Steven Raichlen's Barbecue! Bible

Recipes

How to Grill Corn: Dos & Don’ts

Do buy corn at farmers markets and farm stands—preferably the same day it was picked. Don’t refrigerate corn unless you have to. Chilling deadens the flavor. Do grill the corn […]

Read More →

What Every Griller Needs to Know About Clams

Avoid any clams (or other bivalves for that matter) with cracked shells or gapped shells that fail to close in a few seconds when you tap two clams together. Remember […]

Read More →

Direct vs. Indirect Grilling

The first step towards achieving master grillmanship is to understand the difference between direct grilling, indirect grilling, and smoking. DIRECT GRILLING This is what most of the world means when […]

Read More →

The Art of Smoking

Wood smoke is an integral part of the true barbecue. Wood comes in three forms for smoking: chips, chunks, and logs. Chips and chunks will handle the needs of most […]

Read More →

Jerk Chicken in the Style of Yallahs

If you’re not inclined to make your own jerk-style marinade, try the convenient and authentic Jamaican Spice Paste from my Planet Barbecue line. Simply marinate the chicken legs for 4 […]

Read More →

Fire-Eater Chicken Wings

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapenos, and a […]

Read More →

Three-Grain Pizza Dough

This dough owes its earthy flavor to the use of three different types of flour: white flour, rye flour, and stone-ground cornmeal.

Read More →

Hill Country Brisket with Coca-Cola Barbecue Sauce

The perfect brisket is the holy grail of barbecue — often pursued, rarely attained. The basic principle for cooking brisket can be summed up in a single sentence: You smoke […]

Read More →