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

By age and away the best bar-b-Que recipe books ever written and one of my all time favorite cook books.

What a great assortment of rubs and marinades! Easy to make and delicious! Added this to our growing Steven Raichlen BBQ library! Try dry rubs like Pastrami Rub, Herbes de Provence, Two Tuscan rosemary rubs. or wet rubs like Balinese spice paste and Berber spice paste. Learn to smoke salt, how to make Chinese five spice powder and how to use herbs and spices. Raichlen stresses the importance of using fresh herbs and I couldn't agree more. Hence, I now have a huge herb garden! Love this book and all Steven Raichlen's BBQ cookbooks! Sesame grilled tofu anyone?

I have followed this author and bbq talent since his black and white cable shows. He has compiled many recipies (both national and international) giving great flavors and technique. Check out all his publications on grilling, beer can chicken and other favorites!!!

If you are lookin' into making your own sauces, rubs, marinades, salsas, mop sauces, butters, bastes (the list goes on and you get the point) then get this book! Sure, there are ingredients that are tough to find... if you don't have the internet! (in fact you can find most rare ingredients right here on Amazon). I have read previous reviews that say something along the lines of "Why buy all of those ingredients for BBQ sauce, when you can just get some at the store for a buck?" Well, first, if you want to make your own BBQ sauce (which is why you bought the book... right?) then of coarse you can expect a lot of ingredients... I mean... you don't just mix ketchup and A1 and call it a BBQ sauce! you have to make it right and make it good! Second, it's not like you will never use those spices you bought again! You only need a teaspoon of this, a 1/2 teaspoon of that...etc, soon you will have a great collection of spices and you will be able to make anything! So yeah, you might have to buy a bunch of spices, but you'll be able to make the BBQ sauce with them at least 10 times plus have the spices for other goodies such as rubs or what-have-you. Anyways, enough ranting about other reviews, this book is great. It's completely packed with all kinds of great recipes from all over the world. Steven obviously knows his stuff and he has a sort of humor that makes the book enjoyable to read. The organization is so-so. You might be in the middle of a chapter (such as American BBQ sauces) and all of the sudden he will present a huge "How To Make Your Own Sauce" type of deal. Although the info is great, it's just placed in an ackward spot. It's not at the end of a chapter, nor in the beginning, it's right smack dab in the middle. There aren't any pictures either, just little drawing peppered through-out that don't really relate to the recipes. Minor quams aside, I recommend this book!

Just like new.

I had this book checked out from the library for 6 months and finally decided it was time to buy it. I checked out Alton Brown's books and DVS's from the library and learned a lot, but never really cooked anything from them. I don't like cooking, but I grew up around the barbecue and camping. I don't like Midwestern style beef that doesn't have much more than salt and pepper on it. I also don't like being pegged in a corner to literally follow the directions word for word, step by step and using a specific meat product. There are both recipes and explanatory side bars and notes to explain the reasoning behind good barbecuing. He helps you decide what meats would be good to use with each recipe and when to use a sauce, versus a rub versus a marinade. Some of the recipes are low fat and some of the recipes I was able to turn lower fat without compromising flavor. There were still others that were spectacularly indulgent and should only be used every now and then. The best part is that it was easy. I even found myself enjoying making a marinade in the kitchen while the coals were warming up on my $50 dollar barbecue. And that is another reason I like this book. I don't need thousands of dollars of barbecue equipment to make the recipes. I spend more on the ingredients and end up with spectacular flavors. There are both American recipes and exotic recipes contained in it. My favorite so far is a French West Indian Chili Lime recipe that I cut out most of the oil of and use mainly on chicken. I also dug into my gringo San Diego roots and created a Mexican wet rub by mixing my recipe with a couple of the recipes in this book. Don't expect fancy pictures that will double as a table book. This book is a practical workhorse. The versatility of this book is what makes it awesome. I bought a used hardback because I couldn't find a hardback new and I want this book to last a lifetime.

every bbq'r should read this

While I agree that the book doesn't cover how to BBQ or Smoke foods; it is simply as it is titled. A collection of "Sauces, Rubs, and Marinades" along with :"Bastes, Butters, and Marinades". It is full of recipes covering the most basic to some that could be considered gourmet. It is a great collection of recipes for use on the BBQ or in the oven. A great reference book for the beginner, as well as the intermediate, and the advanced. The recipes are accompanied or separated by short stories which make for a great balance to the book.

The Barbecue Bible by Steven Raichlen has been a great influence on me since I purchased it earlier this year. It's a great book for those wanting to take their BBQ/outdoor cooking skills to the next level. This has taught me that buying cheap beef burgers and sausages and then cooking them in the open grill should really be frowned upon! This covers everything: hot sauces, dry/wet rubs, seasonings, oils, vinegarettes and recepis. There is so much to cover here that I would recommend that you purchase it and study it over the winter months to get you ready and clued up for the spring/summer outdoor cooking. Needless to say you can always adapt to inside on the kitchen oven/grill. I would note that the book and author use American phrases and names for certain things such weight/measurement descriptions and ingredients but there is a glossary to be found at the back which explains the everything and so that you can tell the difference. I bought this book 2nd hand and I cannot fault the service or condition of the it when it was delivered. Very pleased to have discovered this!

Dieses Buch ist wirklich hervorragend. Eine kleine Einführung in die Welt des Original Barbecue, geschichtliche Einblicke und Basis Know-How, was jeder haben sollte, der ein richtiges BBQ zelebrieren möchte. Ja "zelebrieren" - denn wenn man ein richtiges BBQ macht und die goldwerten Rezepte aus diesem Buch benutzt, hat es nichts mit 08/15 Grillpartys zu tun - Nein, es ist eine andere Liga. Das Fleisch mit den wahnsinns Marinaden, schmeckt einfach um welten besser, als diese in Massen produzierten Marinaden aus dem Supermarikt ! Aber nicht nur Marinaden, sondern auch die Saucen sind wirklich ein Genuß, ein Genuß auf den man nicht mehr verzichten mag. Wer dieses Buch hat, kann in der Champions League spielen, wer aber lieber weiterhin einfach ins Kühlregal im Supermarkt greift, bleibt Kreisklasse...

Ottimo libro scritto in un inglese ma molto veloce da tradurre. Pieno di idee e spunti per il barbecue e non solo. Ricette di tutto il mondo. Il nome di Steven Raichlem è una garanzia nel settore del bbq

I like this book for its coverage of different types of BBQ Sauces, Rubs, Mops et al. Mr. Raichlen's approach to BBQ is thorough and he runs the gambit of food you can make. Not only does he give you the original recipe, but will tell you how to modify an ingredient if that ingredient is hard to come by in America. The one aspect that I adore about this book, is the ingredients list on constructing a BBQ sauce. That aspect alone is worth the price I paid for this book. Perhaps the one negative thing I could say is that he could have spent a bit more time on the old timey sauces and a little less time on the nouveau ones. However, I understand you have to have broad appeal: Foodies, Weekend Warriors, and aspiring BBQ GUYS. Fair enough sir. Your book is very good.

Bien recu