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

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

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by Steven Raichlen, Steven Raichlem
     
 

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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.

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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.

Product Details

ISBN-13:
9780761120131
Publisher:
Workman Publishing Company, Inc.
Publication date:
05/01/2000
Pages:
320
Product dimensions:
7.32(w) x 9.30(h) x 1.07(d)

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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What People are saying about this

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

Meet the Author

Steven Raichlen is America’s "master griller" (Esquire). In addition to his bestselling, award-winning cookbooks, including The Barbecue Bible, How to Grill, and BBQ 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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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes 4.1 out of 5 based on 0 ratings. 19 reviews.
Guest More than 1 year ago
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
Guest More than 1 year ago
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!!!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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.
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Anonymous More than 1 year ago
*Sits outside door of cabin* hmmmm....
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SKY28 More than 1 year ago
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!!!!
Beverlee More than 1 year ago
YUMMY and worth every penny!!!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
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Guest More than 1 year ago
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.
Guest More than 1 year ago
Words can't tell how great this book is. You will read it from cover to cover! excellent information!
Anonymous More than 1 year ago