Steven Raichlen's Barbecue! Bible

Asia

KB Sauce (Korean Barbecue Sauce)

Use this recipe with Korean Pulled Pork.

Read More →

Chinatown Ribs

If you think the sweet-salty-umami flavors of Chinese ribs are good, wait until you try them enhanced with old-fashioned American wood smoke. These ribs get a quadruple blast of flavor: […]

Read More →

Raita (Indian Yogurt Sauce)

Serve with Tandoori Lamb with Hell’s Fury Hot Sauce.

Read More →

Char Siu Pork Tenderloin

Char siu literally means “fork-roast”—a reference to an ancient Cantonese practice of roasting pork on fork-shaped skewers over charcoal.

Read More →

Smoke-Braised Lamb Shanks

In smoke-braising, you smoke the meat in an open pan with an inch of liquid so it benefits from the moisturizing environment of braising and the smoke flavor of true […]

Read More →

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 […]

Read More →