Barbecue Bible by Steven Raichlen

From the Publisher

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

Publishers Weekly

The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice, High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such receipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill. This will be a must-have collection for any home cook hoping to expand his or her grilling horizon. (starred review)

What People Are Saying

Mark Miller
The Barbecue! Bible shows you easily how to bring the most intense, interesting,and best flavors from all over the world into your backyard or kitchen.
Chef-owner of coyote cafe and Loongbar and author of Tamales

Charlie Trotter
This spirited book contains recipe after mouthwatering recipe that demonstrate what food is truly about -- sensuality! I can't wait to get into the kitchen to try a few of these gems!
Chef-owner of Charlie Trotter's and author of Charlier Trotter's Seafood

Stephan Pyles
If I were preparing the menu for my last meal on earth, it would be composed of barbecue with all those marvelous "trimmings." After perusing The Barbecue! Bible, it became obvious that Steven Raichlen should be in charge of that meal.
Chef-Owner of Star Canyon and Aquaknox and author of The New Texas Cuisine

Product Details

• ISBN: 0761149449
  
• ISBN-13: 9780761149446
• Format: Hardcover, 556pp
• Publisher: Workman Publishing Company, Inc.
• Pub. Date: April 2008
• Edition Description: 10th Anniversary Edition
• Edition Number: 10
• Sales Rank: 27,131

• Table of Contents
• Read an Excerpt
• View a Recipe

Table of Contents

Read an Excerpt

STEVEN RAICHLEN'S TEN COMMANMENTS OF PERFECT GRILLING

1. BE ORGANIZED
Have everything you need for grilling-the food, marinade, basting sauce, seasonings, and equipment-on hand and at grillside before you start grilling.

2. GAUGE YOUR FUEL
There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals). When cooking on a gas grill, make sure the tank is at least one-third full.

3. PREHEAT THE GRILL TO THE RIGHT TEMPERATURE
Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over high heat. How high? At least 500 degrees Farenheit. Although I detail this elsewhere, it is worth repeating: when using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500 degrees Farenheit); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350 degrees Farenheit.

4. KEEP IT CLEAN
There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you're finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff brush to finish scrubbing the grate.

5. KEEP IT LUBRICATED
Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flames), use a folded paper towel soaked with oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin.

6. TURN, DON'T STAB
The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork-unless you want to drain the flavor-rich juices onto the coals.

7. KNOW WHEN TO BASTE
Oil-and-vinegar-,citrus-, and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.

8. KEEP IT COVERED
When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb, or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.

9. GIVE IT A REST
Beef, steak, chicken-almost anything you grill-will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.

10. NEVER DESERT YOUR POST
Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing, or mix up a batch of your famous mojitos.

View a Recipe

SPICY CHILE WINGS

Singapore

• 16 whole chicken wings (about 3 1/2 pounds)
• 3 large shallots, peeled
• 6 cloves garlic, peeled
• 1 piece (1 inch) fresh ginger 2 to 10 Thai, serrano, or small jalapeno chiles, seeded (for hotter wings, leave the seeds in)
• 1/2 cup vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons sweet soy sauce (ketjap manis) or 1 tablespoon each regular soy sauce and molasses
• 1 teaspoon Chinese five-spice powder

1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Place in a large bowl and refrigerate while you prepare the spice paste.
2. Combine the shallots, garlic, ginger, and chiles in a food processor and process to a smooth paste. Add 1/4 cup of the oil, the soy sauces, and five-spice powder and process until smooth.
3. Heat the remaining 1/4 cup oil in a wok or small, heavy skillet over medium heat. Add the spice paste and cook, stirring constantly, until thick, brown, and very flavorful, 8 to 12 minutes. Remove from the heat and let cool completely.
4.Add the cooled spice paste to the chicken and turn the wings to coat thoroughly. Cover and let marinate, in the refrigerator, for at least six hours or as long as 24 (the longer the better).
5. Preheat the grill to medium-high.
6. When ready to cook, oil the grill grate. Arrange the wings on the hot grate and grill, turning with tongs, until the thicker wing sections are o longer pink near the bone, 12 to 16 minutes in all.
7. Transfer the wings to a serving plate and serve.

Makes 16 whole wings; serves 4 to 8 as an appetizer.

HONEY SESAME SHRIMP "ON THE BARBIE"

Australia

• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 5 tablespoons Asian (dark) sesame oil
• 3 tablespoons rice wine, sake, or dry sherry
• 3 tablespoons soy sauce
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons sesame seeds
• 1 tablespoon Thai sweet chile sauce (optional)
• 1/2 teaspoon Chinese five-spice powder
• 2 cloves garlic, crushed with the side of a cleaver
• 2 slices (1/4 inch thick) fresh ginger
• 2 scallions, trimmed, white part flattened with the side of a cleaver, green part finely chopped and set aside for garnish

1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2.Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator, for 30 to 60 minutes.

3. Prepare the grill to high.

4. Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.

5. When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

6. Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.

Serves 4

GRILLED PINEAPPLE SALSA

• 1 ripe pineapple
• 1 medium red bell pepper
• 1 medium yellow pepper
• 1 poblano chile or medium green bell pepper
• 1/2 to 1 scotch bonnet chile or other hot chile, seeded and minced (for a hotter salsa, leave the seeds in)
• 1 tablespoon minced candied ginger
• 1/2 medium red onion, finely chopped
• 1/2 cup chopped fresh cilantro leaves
• 3 tablespoons fresh lime juice, or more to taste
• 1 tablespoon firmly packed light brown sugar, or more as needed

  1. Preheat the grill to high.

  2. Peel the pineapple, cut it in half lengthwise, and remove the core. Cut each half lengthwise, and remove the core. Cut each half lengthwise into quarters. You should have 8 pieces.

  3. When ready to cook, arrange the pineapple pieces, bell peppers, and poblano chile on the hot grate and grill, turning with tongs, until nicely charred on all sides, 8 to 12 minutes. Transfer to a bowl and let cool.

  4. Cut the cooled pineapple into 1-inch dice. Stem and seed the peppers and cut into 1-inch dice. Combine the pineapple, bell pepper, poblano, scotch bonnet, ginger, onion, cilantro, 3 tablespoons lime juice, and 1 tablespoon sugar in a serving bowl and toss gently to mix. Correct the seasoning, adding more lime juice or sugar as necessary; the salsa should be highly seasoned. Serve within 3 hours of making.

  Makes 6 to 8 cups, enough to serve 6 to 8