Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and BBQ, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Stanley Lobel
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Author: Steven Raichlen
Author: Fred Thompson
On a cold winter day, this hearty soup is practically a meal in itself.
Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Once brined, they can be refrigerated for several...
Author: Jody Adams
If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you...
Author: Steven Raichlen
Author: Stanley Lobel
Author: Ian Knauer
Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zestpanko...
Author: Diane Morgan
Author: Jeanne Thiel Kelley
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously transforms it from the kind of vegetable you hated...
Author: Elizabeth Karmel
Author: Bobby Flay
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it...
Author: Elizabeth Karmel
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Fred Thompson
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Elizabeth Karmel
Author: Donald Link
Author: Bobby Flay
Author: Albert W. A. Schmid
Author: Tony Litwinko
Author: Andrew Knowlton
Author: Lourdes Castro
Author: Chris Lilly
Author: Stephan Pyles
Author: John Malik
Author: Mary Karlin
Author: Maggie Green
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Ardie A. Davis
Author: Steven Raichlen
Author: Jamie Elizabeth Flick