Steven Raichlen's Barbecue! Bible

Recipes

Salmon Candy

Tradition calls for cold- or cool-smoking the salmon candy, producing a chewy texture reminiscent of jerky. I opt for a higher temperature, which gives you crusty edges and a moist […]

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St. Louis Ribs with Vanilla-Brown Sugar Glaze

The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of […]

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Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

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Hay-Smoked Mozzarella (Smoked Caprese Salad)

For Smoked Caprese Salad: Thinly slice the smoked mozzarella and arrange on a platter with thinly sliced smoked tomatoes. Strew with torn fresh basil leaves, drizzle with extra virgin olive […]

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Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

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Smoke-Braised Lamb Shanks

In smoke-braising, you smoke the meat in an open pan with an inch of liquid so it benefits from the moisturizing environment of braising and the smoke flavor of true […]

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Tangerine Smoked Flans

Remember flan, aka crème caramel—that custard comfort dessert claimed with equal partisanship by the French, Spanish, and Latin Americans? You start by caramelizing sugar to coat the mold, which imparts […]

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