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Steven Raichlen's Barbecue Bible

8 Grilling Recipes for June

Whew! It seems like warmer temperatures are finally here. Welcome, summer! Your grill, we assume, has been positioned in a prominent place, and is standing at the ready for everything from ribs, steaks, hamburgers, pulled pork, and vegetables. (OMG, have you seen Steven’s latest book, How to Grill Vegetables?

Here are just a few of the recipes we’ll be making in June. Check out for thousands more!

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From Project Fire

Salt Slab Chicken with Pepperoncini Vinaigrette

The name brick chicken literally, does nothing to suggest its deliciousness. Yet the brick is essential for crisping the skin and keeping the meat moist and tender. Here is a twist to add even more flavor. Grill the chicken under a salt slab.
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Pizza Puttanesca

Pizza was born in Italy of course, and most of it is cooked by live fire in a wood burning oven. Eyes popped and jaws dropped the first time Steven prepared pizza for Italians the Raichlen way, directly on a grill.

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Black Smoke: African Americans and the History of the United States of Barbecue

Every once in a while, you come across a book so startling, so original, it makes you rethink your understanding of a subject you’ve studied for 25 years. Such a book is the new Black Smoke: African Americans and the United States of Barbecue by Adrian Miller.

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