Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
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Steven Raichlen. (2000). Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Workman Publishing Company.
Chicago / Turabian - Author Date Citation (style guide)Steven Raichlen. 2000. Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Workman Publishing Company.
Chicago / Turabian - Humanities Citation (style guide)Steven Raichlen, Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Workman Publishing Company, 2000.
MLA Citation (style guide)Steven Raichlen. Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Workman Publishing Company, 2000.
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Steven Raichlen is the author of How to Grill, The Barbecue! Bible®, and live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Appétit, and he teaches sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. His TV shows include the PBS series Steven Raichlen's Project Smoke (currently going into its second season); Primal Grill; and Barbecue University.
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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.
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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...
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- tableOfContents
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
- bisacCodes
- code: CKB000000
- description: Cooking / General
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