Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food on the Grill and BBQ by Elizabeth Karmel

  • Burgers 101

    from Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food on the Grill and BBQ Soaked, Slathered, and Seasoned by Elizabeth Karmel

    • Categories: Grills & BBQ; Main course
    • Ingredients: ground beef
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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her summer 2009 round-up at NPR Kitchen

    Read Chef Talk's review with a sample recipe for Java Joe steak marinade.

Notes about Recipes in this book

  • Pete the Greek's marinade

    • hughb on March 25, 2013

      Marinated rack of lamb for a few hours in this marinade. Then grilled. Beyond good.

  • Forgotten onion

    • stuCooks on July 22, 2014

      Simply amazing! The Forgotten Onion is soooo good. As sometimes happens when cooking, mistakes & accidents lead to discoveries; on rare occasion, these discoveries are mouth-wateringly amazing... this is one such example. If this book "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food on the Grill and BBQ" by Elizabeth Karmel isn't already in your collection, it should be. Filled with fabulous ideas to enjoy real BBQ. Be sure to check out her many other books... I highly recommend Elizabeth's "Taming the Flame" as well. Check out Elizabeth on the web & at her websites including www.girlsatthegrill.com & www.Elizabeth.karmel.com

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  • ISBN 10 0470186488
  • ISBN 13 9780470186480
  • Published May 06 2009
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

This guide to grilling flavors will help anyone create great-tasting grilled dishes by demonstrating how to mix up simple and delicious rubs, marinades, brines, and BBQ sauces in 400 easy-to-use recipes.

  • Three sections on different types of flavorings for grilled food:
    - Soaked: Marinades and Brines
    - Slathered: Sauces, Glazes, Mops, Salsas, Sweet Sauces
    - Seasoned: Rubs, Dressings, Butters, Pestos, Dipping Sauces
  • Special 101 sections provide essential grilling guidance and basic recipes to use with the sauces and seasonings.
  • Special feature recipes show how to use some of the recipes in the book, including Pork Loin with Mustard Molasses Glaze, Beer-Brined Smoked Catfish Spread, Smoked Oysters with Cherry Horseradish Relish, and Salt-Crusted Shrimp with Greek Island Dipping Sauce
  • Features tips for success in every chapter, a reminder checklist at the beginning of each section


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