Food Cooking Techniques Grilling 18 Steven Raichlen Recipes, From Grilled Corn to Smoked Brisket Grill corn, kebabs, burgers, and lamb like a pro with these expert tips and techniques. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on May 14, 2024 Close Photo: Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell 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. 01 of 18 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. Get the Recipe 02 of 18 Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey / 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. Get the Recipe 03 of 18 Whole Jerked Red Snapper Food & Wine / Photo by Rachel Marek / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco A marinade including a Scotch bonnet chile, ginger, garlic, brown sugar, allspice, rum, and lime juice flavors this fish in just an hour. Grilling it melds those flavors together while adding a kiss of smoke to the end result. Whole Jerked Red Snapper 04 of 18 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. Get the Recipe 05 of 18 Grilled Swordfish Steaks with Basil-Caper Butter © Tina Rupp Flavored butter gives these meaty swordfish steaks a piquant, herbal taste. Serve them with an arugula and endive salad with pine nuts and parmesan. Get the Recipe 06 of 18 Smoky Spiced T-Bone Steaks with Chilean Salsa © Tina Rupp 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. Get the Recipe 07 of 18 Turkish-Style Shish Kebabs with Garlicky Tahini © William Meppem 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. Get the Recipe 08 of 18 Tuscan-Style Veal Chops © James Baigrie 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. Get the Recipe 09 of 18 Tuna Burgers with Ginger-Lemon Mayonnaise © Tina Rupp 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. Get the Recipe 10 of 18 Tandoori Leg of Lamb © James Baigrie 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. Get the Recipe 11 of 18 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. Get the Recipe 12 of 18 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. Get the Recipe 13 of 18 Pa Amb Tomàquet (Catalan Tomato Bread) Greg DuPree 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. Get the Recipe 14 of 18 Lemongrass Beef Rolls with Rice Noodles © Jim Franco 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. Get the Recipe 15 of 18 Chinese-Style Ribs with Guava Barbecue Sauce © Tina Rupp 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. Get the Recipe 16 of 18 Brazilian Beer-Marinated Chicken © James Baigrie 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. Get the Recipe 17 of 18 Thai-Style Chicken Legs © Tina Rupp 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. Get the Recipe 18 of 18 Cider-Basted Baby Back Ribs with Lemon Barbecue Sauce © William Meppem 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit