BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen

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Notes about Recipes in this book

  • A new shrimp and smokies

    • Ladyberd on May 25, 2010

      A summertime favorite in our house - I like to use Dartagnan andouille

  • Green lightning shrimp

    • Ladyberd on May 25, 2010

      Spicy and fresh, perfect for summer grilling

  • Grill-blackened redfish

    • lorloff on August 19, 2012

      Great blackening rub. Added ground cumin, used smoked salt and a mix of sweet Spanish paprika and Israeli hot paprika.

    • Aggie92 on June 11, 2016

      Excellent rub! Used catfish since redfish is nonexistent in Wyoming. Omitted the black pepper since I didn't feel like grinding and grinding and grinding. Was spicy enough with the cayenne pepper and white pepper.

    • TrishaCP on August 31, 2021

      This rub is great. I used it on rockfish.

  • Santa Maria garlic bread

    • TrishaCP on September 11, 2016

      I really loved the extra flavor of smoke that the grill gave to an otherwise basic garlic bread. Very delicious!

  • Santa Maria tri-tip with all the fixin's

    • TrishaCP on September 11, 2016

      My first time grilling tri-tip and I really liked the flavor of this steak. The grilling instructions were spot on and we got a perfectly cooked piece of meat. Will definitely make this again.

  • Arkansas slaw with apples and celery

    • chawkins on October 26, 2018

      Very refreshing slaw with not much to offer in eye appeal: all the ingredients are either pale green or white.

    • MissKoo on June 10, 2020

      One of my favorite slaws. Opt to cut everything by hand rather than use the food processor as recipe suggests. The favors are wonderfully refreshing, especially with cabbage fresh from the farmers market, and this is a slaw that can be made ahead, even a day ahead, as it holds up very well in the refrigerator. Easy to double recipe. Excellent with any pork dish, esp. pulled pork. I use more celery than called for and use both celery salt the recipe calls for and celery seeds. And switch around apple varieties according to what looks best at the market.

  • Coffee-crusted pork tenderloins with redeye barbecue sauce

    • chawkins on July 02, 2019

      The tenderloin was flavorful and moist. I marinated the pork for four and a half hours. Did not make the barbecue sauce.

  • Lechon asado (Cuban citrus and garlic roast pork)

    • sarahawker on December 18, 2017

      Tasty after marinating for 12 hours, but I would probably take that up to about 48 next time. Smoked on BGE fr 4 hours.

  • Super smokers sweet and smoky dry rub ribs

    • sarahawker on December 18, 2017

      Smoked these ribs on my BGE for 3 hrs. @ approx 250 degrees. Lovely smoke ring. I thought the flavor was fantastic and did not need any sauce. Kids and husband are sauce fans, their comment was that it tasted "ham-my" without the sauce. Would use this rub on chicken wings next. Very good.

  • North Carolina-style coleslaw

    • Mary_on_Hudson on June 10, 2017

      This scales down nicely. 1 bag shredded cabbage, 1/2 cup vinegar, 1 tsp everything else. Our go-to, easy recipe.

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  • ISBN 10 0761159584
  • ISBN 13 9780761159582
  • Published Apr 22 2003
  • Format eBook
  • Page Count 784
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

2004 James Beard Award Winner for Tools & Techniques

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession.

There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing.

Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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