Barbecue Sauces, Rubs, and Marinades is Steven Raichlen’s bestselling encyclopedia of the flavor boosters, dry and wet, that give grilled food its character, personality, depth, and soul. With more than 630,000 copies in print, it’s the secret weapon of at-home pitmasters and professionals looking to up their game.
Now this indispensable book has been revised and fully updated, with a bold, fresh new look and full-color photographs throughout. In it you’ll find over 200 recipes for chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys—a cornucopia of American and global flavor combinations.
The book includes all the latest advances in barbecuing and grilling techniques, and more—plus updated and brand-new recipes for sauces, rubs, and the finished dishes they boost, such as Korea Town Brisket, Jamaican Jerk Spareribs, and Kung Pao Smoked Chicken. Also includes a step-by-step guide to building a signature barbecue sauce.
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire (currently in its 2nds season), Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.