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
This classic pulled pork is the ultimate holiday weekend grilling project.
Author: Ruth Cousineau
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban...
Author: Lourdes Castro
Author: Steven Raichlen
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and...
Author: Lourdes Castro
Author: Sisi Carroll
This North Carolina Pulled Pork recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition.
Author: Steven Raichlen
Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived...
Author: Steven Raichlen
Author: Fred Thompson
Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East....
Author: Kristin Donnelly
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Author: Chris Morocco
Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon...
Author: Bill Jones
Author: Roberto Santibañez
Author: Rick Rodgers
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Author: Rhoda Boone
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Author: Anna Stockwell
This recipe is for classic Turkish lamb kebabs, with a marinade that includes tomato paste and a mix of spices for an intense flavor.
Author: Anissa Helou
Author: Michael Symon
Author: Bon Appétit Test Kitchen
A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.
Author: Bon Appétit Test Kitchen
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly,...
Author: Ian Knauer
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery...
Author: Alexis Touchet
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored...
Author: Shelley Wiseman
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
Author: Charles Phan
Author: Lisa Ferro
Make this stuffed steak for a new outdoor grilling favorite. Yes, it's more work than a steak seasoned on the outside, but it's so worth it.
Author: Mark Bittman
Author: Maggie Ruggiero
Author: Susan Spungen
Butterflied pork tenderloin is rubbed with a flurry of heady spices like cumin, coriander, and cinnamon before being grilled to quick perfection in this...
Author: Grace Parisi
Author: Curtis Stone
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
Author: Marco Canora
Sweet, sticky, charred, and crispy: Barbecued chicken is one of the surest signs of summer. Store-bought sauce has nothing on this easy homemade version,...
Author: Chris Morocco
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools....
Author: Kristin Donnelly
The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce...
Author: Bryan Furman
Author: Martha A. Rau
Author: Elizabeth Karmel