Steven Raichlen's Barbecue! Bible

Global Grilling

Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

Read More →

Smoke-Braised Lamb Shanks

In smoke-braising, you smoke the meat in an open pan with an inch of liquid so it benefits from the moisturizing environment of braising and the smoke flavor of true […]

Read More →

Thai Chicken Curry Poppers

Curry paste and canned Thai coconut cream (unsweetened) can be found at Asian markets, in the international food section of larger supermarkets, or online at Amazon.com. If you cannot find […]

Read More →

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 […]

Read More →

Hoisin Glazed Quail

Quail were originally domesticated 1,000 years ago in East Asia so there is a nice historic tie to these Asian flavors. This recipe is simple enough for weeknight dinners and […]

Read More →

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 […]

Read More →

Kansas City-Style Spareribs

One of America’s barbecue icons, not to mention the dish that made Kansas City famous—spareribs rubbed with spices, sprayed with apple cider and whiskey, and sizzled with a sweet and […]

Read More →

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.

Read More →