9780761119791

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.

Introduction: Building Better Barbecue-The Flavor Factor

ix

A Strong Foundation

x

Some Basic Definitions

xii

About the Recipes in This Book

xv

A Refresher Course: Everything You Need to Know About Barbecuing and Grilling

1

(14)

How to Light a Grill

3

(2)

All Fired Up

5

(2)

Tools of the Trade

7

(6)

A Word on Food Safety

13

(2)

Seasonings and Rubs

15

(38)

Seasoned Salts and Peppers

16

(7)

American Rubs

23

(14)

International Rubs

37

(16)

Marinades, Wet Rubs, and Spice Pastes

53

(48)

Marinades

54

(27)

Wet Rubs and Spice Pastes

81

(20)

Bastes, Mops, Glazes, Oils, Finishing Sauces, and Butters

101

(32)

Bastes and Mops

103

(11)

Glazes and Oils

114

(12)

Finishing Sauces and Butters

126

(7)

American Barbecue Sauces

133

(38)

World Barbecue Sauces

171

(42)

Caribbean and Latin Barbecue Sauces

172

(18)

European and African Barbecue Sauces

190

(10)

Asian Barbecue Sauces

200

(13)

Slather Sauces: Ketchups, Mustards, Steak Sauces, Vinaigrettes, and Hot Sauces

213

(36)

Ketchups, Mustards, and Steak Sauces

214

(18)

Vinaigrettes

232

(9)

Hot Sauces

241

(8)

Salsas, Relishes, Sambals, and Chutneys

249

(32)

Salsas and Relishes

251

(18)

Sambals and Chutneys

269

(12)

Mail-Order Sources

281

(3)

Conversion Table

284

(1)

Index

285

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

THE ONLY MARINADE YOU'LL EVER NEED (page 54) If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting. 1/4 cup fresh lemon juice 1/2 teaspoon hot pepper flakes 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse salt (kosher or sea), or to taste 4 strips of lemon zest 3 gloves garlic, crushed with the side of a cleaver or minced 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano or a mix of all four 1/2 cup extra virgin olive oil Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using. Makes 1 cup. CHIMICHURRI (Argentine Parsley Garlic Sauce, pages 172-3) Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies. 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried 8 cloves of garlic, peeled 3 tablespoons minced onion 5 tablespoons distilled white vinegar or more to taste 5 tablespoons water 1 teaspoon coarse salt (kosher or sea) 1/2 teaspoon dried oregano 1/2 to 1 teaspoon hot pepper flakes to taste 1/2 teaspoon freshly ground black pepper 1 cup extra virgin olive oil Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste. Makes 2 cups COCA-COLA BARBECUE SAUCE (page 162) Dare to be different. That's Jim Budros's motto, and his culinary open-mindedness has won the financial advisor turned pit bull boss a championship at the Kansas City Royal International Barbecue Contest. What's different about his barbecue sauce is its main flavoring, an ingredient most people are more likely to drink than cook with: Coke! This isn't quite as strange as it sounds, because Coke is sweet, tart, and spicy - the flavor profile of most great barbecue sauces. Incidentally, pot roast braised in Coca-Cola is a favorite in Venezuela. 1 cup Coca Cola 1/2 cup A-1 Steak Sauce 1 cup ketchup 1/2 teaspoon onion powder 1/4 cup Worcestershire sauce 1/2 teaspoon garlic powder 1 teaspoon liquid smoke 1/2 teaspoon freshly ground black pepper Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes 2 cups

Excerpted from Barbecue Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen
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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

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

0761119795

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