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The Barbecue! Bible
     

The Barbecue! Bible

4.4 17
by Steven Raichlen, Margaret Chodos-Irvine (Illustrator), Margaret Chodos-Irvine (Other)
 

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With a lifelong curiosity for the affinity of food and flame, Steven Raichlen set out on a three-year adventure to experience live-fire cooking in 25 countries. He visited steak houses in Buenos Aires and sate stalls in Bali. He journeyed to Boston Beach to find Jamaica's best jerk, savored shrimp grilled on ember-filled hubcaps in Vietnam and

Overview

With a lifelong curiosity for the affinity of food and flame, Steven Raichlen set out on a three-year adventure to experience live-fire cooking in 25 countries. He visited steak houses in Buenos Aires and sate stalls in Bali. He journeyed to Boston Beach to find Jamaica's best jerk, savored shrimp grilled on ember-filled hubcaps in Vietnam and vegetables seared on infrared gas grills in Tokyo. And back home he tasted the best ribs in Kansas City and Memphis and the finest of the slow smoked briskets of Texas.

The tales of Raichlen's travels, the recipies he gathered and the dishes this journey inspired him to create are all in his authoritative new book, The Barbecue! Bible. It is the definitive cookbook on global grilling, offering tips and techniques for all kinds of live fire cooking -- from rotisserie to fire roasting. With Raichlen's insider list of the world's top 25 grill restaurants, a glossary of special ingredients, a directory of mail-order sources and the most extensive collection of grilling and barbecuing recipies ever published, The Barbecue! Bible is a must for the serious cooks' shelf.

Steven Raichlen is the author of 16 books, including Miami Spice, which won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. A La Varenne trained cooking teacher, Raichlen runs the popular Cooking in Paridise Cooking School in St. Barts. He is a restaurant correspondent for National Geographic Traveler and a frequent contributor to Food & Wine. He is a columnist for The Los Angeles Times Syndicate and a former restaurant critic for Boston Magazine. He is also the founding editor of Sante, a healthy cooking magazine for physicians. He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN and The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.

Editorial Reviews

Publisher's 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. (starred review)

Product Details

ISBN-13:
9780761113171
Publisher:
Workman Publishing Company, Inc.
Publication date:
01/28/1998
Pages:
576
Product dimensions:
8.26(w) x 9.56(h) x 1.53(d)

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.

What People are Saying About This

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!
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.
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.
From the Publisher
"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!"
—Charlie Trotter, chef-owner of Charlie Trotter's and author of Charlie Trotter's Seafood

"Simply a great cookbook...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."
—Mark Miller, chef-owner of Coyote Cafe and Loongbar and author of Tamales

"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."
—Stephan Pyles, chef-owner of Star Canyon and Aquaknox and author of The New Texas Cuisine

Meet the Author


Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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The Barbecue Bible 4.4 out of 5 based on 0 ratings. 17 reviews.
Guest More than 1 year ago
The holy grail for grillers! Excellent easy recipes that work!
Anonymous More than 1 year ago
Have not found a bad recipe in all I have tried. By far one of the best Barbeque books in print.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
This book has awesome recipes but a lot of them require several ingredients. So if you're looking for recipes with few ingredients, you may want to try a different book. So far though, we have loved all of the recipes we've tried!
Anonymous More than 1 year ago
kat23 More than 1 year ago
I receive the book and it was in good condition. I was satisfied with the book. I thought shipping was slow very slow. Especially when I paid extra for shipping. Other than the time it took to receive. I was fine with the condtion of the book. Also it was exactly what I ordered.
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Guest More than 1 year ago
My friends have benefitted from this book. We have not been led astray! I BBQ constantly (usually at least once a week) and everything we have tried in this book has been divine.
Guest More than 1 year ago
I love to cook and have over 20 cookbooks...This one is by far the best. With witty commentary to spice things up on every dish, you learn interesting tidbits as you cook. I especially love that these dishes can be easily adapted to the oven, so do not think this is only your hubby's BBQ book! Finally a Unique Cookbook!!
Guest More than 1 year ago
I was too busy eating. i barbecue all year long. Even in the snow!! Try the moroccan lamb!
Guest More than 1 year ago
this is a wonderful book. it not only has great recipes, it goes deep into the fundamentals of all types of grilling. i learned more from this book than i have learned from thirty years of experimentation, just buy it.
Guest More than 1 year ago
So far the best thing in the book are the sauces. My personal favorite is the Coke-Cola BBQ sauce which is good on anything. Try it.You can't screw it up!
Guest More than 1 year ago
I have had this book for two weeks now. I have tried 8 different recipes. WOW! The flavors and varities in meals is unbelievable. My favorite so far has been the Rosemary Pork. I am using a Weber Genesis Silver B with the recipes so far. This book is well written with many valuable tips and lessons. Highly recommended to all!!!