Steven Raichlen's Barbecue! Bible

Recipes

Chappaquiddick Smoked Oysters

Smoked oysters used to mean salty, oily bivalves packed in cans like sardines. You likely wrapped them in bacon and broiled them (angels on horseback) or pureed them with cream […]

Read More →

Whiskey-Cured Cold Smoked Salmon

As always, buy fresh wild salmon when you can get it, preferably coho or king.

Read More →

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 […]

Read More →

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 […]

Read More →

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: […]

Read More →