Steven Raichlen's Barbecue! Bible

Spicy Grilling

Hell’s Fury Hot Sauce

Serve with Tandoori Lamb with Raita.

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Jalapeño Poppers (Cheese-Stuffed, Bacon-Wrapped Jalapeño Peppers)

Size matters—at least when it comes to jalapeños. If using my Best of Barbecue Chile Pepper Roasting Rack, feel free to bring it to the supermarket so you can select […]

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A New Shrimp Cocktail

I’ve never understood the popularity of the conventional shrimp cocktail. After all, boiling is the worst way to cook shrimp—it removes, not adds, flavor and produces a rubbery texture. And […]

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Caveman T-Bones with Hellfire Hot Sauce

The ultimate primal grilling—T-bone steaks charred directly on the embers and topped with an incendiary sauce of jalapeños, cilantro, and garlic.

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Jerk Chicken in the Style of Yallahs

If you’re not inclined to make your own jerk-style marinade, try the convenient and authentic Jamaican Spice Paste from my Planet Barbecue line. Simply marinate the chicken legs for 4 […]

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Fire-Eater Chicken Wings

Wherever there’s smoke, there’s fire, so you have to try these chicken wings, electrified with a triple-blast of heat in the form of cayenne pepper, fresh red jalapeños, and a […]

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Jerk Marinade

Jerk is a traditional ethnic food that has entered America’s culinary mainstream. In the process, it’s lost a lot of its fire, spice, and salt. Here’s how they make it […]

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Spicy Peanut Sauce

Throughout Southeast Asia, peanut sauces are enjoyed. Indeed, you’ll find two in this book. But this one is the simplest, containing few ingredients — all of which come from jars […]

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