Recipes
Today, the mojito is the official cocktail of Miami. This recipe adds a twist to the classic recipe: caramelized sugar-crusted key limes over a screaming-hot fire. Use regular limes if you can’t find key limes.
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2. Smoked Corn and Tomato Salsa and Chips
Sometimes the difference between good and extraordinary lies in a whiff of wood smoke. Consider this salsa: You start with the usual ingredients—ripe summer tomatoes, sweet onions, jalapeños—plus one offbeat ingredient, raw corn. You smoke them before dicing and blending. Long enough to impart a hickory smoke flavor, but short enough to keep the crunch of raw fresh vegetables.
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3. Pork Shooters
Sports lovers of all persuasions get pumped up for tailgate parties (exhibition games start in August!) because a good barbecue makes the perfect prelude to the game. Here’s how Steven’s home state of Florida reimagines a tailgate classic. Get ready for pork shooters stuffed with briny Gulf shrimp, cheese, and andouille sausage. They’ll fly off the plate!
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4. Nashville Chicken Wings
Appease the heat seekers in your crowd: Nashville hot chicken meets the buffalo wing. Smoked chicken wings with a fiery hot pepper sauce. Spicy, smoky, with a little touch of sweetness from the brown sugar.
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5. Rib-Eye Steaks with Jalapeño Horseradish Butter
Let the Carolinas have pork and Kentucky have mutton. When it comes to Texas, one meat is king: beef. Whether it’s Hill Country brisket or Tex Mex barbacoa, beef is the meat that defines the Lone Star grill master. And nothing makes a Texan’s heart beat faster than a perfectly grilled steak. What if you could combine the slow smoky succulence of barbecued beef with the sanguine sizzle of a rib-eye? Get ready for steak that’s both smoked and grilled. With jalapeno horseradish butter and buttery smashed potatoes.
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6. Summer Salmon with Basil
Grilled salmon is a summer tradition at the Raichlen house, especially after a trip to the local farmers’ market. Steven and Barbara buy bunches—no, veritable bouquets—of fragrant, fresh summer basil. Think of the marinade here as pesto without the pine nuts and cheese. Long on flavor, short on preparation time, a vivid study in emerald green and salmon pink, this is a perfect fish dish for when basil is in season.
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7. Grilled Salade Niçoise
This classic composed salad from Nice is the epitome of Provençal cooking—bright colors and bold flavors in a dish that’s refreshing, nourishing, and sustaining. Perfect for a summer lunch or dinner.
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8. Mexican Grilled Corn (“Elote”)
This may be the most singular grilled corn you’ve ever eaten. Steven first tasted it at the Maxwell Street Market near the Mexican-American neighborhood of Pilsen in Chicago. Mayonnaise, cheese, and corn may seem like strange bedfellows—you’ll just have to trust us that the combination tastes better than it sounds. The dish is wonderfully interactive: You and your guests get to slather and season your corn however you please.
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9. Smoky Bourbon Peach Cobbler
This recipe, perfect for late summer when peaches are in season, comes from our friend Russ Faulk, chief designer for Kalamazoo Gourmet and author of the book Food + Fire. He says, “My father is from Georgia, so it was only natural that one of his signature dishes when I was growing up was peach cobbler. It was one of my favorite summertime treats, and my adaptation of his recipe is super-easy to make. The flavor has been ratcheted up with a little bourbon, a hint of maple syrup and a whole lot of pecan wood smoke.”
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