Steven Raichlen's Barbecue! Bible

Poultry

Spatchcock Chicken with a Curry Mustard Crust

Some dishes you make because they’re both easy and drop-dead delicious. Others because they feature a killer technique. This mustard-crusted chicken has it all—showmanship, complex layers of curry mustard flavor, […]

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Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. […]

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Smoke-Roasting a Turkey

To smoke-roast on a charcoal grill: Light the coals (preferably in a chimney starter), then rake the embers into two mounds at opposite sides of the grill with a disposable drip […]

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Spit-Roasted Turkey Adobo

Here’s a adobo-marinated, mojo-sauced, Latino-inflected bird from Miami that broke me out of my New England mindset—cooked by a method that may not yet be in your repertory: spit-roasting on […]

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Jerk Chicken in the Style of Yallahs

If you’re not inclined to make your own jerk-style marinade, try the convenient and authentic Jamaican Spice Paste from my Planet Barbecue line. Simply marinate the chicken legs for 4 […]

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Fire-Eater Chicken Wings

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapeños, and a […]

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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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Mark Bitterman’s Salt Brick Grilled Chicken

Pollo al mattone is more soulful and elegant than its name—chicken grilled under a brick (a mattone is a heavy tile)—would lead you to imagine. Plain and delicious, with crisp […]

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