A 500-recipe celebration of sizzle and smoke with full-color photos, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
From The Barbecue! Bible
A complete step-by-step guide to mastering the art and craft of smoking for food that roars off your plate with flavor. Learn how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella.
From Project Smoke
Transform meats, seafood, vegetables, and desserts into world-class barbecue with every griller’s secret weapon! Here are chile-fired rubs, citrusy marinades, buttery bastes, and pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of flavors, including the seasoning building blocks of America’s barbecue belt.
From Barbecue Sauces, Rubs, and Marinades
In full-color and step-by-step, How to Grill gets to the core of the grilling experience by showing exactly how it's done. With more than 1,000 photographs, How to Grill features 100 techniques, from how to set up a three-tiered fire to how to grill a porterhouse. There are methods for smoking ribs; cooking the perfect burger; barbecuing a fish; and grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores.
From How to Grill
An electrifying new approach by the man who literally wrote the bible on barbecue. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, and T-bones tattooed with grill marks and enriched with melted beef fat. Here’s how to spit-roast beer-brined cauliflower. Blowtorch a rosemary veal chop. Grill mussels in blazing hay and peppery chicken under a salt brick. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live fire makes everything taste better.
From Project Fire
Texas barbecued brisket is just the beginning: There’s Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami. The perfect Passover Brisket with Dried Fruits and Sweet Wine. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus, plenty more recipes that are pure comfort food and side dishes that are the perfect brisket accents.
From The Brisket Chronicles