Steven Raichlen's Barbecue! Bible

Recipes

Picanha (Spit-Roasted Top Sirloin) with Country Salsa

Traditionally, Brazilian picanha is spit-roasted to take full advantage of the basting properties of the melting fat. You can also direct grill it—a technique used by grill masters in neighboring […]

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Mezcalini

Cross a margarita with a mojito and you get a Mezcalini. Add smoke and you achieve nirvana, not to mention notoriety—especially if you brandish the handheld smoker in front of […]

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Danish Smoked Shrimp

The Røgerie Gudhjem is one of two dozen working smokehouse-restaurants scattered across Bornholm Island in Denmark. Founded in 1912, it now serves a thousand hungry people a day in summer. […]

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Lemon-Dill Sauce

This simple sauce—bright with lemon zest and juice and fresh dill—goes great not only with shrimp, but with any smoked seafood.

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Hay-Smoked Quail Eggs

In 2014, San Pellegrino ranked Noma in Copenhagen the best restaurant in the world, its fourth first-place win. Its founder-chef, René Redzepi, achieved this remarkable feat by imposing a restriction […]

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Bacon Sundaes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV […]

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Smoked Chocolate Bread Pudding

You may be surprised to not find chocolate on the long list of foods I’ve put in my smoker. The reason? Smoke gets lost in chocolate’s already intense, bitter, earthy […]

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Smoked Ice Cream with Rum Raisin Sauce

Ice cream may seem like the last food you’d smoke, but wood smoke gives it a haunting quality. Sure, you could smoke the cream and churn the ice cream from […]

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Triple Thick Pork Chops

Start with thick chops (each tips the scale at over 1 pound), which increases the ratio of interior meat to surface area. (The surface is where the chop dries out.) […]

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