Steven Raichlen's Barbecue! Bible


Whiskey-Cured Cold Smoked Salmon

As always, buy fresh wild salmon when you can get it, preferably coho or king.

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Salmon Candy

Tradition calls for cold- or cool-smoking the salmon candy, producing a chewy texture reminiscent of jerky. I opt for a higher temperature, which gives you crusty edges and a moist […]

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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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