BBQ sauces, dry and wet rubs and marinades of all descriptions are the added touches that separate a good recipe from a great one. In this book, you’ll find forty two recipes that will add flair to the food you place upon your table. Some of these recipes are old favorites, but many are very new and different. No matter which one you choose to try, you’ll literally taste the difference in the dish you serve.
In this book, you’ll find hot sauce, sweet sauces and rubs that originate from the corners of the globe. Likewise, the marinade recipes in this book cover a vast range of tastes, applications and results. There is something here for every dish.
Best of all, you don’t always have to fire up the outdoor grill to enjoy these recipes; most of them are just as easily prepared on the stovetop or in the oven as they are outside. Browse through them and get started today - your family and your guests will praise the results.
Most BBQ sauces are based on tomatoes, mustard or vinegar, but there are always exceptions with sauces. For instance, the Alabama White BBQ sauce is white, not clear or red like most of the sauces we commonly find. Traditionally, BBQ sauces are either tomato or vinegar based and are usually connected to a specific region of the country.
Here are some of those connections and a hint or two about preparations:
Tomato based sauces: The tomato based sauces are found throughout the United States and some parts of the world. These sauces are considered the most traditional and most recognized. To make a great tomato based BBQ sauce, cooking is essential as is preparing the sauce a day ahead of using it so that flavors are allowed time to blend.
Vinegar based sauces: These sauces belong almost solely to North Carolina. Used throughout the cooking process, these thin sauces actually tenderize meat by sinking deep into the cut. They are also known for their “heat or sweet” taste, association with pork and flexibility.
Vinegar based sauces can easily transition from simple grilling to heavy-duty smoking of the meat on which they are used. They may be made at any time since they keep well in the refrigerator for extended periods of time.
Mustard based sauces: These sauces are generally found in states south of North Carolina, namely in South Carolina and Georgia. Mustard has the same effect on meat as vinegar - it acts as a tenderizing agent while infusing flavor into the cut. These sauces should be made a day ahead of using them and kept in the refrigerator to maximize their flavor.
Every cook has their favorite rub or marinade, too. Dry rubs are usually made from a combination of dry seasonings, such as sugar and garlic powder. Wet rubs usually incorporate some wet ingredient, such as molasses or melted butter. Marinades are always wet, because they are made from “soaking” ingredients, such as oil and vinegar - things that tenderize and flavor cuts of meat, especially those that are considered “tough.” Whether you use a rub or a marinade, the results will be a more tender and flavorful dish. The secret to preparation is time - time to let the meat remain in the rub or marinade for hours, usually from one to twenty-four.
The secret to using BBQ sauces, rubs and marinades is experimentation - don’t be afraid to alter ingredients to add your own touch. Put in a little more hot sauce, or add a little more brown sugar - modify the recipe until it is your own. Also remember that just because the recipe connects the sauce to a particular cut of meat doesn’t mean that the sauce won’t be just as good on another cut. Keep experimenting until you find which sauce works best for you - it might just become your signature sauce!
Pick up your copy today... Enjoy!