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The Barbecue! Bible by Steven Raichlen

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Notes about this book

  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Grilled oxtails

    • love2laf on February 03, 2010

      I found that for my oxtail preference, I had to simmer the oxtails much longer, about 4 hours, in order to get them to the tender, almost-falling-off-the-bone stage. The sauce is fantastically good, and would be excellent for satay sauce.

  • Chorizo grilled mushrooms

    • love2laf on February 25, 2010

      Very easy, so tasty, and that was cooking them in a toaster oven! Will make again tomorrow it was that good!

    • esack on June 17, 2014

      Added kale and made stuffed portobellos. Very good

  • Grilled fish with sauce vierge

    • Breadcrumbs on July 04, 2010

      p. 297 - fish is brushed w evoo, s and p prior to grilling. Sauce Vierge is like a bruschetta topping (tomatoes, garlic, basil etc) served over grilled fish.

  • Grilled tuna with red wine, caper, and olive sauce

    • Breadcrumbs on July 04, 2010

      p. 315/6 - This looks good. Fish basted w evoo, s and p then grilled. Sauce is primarily wine-based calling for 2c red wine, 1 sm tomato and 1 tbsp of tomato paste.

  • Susur Lee's Chinese barbecued pork

    • eliza on April 05, 2011

      This is a great recipe; it's been one of my favorites for years. Easy too!

  • Indian cardamon-pistachio rice pudding

    • rIAm on January 21, 2012

      Made this in early January 2011, had everything on hand except the rosewater. The result was delicious and a recipe I will return to for Indian flavoured rice pudding.

  • Burgarian burgers

    • Lindalib on July 10, 2012

      I liked these. Everyone else thought they were "weird." Probably not a make-again recipe for us.

  • Grilled salade Niçoise

    • PennyG on July 06, 2013

      Oh - this was really nice! The dressing was surely to die for. I will definitely make this again!

  • Basic chimichurri

    • Bloominanglophile on April 01, 2014

      This sauce ROCKS! If you have never had it, you must try it! I am not the person in our household who makes it--my husband easily whips it up in our food processor! I have seen recipes where the steak is marinated in the chimichurri before grilling. This may work here, but we serve it on the side (as Raichlen recommends). We also be sure to have plenty of bread on hand, for getting every last bit of sauce. There is LOTS of garlic in this, just in case you are thinking of serving this at an intimate dinner! However, I do recommend this as a treat for the steak and potatoes people in your life!

  • Preserved lemon harissa

    • kkillebrew on April 18, 2014

      Use 2 dried ancho chiles instead of fresh chiles, add 1/2 t. ground coriander, 1/2 t. ground grains of paradise and 1/2 t. smoked paprika

  • Annatto-spiced grilled turkey

    • clkandel on December 17, 2015

      Great flavor. Used this on a turkey breast. May try brining the breast first next time.

  • North-Carolina-style coleslaw

    • kkillebrew on February 07, 2016

      I love that the same sauce that's used for the pork becomes dressing for the slaw. What could be easier?

  • Seafood mixed grill in the style of Essaouira

    • TrishaCP on May 29, 2016

      For such a simple meal, this was really outstanding. The freshest seafood is paramount here, since it is only treated with salt, pepper, and olive oil. (It is served with lemon wedges on the side.) You can use any seafood, so we chose a whole bass and squid (threaded on skewers). My red onions are huge, so I only needed half the amount required. Will definitely be repeating this one.

  • Korean sesame-grilled beef

    • mamacrumbcake on June 05, 2016

      The marinade in this recipe is our favorite! We don't even make any other part of the recipe--just the marinade. We use it for flap meat. I think it is most suited for broad, thin cuts of beef, that sear very quickly on the grill (2-3 minutes per side). The marinade caramelizes on the surface of the meat and because the meat is thin, you get a nice hit of soy-sesame flavor in every bite. Serve over steamed rice to catch all the drippings. Some freshly ground black pepper and thinly sliced scallions complement this very nicely.

  • Two-tone potato salad

    • eliza on August 16, 2016

      This makes a slightly different and very tasty potato salad since it uses sweet potatoes in addition to the regular baking potatoes. The olives and capers add a salty note and the celery provides crunch.

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Reviews about this book

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  • ISBN 10 1563058669
  • ISBN 13 9781563058660
  • Linked ISBNs
  • Published Aug 28 1998
  • Format Paperback
  • Language English
  • Edition Re-issue
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Argentinean Veal and Chicken Kebabs. Balinese Prawn Satés and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables.

Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.

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