Steven Raichlen's Barbecue! Bible

Poultry

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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Bourbon-Brined Chicken

Desperate times call for desperate measures. In the past thirty years, all meat in the United States has gotten leaner, and the boneless, skinless chicken breast is no exception. This […]

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Lacquered Saigon Chicken

Mention poulet laque (“lacquered” chicken) to a Vietnamese and his eyes will light and mouth water. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like […]

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Brewmeister’s Chicken

Beer is more than the perfect beverage to serve with barbecue — it’s the lifeblood of live-fire cooking. Of course, any chicken steamed over a beer can will pick up […]

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