Steven Raichlen's Barbecue! Bible

Beef

Brisket on the Bone

Each meaty bone tips the scale at 2 to 2½ pounds. Seasonings? Keep them simple: salt, pepper, and hot red pepper flakes. Focus on the meat and smoke.

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Pastrami Reuben

If you think a Reuben is good made with corned beef, wait until you try it with the garlicky, smoky pastrami I suggest here.

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Florentine-Style Steak (Bistecca alla Fiorentina)

Although I know that it doesn’t sound like much when you describe it—an olive oil–basted, grilled porterhouse steak—bistecca alla fiorentina is one of the high holies of Tuscan cuisine. But […]

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Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates

Excerpted from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Photographs by Santiago Soto Monllor. I first learned the technique of pan-roasting rib eye when I apprenticed […]

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Axe-Handle Rib-Eye Steak

Excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015. Photographs by William Hereford.

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Rib Eye with Pepita-Lime Butter

Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers. This recipe is for an enormous rib eye, a special occasion […]

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Smoked Beer-Can Burgers (Plus 3 Variations)

Just in time for a tailgating party or autumn barbecue, here’s a master recipe for Beer-Can Burgers along with three globally inspired variations.

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Texas Clod (Barbecued Beef Shoulder)

Beef shoulder is a lot leaner than brisket, so it requires just the right amount of heat and wood smoke to transform this tough cut into something tender enough to […]

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T-Bone Steaks on a Shovel

A dramatic dish inspired by the Australian Outback, where lamb was often grilled on a shovel blade over a campfire.

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