Steven Raichlen's Barbecue! Bible

Recipes

Chivito (Uruguay’s Amazing Steak and Egg Sandwich)

The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. (“We eat meat […]

Read More →

Planked Salmon with Lemon Mustard Glaze

Long before cedar planks started turning up on American grills, nineteenth- century chefs cooked fish on oak planks in the oven. Even earlier, the Indians of coastal Connecticut nailed shad […]

Read More →

Tamari-Glazed Steak with Sweet-and-Spicy Rice

Photo by Ken Goodman Skirt and flank steaks are some of our favorites to grill, but when it’s fancy time we go for the New York Strip, a nice 1-inch-thick […]

Read More →

Dinosaur-Style Ribs

Photo by Daniel Krieger

Read More →

Bacon-Grilled Dates

Photo by Flickr user Bing The sweet, salty contrast of fruit, bacon, and nuts is an irresistible combination, especially when the almonds are smoked.

Read More →

Candied Bacon Sundaes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV […]

Read More →

Chimichurri

Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue pounding doses of […]

Read More →

Barbecued Cabbage

This eye-popping technique is a favorite on the American barbecue circuit. The sight of a whole barbecued cabbage never fails to grab attention and it tastes as great as it […]

Read More →