Barbecue Sauces, Rubs, and Marinades–Bastes, Butters & Glazes, Too
I had a time limited electronic galley of this book provided free, but I bought this book on the publication date (May 2, 2017) 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.