The Barbecue Bible by Steven Raichlen (1998, Workman), is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world, which he categorized as North America/Caribbean, South America, Central Asia/Middle East, Mediterranean Europe, the western regions of Africa from Morocco to South Africa, and the eastern Pacific Rim from Korea to Indonesia. In addition to grill recipes for both meat and vegetables, the book includes substantial information on side dishes, drinks, and desserts, as well as numerous sidebars detailing Raichlen's experiences while researching the book.
The second edition of the flagship book was released in May 2008, and incorporated substantial amounts of color photography in a style similar to the earlier How To Grill book.
The books do not tie in directly to Raichlen's television show Barbecue U, although they do share the same subject matter.
Other books in series
In addition to the first book in 1998, the Barbecue Bible series includes several more in-depth single or narrow-subject books:
Barbecue Bible: Sauces, Rubs and Marinades (2000, ISBN0-7611-1979-5);
How To Grill (2001, ISBN0-7611-2014-9), with step-by-step photography demonstrating live-fire cooking techniques;
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods which use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
Kebab is a cooked meat dish, with its origins in Middle Eastern cuisines. Many variants are popular around the world.
Chimichurri is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines, the sauce comes in a green and red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.
Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame. Indirect grilling is designed to cook larger or tougher foods that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature and allows for an easier introduction of wood smoke for flavoring.
St. Louis-style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States.
Sosatie is a traditional South African dish of meat cooked on skewers. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat is skewered and cooked by braaing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item for decades, becoming a South African restaurant and fast food menus staple condiment. It is a thick, sweet and tangy sauce, dark in colour, with a glossy finish. It is typically served as a topping for grilled steaks or burgers, but can also be used as a marinade, a dipping sauce for onion rings and fries, or on roast potatoes.
Steven Raichlen is an American culinary writer, TV host, and novelist.
Shish kebab is a popular meal of skewered and grilled cubes of meat. It can be found in Mediterranean cuisine and is similar to or synonymous with a dish called shashlik, which is found in the Caucasus region.
Beer can chicken is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that the science regarding beer can chicken is debatable. It has been suggested that the dish possibly originated in the U.S. state of Louisiana.
Korean barbecue refers to the popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes to order.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Smoked egg is a food that involves the smoking of eggs and fish eggs. Smoked eggs can be prepared with hard boiled eggs that are then smoked, or by smoking uncooked eggs in their shells. Additionally, smoked egg has been defined as a type of hors d'oeuvre of hard boiled eggs that are shelled, marinated and then smoked.
Shirazi salad is an Iranian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as kebab and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer.
Kyinkyinga or Cincinga, is a grilled meat skewer or kebab that is common and popular in West Africa and is related to the Suya kebab. Kyinkyinga is a Ghanaian Hausa dish popularised by traders in the Zango areas of town and cities, and has since becoming popular among other Ghanaians. It is hence very similar to or synonymous with the suya kebab in Nigeria and Niger, also known as suya, tsinga, cinga, cicinga, cincinga, tsire agashi, cacanga or tankora in the Hausa language
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