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The Barbecue! Bible
The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from “America’s master griller” ( Esquire ).
A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
556 pages, Paperback
First published January 1, 1998
About the author
Steven Raichlen
107 books70 followersSteven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 17 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS; Steven Raichlen Grills Italy in Italy; and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com
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Community Reviews
Displaying 1 - 30 of 35 reviews
July 5, 2013
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!!!
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!!!
August 12, 2014
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!
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!
June 20, 2021
Mr. Raichlen is a great writer and The Barbeque! Bible is reflective of his wonderful style. My copy, which I have had for 5 or more years, is annotated with comments on how to pull off the magic tricks so artfully described in this beautiful book. From simple recipes ("Stet's Steak" to complex challenges (grilled Duck la' Orange) the directions are straightforward and highly gratifying. I've learned to grill turkey, duck, chicken, lamb, pork, and all cuts of beef from the Master.
Today, Fathers' Day, I'm treating myself and my wife to ribeye prepared as suggested by Mr. Raichlen, grilled over a red oak fire. Thanks, Steve! When the whole family gets together this summer, I will be ready to grill some fine dishes. To cite the author "Cooks are made, Grillers are born." Yet there is so much to learn.
This work is distinctive for the exotic as well, and some of the chapters are worth reading simply for the pleasure of a good read. I can't tell you how many times I have read Bistecca alla Florentina many times over, just for the sheer enjoyment of the story. Last week, Mr. Raichlen authored a piece in the Wall Street Journal that revealed his love of family and his unpretentious humanity. In these times of ubiquitous acrimony, this gentleman's Joie de vivre is a charming wood fire for the soul. Get the book: you will love it.
Today, Fathers' Day, I'm treating myself and my wife to ribeye prepared as suggested by Mr. Raichlen, grilled over a red oak fire. Thanks, Steve! When the whole family gets together this summer, I will be ready to grill some fine dishes. To cite the author "Cooks are made, Grillers are born." Yet there is so much to learn.
This work is distinctive for the exotic as well, and some of the chapters are worth reading simply for the pleasure of a good read. I can't tell you how many times I have read Bistecca alla Florentina many times over, just for the sheer enjoyment of the story. Last week, Mr. Raichlen authored a piece in the Wall Street Journal that revealed his love of family and his unpretentious humanity. In these times of ubiquitous acrimony, this gentleman's Joie de vivre is a charming wood fire for the soul. Get the book: you will love it.
March 15, 2011
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!
September 27, 2020
I have owned this cookbook for around two years, and I can tell you that this book is, unequivocally, a 5-star, home run of a cookbook.
Somewhat comically, I was at first disappointed by it: I had thought I was buying a cookbook that would be much more American-style barbecue in style and was a little disappointed that it wasn't full of rib, brisket, and other traditional American mainstay recipes and smoking techniques. However, after the very first thing I made out of it - the Vietnamese beef basil balls on bamboo skewers - I realized I had accidentally stumbled across a treasure trove of international grilling recipes, and what a ride it has been ever since.
The recipes in this book are intense. They require a lot of ingredients, and sometimes, these ingredients are hard to source. However, almost everything I have made out of this book has been a complete home run, and I implicitly trust recipes out of it. They're worth the work, nearly every time, and I have loved the experience of being able to try out grilling recipes and techniques from around the world.
The Gulf Coast Shrimp recipe is to die for. Learning how to make chimichurri and jerk marinade have been revelations. The North Carolina coleslaw, added to the smoked pulled pork, was THE thing that converted my smoke-sceptic wife into a BBQ fan. The drinks section taught me how to make both the best margarita I have ever tasted as well as the best sangria I have ever tasted. I could go on.
And to top it all off, the first 50 or so pages of this book will round out your grilling technique and teach a couple things you might've not encountered that are small wins, but big ones, such as seasoning your grates before every use and making foil shields for your skewers so you don't need to bother soaking with them.
Give Steven Raichlen your money and let him take you on a tour of the barbecue and grilling world.
Somewhat comically, I was at first disappointed by it: I had thought I was buying a cookbook that would be much more American-style barbecue in style and was a little disappointed that it wasn't full of rib, brisket, and other traditional American mainstay recipes and smoking techniques. However, after the very first thing I made out of it - the Vietnamese beef basil balls on bamboo skewers - I realized I had accidentally stumbled across a treasure trove of international grilling recipes, and what a ride it has been ever since.
The recipes in this book are intense. They require a lot of ingredients, and sometimes, these ingredients are hard to source. However, almost everything I have made out of this book has been a complete home run, and I implicitly trust recipes out of it. They're worth the work, nearly every time, and I have loved the experience of being able to try out grilling recipes and techniques from around the world.
The Gulf Coast Shrimp recipe is to die for. Learning how to make chimichurri and jerk marinade have been revelations. The North Carolina coleslaw, added to the smoked pulled pork, was THE thing that converted my smoke-sceptic wife into a BBQ fan. The drinks section taught me how to make both the best margarita I have ever tasted as well as the best sangria I have ever tasted. I could go on.
And to top it all off, the first 50 or so pages of this book will round out your grilling technique and teach a couple things you might've not encountered that are small wins, but big ones, such as seasoning your grates before every use and making foil shields for your skewers so you don't need to bother soaking with them.
Give Steven Raichlen your money and let him take you on a tour of the barbecue and grilling world.
December 26, 2018
I was looking for a book about BBQ and grilling. What I got was a book of recipes. Not all that bad of a thing, but was looking for more wisdom from the apparent king of BBQ. While gas grilling is pretty straight forward for most cooks, I recently purchased a charcoal smoker/grill and sought info on this whole new area of backyard cuisine.
The first few sections had some great info on equipment and techniques. I also found some great info on rubs, marinates/brines and sauces. Odds are these few pages will be what I'll use pull most from the book. I'll certainly check out the recipies too -- some do look pretty good.
Perhaps those opening pages are all you need to get started, but with most areas of cooking, basic theory can be expanded into volumes of knowledge. I thought that this was the title that make Raichlen famous, but perhaps it was PBS. I've since ordered his How to Grill, which may be more of what I'm looking for.
Beyond what I said here, I would also suggest looking at Cook's Illustrated and Joy of Cooking for more info on barbecue technique and equipment.
The first few sections had some great info on equipment and techniques. I also found some great info on rubs, marinates/brines and sauces. Odds are these few pages will be what I'll use pull most from the book. I'll certainly check out the recipies too -- some do look pretty good.
Perhaps those opening pages are all you need to get started, but with most areas of cooking, basic theory can be expanded into volumes of knowledge. I thought that this was the title that make Raichlen famous, but perhaps it was PBS. I've since ordered his How to Grill, which may be more of what I'm looking for.
Beyond what I said here, I would also suggest looking at Cook's Illustrated and Joy of Cooking for more info on barbecue technique and equipment.
Read
August 18, 2023Steven Raichlen
ΦBK, Reed College, 1975
Author
From the publisher: 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.
ΦBK, Reed College, 1975
Author
From the publisher: 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.
June 24, 2021
Don’t read the title and think MEAT. This book offers some amazing vegetable recipes that had my mouth watering. My son (who does the grilling) asked if there were any fish recipes that sounded good. My answer “YES.” I couldn’t find a single recipe that I wouldn’t eat.
The recipes are simple and straightforward. Some of the ingredients are unusual but the author offers suggestions on where you can find them or substitutions you can make. Give this book a chance and it will have you at the grill a lot more often.
The recipes are simple and straightforward. Some of the ingredients are unusual but the author offers suggestions on where you can find them or substitutions you can make. Give this book a chance and it will have you at the grill a lot more often.
December 19, 2018
Steven Raichlen is the Master of the BBQ. The BBQ Bible is a must have for anyone who loves to grill. Raichlen did his research and traveled the world in search of BBQ history, techniques and recipes. This book, along with his other BBQ books ("How To Grill" and "BBQ USA")should be a part of every serious cooks library. The recipes and cooking methods are easy to follow. I have tried several and have received rave reviews from my guests.
May 8, 2021
This is a classic for a reason. The text is exhaustive and the recipes are varied. This is definitely not geared toward vegetarians, but who expected that? I'm learning how to grill and as a mostly-veggie cook, I found this to be overkill for my purposes, but I did appreciate the solid technical information and the global background for the recipes.
March 22, 2022
An extensive cookbook on using your outdoor grill for more than hamburgers,steak and chicken. I bought this as a gift for my husband on his birthday and we look forward to trying the recipes.
September 23, 2015
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: Klapptext
Steven 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 Fragen
2. Durstlöcher (alkohlhaltig, -frei)
3. Appetitanreger
4. Feurige Salate
5. Gegrilltes Brot
6. Rindfleisch gefällig?
7. Voll auf Schwein
8. Ein bisschen Lamm
9. Hackfleisch, Bruger & Würstschen
10. Geflügel trifft Grill
11. Fisch auf dem Grill
12. Hummer, Shrimps und Muscheln
13. Reis, Bohnen und andere Beilagen
16. Pickles, Relishs, Salzas und Krautsalate
17. Saucen
18. Gewürzmischungen
19. Deserts
einem Glosar und ein klasse Register
Die 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
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: Klapptext
Steven 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 Fragen
2. Durstlöcher (alkohlhaltig, -frei)
3. Appetitanreger
4. Feurige Salate
5. Gegrilltes Brot
6. Rindfleisch gefällig?
7. Voll auf Schwein
8. Ein bisschen Lamm
9. Hackfleisch, Bruger & Würstschen
10. Geflügel trifft Grill
11. Fisch auf dem Grill
12. Hummer, Shrimps und Muscheln
13. Reis, Bohnen und andere Beilagen
16. Pickles, Relishs, Salzas und Krautsalate
17. Saucen
18. Gewürzmischungen
19. Deserts
einem Glosar und ein klasse Register
Die 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
May 7, 2014
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!
November 3, 2011
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?
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?
September 11, 2015
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
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
October 5, 2019
I love this book! Where it falls short for me is diversity. I've cooked MANY of the recipes for dry rubs and they're good, but one is not all that difference from the next. His companion cookbook for sauces and mops shows more range. On that note, using them together makes for a broad range of deliciousness. Maybe that was the point. Recommended!
August 18, 2008
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.
January 24, 2017
*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.
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.
March 6, 2008
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.
October 13, 2007
All the recipes Mickey and I have tried have been good to outstanding. A must for anyone into grilling!
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March 5, 2008Everyone who cooks in their backyard should own this book.
May 23, 2008
You can't beat this book or Steven Raichlen for BBQ. Best money I've spent on grilling next to my grill.
June 2, 2008
myhubby has grilled some wonderful dinners from this one
March 24, 2009
Another great one, Steven's passion and knowledge for BBQ is amazing, and this book is indisensable.
September 14, 2009
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.
If you own a grill, you should have a copy of this book.
December 2, 2009
Goes beyond "how to cook ribs", takes you worldwide with barbecue recipes from all continents.
Read
September 7, 2010The must have BBQ book
September 29, 2010
Awesome recipes. After making the rubs in the back of the book, ive never bought "premade" again.
October 31, 2014
Excellent, lots and lots of good recipes.
September 14, 2012
Man if you want to learn different ideas about cooking meats outside, can't beat this book.
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