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
Author: Steven Raichlen
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
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
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Author: Ian Knauer
Author: Fred Thompson
On a cold winter day, this hearty soup is practically a meal in itself.
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
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Bobby Flay
Author: Fred Thompson
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
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Elizabeth Karmel
Author: Albert W. A. Schmid
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
Author: Stephan Pyles
Author: Andrew Knowlton
Author: John Malik
Author: Chris Lilly
Author: Lourdes Castro
Author: Donald Link
Author: Steven Raichlen
Author: Maggie Green
Author: Chris Schlesinger
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
Author: Andrea Albin
Author: Mary Cech
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Author: Ardie A. Davis
Author: Maria Helm Sinskey
I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was...
Author: Bob Sloan
Author: Adam Perry Lang
Author: Sharon Buck
Author: Hilary Shevlin Karmilowicz
Author: Tom Douglas
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . This rub has all the classic barbecue notes: salt, spice, sweet, and smoky. It...
Author: Elizabeth Karmel