Steven Raichlen, one of the foremost barbecue and grilling experts in the United States, has shared many recipes with Food & Wine over the years. He’s authored more than 30 books and hosted more than five television shows, winning multiple IACP and James Beard awards along the way. The Miami chef has been influenced by culinary traditions and ingredients from China, Italy, India, Spain, Vietnam, and other countries while creating his recipes. From great grilling sides to smoked brisket and smoky baby back ribs, these are some of Steven Raichlen’s best recipes to try.
Mustard Slaw
Matt Taylor-Gross / Food Styling by Barrett Washburne
Raichlen packs coleslaw with the bright, punchy flavors of tangy Dijon mustard, vinegar, and hot sauce to cut through the fattiness of barbecued meats.
Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce
Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey /Â Prop Styling by Lydia Pursell
Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allots plenty of time to make the accompanying Zinfandel Barbecue Sauce.
Berber-Spiced Chicken Breasts
© James Baigrie
Raichlen rubs chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of bold flavor.
Grilled Swordfish Steaks with Basil-Caper Butter
Flavored butter gives these meaty swordfish steaks a piquant, herbal taste. Serve them with an arugula and endive salad with pine nuts and parmesan.
Smoky Spiced T-Bone Steaks with Chilean Salsa
Raichlen sprinkles steaks with chipotle powder, lightly brushes them with olive oil, and grills them to medium rare before serving them with a salsa of garlic, salt, diced beefsteak tomato, green bell pepper, onion, jalapeño, and cilantro.
Turkish-Style Shish Kebabs with Garlicky Tahini
Raichlen combines the Turkish tradition of grilling meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness. He serves them with a creamy, garlicky tahini sauce for grilled lamb.
Tuscan-Style Veal Chops
Raichlen creates an instant sauce for tender and juicy veal rib chops by resting the cooked meat on a bed of olive oil with garlic and fresh herbs.
Tuna Burgers with Ginger-Lemon Mayonnaise
Raichlen mixes cilantro, ginger, and soy sauce with sushi-grade tuna for these bright, fresh fish burgers that are served medium rare with cucumber salad and ginger-lemon mayonnaise.
Tandoori Leg of Lamb
Raichlen uses a tender, succulent leg of lamb and follows the traditional method of tandoori marinating — a wash of lemon juice followed by a long bath in a yogurt-based marinade.
Classic Beef Burgers
© Tina Rupp
Inspired by Louis’ Lunch in New Haven, Connecticut, one of America’s first hamburger restaurants established in 1900, Raichlen blends ground sirloin and chuck for this patty. He tops the grilled burger with a lager-spiked cheese sauce.
Smoky Grilled Corn with Parmesan Butter
© William Meppem
Raichlen grills corn with the husks pulled back, saying they make convenient handles and exposing the kernels to the fire gives corn a richer, smokier flavor.
Pa Amb Tomà quet (Catalan Tomato Bread)
Inspired by the Barcelona specialty, Raichlen simply cuts very ripe tomato and rubs it on grilled country-style bread along with a garlic clove, drizzles Spanish extra-virgin olive oil, and seasons with salt and pepper for this magical bite that landed on our list of our 40 best recipes in 2018.
Lemongrass Beef Rolls with Rice Noodles
Inspired by Vietnamese bo bun, these flavorful rolls combine rice noodles, crisp vegetables, and sirloin steak. Guests can customize their own with dipping sauce, fresh herbs, bean sprouts, and jalapeños.
Chinese-Style Ribs with Guava Barbecue Sauce
Raichlen makes a rub with sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves, and then sprays baby back ribs with sherry in intervals as they grill over a drip pan. The ribs are glazed with a sticky barbecue sauce made with guava paste and rum, inspired by Miami.
Brazilian Beer-Marinated Chicken
Raichlen flavors chicken breast halves with Xingu (a Brazilian black lager that has a distinctive colalike flavor), plus mustard and onion — evoking the classic combination of beer and bratwursts — in this 30-minute recipe.
Thai-Style Chicken Legs
Raichlen marinates split chicken legs with garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt, and pepper; grills them skin side down; and serves the poultry with Thai chili sauce.
Cider-Basted Baby Back Ribs with Lemon Barbecue Sauce
Raichlen coats these baby backs with a homemade rub, bastes them with apple cider, grills them with plenty of hickory smoke, and serves them with a sweet and tangy barbecue sauce for a tender, sweet, and spicy rib https://www.foodandwine.com/recipes/cider-basted-baby-back-ribs-lemon-barbecue-saucedish.
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