Where It All Began Welcome to Barbecue University The five methods of live fire cooking How and when to flavor your food Grills Fuels Tools How to light your grill or fire Preparing the grill Gauging doneness Some final advice How To Use This Book The Essentials Lesson 1: Steak Skirt Steak with Maple, Bourbon, and Soy Sauce The Infamous Caveman Porterhouse with Mushroom Hash Reverse-Seared Beef Tomahawk with Cowboy Butter Lesson 2: Ribs Your Basic Barbecued Baby Back Ribs 3-2-1 Spareribs Dinosaur Bones (Barbecued Beef Ribs) Lesson 3: Burgers The Raichlen Inside-Out Cheeseburger Wagyu Sliders Balkan Beef and Veal Mega Burgers Lesson 4: Whole Chicken French Rotisserie Chicken The Inimitable Beer Can Chicken Spatchcock Chicken with Thai Seasonings Lesson 5: Pork Shoulder Pulled Pork with Carolina Vinegar Sauce Balinese Rotisserie Pork Shoulder St. Louis Pork Steaks Everyday Grilling Lesson 6: Chicken Breasts Buttermilk Pickle Juice Brined Chicken Breasts With Dill Tartar Sauce Chicken Cordon Bleu Reimagined Brick Chicken in the Style of Oaxaca Lesson 7: Shish kebab Shish Kebab Like They Grill It In Turkey Nigerian Beef Kebabs with Peanut Flour (Suya) Thai Chicken Satés with Red Curry Peanut Saucer Lesson 8: Shrimp and Lobster A New Shrimp and Smokies Grilled Scampi with Salsa Verde Grilled Spiny Lobster Tails with Island Spice Rum Butter Lesson 9: Legs and Wings Barbecued Chicken Quarters in the Style of Kansas City Chicken Yassa (with Senegalese Onion Mustard Sauce) Sesame Soy Chicken Wings Lesson 10: Fish Steaks Maple Teriyaki Grilled Salmon Steaks Swordfish Steaks with Salsa Macha Really Rare Tuna Steaks with Creamy Tomato Project Grilling Lesson 11: Brisket Hill Country Brisket Brisket in a Boat Kansas City Burnt Ends Lesson 12: Roasts Rotisserie Prime Rib Porchetta Pork Loin Rockfish "Roast" with Cantonese Flavors Lesson 13: Whole Fish Bacon Grilled Trout Sesame Miso Planked Salmon Salt Slab Branzino with Saffron Vinaigrette Lesson 14: Turkey Whiskey-Brined, Smoke-Roasted Turkey Butter Bird Raichlen Style Pastrami Turkey Breast Lesson 15: Pizza and Flatbreads Smoked Scamorza Margherita Pizza Stone Pizza in the Style of Tartiflette Charcoaled "Fry" Bread Pushing the Envelope Lesson 16: Extreme Grilling Beef Tenderloin Grilled in a Cloth (Lomo al Trapo) Mussels Grilled on Pine Needles (Eclade de Moules) Cod steaks on a Shovel Lesson 17: Stuffed, Rolled, and Grilled Sicilian Stuffed Beef Roll (Braciole) Pork Roulade Kebabs with Bacon, Pickles, and Cheese Pamplona of Chicken Lesson 18: Sausage Heretic Bratwurst Chorizo Sandwich with Bolivian Salsa Choripan) The Raichlen "Chili" Dog Lesson 19: Lamb Lamb Leg Bool Kogi Onion Water Lamb Chops Lamb Ribs with Mint Julep Glaze Lesson 20: Bread and Quesadillas Catalan Tomato Bread Grilled Garlic Cheese Bread Cheddar Jalapeno Quesadillas On The Side and At The End Lesson 21: Salads Grilled Caesar Salad Armenian Grilled Vegetable Salad (Khorovats Salat) Winter Salad Lesson 22: Summer Veggie Staples Greek Grilled Zucchini with Yogurt and Mint Grilled Asparagus with Lemon Panko Grilled Corn with Cracker Jack Crust Lesson 23: Root Vegetables The Raichlen Stuffer (Smoked Stuffed Baked Potato) Smoke-Roasted Carrots with Harissa and Honey Roasted Beets with Walnuts and Smoked Blue Cheese Lesson 24: Classic Side Dishes Double smoke baked beans Grilled mac and cheese Fire charred coleslaw Lesson 25: Grilled Desserts Smoked Berry Crisp Pineapple Right Side Up Cake Flambéed with Rum Smoked Crème Brulée Basic Recipes All Purpose Barbecue Rub 5-4-3-2-1 Rub Sweet and Smoky Barbecue Sauce Chipotle Bourbon Barbecue Sauce St. Louis Barbecue Sauce Basic Pizza Dough Resources Acknowledgments Index About The Author.