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...
Author: Steven Raichlen
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...
Author: Steven Raichlen
Author: Steven Raichlen
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . Grilling asparagus miraculously...
Author: Elizabeth Karmel
A Beef and Bean Chili recipe, a fine version of a hearty classic.
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....
Author: Jody Adams
Author: Ian Knauer
Author: Stanley Lobel
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Bobby Flay
Author: Fred Thompson
Author: Stephan Pyles
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...
Author: Diane Morgan
Author: Albert W. A. Schmid
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
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...
Author: Elizabeth Karmel
Author: Fred Thompson
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...
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...
Author: Pableaux Johnson
Author: Bobby Flay
Author: Tony Litwinko
Author: Bon Appétit Test Kitchen
Author: John Malik
Author: Sharon Buck
Author: Steven Raichlen
Author: Lourdes Castro
Author: Jamie Elizabeth Flick
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Author: Elizabeth Karmel
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...
Author: Bob Sloan
Author: Andrew Knowlton
Author: Jeanne Thiel Kelley
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,...
Author: Andrea Albin
Author: Elizabeth Karmel
Author: Alison Roman