About the Recipes

Appears in
top 1000The Barbecue Bible
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About
When writing the recipes, I’ve tried to be as authentic as possible. But I’ve also taken into account the fact that certain foods, seasonings, and cooking equipment simply aren’t available in the United States (not to mention the fact that our tastes and aesthetics are different). Whenever I depart from a traditional recipe, I’ve tried to suggest the way it would be made in its country of origin.

In my three years on the barbecue trail, I sampled many dishes I know most Americans would never dream of preparing at home. (A couple that come to mind are Uruguay’s choto (grilled coiled lamb’s intestines) and Indonesia’s saté padang (kebabs of beef entrails served in a fiery gravy). I’ve tried to describe these dishes in the essays and boxes in this book. I hope you’ll give them a try when you travel.