Planet Barbecue!: 309 Recipes, 60 Countries

Front Cover
Workman Publishing, 2010 - Cooking - 638 pages
3 Reviews
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.

Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."

In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

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Everything you need to know about a worldwide barbecue style of grilling! i'm so impressed i could view this book online!Tthis will definitely be my go to book for ideas!

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If you are interested in expanding your barbecue horizon, this book is definitely for you. I've had an ejoyable time learing about barbecueing elsewhere on this planet. The recipes are easy to follow and I've had great success with then all according to family and friends. How does South African Springbook with Monkey Gland Sauce grab you?
Highly recommended.


Grilled Breads
Beef Veal and Game
Lamb and Goat
Ground Meat
Vegetables and Vegetarian Dishes
The Nuts and Bolts of LiveFire Cooking
Metric Conversion Charts
Photography Credits

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About the author (2010)

Steven Raichlen is America s "master griller" (Esquire). In addition to his bestselling, award-winning cookbooks, includingThe Barbecue Bible, How to Grill, andBBQ USA, articles by him appear regularly in Food Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University and Primal Grill. Bon Appetit named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives and grills in Coconut Grove, Florida and on Martha's Vineyard, Massachusetts.

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