The Barbecue! Bible by Steven Raichlen

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  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • 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 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.

  • 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.

  • 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!

  • Burgarian burgers

    • Lindalib on July 10, 2012

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

  • 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.

  • Grilled quesadillas

    • TrishaCP on October 01, 2017

      These made a quick dinner with a side of posole. I used one fresh jalapeño (including seeds) rather than the pickled and it was the perfect amount of spice. We aren't huge sour cream fans, so just added it as a garnish. That worked fine because we only had enough tortillas to make three quesadillas- but in skipping the sour cream there wouldn't have been enough filling for four quesadillas.

  • Two-tone potato salad

    • TrishaCP on July 05, 2017

      I liked the combination of flavors from the two potatoes, and it is chock full of other things that I love too (olive, capers, red onions, scallions), so this was a winner for me.

    • eliza on August 16, 2016

      P. 92. 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.

  • 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.

  • Palestinian chicken

    • eliza on June 05, 2019

      Another tasty chicken recipe from this book. I've made it with thighs as well as chicken breast. Served with the charred tomato sauce from the same book.

  • Thai chicken satés served in lettuce leaves

    • eliza on June 03, 2019

      Very good satés. I've served it as stated, but also served as a salad with the addition of mint, cilantro, and Thai basil.

  • Malaysian chicken sates

    • eliza on June 03, 2019

      These were good. Remember to shake off the marinade before grilling since it burns. I found a little extra sea salt and lime juice helped to amplify the flavours.

  • 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!

  • Charred tomato sauce with pomegranate molasses

    • eliza on June 03, 2019

      A really good sauce. Easy to make and different; pomegranate molasses adds a nice sweetness.

  • Indonesian ketchup

    • eliza on June 03, 2019

      This is a recipe for making ketjap manis from scratch using store cupboard ingredients. It makes a reasonable substitute for ketjap manis which can be difficult to find.

  • 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!

    • mamacrumbcake on October 14, 2020

      This is a very good chimichurri.

  • 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.

  • Swordfish souvlaki

    • stockholm28 on August 20, 2017

      I stumbled on some very nice swordfish at the store and bought a piece having no idea how I would cook it. I was happy to find this very simple and quick preparation for swordfish kabobs which uses pantry ingredients. I liked this and this is a very healthy preparation for some nice, fresh fish. I served with a small Greek salad and some rice.

  • Spicy Thai grilled beef salad

    • stockholm28 on August 13, 2017

      This is a very tasty salad and it is pretty quick to put together. It is also pretty healthy as the salad dressing is not made with oil. I'd like to try the salad dressing with lime juice rather than lemon juice next time.

  • 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

  • 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?

  • 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.

    • heatherlee on July 31, 2019

      I used sirloin that had already been thinly sliced at the grocery to save some time on the prep. The marinade is very good and the quantity the recipe yields is in good proportion to the meat.

  • Pino's grilled salmon with basil cream

    • alex9179 on August 03, 2017

      Family favorite. Will try leftovers tossed with pasta.

  • Potato salad with caramelized onions

    • alex9179 on August 03, 2017

      Really nice, and accessible to the heat averse, with sweet paprika. Will make again.

  • Tandoori-naan flat breads

    • heatherlee on June 06, 2021

      Rather than rolling out the dough as noted in the recipe, I just patted the dough into shape. I found that brushing the dough with butter just before placing it on the grill kept the dough from sticking to the grate. (The recipe calls for applying butter just before turning the dough.) The bread cooked up very well on the grill and had nice grill marks. I did think it was a bit bland. Next time I will look at flavoring the dough with garlic and coriander.

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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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