Recipes from Barbecue Sauces, Rubs, and Marinades

Barbecue Sauces Rubs and Marinades Cookbook

Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

A brandy-brined turkey breast on a wooden cutting board with a couple slices cut off, a basket of mandarins in the background, and some grilled red onion wedges scattered around.

Brandy-Brined Turkey Breast

The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)

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  • 2 H
  • 18 H, 20 M
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