Steven Raichlen

http://barbecuebible.com/

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Barbecue Sauces, Rubs, and Marinades; Project Smoke, The Barbecue Bible, and How to Grill . Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season), Primal Grill and Barbecue University ; and the French language series Les Incontournables du BBQ and Le Maitre du Grill . Raichlen has written for The New York Times, Esquire and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame.

Sessions

Books

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

James Beard and IACP Award–winning author, PBS star, and Barbecue Hall of Famer Steven Raichlen pioneered bringing the art of global live-fire cooking techniques and flavors to American grillers. Through his journalism and seminal cookbooks—including the New York Times bestselling Project Smoke , How to Grill, and The Barbecue! Bible—Raichlen delivers irresistible smoked and grilled masterpieces every time.

Fundamental to Raichlen’s big flavor approach to live-fire cooking are his sauces, rubs, spice pastes, and marinades, which endow ordinary meats and seafood with extraordinary character and soul. Never has interest been keener in these essential flavor components for building confidence and creativity at the grill, and with Barbecue Sauces, Rubs, and Marinades—Bastes, Butters, and Glazes, Too, Raichlen takes an encyclopedic approach to every seasoning and condiment one could possibly need.

Here are over 200 recipes for chile-fired rubs, lemony marinades, buttery bastes, and flavorful sauces, plus brines, cures, glazes, salsas, relishes, and chutneys. The book includes all of the latest advances in barbecuing and grilling techniques—including cutting-edge finishing sauces, after-marinades, and board sauces—and shares a cornucopia of global flavor combinations drawn from Raichlen’s extensive travels.

Timed to release along with the third season of Raichlen’s acclaimed PBS show Steven Raichlen’s Project Smoke, Barbecue Sauces, Rubs, and Marinades is the essential companion cookbook for every at-home pit master and barbecue enthusiast looking to up his or her game at the grill.

Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes From Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

HOW TO GRILL: The Complete Illustrated Book of Barbecue Techniques and Recipes