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 Methods to use a mortar and pestle to maximise fresh garlic and onions. Methods to create a failproof fish cure and radically give a boost to home-smoked fish. The easiest way to care for a Scotch bonnet chili to harvest its heat and savor without scorching skin or eyes. Methods to balance acid, oil, and aromatics in a marinade in order that it tenderizes meat, coats the exterior to keep it from drying out all the way through cooking, and adds cannon blasts of flavor. And Methods to hopefully incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon.
Put it all together, and You’ll be able to actually have your barbecue mojo working.
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the most efficient barbecue the world has to provide. This global exposure is deliciously evident in his newest “bible,” Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen’s up to date cookbook offers a full of life introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue whilst 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 in which, are carefully authentic in addition to delicious). A very powerful lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously known as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. Methods to deploy these layers? In keeping with personal taste, says Raichlen, but he helpfully offers a peek on the structure of a “championship barbecue,” which may start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed all the way through the cooking process. When the meat is able to be eaten, it’s served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for each and every step, from the Only Marinade You’ll be able to Ever Want 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 Almquist
Height: 8.900 inches. Width: 7.010 inches.