Steven Raichlen's Barbecue! Bible


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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