James Beard and IACP Award–winning author, PBS star, and Barbecue Hall of Famer Steven Raichlen pioneered bringing the art of global live-fire cooking techniques and flavors to American grillers. Through his journalism and seminal cookbooks—including the New York Times bestselling Project Smoke, How to Grill, and The Barbecue! Bible®—Raichlen delivers irresistible smoked and grilled masterpieces every time.
Fundamental to Raichlen’s big flavor approach to live-fire cooking are his sauces, rubs, spice pastes, and marinades, which endow ordinary meats and seafood with extraordinary character and soul. Never has interest been keener in these essential flavor components for building confidence and creativity at the grill, and with BARBECUE SAUCES, RUBS, AND MARINADES—Bastes, Butters, and Glazes, Too! [On-Sale May 2, 2017; $17.95], Raichlen takes an encyclopedic approach to every seasoning and condiment one could possibly need.
Here are over 200 recipes for chile-fired rubs, lemony marinades, buttery bastes, and flavorful sauces, plus brines, cures, glazes, salsas, relishes, and chutneys. The book includes all of the latest advances in barbecuing and grilling techniques—including cutting-edge finishing sauces, after-marinades, and board sauces—and shares a cornucopia of global flavor combinations drawn from Raichlen’s extensive travels. Recipes for complete dishes complement the experience—Char Siu Chicken Thighs, BBQ Titans’ Brisket, Smoked Venison Jerky, Persian Saffron Lamb Chops, Cider-Brined Pork Chops, Spice-Grilled Pineapple with Smoky Whipped Cream, and much more.