Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes: Over 200 All-New Recipes by Steven Raichlen

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Notes about Recipes in this book

  • North Carolina pulled pork

  • 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.

  • Texas Jack sauce

    • PennyG on October 09, 2023

      This was delicious with pork. I did not have molasses on hand, so used a chile honey and cut back on the brown sugar. Spicy!

  • Basic butter injector sauce

    • Aggie92 on March 28, 2017

      Nothing special and rather disappointing. It did not add any extra flavor to our smoked chickens. It may work better with a roasted bird since the hickory smoked obliterated the delicate flavor of this sauce.

  • Cajun injector sauce

    • Aggie92 on February 27, 2017

      Gave our hickory smoked chicken great flavor. Doubled the amount of wine. If you use the homemade Cajun seasoning from the book, just make sure you whizz the thyme in a spice grinder to make a powder out of it. Otherwise it will clog up the injecting needle.

  • Ragin' Cajun rub

    • Aggie92 on February 27, 2017

      Fabulous! Gave our hickory smoked chickens quite a spicy bite. If you love having your lips and mouth tingle from heat this is your rub. Makes a ton of seasoning too, enough for 4 whole chickens. Since we used a few tablespoon of this to help flavor the Cajun injector sauce from this book, I finely ground the thyme in a spice grinder so as to not clog the needle. And since I'm lazy and didn't want to stand around grinding what seems like a gazillion peppercorns, I just used preground black & white pepper.

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

    • TrishaCP on July 06, 2020

      A rare "meh" for a Raichlen recipe. We used this on chicken breasts marinated overnight. This was ok but not great- I mainly tasted sweet from the marinade and I thought the chicken still needed a sauce.

    • 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.

  • Grilled game hens (Tabaka)

    • TrishaCP on July 23, 2016

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

    • hillsboroks on July 12, 2020

      This a wonderfully flavorful change of pace for game hens. The marinade is easy to make and Gives you an incredibly moist and delicious game hen. We didn't have any bricks to put on the hen while grilling so just did it the regular way. I had butterflied the hen so it was easy to handle. Do not skip making the rhubarb sauce. The combination of flavors from the grilled, marinated game hen and the unusual sauce is truly amazing. I served them with couscous.

  • 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.

  • Georgian rhubarb sauce (Tkemali)

    • hillsboroks on July 12, 2020

      This us a very unusual tart sauce that goes perfectly with the grilled game hen recipe, Tabaka. I think the amount of sugar called for is way off or maybe we just have a different taste. I added 3-4 times the amount of sugar called for but it was still amazingly tart. My husband suggested we add a bit of honey to the remainder of the sauce.

  • Sweet-and-smoky barbecue sauce

    • on August 08, 2022

      The sweet-and-smoky barbecue sauce is extremely sweet, even for a Kansas City sauce. The level of sweetness probably varies depending on the brand of ketchup used since it is the major ingredient in the sauce. Substituting smoked paprika for the liquid smoke and bourbon for the dark rum (two items not stocked in my pantry) probably cut down on the smokiness of the sauce, but overall the sauce is good. The recipe doesn't specify which type of pure chili powder to use. Ancho chili powder doesn't stand up to the sweetness, but adding an equal amount of Chipotle chili powder provides an adequate amount of heat. The sauce is definitely sweet, but tastes good with the additional chili powder. The sweetness hits your taste buds first followed by some tingly heat at the back of your throat, which balances out the sauce.

  • Righteous ribs

    • on August 09, 2022

      Righteous Ribs make an excellent summer meal. The ribs have a slightly smoky, spicy flavor without being overpowering. The recipe states the ribs should smoke for about an hour and 15 minutes. I cooked them about 30 minutes longer before they looked done according to the instructions. Used the Basic Barbecue Rub, Cider Squirt (kept the ribs moist) and Sweet-and Smoky Barbecue Sauce (thinned with some water to make a glaze) all from this book. There are four different recipes involved to make Righteous Ribs, but the end taste is great if you have time to commit to all the steps involved.

  • Basic barbecue rub

    • on August 08, 2022

      This recipe is very similar to a rub by the same name in Steven Raichlen's book How to Grill. The rub has a nice balance between sweet and spicy, just like his other recipe, but there is a lot of black pepper added to this recipe that is missing from his other one. Dried onion flakes are used in place of onion powder, but I prefer the finer texture of onion powder in the rub. Although this is a good recipe, the Basic Barbecue Rub from How to Grill is still my go-to recipe.

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  • 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.

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