Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

( 19 )

Overview

STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! —Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over ...

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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

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Overview

STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! —Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

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What People Are Saying

From the Publisher

"Steven Raichlen is the world's leading authority on international barbecue. The recipes in this book are finger-licking good...try them all!"
—Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce
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Product Details

  • ISBN-13: 9780761119791
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/1/2000
  • Pages: 320
  • Sales rank: 74,512
  • Product dimensions: 7.00 (w) x 9.00 (h) x 0.70 (d)

Meet the Author

Steven Raichlen

Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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Read an Excerpt

THE ONLY MARINADE YOU'LL EVER NEED

(page 54)

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 fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

1/4 cup fresh lemon juice

1/2 teaspoon hot pepper flakes

1/2 teaspoon cracked black pepper

1/2 teaspoon coarse salt (kosher or sea), or to taste

4 strips of lemon zest

3 gloves garlic, crushed with the side of a cleaver or minced

1/4 cup coarsely chopped fresh parsley

1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano

or a mix of all four

1/2 cup extra virgin olive oil

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using. Makes 1 cup.

CHIMICHURRI

(Argentine Parsley Garlic Sauce, pages 172-3)

Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.

1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried

8 cloves of garlic, peeled

3 tablespoons minced onion

5 tablespoons distilled white vinegar or more to taste

5 tablespoons water

1 teaspoon coarse salt (kosher or sea)

1/2 teaspoon dried oregano

1/2 to 1 teaspoon hot pepper flakes to taste

1/2 teaspoon freshly ground black pepper

1 cup extra virgin olive oil

Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste. Makes 2 cups

COCA-COLA BARBECUE SAUCE (page 162)

Dare to be different. That's Jim Budros's motto, and his culinary open-mindedness has won the financial advisor turned pit bull boss a championship at the Kansas City Royal International Barbecue Contest. What's different about his barbecue sauce is its main flavoring, an ingredient most people are more likely to drink than cook with: Coke! This isn't quite as strange as it sounds, because Coke is sweet, tart, and spicy - the flavor profile of most great barbecue sauces. Incidentally, pot roast braised in Coca-Cola is a favorite in Venezuela.

1 cup Coca Cola

1/2 cup A-1 Steak Sauce

1 cup ketchup

1/2 teaspoon onion powder

1/4 cup Worcestershire sauce

1/2 teaspoon garlic powder

1 teaspoon liquid smoke

1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes 2 cups

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Table of Contents

INTRODUCTION: BUILDING BETTER BARBECUE - THE FLAVOR FACTOR

  • A Strong Foundation
  • Some Basic Definitions
  • About the Recipes in This Book

A REFRESHER COURSE: EVERYTHING YOU NEED TO KNOW ABOUT BARBECUING AND GRILLING

  • How to Light a Grill
  • All Fired Up
  • Tools of the Trade
  • A Word on Food Safety

SEASONINGS AND RUBS

  • Seasoned Sales and Peppers
  • American Rubs
  • International Rubs

MARINADES, WET RUBS, AND SPICE PASTES

  • Marinades
  • Wet Rubs and Spice Pastes

BASTES, MOPS, GLAZES, OILS, FINISHING SAUCES, AND BUTTERS

  • Bastes and Mops
  • Glazes and Oils
  • Finishing Sauces and Butters

AMERICAN BARBECUE SAUCES

WORLD BARBECUE SAUCES

  • Caribbean and Latin Barbecue Sauces
  • European and African Barbecue Sauces
  • Asian Barbecue Sauces

SLATHER SAUCES: KETCHUPS, MUSTARDS, STEAK SAUCES, VINAIGRETTES, AND HOT SAUCES

  • Ketchup, Mustards, and Steak Sauces
  • Vinaigrettes
  • Hot Sauces

SALSAS, RELISHES, SAMBALS, AND CHUTNEYS

  • Salsa and Relishes
  • Sambals and Chutneys

Mail-Order Sources

Conversion Table

Index

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Customer Reviews

Average Rating 4
( 19 )
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Sort by: Showing all of 19 Customer Reviews
  • Anonymous

    Posted July 18, 2008

    BBQ crazy

    I got this BBQ book for my husband for Father Day. I have not cooked a dinner all summer. He loves it and is BBQing something everyday, one page at a time...Maybe I'll let him just cook all meals...The BBQ pizza is wonderful with grilled veggies

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 28, 2004

    Simply Wonderful

    My husband and I are always trying different spices for our grilling experiments and this book has some combinations we never thought of but taste great. I especially like the section on Injectable butters - TO DIE FOR!!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted July 5, 2013

    Good book, but...

    This book has awesome recipes. The only thing I don't like is that there is only like 2 or 3 recipes for pork and that's what we cook with the most. So we probably won't be cooking with it very often.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 31, 2012

    Christina

    *Sits outside door of cabin* hmmmm....

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  • Anonymous

    Posted July 21, 2012

    Bad book

    0 out of 4 people found this review helpful.

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  • Posted February 15, 2010

    I Also Recommend:

    THE KING OF THE BAR-B-Q'S

    STEVE IS THE KING OF THE BAR-B-Q AND THIS BOOK IS THE A-B-C TO HELP YOU ENJOY BAR-B-Q'S ON YOUR ONLY!
    THIS BOOK IS FOR THE BEGINNERS AND AVEAGE BAR-B-Q ER'S OUT THERE.
    GREAT GIFT FOR ANYONE TOOO!!!!

    Was this review helpful? Yes  No   Report this review
  • Posted August 22, 2009

    BBQ's

    YUMMY and worth every penny!!!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 29, 2009

    I Also Recommend:

    The perfect companion to the Barbeque Bible

    This book is great if you feel that you are always eating the same bland foods. Most of the sauces and rubs are made with ingredients that most of us already have. His receipes come from all over the world. There is sure to be a couple of favorites for everyone.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 17, 2002

    outstanding and imaginative treatments!

    I received this book for christmas, I have other books by steve raichlen. Yesterday I used a rum/dijon mustard/brown sugar glaze for a 20lb ham cooked on my biggreenegg, and it was superb! I've read articles about many recipes in cookbooks being unreproducible and Steve's are certainly not. Every one Ive used has worked fine, been concise and tasty! It doesnt hurt that the book itself is as readable as a novel, his documentation on care and feeding of spices, some of the histories of the differerent combinations etc added to my enjoyment.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 22, 2001

    I cant live without this book !!!!!!!!!!!!!

    Words can't tell how great this book is. You will read it from cover to cover! excellent information!

    Was this review helpful? Yes  No   Report this review
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    Posted April 21, 2009

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    Posted July 18, 2009

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    Posted June 10, 2010

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