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Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built.
Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices.
In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon.
Put it all together, and you'll really have your barbecue mojo working.
"synopsis" may belong to another edition of this title.
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn AlmquistBook Description:
The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101.
Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.
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Book Description Workman Publishing Company 2000-05-01, 2000. Paperback. Condition: New. Paperback. Publisher overstock, may contain remainder mark on edge. Seller Inventory # 9780761119791B
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