Steven Raichlen's Barbecue! Bible



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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Barbecued Cabbage

This eye-popping technique is a favorite on the American barbecue circuit. The sight of a whole barbecued cabbage never fails to grab attention and it tastes as great as it […]

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Grilled Pork Jerky (Bak Kua)

A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork.

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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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Grilled Octopus

The fire brings out the sweetness of the delicate white meat, which in turn absorbs the flavors of olive oil, oregano, and charcoal without surrendering its own. Cleaning and tenderizing […]

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Smoky Mary

Where there’s fire, there’s smoke, to paraphrase the old saying, and the Raichlen twist on the traditional Bloody Mary burns it up with fresh horseradish and Sriracha (Thai hot sauce). […]

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