Barbecue Sauces, Rubs and Marinades Here is the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality and soul. Echoing the master book in its energetic design and in-depth perspective, this book presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and Spice Pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes and butters, ketchups, mustards, chutneys and relishes. The author gives a quick review of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients and offers dozens of grilling and cooking tips, including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.

Legends of Texas Barbecue Cookbook Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it-igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas. Robb Walsh , co-author of Nuevo Tex-Mex, is a culinary adventurer hailed as the Indiana Jones of food writers. A multiple James Beard Award winner, he is currently the restaurant critic of the Houston Press and a commentator for National Public Radio.

Barbecue Secrets Do you live for the joy of summer weather and cooking outdoors? Get ready to turn routine grilling into “high ceremonial cooking,” because Ron “Rockin’ Ronnie” Shewchuk, international barbecue champion, is ready to share his secrets and recipes with backyard cooks everywhere. From stories of competitive barbecue to recipes that will blow your dinner guests away and draw the neighbors from five houses over, Barbecue Secrets is the ultimate guide to the Barbecue Lifestyle. The book includes more than 100 recipes for rubs, marinades and sauces, side dishes, seafood, desserts, and drinks. The meat chapter features recipes such as the Classic Burger Deluxe, Pulled Pork Sandwiches, Championship Barbecue Chicken, and Texas Slow-Smoked Brisket. Recipes are coded as Classic Everyday, Asian, Mediterranean, Southwestern, and Championship Q, allowing readers to identify related dishes and plan a menu with ease. In addition to championship recipes, Rockin’ Ronnie provides an insider’s view of the competitive barbecue circuit, his “Barbecue Philosophy,” how to be a champ, and using your hobby as an excuse to buy really cool gear.

Huey's Best Ever Barbecue Recipes A top Australian celebrity chef offers 100 tasty barbeque recipes, with lots of tips on the side, in this saucy volume. Recipes for everything from burgers to kangaroo kebab are included along with plenty of vegetarian options. Offering a multicultural approach to barbeque, steps for making chutneys, marinades, and diverse sauces are featured.