I received an e-ARC from the publisher via NetGalley in exchange for an honest review.
Title: Barbecue Sauces, Rubs, and Marinades–Bastes, Butters & Glazes, Too
Author: Steven Raichlen
Publisher: Workman Publishing Company
Publication Date: May 2, 2017
Summary (from Goodreads): 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, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. 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.
I have always enjoyed grilling season, and while I am not the one typically doing the grilling, I thought that this collection of recipes would give me some inspiration. There are so many different types of marinades and rubs in this book that it is actually mind-boggling! If you are in the market for some barbecue ideas or tips, this is the recipe book that has it all.
Grilling season has just barely begun and I cannot wait to try out some of these interesting recipes in Barbecue Sauces, Rubs, and Marinades. Raichlen has written this book to give help to those who are new to barbecuing and there are so many ideas and how-tos alongside the directions. Important concepts, such as how not to cross-contaminate foods are addressed, yet those more experienced cooks will enjoy the interesting variety of recipes.
Desserts are not something I would associate with my grill, however my eyes have been opened to new possibilities! I tried the grilled pineapple rub and found it not only tasty, it was simple and easy to put together with just a few ingredients, such as sugar and cinnamon. I really enjoy the simplicity of these recipes and they take ordinary foods and kick them up a notch with an easy to assemble rub or marinade.
Another recipe that I tried was Raichlen’s, “The Only Marinade You’ll Ever Need.” Well, this simple and zesty Mediterranean marinade is very versatile and can be used for so many different meats. It is essentially an oil and lemon juice mixture that has some added spice to it. I used this recipe to marinade some chicken pieces and it made my chicken flavourful and moist. This is definitely a recipe that I will be coming back to over and over again.
Barbecue Sauces, Rubs and Marinades is pretty much your one stop shop for any grilling recipe out there. Along with its tips and ideas for how to handle food, this book makes a great addition to any collection. I am going to be gifting this cookbook to a few grillers on my list this year, for sure!
I have linked this post to Beth Fish Reads Weekend Cooking.