The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both. Seventy of the recipes are for smoke-cooked ‘Q’; 55 are for grilling; and the remaining 100 are for either one—with specific directions on how to fine-tune the recipe for one or the other method.
With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate. Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments—which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises.
Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons’ patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer. Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-07-06
- Reviewer: Staff
The Jamisons, powerhouse authors of seven collections on grilling and barbecue, take a deconstructive turn here, advising how to create a Thai-style white-hot peppercorn rub, a Peruvian marinade, and 223 more sauces, mops, rubs, and other condiments, but stopping short of providing actual grilling instructions once the spice has been applied. The essential principle of this work is nicely spelled out in the introduction: "A concoction that works great on a pork dish won't necessarily taste equally right on a hamburger, chicken breast, or ear of corn." Thus, the chapters are arranged by what is being sauced, rather than what type of sauce is being built. Pork, beef, poultry, fish, game, vegetable, and fruit are the substrates, each receiving its own appropriate spectrum of flavorings. Among the diverse sauce offerings for pork are pomegranate cream, rye whiskey and maple, and ginger-tangerine. Toppings for veggies include a smoky sweet paprika rub, spicy hummus sauce, and blood orange mayonnaise. The authors also toss in over 50 "spicing tips," with suggestions ranging from the proper wood to use when smoking fish to which outdoor cooking tools one should always have on hand. (Apr.)