Steven Raichlen's Barbecue! Bible

Recipes

Smoke-Roasted Pears

Watch how it was done on Steven Raichlen’s Project Smoke:

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Brisket on the Bone

Each meaty bone tips the scale at 2 to 2½ pounds. Seasonings? Keep them simple: salt, pepper, and hot red pepper flakes. Focus on the meat and smoke.

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Bacon, Ham and Cheese Chicken Thighs

These bacon-wrapped smoked chicken thighs may sound like pure Americana, but the inspiration comes from Belgrade. In Serbia, grilled chicken and pork are routinely stuffed with smoked ham and piquant […]

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Thai Chicken Curry Poppers

Curry paste and canned Thai coconut cream (unsweetened) can be found at Asian markets, in the international food section of larger supermarkets, or online at Amazon.com. If you cannot find […]

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Grilled Lamb with Herbes de Provence

This is about the easiest and best way I know to cook lamb chops. You find them everywhere in Provence, from backyard cookouts to country inns and roadside restaurants. The […]

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Pastrami Reuben

If you think a Reuben is good made with corned beef, wait until you try it with the garlicky, smoky pastrami I suggest here.

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Florentine-Style Steak (Bistecca alla Fiorentina)

Although I know that it doesn’t sound like much when you describe it—an olive oil–basted, grilled porterhouse steak—bistecca alla fiorentina is one of the high holies of Tuscan cuisine. But […]

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Bourbon Pecan Pork Loin with Sweet Black Pepper Anytime Sauce

This recipe is brought to you with support from our sponsor, Stubb’s, who provided the samples and advertising support. C.B. “Stubb” Stubblefield used to say he “was born hungry and […]

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Grilled Pork Porterhouses with Newcastle Brown Ale and Mustard

Brown ale gives these quick grilled pork chops a soulful malt flavor with hopsy undertones. The mustard, onion, and pork evoke another classic combination: beer and bratwurst.

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Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates

Excerpted from Mallmann on Fire by Francis Mallmann (Artisan Books). Copyright © 2014. Photographs by Santiago Soto Monllor. I first learned the technique of pan-roasting rib eye when I apprenticed […]

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