Steven Raichlen's Barbecue! Bible

Marinades, Sauces, Rubs & Salsas

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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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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Spicy Peanut Sauce

Throughout Southeast Asia, peanut sauces are enjoyed. Indeed, you’ll find two in this book. But this one is the simplest, containing few ingredients — all of which come from jars […]

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Dark Beer Barbecue Sauce

Use a dark beer with a lot of character for this recipe. Good candidates include Newcastle Brown Ale, Samuel Smith Oatmeal Stout, or Dragon Stout from Jamaica.

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Cherry Lambic Barbecue Sauce

This sauce offers a triple whammy of lush fruit flavor — from whole cherries, cherry preserves, and cherry beer. In the best of all worlds, you’d use fresh cherries, pitted […]

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Redeye Barbecue Sauce

Inspired by the redeye gravies of the American South, this barbecue sauce contrasts the bittersweet flavor of coffee with the richness of bacon and cream. I bet you can’t eat […]

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Red Currant Port Sauce

If you like the robust flavor of game, this spice-scented, sweet-sour Central European-style sauce is just the ticket. The inviting flavors of red currant jelly and Port wine also make […]

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Zinfandel Barbecue Sauce

What’s the best wine to serve with barbecue? One often named by the pros is zinfandel. Born on California’s sun-baked slopes, zinfandel is a strong, brawny wine with the vigor […]

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