Steven Raichlen's Barbecue! Bible

Recipes

PB&J (Pepper Jack, Bacon, and Jalapeño) Corn Bread

I grew up in a bagel and challah sort of household, so I came relatively late to corn bread. It was not, I confess, love at first bite. I found […]

Read More →

A New Shrimp Cocktail

I’ve never understood the popularity of the conventional shrimp cocktail. After all, boiling is the worst way to cook shrimp—it removes, not adds, flavor and produces a rubbery texture. And […]

Read More →

Board Dressing

Photo by Simon Wheeler Once I have grilled a piece of meat, I want to capture the flavors of the delicious juices that emerge on the cutting board when I […]

Read More →

Bubbling Bacon Butter Beans

Photo by Simon Wheeler Butter beans are just another name for lima beans, especially in the South. My recommendation for these beans is “Serve with anything,” because they go with […]

Read More →

Making Bacon

Credit: “Excerpted from The Meat Hook Meat Book by Tom Mylan (Artisan Books). Copyright © 2014. Photo by Michael Harlan Turkell.”

Read More →

Chivito (Uruguay’s Amazing Steak and Egg Sandwich)

The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. (“We eat meat […]

Read More →

Planked Salmon with Lemon Mustard Glaze

Long before cedar planks started turning up on American grills, nineteenth- century chefs cooked fish on oak planks in the oven. Even earlier, the Indians of coastal Connecticut nailed shad […]

Read More →

Tamari-Glazed Steak with Sweet-and-Spicy Rice

Photo by Ken Goodman Skirt and flank steaks are some of our favorites to grill, but when it’s fancy time we go for the New York Strip, a nice 1-inch-thick […]

Read More →

Dinosaur-Style Ribs

Photo by Daniel Krieger

Read More →

Bacon-Grilled Dates

Photo by Flickr user Bing The sweet, salty contrast of fruit, bacon, and nuts is an irresistible combination, especially when the almonds are smoked.

Read More →