Steven Raichlen's Barbecue! Bible

Europe

Danish Smoked Shrimp

The Røgerie Gudhjem is one of two dozen working smokehouse-restaurants scattered across Bornholm Island in Denmark. Founded in 1912, it now serves a thousand hungry people a day in summer. […]

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Lemon-Dill Sauce

This simple sauce—bright with lemon zest and juice and fresh dill—goes great not only with shrimp, but with any smoked seafood.

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Hay-Smoked Quail Eggs

In 2014, San Pellegrino ranked Noma in Copenhagen the best restaurant in the world, its fourth first-place win. Its founder-chef, René Redzepi, achieved this remarkable feat by imposing a restriction […]

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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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Saarländischer Schwenkbraten

In the schwenker’s homeland, this preparation reigns. This recipe is courtesy of my friend Astrid Weins, whose father hails from the Saarland. If neck meat is unavailable, ask your butcher […]

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The Real Bistecca alla Fiorentina

Porterhouse steak like only the Florentines know how to make it: salted, grilled, and with olive oil optional.

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Wood Grilled Artichokes with Piment d’Espelette Aioli

A longstanding specialty at OX and the perfect antidote its unrepentantly carnivorous diet. Parboiling the artichokes speeds up the grilling sauce. By way of a sauce, OX serves aioli (garlic […]

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Grilled Littleneck Clams with Linguiça

Linguiça (Portuguese sausage) was brought to Martha’s Vineyard and Massachusetts in the 19th century by Portuguese seafarers who came to New England to work the whaling ships.

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Grilled Tuna with Red Wine, Caper, and Olive Sauce

I first tasted this dish (or one very nearly like it) on the end of a barely inhabited island located a few miles off the Côte d’Azur. But in France […]

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Grilled Vegetables in the Style of Santa Margherita

I guarantee you’ll never taste better grilled vegetables, nor feast your eyes on a handsomer platter.

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Grilled Salade Niçoise

The classic salad from Nice is the epitome of Provençal cooking—bright colors and bold flavors in a dish that’s refreshing, nourishing, and sustaining.

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