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 best-selling 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 more than 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.
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
Planet Barbecue will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. The most ambitious undertaking yet by Steven Raichlen, the book is an unprecedented marriage of food and culture. Raichlen, America’s best-selling, award-winning grill expert (there are more than 4 million copies of his Barbecue! Bible books in print) visited 60 countries for this work, collecting 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.
Here, for example, is how the world does pork: In the Puerto Rican countryside, cooks make Lechon Asado — they stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatinate region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish— Raichlen says, "Everything tastes better grilled."
In addition to the recipes, the book features full-color photographs throughout, and it showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charentes region of France, Éclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.
Project Smoke tells you how to make the alchemy happen, with Steven Raichlen’s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. The book includes recipes for 100 enticing, succulent, boldly flavored smoked dishes.
Elizabeth Karmel says, let them eat cake … and steak! In this unique cookbook, she shares more than 100 recipes that scream to be made, paired, and eaten with joy. How about a Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with Mother’s Freshly Grated Coconut Cake? Or mix and match yourself. Maybe a Classic Key Lime Cheesecake?
This book includes more than 500 of the best barbecue recipes, inventive, delicious, unexpected, easy-to-make and guaranteed to capture great grill flavors from around the world.