Steven Raichlen

Steven Raichlen
Did you know?

Steven, who defeated Iron Chef Roksbura Michiba on Japanese television, explains it's important to lubricate the grill with oil. Never spray oil directly onto a lit grill, he says, or you will get "Vesuvian flare-ups." The oil helps prevent sticking and gives you killer grill marks.


Steven Raichlen
Steven's Featured Recipe
Basic Mexican Salsa

Click here for recipe

Steven Raichlen is an author, journalist, teacher, TV host, and, yes, novelist—but he is best known as the man who reinvented barbecue.  


Steven wrote the multi-award-winning, best-selling Barbecue Bible cookbook series (five million copies in print in 16 languages). His Primal Grill and Barbecue University television shows on PBS and his French language show, Le Maitre du Grill, have helped people all over the world learn how to grill.


His obsession with live fire cooking began with The Barbecue Bible and continued with the IACP Award-winning How to Grill,  which the New York Times said was “astute, approachable, and eminently appealing.”  BBQ USA won a 2004 James Beard Award, while the New York Times bestselling Planet Barbecue recounts a lifetime of traveling the world’s barbecue trail. His latest cookbook, Best Ribs Ever, focuses on one of the world’s most iconic live fire dishes.


Steven has appeared on most major television and radio shows, from The Today Show, Good Morning America, and CNN to Oprah, The View, Fresh Air, and Morning Edition. He founded Barbecue University, a grilling school at the Broadmoor resort in Colorado Springs. He also created the Best of Barbecue and Planet Barbecue lines of grilling accessories, manufactured by the Companion Group.  


This spring, Forge books will publish Steven’s first novel, Island Apart, a story of love, loss, redemption, and really good food set on Chappaquiddick Island.   


Steven and his wife, Barbara, divide their time between Miami, Florida, and Martha’s Vineyard.  His website is



Latest Recipes

Basic Mexican Salsa

This fresh, lively salsa is Mexican cuisine at its best. Make it with the sort of produce a Mexican would useshockingly red, ripe tomato...

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Herb Spaetzle

Spaetzle are tiny dumplings. The name literally means little sparrow in German, and with a bit of imagination, these pea-sized dumpling...

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Sesame Chicken Fingers

Instead of being deep-fried, these chicken fingers are baked in a colorful sesame crust. Black sesame seeds can be found at Japanese mark...

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Not Fried Chicken

By baking the chicken instead of deep-frying it and by using buttermilk and spices to bolster the flavor, we create a tasty, delectably c...

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Coq au Vin

Coq au vin (chicken cooked in red wine) was one of the first dishes I ever learned to cook. The place was La Varenne Cooking School in Pa...

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Peking Chicken

Andrew Swersky, owner/chef of the Morada Bar & Grill in Boca Raton, Florida, had the idea of using chicken, instead of fatty duck, in...

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Shrimp Saag

Saag is a mild Indian curry made with spinach. Indians tend to cook spinach much longer than we do, so frozen spinach will work fine for ...

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Mesquite-Grilled Tuna with Flame-Charred Tomato Salsa

If you like smoke and fire, you’ll love this simple grilled tuna dish from the north of Mexico. The mesquite gives the fish a heady smoke...

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Turkey Bolognese Sauce

Here’s a rich, meaty red sauce that contains only a fraction of the fat found in a traditional bolognese. The secret is to use ground tur...

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Pad Thai

Pad thai, or stir-fried noodles, is one of the national dishes of Thailand. My version uses less oil than the original, but it’s tasty en...

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Pepper Confetti Macaroni and Cheese

Diced red, green, and yellow bell peppers give this macaroni the festive look of confetti. The flavor of the vegetables enables you to re...

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Chicken Salad Niçoise with Big-Flavor Vinaigrette

This salad recalls one of the most memorable meals I ever had: lunch with Julia Child at her hillside home in Grasse in the south of Fran...

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Basic Seasoned Salt

Virtually every recipe cooked on the grill calls for salt and pepper. In a perfect world, you’d dose the salt and grind the pepper fresh ...

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Tuscan Mushroom Liver Pate

The traditional topping for crostini in Tuscany is liver pate. My low-fat remake uses roasted mushrooms as the base of the pate, with a l...

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Fig Tapenade

Tapenade—the olive, caper, and anchovy spread—is one of the classic hors d’oeuvres of Provence. Unfortunately for the health-conscious, i...

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Avocado Salsa

It’s a short jump from everyday guacamole to this unusual avocado salsa, but the leap is definitely worth taking. This creamy salsa—pique...

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Basic Barbecue Rub

Here’s the grand-daddy of all barbecue rubs, but don’t let its simplicity fool you. There’s a heap of flavor in this simple rub—the sweet...

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St. Louis Red

The thing I love best about barbecue (besides good eating) is its powers of goodwill and friendship. When I was on book tour in St. Louis...

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Memphis-Style Barbecue Sauce

John Willingham is a legend on the American barbecue circuit: He’s a winner of dozens of grand championships, at the Memphis in May, Kans...

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Sweet-and-Smokey Barbecue Sauce

Ask most Americans to describe the perfect barbecue sauce and they’ll evoke a thick, sweet, red, ketchup-based sauce with a zing of vineg...

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Buffalo Mop

October 30, 1964, may not be a red-letter day in history. No rocket ship blasted off for the moon, no landmark presidential speech was ma...

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Garlic Butter Baste

This aromatic concoction is, undoubtedly, the world’s most popular baste for barbecue. During my travels on the world’s barbecue trail, I...

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The Only Marinade You’ll Ever Need

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and...

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