This iconic beer-can chicken recipe makes some of the most moist, succulent, flavorful barbecued chicken ever tasted. The secret? Inserting an open can of beer into the cavity of…
Excerpted from Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades. Like most tender quick-cooking meats, hamburgers taste better grilled over a high heat than barbecued (smoked low and slow). Here’s a…
Where do you fall in the great barbecue debate: Is Texas BBQ best? What about Memphis? Or maybe North Carolina? In our opinion, limiting the competition to the U.S.…
Excerpted from Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades. Here in my hometown, Miami, barbecue calls for a ketchup- free sauce called mojo (pronounced MO-ho, not mo-JOE). This edgy citrus…
Excerpted from Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades. Like most Southeast Asian barbecue sauces, this dip offers an electrifying spectrum of flavors: the umami tang of sh sauce and…
Excerpted from Steven Raichlen’s Barbecue Sauces, Rubs, and Marinades. This creamy beige condiment is one of Japan’s national barbecue sauces. And like barbecue sauces in the West, it’s sweet, salty,…