Steven Raichlen's Barbecue! Bible

Appetizers

A New Shrimp Cocktail

I’ve never understood the popularity of the conventional shrimp cocktail. After all, boiling is the worst way to cook shrimp—it removes, not adds, flavor and produces a rubbery texture. And […]

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Bacon-Grilled Dates

Photo by Flickr user Bing The sweet, salty contrast of fruit, bacon, and nuts is an irresistible combination, especially when the almonds are smoked.

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Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. […]

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Fire-Eater Chicken Wings

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapenos, and a […]

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Poppers: Stuffed Grill-Roasted Jalapeno Peppers

Some people call them poppers. Others call them rattlesnake or armadillo eggs. But whatever you call them, jalapeño peppers, stuffed with cheese, wrapped in bacon, and grilled with wood smoke […]

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Saigon Garlic Lemongrass Wings

I’ve always found the best window into a nation’s cuisine to be its food markets. The moment I arrived in Saigon, I rushed to the colossal Ben Thanh market, located […]

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Piri-Piri Chicken Wings in the Style of Nando’s

I don’t normally eat at fast food joints — especially not at airports. However, I make an exception whenever I’m in Johannesburg or Cape Town: Nando’s. Over three decades, Nando’s […]

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Grilled Gazpacho

Gazpacho is Spain’s culinary lifeblood, a refreshing puree of vegetables that blurs the distinction between soup and salad. Grilling adds a smoky dimension that transforms this warm-weather soup from the […]

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Feta and Cucumber Dip

A sort of pureed Greek salad, this tangy dip is what the restaurant Fire, in Cleveland, Ohio, serves with its signature “clay” breads. While the mixture of feta cheese and cucumber […]

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