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

Download Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes fb2

by Steven Raichlen

Steven_Raichlen Cooking_Education_and_Reference English
  • ISBN: 0761119795
  • Category: Cookbooks
  • Author: Steven Raichlen
  • Subcategory: Cooking Education & Reference
  • Other formats: rtf lrf txt doc
  • Language: English
  • Publisher: Workman Publishing Company; 1st Edition edition (May 1, 2000)
  • Pages: 320 pages
  • FB2 size: 1547 kb
  • EPUB size: 1170 kb
  • Rating: 4.8
  • Votes: 701
Download Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes fb2
Download FB2 Download EPUB

Barbecue Sauces, Rubs, and Marinades-Bastes, Butters & Glazes, To.

Barbecue Sauces, Rubs, and Marinades-Bastes, Butters & Glazes, Too. 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, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, . Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, Planet Barbecue!

Steven Raichlen's new cookbook Barbecue Sauces, Rubs, and Marinades-Bastes, Butters & Glazes . 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.

And the book now has full-color photographs throughout.

FREE shipping on qualifying offers. Steven Raichlen is America’s foremost grilling authority

FREE shipping on qualifying offers. Barbecue sauces, rubs, and marinades are every griller’s secret weapon-the flavor boosters that give grilled food its character. 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.

Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

Raichlen Steven (EN). Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with . 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.

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill.

Overview: 107 barbecue sauce, rub and marinade recipes gathered from pit masters and enthusi. 45 Crossing the Jordan River. 46 The Walls of Jericho. 47 A Thief My Book of Bible Sto. My Book of Bible Stories. 37 MB·10,380 Downloads. Best grill recipes ever: fast and easy barbecue plus sauces, rubs, and marinades. 67 MB·197 Downloads·New! recipes for meats, marinades, and rubs, as well as grilled vegetables and sides, this book will be your. Nuclear Physics: Exploring the Heart of Matter.

Learn about the sauces, rubs and marinades that make great barbecue great. For those already down with the basics of grilling, outdoor cooking guru Steven Raichlen provides the opportunity to move on to advanced study in Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters and Glazes. In this book, a follow-up to the Barbecue! Bible, Raichlen provides flavoring techniques used in every part of the world to get the most out of grilled food. Raichlen's love of grilling oozes from each page, as he not only provides recipes but explains what exactly is going on behind the scenes with each recipe or technique.

Book Description: A very complete digest for creating and understanding rubs, salts and sauces. Let There Be Meat: The Ultimate Barbecue Bible. Steven Raichlens Barbecue Bible: Saucen & Rubs, Marinaden & Grillbutter. Highly recommend this book to anyone wanting too expand their knowledge on these subjects. Way better than I expected! I expected to get a few new ideas for bbq sauces and some new rub ideas. Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World. Louise Pickford – 200 Barbecue Recipes.

From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill.

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.


Reviews about Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (7):
Froststalker
Overall I'm glad I bought this book. There's a great recipe for injectable Cajun marinade that I'm tired of buying, or not having when I want it, so that one recipe is worth the price I paid for the book.

That said, I was hoping for more seasoning mixes, and hot sauce recipes, but there's only a few hot sauce recipes, and the seasonings are all rubs. It's very barbecue based, so it's nice for those that like to grill. There are nice marinades that are good for cooking inside though, and a lot of the sauces are good for inside or outside cooking.

All kinds of flavors are represented, from Italian to Middle Eastern, Tex-Mex, to Asian. Your imagination is needed to envision the look of the recipes, but experienced cooks will be ok with the lack of pictures, and appreciate the abundance and short & sweet format of the recipes.
Ynneig
EXCELLENT! We LOVE this book and have made many, MANY rubs and marinades with these recipes. I've taken to making the Cuban Adobo sauce (from the citrus in our yard), and when buying chicken/pork in bulk, putting the marinade in the freezer BEFORE sealing it and throwing it in the deep freeze! Think about it -- if you allow the SEALED package to set in the fridge for an hour or so BEFORE tossing in the freezer, the meat has an opportunity to absorb the flavor and then again, when it thaws, it can absorb again.
Gold Crown
I had this book checked out from the library for 6 months and finally decided it was time to buy it. I checked out Alton Brown's books and DVS's from the library and learned a lot, but never really cooked anything from them. I don't like cooking, but I grew up around the barbecue and camping. I don't like Midwestern style beef that doesn't have much more than salt and pepper on it. I also don't like being pegged in a corner to literally follow the directions word for word, step by step and using a specific meat product. There are both recipes and explanatory side bars and notes to explain the reasoning behind good barbecuing. He helps you decide what meats would be good to use with each recipe and when to use a sauce, versus a rub versus a marinade. Some of the recipes are low fat and some of the recipes I was able to turn lower fat without compromising flavor. There were still others that were spectacularly indulgent and should only be used every now and then. The best part is that it was easy. I even found myself enjoying making a marinade in the kitchen while the coals were warming up on my $50 dollar barbecue. And that is another reason I like this book. I don't need thousands of dollars of barbecue equipment to make the recipes. I spend more on the ingredients and end up with spectacular flavors. There are both American recipes and exotic recipes contained in it. My favorite so far is a French West Indian Chili Lime recipe that I cut out most of the oil of and use mainly on chicken. I also dug into my gringo San Diego roots and created a Mexican wet rub by mixing my recipe with a couple of the recipes in this book. Don't expect fancy pictures that will double as a table book. This book is a practical workhorse. The versatility of this book is what makes it awesome. I bought a used hardback because I couldn't find a hardback new and I want this book to last a lifetime.
Yayrel
OK you have a slab of pork ribs, do you just slap it on the grill, or do you open this book and dress the ribs to perfection. well i would open the book and make a rub for the ribs and then cook them as indicated. after they are cooked and smoked start eating....alsonset
lolike
Absolutely everything that I have tried from this book has been great! Particularly the rubs, (the Fajita Rub is the best I've tasted anywhere), I don't generally rate these products, because I feel that we all have differing tastes and opinions when it comes to food, but this book and the recipes in it are good enough that you have to like them.
Ynye
This is a great book of BBQ sauces for the beginner or expert. I've tried several of the sauces so far and loved them. I did make the blueberry bbq sauce and while it didn't taste like I expected it was still a very good sauce. For the most part these recipes are practical and easy for anyone to follow. I found that I already had *most* ingredients in my kitchen and only had to go out to buy a few minor things. I have tried a couple of the rubs and they are a smashing success with my taste buds! I haven't tried the marinades yet but from what I've tried already I think they will be awesome.

Related to Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes fb2 books: