Comments on: Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

By: Anonymous

Anonymous — Sun, 13 Jul 2014 05:26:26 +0000

Try out the BBQ sauces 0

By: A. A Slezak "Incredulous Reader"

A. A Slezak "Incredulous Reader" — Sun, 13 Jul 2014 04:57:21 +0000

Good for grillers looking to step up If you are have a metal charcoal or gas grill, and are looking to expand your horizons beyond basic grilling, this is a good book. If you own an offset firebox or ceramic kamado type smoker, but are still buying your rub and sauces, `Smoke & Spice’ is a better investment. If you already own ‘Smoke & Spice’ you have better versions of all of the traditional recipes already.The author includes Liquid Smoke in many of his sauce recipes, something that would make most experienced pitmasters cringe. Why put artificial tasting smoke flavor in a sauce when the food is being smoked already? There are indeed some interesting recipes from other cultures, and there is a useful though somewhat out of date listing for shopping sources for some of the more exotic ingredients. The chart of the effects of various common ingredients is very good, and would be very useful to any newcomer I should think. It is also a nice reference to have even for experienced pitmasters when thinking over…

By: jerry i h

jerry i h — Sun, 13 Jul 2014 04:43:53 +0000

Barbecue For Yuppies Mr. Raichlen has become an industry onto himself, complete with retail website. This book will sell a ton of copies no matter what I say, but I have some serious reservations about this cookbook.The author has the gift of gab, which is a very good thing in this case. He has spent considerable time with the best of the barbecue pros, and it shows. Just reading through this one picks up a wealth of information, and you can’t help but learn.One problem is the recipes. A dirty trick is to present a fantastic recipe that relies on an obscure or hard to get ingredient, and this book is full of them. Most of these recipes will not become a part of your cooking repetoire. Another problem is that the majority of the recipes cover a wide range of international recipes. Traditional, american barbecue gets a scant 50 pages of the nearly 300 pages of this book. Even here, he favors the upscale and chic.There is a tendency to favor the trendy, like flavor injectors and…