Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.
|Publisher:||Workman Publishing Company, Inc.|
|Edition description:||Second Edition, Revised|
|Product dimensions:||6.90(w) x 8.90(h) x 0.80(d)|
About the Author
Steven Raichlen is America’s foremost grilling authority. His last book, Project Smoke, was a New York Times bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he’s taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha’s Vineyard, Massachusetts.
Table of Contents
Introduction: Building Better Barbecue: The Flavor Factor 1
Seasonings and Rubs 11
Marinades, Wet Rubs, Spice Pastes, Cures, and Brines 51
Bastes, Mops, Butters, and So Much More 109
American Barbecue Sauces 157
World Barbecue Sauces 191
Slather Sauces from Ketchup and Mustards to After-Marinades and Board Sauces 239
Salsas, Relishes, Sambals, and Chutneys 291
Conversion Tables 333