Steven Raichlen's Barbecue! Bible

Marinades, Sauces, Rubs & Salsas

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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Smoked Corn Salsa with Chips

Sometimes the difference between good and extraordinary lies in a whiff of wood smoke. Consider this salsa: You start with the usual ingredients—ripe summer tomatoes, sweet onions, jalapeños—plus one offbeat […]

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Salsa Borracha (Drunken Salsa)

This is one of Mexico’s most unusual salsas. Bitter and piquant, it’s not the sort you’d serve with chips, but barbacoa (pit-roasted lamb or goat) just wouldn’t taste right without […]

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Board Dressing

Photo by Simon Wheeler Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices that emerge on the cutting board when I […]

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Beijing Barbecue Sauce

Here’s how barbecue sauce would taste if it came from Asia: sweet with hoisin sauce and honey, nutty with sesame oil, and spicy with Thai sriracha. You’ll want to eat […]

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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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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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Jerk Marinade

Jerk is a traditional ethnic food that has entered America’s culinary mainstream. In the process, it’s lost a lot of its fire, spice, and salt. Here’s how they make it […]

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