Steven Raichlen's Barbecue! Bible

Recipes

Braised Chorizo with Carrots, Fennel, and Creamy Polenta

Excerpted from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Photographs by Santiago Soto Monllor. Fresh chorizo sausage is a staple on the grill in Argentina and […]

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The Real Turkish Shish Kebab

Contrary to American versions of the dish, Turkish shish kebab rarely comes with vegetables on the same skewer as the meat. Rather, the vegetables are grilled on separate skewers, so […]

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How to Build a Bacon Weave

Follow the step-by-step instructions below: Moisten your work surface with a damp paper towel and cover with parchment paper, plastic wrap, or heavy-duty aluminum foil. Arrange several slices of bacon […]

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12 Tips for Making Better Bacon Weaves

Buy the best bacon you can afford. Farmers’ markets are a good place to look for artisanal smokehouse bacon—and support your local farmers in the process. If buying bacon at […]

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Planked Camembert with Chutney

If you’re like millions of American grilling fanatics, you might have made planked salmon. What you may not realize is how handy a plank can be when it comes to […]

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Beef and Pork Chili

This chili takes an ecumenical approach, featuring both beef and pork—meats both diced and ground—two kinds of beans, plus plenty of chile powder, poblano pepper, and jalapeño to crank up […]

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10 Performance-Enhancing Techniques for Your Big Green Egg

Start with a full load of natural lump charcoal. That means 5 pounds lit with a paraffin fire starter cube or an electric lighter. No chimney needed (the Egg’s unique […]

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How to Use Curing Salts for Curing and Smoking

General • Label all meats in the curing process precisely, noting any special instructions and the date(s) they need attention (turning, refreshing the brine or dry rub, smoking, etc.). Transcribe […]

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