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
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: Ian Knauer
Author: Steven Raichlen
A Beef and Bean Chili recipe, a fine version of a hearty classic.
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
Author: Stanley Lobel
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
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Stephan Pyles
Author: Albert W. A. Schmid
Author: Bobby Flay
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: Fred Thompson
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
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.
Author: Fred Thompson
Author: Sharon Buck
Author: Gina Marie Miraglia Eriquez
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: John Malik
Author: Bobby Flay
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Sydney A. Ducker
Author: Tony Litwinko
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: Jamie Elizabeth Flick
Author: Elizabeth Karmel
Author: Elizabeth Karmel
Author: Bobby Flay
Author: Andrew Knowlton
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: Jeanne Thiel Kelley