Steven Raichlen's Barbecue! Bible

Global Grilling

Peruvian-Style Spit-Roasted Chicken with Green Sauce

To be strictly authentic, you need to acquaint yourself with two ingredients that are common in Peruvian cooking—ají amarillo paste and huacatay (black mint) paste. Both are available at Latin […]

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Picanha (Spit-Roasted Top Sirloin) with Country Salsa

Traditionally, Brazilian picanha is spit-roasted to take full advantage of the basting properties of the melting fat. You can also direct grill it—a technique used by grill masters in neighboring […]

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Danish Smoked Shrimp

The Røgerie Gudhjem is one of two dozen working smokehouse-restaurants scattered across Bornholm Island in Denmark. Founded in 1912, it now serves a thousand hungry people a day in summer. […]

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Lemon-Dill Sauce

This simple sauce—bright with lemon zest and juice and fresh dill—goes great not only with shrimp, but with any smoked seafood.

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Hay-Smoked Quail Eggs

In 2014, San Pellegrino ranked Noma in Copenhagen the best restaurant in the world, its fourth first-place win. Its founder-chef, René Redzepi, achieved this remarkable feat by imposing a restriction […]

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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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Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

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