Read The Barbecue! Bible: Over 500 Recipes by Steven Raichlen Online


Argentinean Veal and Chicken Kebabs. Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters,Argentinean Veal and Chicken Kebabs. Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables. Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award....

Title : The Barbecue! Bible: Over 500 Recipes
Author :
Rating :
ISBN : 9781563058660
Format Type : Paperback
Number of Pages : 576 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

The Barbecue! Bible: Over 500 Recipes Reviews

  • Robert
    2019-04-20 02:39

    The title of this one may be a bit misleading to most barbecue enthusiasts. In the U.S. we consider true barbecue to be cooked over indirect heat very slowly, or low and slow. most of the recipes in this book are for grilling, this is cooking directly over high heat. However there are some low and slow recipes in here also, just not a lot. This is not a bad thing as there is some real good recipes for the grill anyhow. Try the Fiery Stick Meat on page 161 for some hot and spicy meat. This was just one of my favorites. Included are some good tips on how to use the grill properly and proper meat selection as well. The recipes are gathered together from around the world and this can make locating some of the ingredients a bit difficult. Chose those that work best for you and fire up that grill!

  • Chambers Stevens
    2019-04-23 07:34

    I have owned this book for a decade and have only made one recipe in it.Palestinian Chicken.Then why did I give it 5 stars?Because I have made Palestinian Chicken 50 times.And it always turns out perfect.Someday I will cook another recipe. But until then.It's Palestinian Chicken baby!!!

  • Donna Davis
    2019-03-27 04:52

    This is a wonderful resource for the barbecue chef, whether you are just getting started, or looking to refine your skills. Thanks to the publishers for sending me a free copy via the First Reads program. It's a real gem!When I first reviewed this wonderful resource, it was still too chilly in the Pacific Northwest to barbecue. I'm editing my review now to tell you how it worked out. I received this barbecue book as well as another I had requested for Mother's Day. When it came time to sit down and plan my barbecue, which I'd done before but with activated charcoal rather than the long, slow, smoky way, I got out my two books.The other one provided fewer details that left me with questions, or instructed me to mail-order the author's own special products for the barbecue. Not happening! Raichlen's text here, on the other hand, gave me all of the information I needed in order to successfully barbecue a Texas-style brisket or a big hunk of salmon without burning down my deck and the house to which it is attached. The family was thrilled, and I can cook them cheaper cuts of meat this way than my previous method, which called for big hunks of steak for all carnivores present.The most obviously appealing factor here is accessibility. The instructions, headings, chapters, and graphics all make it very easy to find exactly what you want to know...because although I am entirely capable of reading all 500+ pages of this tome, most of you will choose to flip through it for something in particular.One question I came away with regards the practice of soaking hardwood if it is being used to smoke the food. I have read elsewhere that this is not a good practice, but this writer advises it. I will probably try it both ways and see which works better for me. (Post-script: I soaked one piece and ended up having to add more anyway, which was dry. It's great either way, especially if one is already accustomed to the taste of activated charcoal, which is no longer being used here!)Back in the 1960s and 1970s, it was a common practice for mothers to rule the kitchen and fathers the barbecue; thus, at my mother's side, I learned everything from how to make flaky pie crust, to cooking main dishes and use leftovers wisely. (In those days, we had no microwaves, few palatable frozen foods, and so cooking was not a hobby or even an option; someone had to know how!)But the barbecue was this thing done by men, and so I wandered out to the barbecue when it was time to be served a burger or more often, the incredible salmon my folks and the neighbors caught on weekend fishing trips. Oysters shyly opened their shells when ready to be gulped down; everything on the grill appeared by magic, almost. I paid no attention whatsoever to how any of it was done. And during my first marriage, it was pretty much the same. There's the barbecue; here's some meat and buns; let me know if you need anything from the store. I turned back to the kitchen (where women go) to make a big fruit salad or boil corn. Reel forward another dozen years. I have married an immigrant who is not even slightly amused at the notion that he should barbecue anything, ever. I tried handing him the meat and buns and pointing at the barbecue, and he gave them right back to me. I explained that I actually did not know how to barbecue; neither did he, and furthermore, if I wanted to eat barbecue, I'd better learn. And so I began as most novices do, squirting hideous petrochemicals onto charcoal and newspaper, and producing indifferent (but barbecued!) burgers and dogs.Over the years our eating habits have evolved. I don't eat much meat anymore, and was interested to see the cedar plank salmon cooking method laid out here. I will try it. I have had moderate success in wrapping salmon in foil, but I am always interested in new things. I was delighted by the number of vegetable oriented dishes provided, if a bit frustrated by the vast amounts of olive oil recommended. Yes, I know, a barbecue will dry vegies out if they aren't lubricated, but all the work losing weight is undone if one has to drown the mushrooms, tomatoes, and eggplant in the very most artery clogging oil that exists. I may try substituting a little sesame oil or a dash of soy sauce; we'll see. But there are so many great looking recipes here that I can't wait to get started!One of the joys the barbecue provides is the capacity to eat well and save money. My family is not cheerful when they see the cheap cuts of meat I grew up on, and leftovers? Not even. Here are some great ideas for slow-cooking and smoking meats in ways that nobody could walk away from. Although one has to buy charcoal, more money is saved by not using the cooking unit in the house and the energy it requires not only to cook, but to rid the house of all that heat! City dwellers don't have summer kitchens as rural folk used to do, but the barbecue on the deck is a fine substitute.If you don't own a barbecue, read the author's suggestions before you make your purchase. He does not try to sell you on a particular make or type, but does offer salient considerations that should go into your decision if you aren't absolutely sure which type you want.Summer comes late here, but the sun peeks out here and there even in May, and I will be watching for my first wonderful opportunity to try indirect heat and smoking for the first time. Meanwhile, I can enjoy that barbecue experience vicariously by continuing to check out new recipes and put sticky notes on the most interesting pages.A great gift for Mother's Day or Father's Day, depending on who does the grilling at your house!

  • Manu/flatter
    2019-04-04 09:24

    Über den Autor:Steven Raichlen ist in den USA als unangefochtener Grill-Guru bekannt. Seine insgesamt 26 preisgekrönten Veröffentlichungen erreichen Millionenauflagen und wurden in viele Sprachen übersetzt.Zum Inhalt: KlapptextSteven Raichlen hat sich bei den Recherchen zu seinem neuesten Buch auf eine Reise durch die Welt des Barbecues begeben und internationale Zubereitungsvarianten von Fleisch, Fisch und vegetarischen Spezialitäten über offenem Feuer zusammengetragen. Das Ergebnis ist die umfassendste Grill-Rezeptsammlung der Welt, die sich durch besondere kulinarische und kulturelle Vielfalt auszeichnet. Ob scharf oder mild, traditionell oder exotisch, das Buch des Grillexperten hat für jeden Geschmack etwas zu bieten.Meine Meinung:Ein grandioses Werk vom Grillpapst schlechthin. Mehr als 500 Rezepte und eine ganze Menge Tipps zu den Themen Zubereitung, Vorbereitung, Pflege und vieles mehr. Aufgeteilt in folgende Kapitel:1. Das Einmaleins des Grillens. Antworten auf die häufigsten Fragen2. Durstlöcher (alkohlhaltig, -frei)3. Appetitanreger4. Feurige Salate5. Gegrilltes Brot6. Rindfleisch gefällig?7. Voll auf Schwein8. Ein bisschen Lamm9. Hackfleisch, Bruger & Würstschen10. Geflügel trifft Grill11. Fisch auf dem Grill12. Hummer, Shrimps und Muscheln13. Reis, Bohnen und andere Beilagen16. Pickles, Relishs, Salzas und Krautsalate17. Saucen18. Gewürzmischungen19. Desertseinem Glosar und ein klasse RegisterDie Rezepte sind toll aufgegliedert und beschrieben und sie gelingen auch super. Wir haben schon einige ausprobiert und sind restlos begeistert. Die Zutaten sind überall gut zu bekommen. Der Schwerpunkt liegt mehr auf den Rezepten und den Geschichten dazu, in denen er beschreibt, wie er zu den Rezepten gekommen ist. Diese sind auch sehr unterhaltsam. Bilder sind hier eher nebensächlich. Das Buch ist eine fast unerschöpfliche Quelle mit Tipps zum Grillen. Sei es auf Holzkohle, Gas, ob man den Schwenkgrill oder doch lieber den Kugelgrill bevorzugt. Zudem gibt es eine Unmenge an Marinaden und Saucen sowie Getränkevorschläge zu den Gerichten. Hier ist für jeden was dabei, sei es Fleisch, Fisch oder vegetarische Varianten. Man kann sich hier durch die komplette Grillwelt blättern. Ich bin total begeistert von diesem genialen Buch.Fazit:Super Rezepte, die vor Vielfalt nur so strotzen. Hier macht das Nachgrillen Spaß

  • Shawn Fairweather
    2019-04-19 08:35

    This was a free read thanks to Goodreads First Reads! I have been eyeing this BBQ book up for some time now so having it grace mine and my wives cookbook collection makes me very happy as an avid BBQ man. What a gorgeous book! This is everything that a cookbook should be. About the same weight as a nice pork butt so you know there is a lot of content inside. The book is beautifully laid out and highly organized providing expansive recipes along with accompanying pictures for many of them. Raichlen also provides a lot of background and sound educational points for the art of BBQ and grilling in general. The book doesn't stick strictly to grilling however, Raichlen provides numerous recipes for sauces, rubs, drinks, deserts and side dishes which compliment nicely. My wife and I already used one of the rib recipes and this weekend I will be experimenting with a rub for some pulled pork. I highly recommend this for any BBQ nut or those who are looking forward to the outdoor grilling season which has finally arrived!

  • David
    2019-04-11 05:49

    This book is half travelogue, half cookbook. I very much enjoyed reading through it learning about the cultures the recipes came from and Steven's travel experiences researching the book. I don't think I ever tried any of the recipes, but they looked quite good.GoodReads seems to think The Barecue Bible! (0761149430) and Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (0761119795) are different editions of the same book. They are not the same. Anyone know how to break them apart for separate ratings and reviews?

  • Tim
    2019-03-28 07:32

    A mammoth book by what appears to be the most prolific of US authors on all things BBQ.from a UK readers point of view there's lots of interesting information on this under utilised, UK that is, form of cooking with some nice B & W period photos.But what is it about US cookery books. They all seem to be great, fat paperback tomes, which in order to read as you prep you are in danger of cracking the spine.On the other hand they are normally cheap compared to UK cookery books

  • Suzanne
    2019-04-22 04:30

    *I was given this book in exchange for an honest review*Great book filled with a wide variety of recipes! Has very good instructions and the pictures are very helpful in showing how to do specific actions.

  • Benjamin
    2019-04-14 01:28

    Pretty good variety. Nice to see some "colorful" stories of where the dishes come from. Very flavorful, though assumes that the reader has a variety of grills/smokers/etc than one would normally have.

  • Pjtibbetts
    2019-03-30 01:38

    Goes beyond "how to cook ribs", takes you worldwide with barbecue recipes from all continents.

  • Mary
    2019-04-14 04:33

    All the recipes Mickey and I have tried have been good to outstanding. A must for anyone into grilling!

  • Nikki
    2019-04-03 01:37

    Soo good, definitely love!

  • Erin
    2019-03-29 07:50

    This really is the BBQ Bible! It has such a huge variety of recipes, you could make your dinner on the BBQ all summer long! The shrimp recipes are especially wonderful.

  • john
    2019-03-26 09:22

    Awesome recipes. After making the rubs in the back of the book, ive never bought "premade" again.

  • Katherine
    2019-03-26 02:46

    WOW...everything and more you would like to know about the all time favorite American eats.

  • David
    2019-04-04 02:38

    Another great one, Steven's passion and knowledge for BBQ is amazing, and this book is indisensable.

  • Craig Colman
    2019-04-13 05:50

    The must have BBQ book

  • Theo
    2019-04-16 08:28

    You can't beat this book or Steven Raichlen for BBQ. Best money I've spent on grilling next to my grill.

  • Jill
    2019-04-24 06:29

    myhubby has grilled some wonderful dinners from this one

  • Paul Larman
    2019-04-08 03:46

    Excellent bookTons of great recipes and good stories

  • Ben
    2019-04-24 02:43

    Another great cookbook from Steven Raichlen. The only two problems with the book are there are almost too many recipes and the quality of the binding is very poor.

  • Robert
    2019-04-16 05:31

    Man if you want to learn different ideas about cooking meats outside, can't beat this book.

  • Joyce
    2019-04-04 04:40

    Excellent, lots and lots of good recipes.

  • Eric Taylor
    2019-03-30 07:24

    Everyone who cooks in their backyard should own this book.

  • Travis
    2019-04-12 04:51

    An enormous book, full of helpful information and recipes to help you barbecue every form of food on the planet.If you own a grill, you should have a copy of this book.

  • Joshua Schenck
    2019-03-24 05:50

    Buy this, now.