Steven Raichlen's Barbecue! Bible

Recipes

Bourbon Pecan Pork Loin with Sweet Black Pepper Anytime Sauce

This recipe is brought to you with support from our sponsor, Stubb’s, who provided the samples and advertising support. C.B. “Stubb” Stubblefield used to say he “was born hungry and […]

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Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard

Brown ale gives these quick grilled pork chops a soulful malt flavor with hopsy undertones. The mustard, onion, and pork evoke another classic combination: beer and bratwurst.

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Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates

Excerpted from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Photographs by Santiago Soto Monllor. I first learned the technique of pan-roasting rib eye when I apprenticed […]

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Herb-Crusted Venison Filets with Horseradish Sauce

Tender cuts of venison are best prepared simply and cooked quickly. Keep the final doneness to rare or medium-rare to prevent drying out this very lean meat. This recipe is […]

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Hoisin Glazed Quail

Quail were originally domesticated 1,000 years ago in East Asia so there is a nice historic tie to these Asian flavors. This recipe is simple enough for weeknight dinners and […]

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Saarländischer Schwenkbraten

In the schwenker’s homeland, this preparation reigns. This recipe is courtesy of my friend Astrid Weins, whose father hails from the Saarland. If neck meat is unavailable, ask your butcher […]

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Ribs with a Rub (and Maybe a Glaze)

When my friend Pam’s daughter Maya was very young she used to call spareribs “steak on the cob,” which killed me. Still, I was always intimidated by cooking spareribs. They […]

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Axe-Handle Rib-Eye Steak

Excerpted from Feeding the Fire by Joe Carroll and Nick Fauchald (Artisan Books). Copyright © 2015. Photographs by William Hereford.

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