Steven Raichlen's Barbecue! Bible

North America (U.S. and Canada)

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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Oaxacan Pork Fajitas

It’s hard to remember American cuisine without fajitas, but there was a time when you had to travel to Texas (specifically to Ninfa’s restaurant in Houston) to try them. Who […]

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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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Barbecued Chicken

My family uses organic chicken from a local Martha’s Vineyard nonprofit called the Farm Institute, but you can choose to use whatever chicken you like for this recipe, along with […]

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Memphis-Style Ribs

It never fails to amaze me how one simple idea can give birth to so many great regional variations. Consider ribs. The pork rib is one of the most perfect […]

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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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Bubba-Lina Vinegar Sauce

It takes a lot of gumption to serve a North Carolina-style vinegar sauce in Kansas City, home of America’s favorite sweet sauce. But Jeff Stehney, head of the Slaughterhouse Five […]

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Firehouse Jack’s Mustard Sauce

In South Carolina and parts of Georgia, barbecue isn’t complete without a sweet, tangy, yellow-brown sauce based on mustard. The basic ingredients are mustard (often the yellow ballpark variety) with […]

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