Title: American Barbecue Sauces: Marinades, Rubs, and More from the South and Beyond
Author: Greg Mrvich
ISBN-13: 9781641529501
Publisher: Callisto Media
Publication date: 11/26/2019
Pages: 130
Product dimensions: 7.50(w) x 9.25(h) x (d)
Description
Kick up your cookout—barbecue sauces, marinades, and more from across the country
Every barbecue master knows—the secret’s in the sauce. American Barbecue Sauces is packed with savory recipes for bastes, glazes, mops, wet and dry rubs, marinades, condiments—and of course, sauces—from all over the United States. Fire up the grill!
From Central Texas to Chicago, and Memphis to the Southwest and beyond, get to know America’s barbecue belt with these explosively flavorful sauces and seasonings. Complete with classic favorites, creative concoctions, and a list of online resources that offer even more mouthwatering recipes, this book has everything you need to take your taste buds on a delicious road trip across the country.
This saucy book includes: Barbecue basics—Discover details about American barbecue, including the big four BBQ regions, the five mother sauces, lesser-known BBQ styles, and more. Marinades, mops, and more—Explore other ways to heat up your barbecue game, with recipes like Cowboy Coffee Beef Rub, Basic Poultry Brine, and Old-Fashioned Glaze. Essential equipment—Convenient lists for stocking your kitchen include pantry items, necessary tools like basting brushes, and nice-to-haves like disposable gloves.
Make your cookout really cook with tasty barbecue sauce recipes from the heart of America. Let’s get cooking!
My Thoughts
I have to admit that this book rocks when it comes to appetizing images of ingredients.
The book starts off with an outline of where you can find the basics, a list of dry rubs and seasonings, wet rubs and marinades, bastes, mops and glazes, sauces, condiments and finally base barbecue recipes.
What I like best about this read besides the recipes is that it tells you what sauce goes well with which cut of meat and provides a flavor profile.
While most of the country is aware of tomato-based sauces, if I were to open my fridge a Sticky Spiced Apple Glaze, would be able to be readily made and the recipe provided explains to allow the sauce to come to room temperature before using it again.
When dining out, we often eat our Barbecue dry with the sauce on the side. More often than not we have a Memphis style Barbecue sauce but when there's been a selection of sauces available, I tend to gravitate to a mustard-based sauce which is probably why page 62 with the image of Carolina Gold sauce made my mouth water.
Over the years, I've read many recipes for barbecue sauces but I don't recall coming across the Alabama White Sauce until now. I like the idea of a mayonnaise-based sauce so I will definitely try out this recipe.
So, what's the most popular sauce in our neck of the woods, you ask. I'd have to say it's likely the Apple Butter Barbecue sauce.
I received this delectable read from Callisto Media.
About the Author
GREG MRVICH is the author of Sous Vide Barbecue: Delicious Recipes and Precision Techniques That Guarantee Smoky, Fall-Off-the-Bone BBQ Every Time and the host of Ballistic BBQ, a YouTube channel with over 275,000 subscribers and 42 million views. He lives with his wife and son in San Diego.