Steven Raichlen's Barbecue! Bible


Blackened Redfish

Blackened seafood has become such a fixture on America’s food landscape, it’s hard to remember the commotion New Orleans chef Paul Prudhomme caused when he first demonstrated it on national […]

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Planked Salmon with Lemon Mustard Glaze

Long before cedar planks started turning up on American grills, nineteenth-century chefs cooked fish on oak planks in the oven. Even earlier, the Indians of coastal Connecticut nailed shad fillets […]

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Planked Salmon with Maple-Mustard Glaze

This is the one non-local dish we serve for July 4th, but our local fish market sells gorgeous wild King salmon from the Pacific Northwest. Maple syrup provides the New […]

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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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Cedar Planked Bluefish

This is what I call millionaire grilling—about 5 minutes preparation time gives you million dollar results. You cook the fish on a cedar plank, which gives it a great flavor […]

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