From “America’s master griller” (Esquire), here’s the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, 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. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. 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.
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About the Author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
Read an Excerpt
SPICY CHILE WINGS
These spicy wings reflect Singapore's incredible ethnic diversity. Five-spice powder is a Chinese flavoring, while the ketjap manis (sweet soy sauce) comes from Indonesia. The frying of the spice paste is characteristic of Malaysian and Nonya ("grandmother") cooking, but the place where I actually sampled the wings was the Arab Market. Frying the spice paste creates a complex flavor that will make these some of the best wings you've ever tasted.
The vendor who shared this recipe with me used parboiled wings, which he slathered with spice paste and finished on the grill. Given the hundreds of wings sold each morning, parboiling was a way for him to shorten the cooking time to a manageable duration. Since you and I are in less of a rush than the average market cook, I suggest you take the time to marinate the raw wings in the spice paste and cook them from start to finish on the grill.
Note that although this recipe may look a little complicated, the actual preparation time is about 20 minutes.
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
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"
Shrimp "on the barbie" (grill) is Australia's most famous culinary export. Even if you know nothing else about Down Under cooking, you're surely aware of how much Australians love grilling--especially seafood. If the truth be told, shrimp is something of a misnomer, as most Australians would say "prawns."
The Chinese roots of this dish are obvious--a legacy of the huge influx of Asian immigrants to Australia in the 1970s and 80s. I love the way the sweetness of the honey and five-spice powder play off the nuttiness of the sesame seeds and oil and the brininess of the shrimp and soy sauce.
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. Preheat 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
ARGENTINIAN GRILLED EGGPLANT
Argentinians don't generally dilute their staunchly carnivornian meals with superfluous side dishes or vegetables. However, grilled eggplant has become part of the steak house repertoire. The eggplant of choice is a small (4 inches long) Italian variety--the sort you'd find in an Italian market or gourmet shop. Larger eggplants can be cooked this way, too. (If using large eggplant, cut crosswise into 1/2-inch thick slices and grill 3 to 5 minutes per side.)
3 small (4 to 6 ounces each) Italian eggplants
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon sweet or hot paprika
1/2 teaspoon hot red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1. Preheat the grill to high.
2. Cut the eggplants in half lengthwise; do not trim off the stem ends. Mix the garlic and oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside.
3. When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplants with the oil mixture. Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, 6 to 8 minutes more. Serve immediately.
Excerpted from The Barbecue! Bible. Copyright c 1998 by Steven Raichlen Reprinted with permission by Workman Publishing.
Table of Contents
Chapter 1: Grilling Basics: Answers to Frequently Asked QuestionsEverything 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 QuenchersCooking 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-UpsSet 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 SaladsSalads 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 BreadFrom 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 HogTime 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 LambSo 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 & SausagesThe 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 GrillThe 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 GrillFresh 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 ClamsGrilled 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 GrillNo 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 GrillThere 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 BeyondMost 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 SlawsBring 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: SaucesAll 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 InMemphis 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: DessertsNo 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.
What People are Saying About This
"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