The barbecue lover's big book of BBQ sauces : 225 extraordinary sauces, rubs, marinades, mops, bastes, pastes, and salsas, for smoke-cooking or grilling PDF
Preview The barbecue lover's big book of BBQ sauces : 225 extraordinary sauces, rubs, marinades, mops, bastes, pastes, and salsas, for smoke-cooking or grilling
Table of Contents Title Page Table of Contents Copyright Dedication PUTTING THE SPICE INTO LIFE IMPECCABLE PORK Sweet Brunette Rub Maple Sugar–Cardamom Rub Burning Desire Dry Rub Smoke and Spice Aliño Fennel Seasoning Salt Tacos al Pastor Paste Fenway Park Mustard Paste Hestia’s Fiery Red Chile Paste Yucatan Rojito Bacon-Rosemary Paste Fresh Horseradish and Maple Paste Sriracha, Soy, and Sesame Marinade Honey-Sage Marinade Rum and Mango Marinade Worcestershire Mop Time-Tested Beer and Vinegar Mop Sweet Coffee Sop Buttery Cabernet Baste Dr P Glaze Pig Pickin’ Vinegar Sauce Double Mustard Sauce, Southern Style Sweet and Sour Honey-Mustard Barbecue Sauce Charred Habanero-Peach Barbecue Sauce Sweet Coffee-Cascabel Sauce Rye Whiskey and Maple Barbecue Sauce Ginger-Tangerine Finishing Sauce Central Carolina Red K.C. Classic BBQ Sauce Watermelon-Jalapeño Syrup Roasted Onion Ranch Dressing Barbecue Vinaigrette Pomegranate Cream Sauce Quick Mango Chutney–Pickapeppa Glaze Bacon and Sage Cream Sauce Charcutière Jezebel Sauce Craft Beer Butter Pickled Red Onions Grilled Pineapple, Chile, and Almond Pico de Gallo Catalan Quince and Garlic Allioli Sherried Apple Conserva Savory Orange Confit Peanut Coleslaw Brussels Kraut Cranberry, Fig, and Pistachio Relish Green Tomato Relish Fried Sage Leaves Chunky Salsa Verde BEEFING UP BEEF AND BISON Southwestern Wonder Tom Perini’s Texas Ribeye Rub Magic Mushroom Powder Chimichurri Dry Rub Bill’s Brisket and Beef Blend Worcestershire Dust Lemon-Shallot Salt Green and Black Peppercorn Slather Italian Steak Paste Umami Bomb Hearty Herb Marinade Beer and Citrus Marinade Korean Marinade Wasabi-yaki Marinade The Eye-Opener Tipsy Tenderloin Marinade Red Wine and Soy Soak Jalapeño-Beer Mop Walter Jetton’s Barbecue Mop Bourbon Sop Korean Barbecue Sauce Texas Black Gold Norteño Salsa de Arbol y Tomatillos Brown Sugar–Anise Barbecue Sauce Black Garlic Chimichurri Argentine Salsa Criolla Salsa Golf Cinnamon Red Hot Ketchup Green Chile–Tequila Sauce Charred Scallion and Pink Peppercorn Vinaigrette Fresh Horseradish Aioli Syrah Finishing Salt Serrano Pico de Gallo Vietnamese-Style Carrot-Daikon Relish Rustic Bread and Basil Salad Bacon Jam Cornichon Relish Pickled Mustard Seeds FABULOUS FLAVORINGS FOR CHICKEN, TURKEY, GAME BIRDS, AND OTHER POULTRY Barbecued Game Bird Spice Cluckin’ Classic Rub Tarragon Rub Crazy for Canela Rub Dry Brine for Turkey Herbes de Luberon Rub Fiery Ginger Paste Kung Pow for Chicken Jerk Paste Pepita and Cumin Paste Tbilisi Grape-Walnut Paste Vindaloo Paste Citrus Paste for Poultry Dirty Vodka Martini Marinade Curried Coconut Milk Marinade Cranberry-Orange Holiday Marinade Ginger Ale and Garlic Marinade Marsala-Balsamic Marinade Peruvian Marinade Tangy Orange Baste Crafty Beer Mop Cider Splash Chai Splash Smoked Bacon Butter Yakitori Glaze Bacon and Maple Barbecue Sauce Strawberry-Balsamic Sauce Northern Alabama White Lightning Sauce Diable Rustic Lemon Sauce Indonesian Peanut Sauce Sherry-Shallot Sauce Cherry-Tempranillo Sauce Quick Black Mole Celery Cream Warm Duck Fat Vinaigrette Charred Lime Wedges Prosciutto Finishing Salt Pepita-Peño Salsa Lychee-Pineapple Salad Black Kale Pesto Chunky Cinnamon Applesauce Lebneh SINGULAR SEASONINGS FOR FISH AND SHELLFISH Celery Spice Lemony Chile Dilly Rub Brown Sugar and Spice Rub Thai-Style White-Hot Peppercorn Rub Campeche Recado Fresh Fennel-Lemon Paste Green Charmoula Wasabi-Miso Paste Garlicky Beer Marinade White Wine and Worcestershire Marinade Beurre Blanc White Wine Mop Malt Vinegar Spritz Chile-Lemon Baste Barbecued Shrimp BBQ Sauce Lime and Black Pepper Mignonette Piquillo Pepper Alioli Pork Fat Hollandaise in a Blender Thai Dipping Sauce Pickled Jalapeño Crema Caper and Cornichon Butter Nori Butter Red Chile Honey Butter Lemon and Shallot Vinaigrette Chinese XO Sauce Sauce Chien Piri Piri Vinaigrette Shallot Yogurt Sauce Black Sesame Salt Tomatillo-Cucumber Salsa Basil–Black Olive Tapenade Green Olive and Preserved Lemon Relish SPICING UP LAMB, GOAT, VENISON, VEAL, AND RABBIT Tamarind Recado Peppery Lamb Rub Zesty Rub for Veal, Venison, and Rabbit Baharat Rub Tim Byres’s Cabrito and Lamb Spice Sage-Lemon Paste Red Wine Marinade for Lamb and Game Meats Fruity Mustard Marinade Ancho-Cinnamon Splash Cider Vinegar and Pomegranate Molasses Mop Coconut Water Mop Red Wine Sop Curry in a Hurry Baste Mezcalito Orange Sauce Sassy Hoisin Barbecue Sauce Magic Black Hot Sauce Blackberry-Sage Sauce Charred Serrano Hot Sauce Pomegranate Molasses and Black Pepper Vinaigrette Herbed Yogurt Sauce Harissa-Honey Glaze Ladolemono Sauce Paloise Agrodolce Sauce Roasted Grapes Easy Balsamic Jelly Cilantro-Mint Chutney Tapenade with Green Olives and Walnuts Gin-Poached Dried Cherries with Juniper Berries Pistachio-Mint Pesto Peperoncini, Cucumber, and Ricotta Salata Relish Wild Mushroom Compote VEGETABLE LOVE Smoky Sweet Paprika Rub Smoky Ancho Rub Olive Oil and Alliums Paste Soy Marinade Old Bay Baste Sherry Vinegar Baste Chipotle, Lime, and Shallot Vinaigrette Soy, Miso, and Ginger Dressing Orange-Hazelnut Vinaigrette Spicy Hummus Sauce Blood Orange Mayonnaise Chile-Scented Brown Butter Almond, Sage, and Celery Relish Fresh Tomato Relish Caponata LUSCIOUS FRUIT Red Maple Sugar Sweet and Nutty Oil Piña Colada Marinade Fruity Vinegar Baste Sweetly Savory Fruit Baste Saffron-Honey Butter Tangy Dulce De Leche Lime-Cayenne Dessert Syrup Sangria Sauce Gingered Crème Fraîche Smoked Walnuts Bacon Toffee Cocoa-Almond Crumbs Acknowledgments Measurement Equivalents Index The Harvard Common Press www.harvardcommonpress.com Copyright © 2015 by Cheryl Alters Jamison and Bill Jamison Photographs copyright © 2015 by Gabriella Marks All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without permission in writing from the publisher. The Library of Congress has cataloged the print edition as follows: Jamison, Cheryl Alters. The barbecue lover’s big book of BBQ sauces : 225 extraordinary sauces, rubs, marinades, mops, bastes, pastes, and salsas, for smoke-cooking or grilling / Cheryl and Bill Jamison. — First edition. pages cm Includes index. ISBN 978-1-55832-845-7 (acid-free paper) 1. Barbecuing. 2. Barbecue sauce. I. Jamison, Bill. II. Title. TX840.B3J339 2015 641.7’6—dc23 2014041185 Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the web address above. eISBN 978-1-558-32846-4 v1.0315
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