Steven Raichlen's Barbecue! Bible

Europe

Danish Smoked Shrimp

The Røgerie Gudhjem is one of two dozen working smokehouse-restaurants scattered across Bornholm Island in Denmark. Founded in 1912, it now serves a thousand hungry people a day in summer. […]

Read More →

Lemon-Dill Sauce

This simple sauce—bright with lemon zest and juice and fresh dill—goes great not only with shrimp, but with any smoked seafood.

Read More →

Hay-Smoked Quail Eggs

In 2014, San Pellegrino ranked Noma in Copenhagen the best restaurant in the world, its fourth first-place win. Its founder-chef, René Redzepi, achieved this remarkable feat by imposing a restriction […]

Read More →

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 […]

Read More →

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 […]

Read More →

Saarländischer Schwenkbraten

In the schwenker’s homeland, this preparation reigns. This recipe is courtesy of my friend Astrid Weins, whose father hails from the Saarland. If neck meat is unavailable, ask your butcher […]

Read More →

Provencal Dagwood

If you like grilled vegetables and goat cheese, you’ll love this sandwich, which fairly explodes with the evocative flavors of Provence. Rosemary and garlic lend a Mediterranean fragrance to vegetables […]

Read More →

The Real Bistecca alla Fiorentina

Porterhouse steak like only the Florentines know how to make it: salted, grilled, and with olive oil optional.

Read More →