Cover image for Barbecue bible : sauces, rubs, and marinades, bastes, butters & glazes
Barbecue bible : sauces, rubs, and marinades, bastes, butters & glazes
Raichlen, Steven.
Personal Author:
Publication Information:
New York : Workman, [2000]

Physical Description:
xvi, 304 pages : illustrations ; 23 cm
General Note:
Includes index.

Format :


Call Number
Material Type
Home Location
Item Holds
TX840.B3 R355 2000 Adult Non-Fiction Withdrawn from the collection
TX840.B3 R355 2000 Adult Mass Market Paperback Cooking
TX840.B3 R355 2000 Adult Non-Fiction Open Shelf

On Order



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.

Author Notes

Steven Raichlen has written more than a dozen cookbooks. He wrote The Barbecue! Bible, based on his travels through 25 countries and his love of live-fire cooking. In 1996, Raichlen's High-Flavor, Low-Fat Vegetarian Cookbook won the James Beard Foundation Award for Best Vegetarian Cookbook.

(Bowker Author Biography) Steven Raichlen, whose twenty books include the two-time James Beard Award-winning "High-Flavor, Low-Fat" cookbook series, the Julia Child/IACP Award-winning "Miami Spice," & the best-selling "The Barbecue Bible," is a cooking instructor & popular syndicated food columnist. He has appeared on "Good Morning America," "The Today Show," & CNN. He lives in Coconut Grove, Florida, with his publicist wife, Barbara.

(Publisher Provided)



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 All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Building Better Barbecue - The Flavor Factor
A Strong Foundation Some Basic Definitions About the Recipes in This Book
A Refresher Course: Everything You Need To Know About Barbecuing And Grilling
How to Light a Grill All Fired Up Tools of the Trade A Word on Food Safety
Seasonings and Rubs
Seasoned Sales and Peppers American Rubs International Rubs
Marinades, Wet Rubs, and Spice Pastes
Marinades Wet Rubs and Spice Pastes
Bastes, Mops, Glazes, Oils, Finishing Sauces, and Butters
Bastes and Mops Glazes and Oils Finishing Sauces and Butters
American Barbecue Sauces World Barbecue Sauces
Caribbean and Latin Barbecue Sauces European and African Barbecue Sauces Asian Barbecue Sauces
Slather Sauces: Ketchups, Mustards, Steak Sauces, Vinaigrettes, and Hot Sauces
Ketchup, Mustards, and Steak Sauces Vinaigrettes Hot Sauces
Salsas, Relishes, Sambals, and Chutneys
Salsa and Relishes Sambals and Chutneys Mail-Order
Sources Conversion Table