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Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.

This lidded BBQ baster pot can sit atop the grill or stovetop to to keep sauces and marinades warm and ready to baste，Ideal for spreading sauces onto meat and poultry.25 fl. oz. large capacity allows you to avoid refilling sauces frequently. The silicone ring on the lid provides a good sealing performance，keeps sauces warm and fresh.It's cleverly designed with 2 removable silicone brushes that evenly coats meat and poultry without transferring flavors or odors，the set includes a sleek brush and a flat brush，ideal for any barbecue ingredients.Meanwhile，you can remove the brush when you're not using it and use it as a lidded container for sauces.

This cookbook, the first dedicated exclusively to barbecue sauce, inludes one hundred recipes from cook-off champions, chefs, celebrities, famous barbecue joints, and other barbecue fanatics.

Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.

A renowned barbecue champ reveals the secrets of how to cook outdoors like a pro.

The NewWave collection boasts an asymmetrical shape and curving lines. Awarded the Trend Dish of the Year, the decor has been a bestseller from the very start and is a stunning centrepiece on any table. This exclusive barbecue plate keeps meat and sauces separate. Make an impression at the next BBQ.

A renowned barbecue champ reveals the secrets of how to cook outdoors like a pro.

It's easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces - with tomatoes, mustard, sugar, or vinegar at their base - and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more. In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.

Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 0.57

Unleash the magic of true BBQ flavors with this bundle of Harry Soo's BBQ Love containing 1x All-Purpose BBQ Rub, 1x Chicken BBQ Rub, 1x Beef BBQ Rub and 1x of Hot Burn Barbecue Sauce. Drawing inspiration from the expertise of a BBQ maestro, these rubs and sauces encapsulate the heart and soul of barbecue. Every sprinkle and drop boasts a careful blend of premium quality, all-natural ingredients that deliver a flavor sure to elevate your BBQ game. Dive into a taste sensation that's been crafted for BBQ enthusiasts by a BBQ legend. Elevate your grilling with Harry Soo's iconic touch.

A miniature version of the Truff variety pack. Sophistication inside and out. Original a flavor forward truffle chili blend that packs a punch. The Hotter is a unique jalapeno rich blend designed for the heat seeking flavor connoisseur. White Truff Hot Sauce is a curated blend of ripe chili peppers, organic agave nectar, white truffle, and a hint of organic coriander, designed to embody the essence of the holidays.

It is while eating a plate of funny-looking ribs with thin vinegary sauce in North Carolina that Lolis Elie and Frank Stewart decide to investigate the nation's obsession with smoked meat. Their quest takes them from the barbecued cow heads of south Texas to the barbecued pig snouts (tasty if tough) of East St. Louis, Illinois. From the all-night barbecue binges on Chicago's South Side to barbecue competition circuit events like Memphis in May and Vienna, Georgia's Big Pig Jig, where people spend thousands of dollars to stay up all night smoking meat. They check out famous and obscure BBQ places from Kansas City, Missouri, to Hope, Arkansas, but ultimately come back to Memphis and Hawkins Grill, a barbecue oasis of Frank's youth, which he now mourns as "a dinosaur without a mate".En route, Lolis and Frank introduce us to the men and women devoted to this demanding art, and, of course, to some good eating - with recipes for meat, sauces, and side dishes. With more than eighty photographs, Smokestack Lightning is a poignant and often hilarious story of culinary adventure that will make you very hungry.

Published by Meridian Publishing, 1989, this First Edition collectible hardcover cookbook measures 11 1/4" by 8 1/2", with 80 pages. For the best barbecue yet-Includes barbecue basics,six different recipes for sauce, four recipes for tasty side relishes, and more.

Argentinean Veal and Chicken Kebabs. Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables. Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.

You can pick the protein, switch the sides, and even swap the sauce―but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through it all so you can smoke your way from Kansas City’s Brisket to the Smoked Pork Shoulder of the Carolinas.Prep time, cook time, serving size...a true barbecue pitmaster leaves nothing to chance. Each recipe in Be the BBQ Pitmaster cookbook provides a complete breakdown of everything you need to know for staying cool while you bring the heat.125+ authentic barbecue recipes deliver the classic smoked barbecue flavor you love alongside creative sides, sauces, and dessertsRegional barbecue style overviews and must-have barbecue basicsSmoking recipes that range in difficulty so you can build your barbecue skill setCook-off FAQs for upping your game and entering amateur competitionInsider secrets from top pitmasters to develop your barbecue chops including: Memphis’s own Clint Cantwell, editor of Kingsford.com and winner of Travel Channel's "American Grilled” and three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant Chef John Tesar

They've explored every unique Southern barbecue region, debated every barbecue sauce and technique controversy, and sampled the best Q in the country. Now the editors at Southern Living share it all with barbecue connoisseurs nationwide in this definitive book. Big Book of BBQ gives everyone from beginner backyard cooks to competitive pit masters, everything they'll need but the fire to celebrate the immense world of tantalizing barbecue, including:Recipes hailing from such landmarks as the Cradle of American BBQ - the Carolinas; the Pork and Rib Capital of the World - Memphis, TN; to the Beef BBQ Capital - Texas; and Curious White Sauce - Northern Alabama...Recipes range from traditional barbecue slow-cooked over a low fire to speed barbecuing over direct high heat. Succulent main attractions like Garlic Jerk Chicken, New-Orleans Style BBQ Shrimp, Molasses Baby Back Ribs, and Blueberry-Chipotle Wings.

The dining editor and Dallas Morning News restaurant critic shares eighty-five tempting recipes for making great barbecue, from Texas Brisket to North Carolina-Style Pulled Pork, as well as rubs, side dishes, and desserts, and includes helpful advice on equipment, technique, flavorings, sauces, and marinades. 25,000 first printing.

If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn’t invent the cooking form, nor do Americans have a monopoly on it―from Mongolian lamb to Fijian pig and Chinese char siu, barbecue’s endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is.   Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue’s status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.

Suggestions for making broiled, spit-roasted, pan-fried, and skewered meats, fowl, and fish are complemented by vegetable, potato, rice, sauce, salad, dessert, and beverage ideas

A collection of more than 300 recipes for sauces, dressings, and marinades gives instructions for a variety of white and brown sauces, pasta sauces, barbecue and tomato-based sauces, as well as salsas, salad dressings, and dessert sauces