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

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

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Member Reviews

A great collection of sauces and seasonings. The book has all the basics to try, and the recipes give inspiration to experiment creating new ones. Another really great cookbook from this author.
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A very good book for everything you need for grilling. Starts off with the type of items you should have, and then moves into seasonings, dry rubs, wet rubs, marinades, brines, cures, flavored oils, sauces, and even salsas. He moves on to the tools you should have for your use such as blender, cast iron skillet, food processor, injector, knives, mixing bowls, measuring cups and spoons, motor and pestle, sauce pan, vegetable peeler, scale, spice mill, wooden spoon and whisk. This sounds like a lot but most people already have most of these items. You definitely want to use a separate mill one for spices and one for other items if you do a lot of cooking because you cannot get the spice out of it all the way, I learned from experience, I have one for spices, one for coffee beans and one for nuts, which you need if you cook a lot. The author takes you through step by step each chapter from seasonings and the different uses and different ways to make them including putting peppercorns in a cast iron skillet to heat them up before adding the other ingredients which brings out the peppers a little stronger. I did not know this, and it is little tips like those that makes the authors books so good. The recipes are easy to follow. The pictures that go along with some of the recipes are nice quality and very good color. Overall this is an outstanding book and would be a welcome addition to anyone’s shelf.
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A collection of sauces , rubs and marinades to spice up the barbecues........
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TITLE:  I compared the First Edition to this Second Edition and here’s what I think:

I have the first edition of this book from 2000. So, I may be further along experience-wise, than a person reading this book for the first time. Maybe I’m not quite as enthusiastic as a first-time reader, but believe me, if you are at all interested in grilling and barbecuing, this book is worth buying. And, since the first edition of this book is still available for sale and you have a choice in which one to buy, I would recommend buying this second edition rather than the first. It really does have updated recipes, additional recipes, and a few full-color pictures.

I had been working with my old well-worn copy from 2000 and comparing it with a temporary download of this second edition that I received from the publisher. You can see by the "Verified Purchase" tag that appears at the top of my review, that I decided the quantity and quality of the changes in this second edition prompted me to buy a personal copy for use in my kitchen.

Lots of the content is exactly the same in both books. I don’t see that any of the recipes have been removed, but many have been tweaked and updated. (For instance, pepper amounts have increased per this decade’s preferences, and you’ll find new popular products included, (Sriracha Sauce as an alternative to Tabasco Sauce, for instance). You might find some updated information and some new instructions and techniques. But, for the most part, the advice is the same in both editions.

There are new recipes, too. I especially like the idea of Raichlen’s 5-4-3-2-1 rubs: Five ingredients only, from 5 tablespoons down to 1 tablespoon; easy to remember without opening the book. There is an American and an Asian 5-4-3-2-1 Rub, both of them are sweet, spicy and salty. There is an intuitive pairing of a coffee rub from Fette Sau (Brooklyn) and Aaron Franklin’s (Austin, TX) Espresso Barbecue Sauce.

There are new recipes in this book that work well with our recently-acquired Traeger Grill. The Failproof Fish Cure is a major “keeper” recipe. (It alone prompted me to buy this Second Addition, the day after we used it to smoke some fresh halibut on the Traeger.)

There are also a lot of brine recipes in this new edition. Were there any in the First Edition? Maybe none at all. (That somewhat points out how far we’ve all come along cooking-technique-wise over the past two decades.) There are also recipes for injection sauces, where there are few or none in the first edition.

In this new edition it seems to me that Raichlen has a better respect for the term “barbecue” as it exists in Texas, North Carolina, Memphis and Kansas City for instance than he did 16 years ago. But, I think, bottom line, this book still leans toward “barbecue” as anything cooked over live fire. And, I think Raichlen might also have been influenced by the books by Francis Mallmann (Argentina). Mallmann has a grand philosophy on cooking with fire: Seven Fires: Grilling the Argentine Way.

You will not find full-color photos of each recipe. It would be kind of crazy to expect pictures of all the salts, rubs, sauces and marinades. But if one of those recipes is incorporated into a dish with a specific food, that resulting recipe might get its own picture. But there really are not many photos, if that is important to you.

Ingredient lists are not confusing and leave no doubt. Instructions are clear.

Page layout is easy on the eyes. Type size is a bit small and I need to use my reading glasses with this book. Paper quality is not so great and paper is very thin. Quality of colored pictures is not the best either. (Things I can overlook considering the great content.)

The writing style is personable. Raichlen is a fine writer. He’s even written a novel, which I have read and liked much: Island Apart: A Novel.

In my mind, the only problem I have with this book is that it has so, so many choices—almost too many choices. But that’s not really a problem, is it?

It was Paul Kirk’s Championship Barbecue book, (I’ve got the 1997 Edition),Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) plus some tips from this book that helped me create my own award-winning barbecue rub and barbecue sauce. So proud of that! I mention it to explain my experience level.
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Steven Raichlen's Barbecue Sauces, Rubs, and Marinades--Bastes, Butters, & Glazes, Too is a great collection for any barbecue fan.  I am thinking this would be a wonderful Father's Day gift.  This is an updated version.  I ended up marking so many recipes that I knew I needed the paperback version.  The recipes include easy to find ingredients and cover a wide variety.  Since I started cooking from scratch, I find bottled barbecue sauces less than impressing.  This book offers so many that I will have no problem finding several I love.  This is a must have for any barbecue lover!
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I had a time limited electronic galley of this book provided by Netgalley, but I bought this book because I wanted to make sure that I had a permanent hardcopy.  When I really like a cookbook, I want a hardcopy.  I love this cookbook.  I knew I liked it almost as soon as I got started in it.  After I tried a few recipes, I knew I loved this one.  I consider it money well spent.

I love barbecue, and spice blends.  Now, warning- this book has caused me to spend about 100.00 already in just the few weeks I've been using it.  It had a section of equipment and turned me onto stove top smokers, so I bought one of those (Love it), extra wood chips (love them), as well as various spices and meats to try.  After making the pastrami, I bought coriander in bulk, and then I bought mustard in bulk for some of the spice blends. Then I bought more empty magnetic tins for spice blends.  Later in the sauces section, I ended up buying a 6 pack of squeeze bottles so I could keep some of those made up and ready.  Oh, it has been so much fun!

The first recipes I tried were some of the salt blends, and I knew I wanted a hardcopy of this book as soon as I started making those.  Just all the recipes have been great, and I feel like a better cook for having read this book, which is a good measure of a cookbook to me.  It isn't just recipes, the author really explains the equipment and how it is used, and ingredients.  For instance, in the sauces section, the author lists common ingredients and what they DO in barbecue sauce.  He puts them in categories and explains how the categories blend together to make a good sauce.  I had been making some of my own sauces up, after asking a chef once what was in his wonderful sauce, and he gave me a basic talk that was a lot like this book's breakdown.  That had been enough to get me started, but this is much more through as if that talk had turned into a full-blown class.

This book is more than just barbecue recipes though.  There are some international types of foods here too, like jerk rubs and jerk sauces.
Ingredients are generally easy to find as well as equipment discussed.  Both are generally affordable.  The newspaper salt blend is great for fries, and some of these rubs are just good to put on some chicken breasts to just bake them in the oven, so the recipes don't always require a big time investment into cooking out or smoking something.  Of course, those longer methods of cooking are covered too.

I only had one other book on sauces and rubs, but this one blows that out of the water.  This, to me, would be a good book to start learning or to continue learning, either one.  It seems to have all the basics -everything good that I really wanted- in it.
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Oh My what a book.. Steven is the pit master!  His recipes are legendary and he makes it so easy for you to follow.  I love barbequing and am no expert but with Steven's help I can turn something simple into something extraordinary.
His ideas and skills are always so refreshing and there isn't anything he doesn't know when it comes to cooking in the great outdoors.  Another masterpiece.  I look forward to cooking my way through the book!
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I have always enjoyed grilling season, and while I am not the one typically doing the grilling, I thought that this collection of recipes would give me some inspiration. There are so many different types of marinades and rubs in this book that it is actually mind-boggling! If you are in the market for some barbecue ideas or tips, this is the recipe book that has it all.

Grilling season has just barely begun and I cannot wait to try out some of these interesting recipes in Barbecue Sauces, Rubs, and Marinades. Raichlen has written this book to give help to those who are new to barbecuing and there are so many ideas and how-tos alongside the directions. Important concepts, such as how not to cross-contaminate foods are addressed, yet those more experienced cooks will enjoy the interesting variety of recipes.

Desserts are not something I would associate with my grill, however my eyes have been opened to new possibilities! I tried the grilled pineapple rub and found it not only tasty, it was simple and easy to put together with just a few ingredients, such as sugar and cinnamon. I really enjoy the simplicity of these recipes and they take ordinary foods and kick them up a notch with an easy to assemble rub or marinade.

Another recipe that I tried was Raichlen’s, “The Only Marinade You’ll Ever Need.” Well, this simple and zesty Mediterranean marinade is very versatile and can be used for so many different meats. It is essentially an oil and lemon juice mixture that has some added spice to it. I used this recipe to marinade some chicken pieces and it made my chicken flavourful and moist. This is definitely a recipe that I will be coming back to over and over again.

Barbecue Sauces, Rubs and Marinades is pretty much your one stop shop for any grilling recipe out there. Along with its tips and ideas for how to handle food, this book makes a great addition to any collection. I am going to be gifting this cookbook to a few grillers on my list this year, for sure!
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I wanted a BBQ Rubs and marinades recipe book and found it with this one.  Also included in many bastes, butters and sauces that pair with different meats and veggies.  Highly recommend this recipe book.
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Absolutely love this book! I've been reading segments to my partner who has declared "lets try every recipe, front to back" I love the short history that has been provided alongside each recipe, and Steven has covered many of the pitfalls of other sauce/condiment cookbooks-  providing meat recommendations, marinating times, and quantities. I'm yet to try any of the recipes, but the interesting and informative nature of this book, in addition to the simplicity, and easy-to-find ingredients, I'm sure this cookbook will be a regular in our house!
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Barbecue Sauces, Rubs, and Marinades - Bastes, Butters & Glazes, Too by Steven Raichlen has a freakishly long title and subtitle, and is a free NetGalley ebook that I read in mid-April.

True to its name (and sometimes equally long chapter titles), this cookbook is all about what you swath and dip barbecue meat in. It could be dry spices, a marinade, a sauce, or something have in a puddle on the side of a plate, like salsa or relish. However, now and then, there are full-on grilled/barbecue recipes that proudly feature the use of sauce, rub, etc., etc., from a page or two before.

Raichlen's three-column style of presenting recipes and cooking tips with stenciled headers and bold, slate-hued photographs is very masculine and becoming. My favorite recipes are grilled corn with sesame soy butter, char siu marinade, volcanic horseradish sauce, curry oil, spice pastes from the Yucatan, steak au poivre, chimichurri, Persian saffron lamb chops, banana ketchup, Charlie Trotter's truffled porcini BBQ sauce, Singapore pork sate, and peach-pecan chutney.
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Awesome book!  We are huge grillers and bbq people and this was a fantastic cookbook with mouth watering recipes.
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What a book. I was drooling before I finished looking through this book at all the wonderful recipes for rubs, sauces, marinades, and more.  In the first park of the book there is a wonderful section on bbq tools, definitions and more handy info. 

I made bbq pork and used the extremely simple and delicious American 5-4-3-2-1 rub. My family loved it and it was so simple. 5 ingredients with 5 tablespoons or less, and I already had everything in my spice rack.  i also made some of the Garlic Mayo, my husband is in love with it. 

This is really a great book to have whether you grill or not. If you like bbq you should really check out this book. 

I received this book from the Author or Publisher via to read and review.
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This is a comprehensive Global BBQ Bible. I can’t wait to use my BBQ as soon as it warms up outside. There are dozens of recipes in this cookbook that I intend to try. The author gives a ton of background information about each recipe along with valuable tips. The flavor combinations are mind boggling. I wish there were more pictures to view. Visuals give big impact to a cookbook and initiate the drool process! There is something for everyone in this cookbook and I intend to WOW my friends and family with these great recipes.
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I loved this cookbook.  My husband and I are both big grillers and we have both a bbq and a smoker.  I waited to write a review until we'd had a chance to try the recipes from this book and they were winners.  Steven Raichlen writes recipes that are easy to understand, from the rubs to the marinating to the actual cooking.  He takes a complicated topic and makes it interesting and easy to understand, and the references to his world travels and the food he ate make his recipes all the more authentic.   The food sounds very appetizing after you read the stories of where and how it was prepared.  The recipes span the globe and will expand your palate accordingly!

For novices, he starts by providing a list of important kitchen equipment and a discussion of food safety.  He discusses spices and how to use them, and gives the definitions of a rub and marinade. Most of the ingredients were readily available, but he provides substitutions just in case.  
The "Try This!" sections by the recipes are helpful uses for the recipes beyond the stated recipe, for instance smoked salt on popcorn and different sauces and marinades for vegetables as well as meats.  There are great ideas on how to build your own barbeque sauce and enhance bottled barbeque sauce that make barbequing easy for anyone, beginner or expert.  

I loved his ideas for customizing rubs and sauces, which led to some tasty and spicy combinations!   The Barbeque Sauces divided is by regions: American, Caribbean and Latin, European and African, and Asian, which I found helpful and interesting.
I really liked the sections on slather and hot sauces which includes recipes for ketchups, mustards, steak sauces, enhanced mayonnaise and a variety of flavored hot sauce recipes.   The section on salsas, relishes, sambals and chutneys was unexpected in a barbecue book.

I tried a number of recipes from the book.  They were all very good and the results were delicious.  Here are my favorites:
Fette Sau coffee rub sweet spicy  with Aaron Franklin's espresso bbq sauce brisket ribs
Singapore Sate rub
Char Siu chicken thighs
Korean Honey Sesame Marinade
Not-Just-For-Ham Glaze
Sweet Basil Oil with Garlic
Mustard Beer Butter 
Sweet and Smoky BBQ Sauce
Righteous Ribs 
Peach BBQ Sauce Coffee
Miso BBQ Sauce

I highly recommend this book and will buy it when it comes out in print.  I have no doubt the pages will be splattered with sauces in no time.
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If you are looking for a cookbook that has recipes pretty much on every page and convenience in looking things up based on categories, you’ll want to check this one out.  We love the basic ingredients that knock out the additives, glutens, etc. Having some of his other books, this one was less wordy, had more recipes, and great helps to make delicious food.  So, this is by far a better book.  Our family is very thankful for all the yummy barbeque food coming our way.  
I received a copy of this book in exchange for my honest review.
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This Author's love and knowledge on the very fine art of barbecuing is truly commendable.  The authors dash of humor, coupled with the backstory on the various types of meats and how to best prep prior to grilling is truly a joy.  The pictures chosen are simply mouthwatering and I believe I've gain 20 lbs along just from the viewing.  The author has also been so generous as to share some tried and true recipes. If asked if I would recommend this author and this book, the resounding answer is most definitely.
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Wonderful resource on barbecue sauces. Truly the perfect book out there for barbecue fanatics. The author incorporates anecdotes and stories along with the recipes, which was a pleasure to read. I'll be referring to this book for barbecue information for years to come!
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I am amazed by the vast variety of flavor enhancers in this book. Over 200 recipes with tips designed to make you a better grill master. The author says this book is written to clear up the confusion of the different types of BBQ flavor enhancers and accompaniments, and I believe he does a great job. He has traveled around the world to bring you these recipes, many of which come directly from champion pitmasters. 

The introduction provides definitions of the components presented in each chapter, along with tools of the trade that will be helpful to have on hand when creating your concoctions. The chapters are are follows:
1. Seasonings and Rubs
2. Marinades, Wet Rubs, Spice Pastes, Cures, Brines
3. Bastes, Mops, Glazes, Oils, Finishing Sauces, Butters
4. American Barbecue Sauces
5. World Barbecue Sauces
6. Slather Sauces
7. Salsas, Relishes, Sambals, Chutneys

 Clearly something for everyone, and everything you need to know to spice it up a little more. Each recipe comes with a short description and a full list of ingredients. The "Try This" box provides tips for getting the most out of each recipe. There are also tips sprinkled throughout that provide more information on ingredients or to help you customize recipes to suit your tastes. 

I highly recommend this book to all barbecue lovers and aspiring grill masters, regardless of skill level. Use the recipes by themselves or in combination with each other to create mouth watering barbecue right at home. I received this as a free ARC from Workman Publishing Company on NetGalley in exchange for an honest review.
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Raichlen is a barbecue god and his books make grilling weekend warriors like myself feel like we can do most anything. This book of sauces and rubs add depths of flavors and texture that would have taken years to master. A terrific and fun read.
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