Barbecue Bible Sauces: Rubs

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!

I've already used some recepies to great effect. The cola sauce was so good someone (quite oddly) was drinking it!!!

You can absolutely get lost for hours in this book. I have been messing around with smoking and barbecuing for years and tend to pick up rubs, sauces and marinades as I stumble across them. Recently I have been watching "Diners, Drive-ins & Dives" on Food Network and the variety of different recipes has tended to keep me away from trying my own simply due to a slight intimidation of such a huge random amount of information. Reading this book is beginning to rectify this I am glad to say. Steve Raichlen takes you through the basics, including equipment and good practice. The book is broken down in a logical and accessible way, which is good as the subject matter is large. I have tended to skip around in this book rather than reading it cover to cover, but each time I dip in I spend ten times the amount of time reading than I initially intended. He doesn't restrict himself to the USA either. He has forays into the world of spice mixes used in fajitas and curries. It would take a long time to work through all the recipes in this book, but at the other end I get the feeling you'd be something of an expert. Great book. Recommended.

This is a great book for someone looking to do something different on their bbq. The book contains lots of different recipes for sauces which you can make, as well as the different types of rubs you can create for use on your meats. This is perfect for the adventurous BBQ-er who has been grilling and smoking for a few years looking to add more.

Had this book for a year now, and I have made quite a few receipes, more than I originally thought I would. My book now falls open at 3 pages that I have made again and again. I now always have a barbecue sauce in the fridge to smother on chicken or ribs before they cook or uncooked on food (my son also like a drop on his chips). The fajita marinade has saved us a fortune in ready made sauces and is truely delicous. Whilst I don't own a smoker, I did manage to do some stuff with the outdoor barbeque over the summer and tried some of the rubs, they worked brilliantly. All my family and friends loved it, and I now am making batches of sauce for various people. If you don't own this and you like barbeque, then you are seriously missing out!!!!

Over 300 pages of hints, tips, methods and recipes for BBQ's and smokers. This book must have taken ages to construct as it contains so much. I found it a very worthwhile purchase. The only minor downside for a UK reader is that it has been written by an american for the american market and american quantities, but this small negativity is far outweighed by the quality of the overall content. Very glad I bought it.

Well written and informative, we're loving this book for what we're learning from it. It's not like most BBQ books with just recipes for "Pulled Pork" or "Texan Steak" but rather it describes how rubs, marinades, glazes and sauces all work and how to balance the flavours. Everything we have tried so far has been a hit and, as keen amateur chefs, we quickly got the concepts that has allowed us to adapt to our taste. Definitely helped us to take our outdoor cooking to a par with the kitchen.

As an avid bbqr I would not have believed that the addition of a dry rub would have made so much difference. If you are serious about bbq - and you would have to be to buy this book with all the rain - then this is ideal. It is wonderful and actually quite easy to follow and all the ingredients are readily available.

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...

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?

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