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

Search this book for Recipes »
    • Categories: Grills & BBQ; Snacks; Vegetarian
    • Ingredients: peanuts; Tabasco sauce; kosher salt; paprika
    show
    • Categories: Grills & BBQ; Snacks; Vegetarian
    • Ingredients: popcorn; paprika; chile powder; garlic powder; onion powder; thyme; dried oregano; mustard seeds; ground coriander; celery seeds; ground cayenne pepper
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: eggs; smoked chicken; mayonnaise; Worcestershire sauce; Tabasco sauce; liquid smoke; paprika; black olives
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: black peppercorns; peaches; prosciutto
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: dates; almonds; bacon
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: apricots; Cabrales cheese; pancetta
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: chicken livers; soy sauce; cream sherry; fresh ginger; whole star anise; canned water chestnuts; bacon
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: soy sauce; pineapple juice; sesame oil; rice vinegar; fresh ginger; pineapple; bacon; cilantro
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: raw foie gras; prosciutto; canned water chestnuts
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: Port wine; raw foie gras; figs; honey; apple jelly; cinnamon sticks; arrowroot powder
    show
    • Categories: Grills & BBQ; Appetizers / starters; Vegetarian
    • Ingredients: honey; thyme; figs; Gorgonzola cheese; French bread
    show
  • show
    • Categories: Grills & BBQ; Snacks; Vegetarian
    • Ingredients: corn tortillas
    show
    • Categories: Dips, spreads & salsas; Side dish; Vegetarian
    • Ingredients: tomatoes; jalapeño chiles; cilantro; ground cumin; dried oregano; limes
    show
    • Categories: Dips, spreads & salsas; Side dish; Vegetarian
    • Ingredients: tomatillos; serrano chiles; jalapeño chiles; cilantro; limes
    show
    • Categories: Dips, spreads & salsas; Side dish; Vegetarian
    • Ingredients: tomatillos; tomatoes; chipotle chiles; cilantro; limes
    show
    • Categories: Grills & BBQ; Side dish; Vegetarian
    • Ingredients: arbol chiles; tomatoes; cilantro
    show
    • Categories: Dips, spreads & salsas; Side dish; Vegetarian
    • Ingredients: pineapple; red peppers; scallions; jalapeño chiles; crystallized ginger; mint; limes
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: eggplants; tahini; dill; scallions; pita bread; sesame seeds; black peppercorns
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: red peppers; chickpeas; feta cheese; ground cayenne pepper; sesame seeds; pita bread
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: eggplants; red peppers; parsley; sweet white onions; saltine crackers
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: chicken wings; celery; garlic salt; honey; dry mustard; liquid smoke; dried oregano; dried red pepper flakes; white wine vinegar; garlic flakes; parsley; chives; dehydrated onion flakes
    show
    • Categories: Dressings & marinades; Side dish
    • Ingredients: dry mustard; white wine vinegar; dried red pepper flakes; garlic flakes; dried oregano; parsley; chives; dehydrated onion flakes
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: chicken wings; paprika; lemon pepper; Tabasco sauce; bourbon
    show
    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: chicken wings; garlic powder; Worcestershire sauce; sazón; paprika; onion powder; thyme; dried oregano; sage; ground cayenne pepper
    show

Notes about this book

  • Eat Your Books

    2004 James Beard Award Winner

  • SpatulaCity on June 20, 2023

    Zinfandel Barbecue Sauce on page 664 was not indexed. Used to bbq and baste pork ribs - very tasty and everyone loved it! Uses fewer ingredients than my standby Ina Garten BBQ sauce recipe and is much easier to make as well.

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.

  • 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.

  • 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.

  • Lexington pulled pork shoulder

    • hosslawyer on June 27, 2023

      Indirect grill set up, coals piled either on both sides leaving space in center for drip pan or piled to one side only leaving other side for drip pan 4-6 hours all in the smoker until 195 degrees internal temperature.

  • Memphis 'que pulled pork with mustard slaw

    • hosslawyer on June 27, 2023

      Indirect fire set up. 4-6 hours all in the smoker.

  • Pulled pork with espresso barbecue sauce

    • hosslawyer on June 27, 2023

      Indirect fire set up. 4-6 hours all in the smoker, internal temperature 195 degrees.

  • 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.

  • Foolproof barbecued chicken

    • SpatulaCity on June 24, 2023

      Was my first time BBQing chicken utilizing a rib and mop sauce. My skinless, boneless breasts turned out delicious, moist and flavorful! The only knock on them is they were SALTY. So next time I’d reduce the amount of salt in the tub, but otherwise will return to this recipe and method!

  • Pineapple huli huli chicken

  • Grilled bananas Foster

    • SpatulaCity on June 24, 2023

      Love this take on Bananas Foster! Tried one banana straight on the grill and it almost seemed to dry the banana out? Not sure if that was due more to the ripeness of the banana, or the method? For the next banana I grilled it on top of a little sheet of aluminum foil, which made for a softer banana and helped with the dryness. The best result though came from broiling in the oven. Was easier to control and made for a very sweet banana. We didn’t have banana liqueur, so just doubled the rum. Divine!

  • Best barbecued beans on the planet

    • SpatulaCity on June 20, 2023

      The best thing I made at a recent BBQ! Everyone loved the flavor, went in for multiple helpings, and called them solid. I used only one jalapeño, and left the seeds in, but even that was too spicy hot for me. Next time I’d use more jalapeños but take the seeds out. Smoking them on the grill was a huge success. Great smoky flavor! If you’re serving a crowd it’s going to be a winner! For smaller groups though it’s kind of difficult to adjust the yield down since the base recipe uses full cans of beans. It’s a LOT of beans :)

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0761120157
  • ISBN 13 9780761120155
  • Linked ISBNs
  • Published Feb 27 2004
  • Format Paperback
  • Page Count 774
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint 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).



Other cookbooks by this author