•After releasing the third book in his barbecuing series called How to Grill, being hyped on the cover of the June issue of The Good Cook, contributing a feature on perfect grilling in the June issue of Food & Wine, and publishing a series of barbecued chicken recipes for the July issue of Bon Appétit, Steven Raichlen must be wondering where to go from here. We suggest he lose the grilling theme and think about chilling -- either that or apply for sainthood. After all, he has been tried by fire.