Steven Raichlen's Barbecue! Bible

Desserts

Deconstructed Bananas Foster

Invented at Brennan’s restaurant in New Orleans in 1951, bananas Foster quickly became a de facto guy dessert. Why? Well, the booze (151 rum) helped and so did the fire—the […]

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Burnt Oranges with Rosemary

Argentina’s most celebrated chef can sauce and sauté with the best of them. But Francis Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American could […]

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Dessert Rub

I created this Dessert Rub for grilled peaches and it works equally well on grilled plums, bananas, pineapple, and apple (cut crosswise into ½-inch-thick slices). Turbinado sugar is a coarsely […]

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Bacon Sundaes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV […]

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Smoked Chocolate Bread Pudding

You may be surprised to not find chocolate on the long list of foods I’ve put in my smoker. The reason? Smoke gets lost in chocolate’s already intense, bitter, earthy […]

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Smoked Ice Cream with Rum Raisin Sauce

Ice cream may seem like the last food you’d smoke, but wood smoke gives it a haunting quality. Sure, you could smoke the cream and churn the ice cream from […]

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Tangerine Smoked Flans

Remember flan, aka crème caramel—that custard comfort dessert claimed with equal partisanship by the French, Spanish, and Latin Americans? You start by caramelizing sugar to coat the mold, which imparts […]

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