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

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Notes about this book

  • Eat Your Books

    2004 James Beard Award Winner

Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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

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  • 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).



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