Steven Raichlen's Barbecue! Bible

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You Can Smoke What?

You Can Smoke What?

Salsa has replaced ketchup as America's favorite condiment. We make it from scratch at my house, but we smoke the vegetables first: heirloom tomatoes, Anaheim and poblano chiles, Vidalia onions, and elephant garlic. Now that's salsa! Here are some variations that draw inspiration from around the world: The West Indian: Char sliced pineapple on the grill, then dice and mix with grilled onions, poblanos, Scotch bonnets, brown sugar, lime juice,...

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LAMB RIBS

ON THE LAMB Pork and beef ribs grab most of the attention--and barbecue sauce!--but lamb ribs are fantastic smoked and grilled. Above, they are prepared Chinatown style, smoked over tea and apple wood, glazed with a hoisin-sesame oil-five spice barbecue sauce (recipe in Best Ribs Ever, page 78; the recipes mentioned below are in the same book). See more ideas below. How do YOU cook lamb ribs? Tandoori-style (India): yogurt marinade with...

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PETER LE CLERCQ

WHERE'S THE BEEF?   This photo was taken at the amazing restaurant Elkerlicj, in the town of Madegem near Bruges, where my pal, Belgian grill genius Peter Le Clercq, is now serving 20 types of prestige beef from some of the top farms in Belgium--some of it aged 28 days or more. In a recent e-mail, Peter tells me he's now burning olive wood in the grill and orange in his wood-burning oven. Here's some of Peter's advice when it comes...

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SMORES

WINTER GRILLING, CONTINUED S'mores on a frozen lake at Camp Towanda in Pennsylvania with our friends Mitch and Stephanie Reiter. What's the craziest thing YOU'VE ever put on a s'more? Here are ideas for variations on the theme: 1) Uptown S'Mores--s'mores using chocolate chip cookies instead of graham crackers--see Barbecue Bible, page 512. 2) Nutella S'Mores--spread cinnamon graham crackers with Nutella or another hazelnut chocolate spread...

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RIBS

ANATOMY OF A GREAT RIB  So what constitutes a great pork rib? For me, there are five attributes: 1. Spice-crusted "bark" (exterior); 2. Visible red smoke ring; 3. Pronounced smoke flavor, but not so much that it overpowers the meat; 4. Intense pork flavor, which is why you gain so much by using a heritage breed like Berkshire or Duroc; 5. Tender to the tooth, but still with a little chew to it. Not so mushy or soft that it falls off...

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STEAK TIPS

MAKE NO MIS-STEAK! 1) Choose a thick, intrinsically tender steak like T-bone, Porterhouse, New York strip, or rib-eye. 2) Refrigerate it until the moment of grilling. No good steakhouse would leave meat out at room temperature. 3) Season the meat generously with coarse sea salt or freshly ground black pepper. 4) Turn--don't stab--using tongs. Not a barbecue fork, please. 5) Give the meat a rest, at least 3 minutes before serving. It will...

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ST. LOUIS RIBS

WHAT YOU REALLY WANT--ST. LOUIS STYLE RIBS Above are the ribs I made recently for a photo shoot for Fine Cooking magazine--story to come out in June. The recipe for the rub is as follows: 1/4 cup each sea salt, brown sugar, and sweet paprika 2 tablespoons each smoked paprika and freshly ground black pepper 1 tablespoon each mustard powder and onion powder 1 teaspoon each cumin and celery seed

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MILE HIGH PANCAKE

REASON ENOUGH TO FIRE UP YOUR GRILL FOR BREAKFAST Smoke-roasted Mile High Pancake, my take on Yorkshire pudding or a Dutch pancake. Think of it as breakfast of champions off a screaming hot grill.

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SUPER BOWL PROMO

WIN OUR SUPER BOWL CONTEST!

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WEBER HISTORY

BARBECUE BIBLE MAKES HISTORY - LITERALLY! Visit the "Food: Transforming the American Table 1950 to 2000" exhibit at the National Museum of American History in Washington, D.C., and you'll see a familiar book. The Barbecue Bible is included in a display with a Weber kettle grill, hibachi, and outdoor cookbook by James Beard. How cool is that? For more information, cut and paste this link into your browser: http://americanhistory.si.edu/exhibitions/food...

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