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.

  • 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.

  • Lone Star steak rub

    • Aggie92 on May 12, 2021

      My new favorite all-purpose barbecue rub! Made a half of a batch, and it still made a generous amount. It’s spicy with lots of flavor and no sugar. Perfect for this Alaska girl missing her home state of Texas.

  • 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.

  • 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.

  • Lean-and-mean Texas barbecue sauce

    • averythingcooks on May 29, 2021

      Perhaps it is just our palates/expectations but this did not work for us on any level. Yes - it was described as having "plenty of vinegar" but that is ALL we can taste. Even adding extra tomato (paste & passata) & some sweeteners has not helped. It also has not really thickened much at all even after a "more than double the time" strong simmer. I finally gave up and basically cut our losses as we don't intend to use it.

    • HalfSmoke on May 16, 2018

      A classic, Texas style barbecue sauce that pairs especially well with smoked brisket. A keeper.

  • Sweet-and-smoky barbecue sauce

    • averythingcooks on October 23, 2020

      I made 1/3 of the recipe and it is a pretty good (but not spectacular) bbq sauce. I did use some smoked paprika in place of the liquid smoke; I also used chipotle chili powder and went slowly with the apple cider vinegar as we find many bbq sauces too tangy. I used Captain Morgan’s dark rum and I’m not sure I detect it at all in the finished product but it is certainly possible that I would miss it if I repeated this recipe without it. This will certainly find lots of uses until it is gone but at this point I’m not sure it’s a repeat.

    • HalfSmoke on May 20, 2018

      Nice, non-offensive rendition of a classic Kansas City sauce that is exactly as the name implies: sweet and smoky. I used this to make some burnt ends and they were sweet, smoky, and non-offensive. If that’s what you’re after, then this sauce should work well for you. Not a standout, but useful.

  • The only marinade you'll ever need

    • averythingcooks on August 16, 2020

      I made this to marinate 2 “less than high end supermarket strip loins”. I used a mix of chopped basil, parsley and thyme. The ONLY change was the addition of a heaping tsp of a dried Argentinian chimichurri mix I ordered online. The steaks were tender and delicious....much more so than the 2 we had last week from the same purchase. This is a definite make again.

  • Spicy corn relish

    • averythingcooks on December 04, 2020

      This was a good version of corn relish. I did cut back a bit on the fresh ginger for personal preference - we like ginger but we do find it can takeover a dish if not applied with a cautious hand :)

    • HalfSmoke on August 19, 2017

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

  • Smoky marinated pork tenderloin with spicy corn relish

    • averythingcooks on January 01, 2020

      I soooo wanted to like this. I did only the pork this time (the corn also looks good though) and I cut the marinade in 1/2 for 1 tenderloin. With charred onion, tomato and garlic, lots of citrus, chipotle peppers & toasted cumin seed the marinade smelled wonderful. I did add some olive oil to loosen it and we did just grill the pork WITHOUT the wood chips but I still felt the pork should have had more flavour - I somehow think even more oil would have helped. We ate it along side some saucy chipotle baked beans and a green salad and my husband did really like it.

  • Bacon jam

    • averythingcooks on December 15, 2021

      I scaled this back to 1/4 of the recipe to use as a condiment on tonight's left over pork early taste has confirmed that it is lovely. I left it chunky (the other option is to puree) and am very happy that even the smaller amt I made will be enough for the sandwiches with lots left in the jar for other uses.

  • Korean pulled pork

    • HalfSmoke on November 24, 2018

      Wunnaful wunnaful! A new and highly flavorful twist on pulled pork that makes tired ol’ barbecue new again. Couldn’t be easier. Just coat and marinate in gojuchang, then smoke it like you would any other Pork butt. Toss the pulled pork with Korean BBQ sauce and top with kimchi instead of the cole slaw that is standard in the American south. A huge winner!

  • "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.

  • 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.

  • Balsamic drizzle

    • HalfSmoke on May 09, 2018

      Delicious on grilled salmon, veggies, fruit, the sole of a shoe. Great stuff.

  • KB sauce (Korean barbecue sauce)

    • HalfSmoke on November 24, 2018

      Wunnaful wunnaful! Great Asian flavors beautifully complement Korean pulled pork.

  • B.B.'s Lawnside spicy apple barbecue sauce

    • HalfSmoke on May 28, 2018

      This sauce has quite a kick the day it’s made, but mellows a bit in the refrigerator after a day. The apple flavour provides a nice sweet balance to the heat. Simply fantastic on smoked pulled pork. A real winner.

  • Sweet and licoricey duck rub

    • sosayi on November 27, 2018

      This tasted great on the Chinatown Duck from the same cookbook.

  • Jamaican jerk seasoning

    • sosayi on May 29, 2018

      We made this for our annual Memorial Day BBQ and it was absolutely delicious. Due to the large number of people, I was convinced to make this with far fewer habaneros than I would have preferred, but the savory, herby, spice-full notes of the marinade were complex and delicious even without a high heat level, so don't be deterred. We tripled the recipe and used maybe 5 habaneros only? There was a whisper of spice, and it warmed your tongue, but that was it. The pork and chicken kebabs flew off the table and were enjoyed by all. Served with the banana ketchup from the same book, vegetable kebabs (with peppers, onion, and pineapple) and Jamaican Rice and Peas.

  • Banana ketchup

    • sosayi on May 29, 2018

      We weren't sure what to expect with this, but it's addictively good. Made it to go with jerk chicken and pork kebabs, which was a great combo. Loads of spice, a bit of heat, and complex sweet/sour flavors. A hit!

  • Chinese barbecue sauce

    • sosayi on November 27, 2018

      Quick, easy enough for a 4-yo to basically make on his own, and paired well with the Chinatown duck!

  • Chinatown duck

    • sosayi on November 27, 2018

      Really great duck recipe! We served it with the Chinese Barbecue sauce (a hoisin like sauce from the same book), some salt and sugar quick-pickled cucumbers, and some cilantro on homemade steamed buns. Delicious!

  • Fette Sau's coffee rub

    • sosayi on September 13, 2018

      Excellent rub for a smoked brisket. I followed the brisket method from Meathead, but used this rub instead of the one recommended in his book to switch things up a little. One substitution: paprika for cayenne, due to a high number of spice-averse people being served. Even with that change, the bark on the brisket was loaded with flavor and I'd definitely use this again.

  • Aaron Franklin's espresso barbecue sauce

    • sosayi on September 13, 2018

      This was incredibly easy to whip up with pantry ingredients and really was more than the sum of its parts. I think BBQ sauce with brisket is strange, but extended family loved it together (which is why I made it, as I knew they were heathens). I'd make again in a different application, for sure, as the flavors were great.

  • Creamy coleslaw dressing

    • tmjellicoe on June 04, 2022

      My defacto recipe for the past couple of years. I used to buy dressing only to have partial jars moldering as I make coleslaw every moth or so. This one comes together quickly with ingredients I l always have and tastes good. I use celery seed rather than the poppy seed option (I’ll try poppy seeds this summer on a broccoli salad).

  • Horseradish mustard

    • DFarnham on January 02, 2022

      This was awful. Very, very bitter. I wonder if there is a missing ingredient? Tossed it.

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  • ISBN 10 1523500816
  • ISBN 13 9781523500819
  • Linked ISBNs
  • 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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