Steven Raichlen's Barbecue! Bible

Recipes

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 jalapenos, and a […]

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Hill Country Brisket with Coca-Cola Barbecue Sauce

The perfect brisket is the holy grail of barbecue — often pursued, rarely attained. The basic principle for cooking brisket can be summed up in a single sentence: You smoke […]

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Grilled Littleneck Clams with Linguiça

Linguiça (Portuguese sausage) was brought to Martha’s Vineyard and Massachusetts in the 19th century by Portuguese seafarers who came to New England to work the whaling ships.

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Smoke-Roasted Berry Crisp

We make some version of this smoke-scented crisp all summer long. We start with strawberries (and often rhubarb) in May. In late June we use peaches. In July and August […]

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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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Planked Salmon with Maple-Mustard Glaze

This is the one non-local dish we serve for July 4th, but our local fish market sells gorgeous wild King salmon from the Pacific Northwest. Maple syrup provides the New […]

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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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Buster’s Tri-Tip

If you’ve never had tri-tip (if you live east of the Rocky Mountains, you have an excuse), imagine a boomerang-shaped piece of sirloin that cooks like steak, but slices like […]

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