Steven Raichlen's Barbecue! Bible

Global Grilling

Chivito (Uruguay’s Amazing Steak and Egg Sandwich)

The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. (“We eat meat […]

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Tamari-Glazed Steak with Sweet-and-Spicy Rice

Photo by Ken Goodman Skirt and flank steaks are some of our favorites to grill, but when it’s fancy time we go for the New York Strip, a nice 1-inch-thick […]

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Dinosaur-Style Ribs

Photo by Daniel Krieger

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Candied Bacon Sundaes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV […]

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Chimichurri

Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue pounding doses of […]

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Apple Spice Baby Backs with Cider-Rum Barbecue Sauce

I’ve given these ribs an apple theme—you smoke them with apple wood chips and serve them with a made-from-scratch cider-rum barbecue sauce. Once you master the process, you can infinitely […]

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Pico de Gallo

Photo by jeffreyw This simple salsa is a constant on Mexico’s culinary landscape. The name changes from region to region (pico de gallo in the north; salsa mexicana in the […]

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Grilled Pork Jerky (Bak Kua)

A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork.

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Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. […]

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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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