The Barbecue Bible » (10th Anniversary Edition)

Steven Raichlen is America's "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetit named him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

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.

Esquire

“The most extensive collection of recipes and techniques…ever published.” –Esquire

Chapter 1: Grilling Basics: Answers to Frequently Asked Questions
Everything you need to know in order to grill and barbecue like a pro—in no time flat. How to master direct and indirect grilling; pit barbecuing; grilling on a rotisserie; and grilling without a grate. What to look for in equipment; how to buy the right fuel, how to light it, and how to keep it lit. Plus the scoop on accessories.

Chapter 2: Thirst Quenchers
Cooking over a hot grill can work up a powerful thirst, and pit masters world-wide know that there are more ways to quench it than with beer. Here, then, is a mix of coolers—with and without alcohol—to accompany any barbecue.

Chapter 3: Warm-Ups
Set your barbecue off to the happiest start with a selection of appetizing openers: Silver Paper Chicken, Honey-Glazed Hong Kong Wings, Shrimp Mousse on Sugarcane. Or how about a smoky Grilled Corn Chowder? They’re all so good they taste like the main event themselves.

Chapter 4: Blazing Salads
Salads play two roles in the world of barbecue. Some, like Grilled Vegetable Caponata and Grilled Pork with a Sweet-Tart Dressing, are themselves grilled dishes. Others set off a grilled dish perfectly. You need go no farther than this chapter to enjoy both kinds.

Chapter 5: Grilled Bread
From irresistible Grilled Garlic Bread Fingers to Catalan Tomato Bread to from-scratch Tandoori-Baked Flat Breads—whether ready-made or homemade, the grill gives bread unmatched flavor and crispiness.

Chapter 6: Whats Your Beef?
Texas-Style Barbecued Brisket and Brazilian Stuffed Rib Roast; Florentine-Style Steak and Bengali Shish Kebabs; Saigon Market Beef Sticks and Korean Grilled Short Ribs. Beef on the grill—savory, succulent, sensational—a perfect match of food and fire.

Chapter 7: High on Hog
Time to go whole hog! Cook up the tenderest North Carolina Pulled Pork or fieriest Jamaican Jerk Pork Tenderloin. Feast on Pork with Moorish Seasonings, Sweet & Garlicky Pork Chops, or finger-licking Memphis-Style Ribs.

Chapter 8: A Little Lamb
So many of the world’s barbecuers love to grill lamb that it’s no wonder the selection of dishes is outstanding. Try Cape Town Lamb from South Aftrica, “Onion Water” Lamb Chops from Afghanistan, and The Real Turkish Shish Kebab from Turkey (of course!)

Chapter 9: Ground Meat, Burgers & Sausages
The U.S. might have the best burgers, but wait till you taste the ground meat concoctions the rest of the world has to offer—Indonesian Flying Fox Satés, Oasis Kebabs from the Middle East, The Original Karim’s Seekh Kebab from India—proving that the appeal of flavorful ground meat is universal.

Chapter 10: Bird Meets Grill
The world loves a great grilled chicken, and here are some recipes to help you achieve greatness: Chicken Satés Served in Lettuce Leaves, Sea Captain’s Chicken Tikka, and Bahamian Grilled Chicken, to name a few. But don’t overlook other birds that cook up deliciously on the grill, as well—check out the recipes for quail, duck and turkey.

Chapter 11: Water Meets Fire: Fish on the Grill
Fresh fish, perfectly grilled, is spectacularly succulent. Don’t miss Whole Grilled Snapper with South African Spices, Grilled Sea Bass with Fresh Artichoke Salad, Grilled Salmon Kiev, and Grilled Sole with Catalan Fruits & Nuts.

Chapter 12: Hot Shells: Lobster, Shrimp, Scallops, and Clams
Grilled Spiny Lobster with Basil Butter, Scallop Kebabs with Pancetta, Lemon, and Basil, Oysters with Horseradish Cream, and enough shrimp recipes to keep the barbie fired up for weeks. Here is shellfish at its best!

Chapter 13: Vegetarian Grill
No longer only just for meat-eaters, now you can serve up a complete range of vegetarian dishes at a barbecue, including The Original Grilled Pizza, exotic Tabdoori Peppers, a lush Provençal Dagwood, and steak-like Grilled Portobello Mushroom Sandwiches with Basil Aioli.

Chapter 14: Vegetables: Greens Meet Grill
There is probably no better way to heighten the natural flavor of a vegetable than by grilling. Proof is no farther away than Georgian Vegetable Kebabs, Catalan Grilled Artichokes, Argentinean Grilled Eggplant, Chorizo Grilled Mushrooms, and wonderfully warming Grilled Sweet Potatoes with Sesame Dipping Sauce.

Chapter 15: Rice, Beans, and Beyond
Most of the world’s great grilled dishes are accompanied by flavorfully prepared grains and beans. Dig into Persian-Style Steamed Rice and Quick and Smoky Baked Beans. And for something less expected, how about a Yorkshire Pudding on the Grill?

Chapter 16: Sidekicks: Pickles, Relishes, Salsas, and Slaws
Bring on the condiments—those savory, fiery, sweet, and utterly satisfying go-withs that dress up any barbecue. Central Asian Pickles, Onion Relish with Pomegranate Molasses, Pineapple Chutney, “Dog’s Snout” Salsa, and Tomato Peanut Sambal will add pizzazz to even the simplest grilled chicken, steak, or fish.

Chapter 17: Sauces
All great pit masters are judged on their barbecue sauces and you’ll match the best of them with this far-reaching collection. From a sweet-sour Basic Barbeque Sauce to a contemporary Ginger-Plum Barbecue Sauce to a mouth-scorching Portuguese Piri-Piri, there are plenty to match any grilled dish.

Chapter 18: Rub It In
Memphis Rub and Indian Roasted Spice Powder; Mexican Smoked Chile Marinade and Teriyaki Marinade; Roquefort Butter, Ketjap Butter, and Bourbon Butter Basting Sauce. A full selection of rubs, marinades, butters, and bastes add zip to even the simplest fare.

Chapter 19: Fire and Ice: Desserts
No great barbecue is complete without a great dessert. Whether you end with a final flourish on the grill or with a luscious frozen dessert, you won’t go wrong. Don’t forget to leave room for Fire-Roasted Apples, Balinese Grilled Bananas in Coconut Milk Caramel, Persian Lemon and Rose Water “Sundae” with Sour Cherry Syrup, and Coconut Ice Cream.