x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • P.D.T.'s sourpuss lemon chicken marinade

    • hillsboroks on August 16, 2016

      We used this marinade on game hens that we had cut in half and we were delighted at the end result. The birds were moist and flavorful and everyone devoured every morsel. I left them in the marinade for about 6 hours.

  • Cinnamon-orange marinade

    • TrishaCP on July 23, 2016

      I enjoyed this marinade, but it was a bit time-consuming to pull together, and I'm not sure that I wouldn't have gotten an equally good result from something simpler.

  • Tabaka (grilled game hens)

    • TrishaCP on July 23, 2016

      We subbed a spatchcocked whole chicken and it came out wonderfully.

  • Sesame-soy butter baste

    • PennyG on February 15, 2011

      We basted organic chicken thighs while they were smoking. This was a nice baste; I would make again.

  • Honey-pepper barbecue sauce

    • hillsboroks on August 16, 2016

      I think this may be my new favorite barbecue sauce. It was recommended to serve with the P.D.T.'s Sourpuss Lemon Chicken Marinade so I gave it a try. It does take a bit of time to simmer down to what I consider the perfect barbecue sauce consistency but boy is it worth it and the recipe says it will keep in the refrigerator for weeks. I let it simmer for about two hours, stirring it occasionally until it looked and tasted perfect. It was a great sauce with our barbecued game hens.

  • North Carolina pulled pork

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0761119795
  • ISBN 13 9780761119791
  • Linked ISBNs
  • Published Jul 21 2000
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Here is 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, this book 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 review 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.

Other cookbooks by this author