Steven Raichlen's Barbecue! Bible

Global Grilling

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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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 […]

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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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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 […]

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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.

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Jamaican Jerk Chicken

Because there’s so much flavor coming from the seasonings, this is a great dish to smoke on a gas grill.

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Bool Kogi (Korean Sesame Grilled Beef)

Bool kogi is eaten like moo shu or fajitas, using lettuce instead of a pancake or tortilla.

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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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Beer Can Turkey

Use this recipe as an alternative to the famous Beer Can Chicken.

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