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Barbecue Sauces, Rubs, and Marinades, Bastes, Butters & Glazes, Too: Over 200 Finger-Licking Recipes by Steven Raichlen

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Notes about this book

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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Spicy corn relish

    • HalfSmoke on August 19, 2017

      Lots of chopping, but delicious result. Well worth the effort.

  • Melon-mint relish

    • HalfSmoke on August 12, 2017

      Great accompaniment to white, flakey fish. I found a single jalapeño without seeds and ribs to provide sufficient kick. YMMV.

  • "Board sauce" for steak

    • HalfSmoke on August 04, 2017

      Nice spin on Adam Perry Lang's board sauce idea. Love the sage and Rosemary in this. The Serrano chile is a nice touch, but adds a little heat. If you're sensitive to heat, remove the ribs and seeds, but don't skip the chile! Break out the good olive oil for this. It's worth it.

  • Grilled striped bass with melon-mint relish

    • HalfSmoke on August 12, 2017

      Simple and delicious. Get the grill good and hot.

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  • ISBN 10 1523500816
  • ISBN 13 9781523500819
  • Published May 02 2017
  • Format Paperback
  • Page Count 352
  • Language English
  • Edition 2
  • Countries United States
  • Publisher Workman Publishing Company

Publishers Text

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.


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