Steven Raichlen's Barbecue! Bible

Techniques

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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How to Grill Corn: Dos & Don’ts

Do buy corn at farmers markets and farm stands—preferably the same day it was picked. Don’t refrigerate corn unless you have to. Chilling deadens the flavor. Do grill the corn […]

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What Every Griller Needs to Know About Clams

Avoid any clams (or other bivalves for that matter) with cracked shells or gapped shells that fail to close in a few seconds when you tap two clams together. Remember […]

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Direct vs. Indirect Grilling

The first step towards achieving master grillmanship is to understand the difference between direct grilling, indirect grilling, and smoking. DIRECT GRILLING This is what most of the world means when […]

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The Art of Smoking

Wood smoke is an integral part of the true barbecue. Wood comes in three forms for smoking: chips, chunks, and logs. Chips and chunks will handle the needs of most […]

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How to Grill Perfect Vegetables Every Time

In general, vegetables benefit from a direct, high-heat grilling method. The exceptions are dense root vegetables, like potatoes and turnips, that are best grilled by the indirect method or parboiled […]

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How to Prepare Flank Steak

A quick-cooking, flavorful cut of meat, flank steak is a favorite for the grill. When sliced correctly on the diagonal, the resulting pieces are tender and attractive.

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How to Make Professional Grill Marks

How do I get those “killer grill marks” you’re always talking about?

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