Steven Raichlen's Barbecue! Bible

Recipes

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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Smoke-Roasting a Turkey

To smoke-roast on a charcoal grill: Light the coals (preferably in a chimney starter), then rake the embers into two mounds at opposite sides of the grill with a disposable drip […]

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Spit-Roasted Turkey Adobo

Here’s a adobo-marinated, mojo-sauced, Latino-inflected bird from Miami that broke me out of my New England mindset—cooked by a method that may not yet be in your repertory: spit-roasting on […]

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Grilled Eggs

A variation on “shirred” (baked) eggs. The flavorings are limited only to your imagination.

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Smoky Dutch Pancake

This cousin of the popover and Yorkshire pudding puffs dramatically on a hot grill.

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