Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too


Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.


A very good book for everything you need for grilling. Starts off with the type of items you should have, and then moves into seasonings, dry rubs, wet rubs, marinades, brines, cures, flavored oils, sauces, and even salsas. He moves on to the tools you should have for your use such as blender, cast iron skillet, food processor, injector, knives, mixing bowls, measuring cups and spoons, motor and pestle, sauce pan, vegetable peeler, scale, spice mill, wooden spoon and whisk. This sounds like a lot but most people already have most of these items. You definitely want to use a separate mill one for spices and one for other items if you do a lot of cooking because you cannot get the spice out of it all the way, I learned from experience, I have one for spices, one for coffee beans and one for nuts, which you need if you cook a lot. The author takes you through step by step each chapter from seasonings and the different uses and different ways to make them including putting peppercorns in a cast iron skillet to heat them up before adding the other ingredients which brings out the peppers a little stronger. I did not know this, and it is little tips like those that makes the authors books so good. The recipes are easy to follow. The pictures that go along with some of the recipes are nice quality and very good color. Overall this is an outstanding book and would be a welcome addition to anyone’s shelf. I got this book from I gave it 5 stars. Follow us at 

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