Steven Raichlen's Barbecue! Bible

Recipes

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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Spatchcock Chicken with a Curry Mustard Crust

Some dishes you make because they’re both easy and drop-dead delicious. Others because they feature a killer technique. This mustard-crusted chicken has it all—showmanship, complex layers of curry mustard flavor, […]

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Oaxacan Pork Fajitas

It’s hard to remember American cuisine without fajitas, but there was a time when you had to travel to Texas (specifically to Ninfa’s restaurant in Houston) to try them. Who […]

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Smoked Corn Salsa with Chips

Sometimes the difference between good and extraordinary lies in a whiff of wood smoke. Consider this salsa: You start with the usual ingredients—ripe summer tomatoes, sweet onions, jalapeños—plus one offbeat […]

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Drunken Watermelon

A super easy dessert that requires no cooking and only minimal knife skills. Remember to remind your guests that it does contain alcohol.

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Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce

Pulled pork turns up throughout the South, with vinegar sauce and slaw predominating in North Carolina and mustard sauce in South Carolina. This is super simple, but triumph lies in […]

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Farm Stand Salad

Maybe you like to shop at farm stands and farmers’ markets. (You should.) Maybe your significant other likes to shop at farm stands and you go along for the ride. […]

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Sangria for Grown-ups

Nothing says party time like a pitcher of sangria. And few guys make it better than chef-owner Christian Thornton and sommelier John Clift at the restaurant Atria in my summer […]

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Agua de Sandia

Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.

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