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

Workman. 2d ed. May 2017. 352p. photos. index. ISBN 9781523500819. pap. $17.95; ebk. ISBN 9781523502189. COOKING
This revised second edition of grillmaster Raichlen's best-selling sauce and seasoning book boasts seven chapters of barbecue flavor-enhancers, including seasoned salts, rubs, marinades, brines, salsas, and more. Raichlen deftly explains how each of these should be used, and he peppers more than 200 individual recipes (e.g., Jamaican jerk seasoning, yakitori sauce, mango-mint ketchup, saffron butter baste) with informative headnotes and serving suggestions. Novices should give this a closer read than experts, as important technical tips (e.g., how to maximize your rub's performance) are sporadically interspersed among the recipes.
VERDICT A useful companion cookbook for creative barbecue enthusiasts. Readers who want more guidance on what cut of meat to pair with each seasoning may prefer Cheryl and Bill Jamison's The Barbecue Lover's Big Book of BBQ Sauces.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing