Steven Raichlen's Barbecue! Bible

Recipes

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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Rib Eye with Pepita-Lime Butter

Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers. This recipe is for an enormous rib eye, a special occasion […]

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Kansas City-Style Spareribs

One of America’s barbecue icons, not to mention the dish that made Kansas City famous—spareribs rubbed with spices, sprayed with apple cider and whiskey, and sizzled with a sweet and […]

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Smoked Beer-Can Burgers (Plus 3 Variations)

Just in time for a tailgating party or autumn barbecue, here’s a master recipe for Beer-Can Burgers along with three globally inspired variations.

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Texas Clod (Barbecued Beef Shoulder)

Beef shoulder is a lot leaner than brisket, so it requires just the right amount of heat and wood smoke to transform this tough cut into something tender enough to […]

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