Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods—ribs, burgers, steaks, poultry, seafood, vegetables, and fruit—really, anything you can cook with fire and smoke!
Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.
Recipe Excerpts from Soaked, Slathered, and Seasoned
Jack and Diane Steak with Whiskey Butter
Bahama Mama Marinade
Irene’s Hot Pepper Jelly
Will take years but looking forward to every recipe. Have done the brined turkey 3 times, always fabulous!Published 4 months ago by Roy Ann Gregory
Very good book with tons of ideas and sauces. My husband likes to cook and he is always going back to this book for ideas. We gave this book as a gift and they loved it as well.Published 4 months ago by BARBARA SILVA
When I lost my old copy, I had to get a replacement. This book is a standard for my kitchen. It has pretty much everything you need to season a piece of meat and then some.Published 5 months ago by Richard C.
For me to give a cookbook a five star review, it's because the photos are stellar. I'm highly visual. Read morePublished 10 months ago by Debby
I bought this book for my husband for Father's Day. We always used to marinate the meat and poultry before putting them on the grill. Now we like rubs- extra flavor! Read morePublished 11 months ago by Pat