Steven Raichlen's Barbecue! Bible

Big Cuts

Rotisserie Prime Rib with Horseradish Cream

The English call it roast beef, and for untold generations, a rib roast rotating on a spit in front of a wood fire has represented not just gustatory bliss, but […]

Read More →

Texas Clod (Barbecued Beef Shoulder)

Beef shoulder is a lot leaner than brisket, so it requires just the right amount of heat and wood smoke to transform this tough cut into something tender enough to […]

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 this tough […]

Read More →

Buster’s Tri-Tip

If you’ve never had tri-tip (if you live east of the Rocky Mountains, you have an excuse), imagine a boomerang-shaped piece of sirloin that cooks like steak, but slices like […]

Read More →

Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to […]

Read More →

Filipino-Style London Broil

Rodolfo Lagua, a thirty-year California barbecue veteran of Filipino heritage, was the inspiration for this recipe. Lagua learned this way of preparing tri-tips from his friend Sammy Ariola, one of […]

Read More →