2024 the best barbecue sauce recipe review

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(as of Dec 08, 2024 00:21:09 UTC - Details)

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.

Publisher ‏ : ‎ Workman Publishing Company; First Edition (May 1, 2000)
Language ‏ : ‎ English
Paperback ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0761119795
ISBN-13 ‏ : ‎ 978-0761119791
Item Weight ‏ : ‎ 1.28 pounds
Dimensions ‏ : ‎ 7 x 0.81 x 9 inches
Reviewer: MarianLibrarian
Rating: 5.0 out of 5 stars
Title: Excellent rub and marinade recipes!
Review: What a great assortment of rubs and marinades! Easy to make and delicious!Added this to our growing Steven Raichlen BBQ library!Try dry rubs like Pastrami Rub, Herbes de Provence, Two Tuscan rosemary rubs.or wet rubs like Balinese spice paste and Berber spice paste. Learn to smoke salt,how to make Chinese five spice powder and how to use herbs and spices.Raichlen stresses the importance of using fresh herbs and I couldn't agree more.Hence, I now have a huge herb garden! Love this book and all Steven Raichlen's BBQ cookbooks!Sesame grilled tofu anyone?

Reviewer: K. Harrison
Rating: 5.0 out of 5 stars
Title: My only cookbook
Review: I had this book checked out from the library for 6 months and finally decided it was time to buy it. I checked out Alton Brown's books and DVS's from the library and learned a lot, but never really cooked anything from them. I don't like cooking, but I grew up around the barbecue and camping. I don't like Midwestern style beef that doesn't have much more than salt and pepper on it. I also don't like being pegged in a corner to literally follow the directions word for word, step by step and using a specific meat product. There are both recipes and explanatory side bars and notes to explain the reasoning behind good barbecuing. He helps you decide what meats would be good to use with each recipe and when to use a sauce, versus a rub versus a marinade. Some of the recipes are low fat and some of the recipes I was able to turn lower fat without compromising flavor. There were still others that were spectacularly indulgent and should only be used every now and then. The best part is that it was easy. I even found myself enjoying making a marinade in the kitchen while the coals were warming up on my $50 dollar barbecue. And that is another reason I like this book. I don't need thousands of dollars of barbecue equipment to make the recipes. I spend more on the ingredients and end up with spectacular flavors. There are both American recipes and exotic recipes contained in it. My favorite so far is a French West Indian Chili Lime recipe that I cut out most of the oil of and use mainly on chicken. I also dug into my gringo San Diego roots and created a Mexican wet rub by mixing my recipe with a couple of the recipes in this book. Don't expect fancy pictures that will double as a table book. This book is a practical workhorse. The versatility of this book is what makes it awesome. I bought a used hardback because I couldn't find a hardback new and I want this book to last a lifetime.

Reviewer: Bob B
Rating: 5.0 out of 5 stars
Title: It is a great collection of recipes for use on the BBQ or ...
Review: While I agree that the book doesn't cover how to BBQ or Smoke foods; it is simply as it is titled. A collection of "Sauces, Rubs, and Marinades" along with :"Bastes, Butters, and Marinades".It is full of recipes covering the most basic to some that could be considered gourmet. It is a great collection of recipes for use on the BBQ or in the oven.A great reference book for the beginner, as well as the intermediate, and the advanced. The recipes are accompanied or separated by short stories which make for a great balance to the book.

Reviewer: Steven
Rating: 4.0 out of 5 stars
Title: Great book! definitely worth the price.
Review: If you are lookin' into making your own sauces, rubs, marinades, salsas, mop sauces, butters, bastes (the list goes on and you get the point) then get this book! Sure, there are ingredients that are tough to find... if you don't have the internet! (in fact you can find most rare ingredients right here on Amazon).I have read previous reviews that say something along the lines of "Why buy all of those ingredients for BBQ sauce, when you can just get some at the store for a buck?" Well, first, if you want to make your own BBQ sauce (which is why you bought the book... right?) then of coarse you can expect a lot of ingredients... I mean... you don't just mix ketchup and A1 and call it a BBQ sauce! you have to make it right and make it good! Second, it's not like you will never use those spices you bought again! You only need a teaspoon of this, a 1/2 teaspoon of that...etc, soon you will have a great collection of spices and you will be able to make anything! So yeah, you might have to buy a bunch of spices, but you'll be able to make the BBQ sauce with them at least 10 times plus have the spices for other goodies such as rubs or what-have-you.Anyways, enough ranting about other reviews, this book is great. It's completely packed with all kinds of great recipes from all over the world. Steven obviously knows his stuff and he has a sort of humor that makes the book enjoyable to read. The organization is so-so. You might be in the middle of a chapter (such as American BBQ sauces) and all of the sudden he will present a huge "How To Make Your Own Sauce" type of deal. Although the info is great, it's just placed in an ackward spot. It's not at the end of a chapter, nor in the beginning, it's right smack dab in the middle. There aren't any pictures either, just little drawing peppered through-out that don't really relate to the recipes.Minor quams aside, I recommend this book!

Reviewer: scrapi
Rating: 5.0 out of 5 stars
Title: Excellent recipe
Review: Nothing very easy to follow

Reviewer: Allen Phillips
Rating: 5.0 out of 5 stars
Title: The most informative spice and rub book
Review: This still is most informative book on spices and rubs for barbecuing and smoking . I have used it for over 15 years and it still is current today as it was then. This one is going to son-in-law that is just getting into the smoking and barbecuing meats.

Reviewer: A. A Slezak
Rating: 5.0 out of 5 stars
Title: Try out the BBQ sauces
Review: I previously purchased the BBQ Bible. This is a great companion book to that. I never made my own BBQ sauce before but now I make it as much as I can. Everyone goes crazy over the sauces in this book. It was a pretty funny scene when I was trying to make two of the sauces at the same time. One was the Jack Daniel's one that hot and the other was the smokey one. Well don't try making two at once because I getting shot from two sides with bubbling sauce and you have to stir it for the whole 20 minutes. I have made some of the butters and some of the rubs. The best rub I have used was the one for the BBQ ribs that is part of a feature page in the book. I can't say enough about this book. You will enjoy it.

Reviewer: John Schmuland
Rating: 5.0 out of 5 stars
Title:
Review: It will use for cooking.

Reviewer: ma vie au village
Rating: 5.0 out of 5 stars
Title:
Review: Bien recu

Reviewer: Mak
Rating: 5.0 out of 5 stars
Title:
Review: Ottimo libro scritto in un inglese ma molto veloce da tradurre. Pieno di idee e spunti per il barbecue e non solo. Ricette di tutto il mondo. Il nome di Steven Raichlem è una garanzia nel settore del bbq

Reviewer: NB
Rating: 5.0 out of 5 stars
Title:
Review: Dieses Buch ist wirklich hervorragend.Eine kleine Einführung in die Welt des Original Barbecue, geschichtliche Einblicke und Basis Know-How, was jeder haben sollte, der ein richtiges BBQ zelebrieren möchte. Ja "zelebrieren" - denn wenn man ein richtiges BBQ macht und die goldwerten Rezepte aus diesem Buch benutzt, hat es nichts mit 08/15 Grillpartys zu tun - Nein, es ist eine andere Liga.Das Fleisch mit den wahnsinns Marinaden, schmeckt einfach um welten besser, als diese in Massen produzierten Marinaden aus dem Supermarikt ! Aber nicht nur Marinaden, sondern auch die Saucen sind wirklich ein Genuß, ein Genuß auf den man nicht mehr verzichten mag. Wer dieses Buch hat, kann in der Champions League spielen, wer aber lieber weiterhin einfach ins Kühlregal im Supermarkt greift, bleibt Kreisklasse...

Reviewer: rylj82
Rating: 5.0 out of 5 stars
Title:
Review: The Barbecue Bible by Steven Raichlen has been a great influence on me since I purchased it earlier this year. It's a great book for those wanting to take their BBQ/outdoor cooking skills to the next level. This has taught me that buying cheap beef burgers and sausages and then cooking them in the open grill should really be frowned upon! This covers everything: hot sauces, dry/wet rubs, seasonings, oils, vinegarettes and recepis. There is so much to cover here that I would recommend that you purchase it and study it over the winter months to get you ready and clued up for the spring/summer outdoor cooking. Needless to say you can always adapt to inside on the kitchen oven/grill. I would note that the book and author use American phrases and names for certain things such weight/measurement descriptions and ingredients but there is a glossary to be found at the back which explains the everything and so that you can tell the difference.I bought this book 2nd hand and I cannot fault the service or condition of the it when it was delivered. Very pleased to have discovered this!