Customer Reviews

BBQ Sauces, Rubs and Marinades For Dummies

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

The title of this cookbook would lead you to believe it's all about sauces, rubs and marinades but the first 6 chapters are about smoking, pits, gathering the "right" equipment, pantry stocking, history of BBQ, how to mix marinades, competitions, and there's more than you'll ever want to know about smokers, smoking, setting up your equipment, etc.
Finally half way through you get to the actual recipes for rubs and marinades, that lasts only a couple of chapters. Then it switches to many more chapters about salsas, relishes and then recipes for entrees and sides such as potatoes, baked beans, macaroni salad, stuffed dates, mac n cheese and the list goes on and on.
It's a great cookbook if you want all those things but if you're depending on the title alone it will lead you astray.
The Alabama White Sauce was delish and we used it on chicken (not the suggested ribs). The Kansas City sauce and the Carolina sauce were right on.

My wife bought this book for my birthday, along with a smoker. I've been making real barbecue for a few months now, and this book has been the key to my success. Tons of great rubs, sauces, and marinades, as the title states, but also a bunch of great, classic BBQ sides.

Being a relatively inexperienced smoker of meats, I found this book to be absolutely essential. It's easy to read and use and it will be on the top shelf of my cookbooks. On the "Kingsford Rating System" scale of 1 to 5 charcoal briquets, this book gets a total of 5 Briquets. (picture 5 perfect redhot briquets, all in a cozy mound)

I found the book very informative and helpful in making my BBQ experiences more tasty and enjoyable. Even though I submitted some recipes for the book, I found them all very good and easy to follow. I find myself referring to it on a regular basis. To learn more about one of the products listed in the book go to [...]