Steven Raichlen's Barbecue! Bible

Recipes

Apple Spice Baby Backs with Cider-Rum Barbecue Sauce

I’ve given these ribs an apple theme—you smoke them with apple wood chips and serve them with a made-from-scratch cider-rum barbecue sauce. Once you master the process, you can infinitely […]

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Pico de Gallo

Photo by jeffreyw This simple salsa is a constant on Mexico’s culinary landscape. The name changes from region to region (pico de gallo in the north; salsa mexicana in the […]

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Grilled Pork Jerky (Bak Kua)

A cross between a pork sausage patty and jerky, bak kua is a sizzling wafer of sweetened, spiced, cured, grilled minced pork.

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Grilled Chicken Wings with Hong Kong Spices (Shek O Wings)

Grilling normally plays a minor role in Chinese cuisine, but the Sunday crowds transform Shek O beaches into barbecue central. Vendors do a lively business in charcoal and grilling utensils. […]

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Grilled Octopus

The fire brings out the sweetness of the delicate white meat, which in turn absorbs the flavors of olive oil, oregano, and charcoal without surrendering its own. Cleaning and tenderizing […]

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Smoky Mary

Where there’s fire, there’s smoke, to paraphrase the old saying, and the Raichlen twist on the traditional Bloody Mary burns it up with fresh horseradish and Sriracha (Thai hot sauce). […]

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Barbecued Onions

Barbecued onions are a cinch to make and the wow power is off the charts. Feel free to customize the recipe by changing the ingredients in the filling.

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