Qty:1
  • List Price: $19.95
  • Save: $5.44 (27%)
FREE Shipping on orders over $35.
In stock on December 24, 2014.
Order it now.
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: Gently used former library copy with the usual markings. Clear protective laminate over soft cover. Eligible for Prime shipping and FREE Super Saver Shipping on orders over $35. Overnight and 2-Day Shipping available.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill Paperback – April 27, 2009


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
$14.51
$3.01 $0.01
12%20Days%20of%20Deals%20in%20Books

Frequently Bought Together

Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill + Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More
Price for both: $29.17

One of these items ships sooner than the other.

Buy the selected items together
NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 352 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (April 27, 2009)
  • Language: English
  • ISBN-10: 0470186488
  • ISBN-13: 978-0470186480
  • Product Dimensions: 6 x 0.8 x 8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #122,329 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Product Description

"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."
Steven Raichlen, author of The Barbecue! Bible and How to Grill

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

From Publishers Weekly

As the legend goes, Eskimos have 500 words for snow. Certainly, Southern chefs that are worth their salt should know about that many synonyms for sauce. Thus it is with Karmel (Taming the Flame), executive chef of Hill Country, that great bastion for brisket in New York City. She steps up to the plate with 400 recipes covering marinades, brines, glazes, salsas, rubs, vinaigrettes, relishes, pestos and the occasional ketchup. Her choice of ingredients runs the pop cultural gamut from cherry Coke in a sweet cherry cola barbecue sauce to bourbon in her Jack Daniel's steak sauce to coffee in a cocoa-espresso-black pepper rub. There's a coating for anything one would care to grill, like an apple cider brine for pork or soy-ginger wasabi butter for seafood. Karmel's commentaries, which preface each recipe, reflect the broad scope of her culinary life. But she perhaps shares a little too much information as to the origins of I Think My Pig Is Sexy marinade, and her many travel exploits come off a bit like a brag, raving over a mushroom quesadilla she had on the Mexican Riviera and the sashimi with hibiscus salt she discovered in Tokyo. Her most brilliant move is her quietest, a minimalist chart entitled, Make Your Own Barbecue Rub which lets you mix and match from lists of salts, sugars, peppers and spices. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

More About the Author

Elizabeth Karmel
Chef, Author, Media Personality and Entrepreneur

North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue and Southern food. She launched CarolinaCueToGo.com, an Online Barbecue Shack, with her childhood friend, David Lineweaver on November 1, 2014. Lineweaver and Karmel bonded over being 2 x-pat North Carolinians in New York craving authentic North Carolina barbecue and the company was born.
CarolinaCueToGo.com ships hickory-wood smoked whole-hog barbecue seasoned with Karmel's signature North Carolina-style Vinegar Sauce nationwide.
Karmel was the founding Executive Chef of the award-winning Hill Country Barbecue Market in NYC, Brooklyn and Washington, DC, and NYC and Brooklyn's Hill Country Chicken. She developed the award-winning menu and flavor profiles from the meats to the sides and desserts for both restaurant concepts.
On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars (the first barbecue restaurant in the city to ever garner 2 starts!), and a glowing review that read like a love letter to barbecue and the Hill Country concept.
In addition to being a chef, she is a food writer, culinary consultant and entrepreneur. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and recently introduced Elizabeth's Everyday Essentials line of French porcelain by Revol.
As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine.
She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel.
Karmel is the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/#!/pages/ElizabethKarmel/201250523244938.

Customer Reviews

4.8 out of 5 stars
5 star
24
4 star
2
3 star
2
2 star
0
1 star
0
See all 28 customer reviews
The pictures are beautiful.
S. E. Lucier
If producing consistantly high quality food from the grill is your thing, I recommend this book to you without reservation.
John G. Gleeson Sr.
Now we like rubs- extra flavor!
Pat

Most Helpful Customer Reviews

12 of 12 people found the following review helpful By John G. Gleeson Sr. on January 25, 2010
Format: Paperback Verified Purchase
There are several books that I consider essential for the outdoor chef. Among them are the Jamie Purviance/Weber quartet. For reasons set forth below, I add this book, and Ms. Karmel's "Taming ther Flame" to my shelf of "must haves".

What makes this an "essential book"?

First, it is unique; almost all grilling books have some recipies for rubs, mops and sauces, but this book is dedicated to them. In my opinion, it is these items that make or break what comes off the grill.

Second, the recipies are simple and easy to follow, yet the ones I have tried produce real "flavor bombs". They are intense, yet well integrated into the dish they go with. They support rather than overwhelm.

Third, the book is a teaching tool. Even the experienced chef will learn new techniques, and aquire new and useful information. For example, I learned asbout the differences in paprikas, and why different ones are preferred over others. Where I live, paprika is generic in the market, so learning about the differences, and going online to get them, produced improved results.

Fourth, and most important for most of us, it enables us to put more consistantly well flavored food in front of family and friends. Using this book has enabled me to improve much of what I cook, and I have been at the grill for a whole bunch of years.

My older son got this for me as a Christmas gift, when I was two weeks post hip replacement; I think he thought that it was time for the old man to get back to the essentials. Well, his ploy worked! We moved some snow to get at the grills and I started using these recipies. It's been a whole lot of fun!

There's one other plus, and I'm old enough to mention it without being called sexist: Ms Karmel is kind of cute.

If producing consistantly high quality food from the grill is your thing, I recommend this book to you without reservation. You'll find yourself using it a lot!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 12 people found the following review helpful By Karl J. Wachter on May 1, 2009
Format: Paperback
Elizabeth Karmel did it again! I loved her first book on grilling but this one is a slam dunk! It gives you all the basics of grilling and then every way you could possibly marinade, brine, sauce and spice up your grilled food. I couldn't wait to try the Pernod Brine for Salmon, what a cool idea. It was amazing! There are about 20 brines, you can even make your own pastrami brine! The butters are awesome too. For all courses, sweet and savory, on the grill, this is the only book you need (and its not big and cumbersome). I'M FIRED UP!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By JFB on June 3, 2009
Format: Paperback
After getting this book I paged through it and immediately started thinking about ways to spice up my cooking. I am an avid griller and also enjoy smoking food and am always looking for new ways to marinade meat. I have been following Elizabeth for a long time and this book really takes the cake as far as her cookbooks go. I know it will get a lot of use. Not only does she make it simple to make greek chicken or incredible lamb chops, she gives you a map on how to make your own tastes translate into successful new dishes.

I would have to say that it is the ultimate kitchen reference for anyone who loves or even just likes to cook. In a matter of moments you can enjoy all the tips and tricks that it seems like the author has learned from all the friends she has made over the years. Buy this book, you will actually use it!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
5 of 5 people found the following review helpful By Peter C. Savely on July 9, 2009
Format: Paperback
Because if you do, you will never get it back. I am on my third copy now, because my freinds keep "forgetting" to return the copy I lent them.

First, page through the book. Second, spend the next hour trying to decide what you want to make first!! I have used recipes from this book at least twice a week since I received it in early May. Everytime, the finished product has been a great success.

Easy to understand that I have been a huge fan of Elizabeth's for quite some time now. Her recipes are at the same time inventive and straight forward. This latest book has easily become my bible for upping the ante for every BBQ I host or attend.

The added bonus is the story line behind the recipes. Makes reading a cookbook fun.

This is a definate must have addition to Elizabeth's other books, Taming The Flame and Pizza On The Grill
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Amy Mills Tunnicliffe on July 8, 2009
Format: Paperback
You'll want to cook your way through this entire book. Filled with classic favorites and dozens flavorful twists, it's sure to become an oft-used part of your cooking arsenal. From brines and marinades to rubs and sauces, Elizabeth Karmel expertly and deliciously covers it all--and then some. I'm honored that a few of my recipes are included, too! Recipes run the gamut from vegetables to all cuts of meat and for both grilling and barbecue. This book is a must for people serious about cooking with fire.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Matthew K. Morgan TOP 500 REVIEWERVINE VOICE on August 7, 2010
Format: Paperback Verified Purchase
I bought a copy of this book when I stumbled on it here on Amazon, having never seen it before and knowing little about it. It did not take long at all to realize that this is the most useful book on grilling I have ever seen.

The subtitle of this book says it all concisely: "A Complete Guide to Flavoring Food for the Grill". This is not a how-to book on grilling. Rather, it is more of a guide on flavoring food. There are a few complete recipes with step-by-step instructions (such as Pork Tenderloin with Mustard-Molasses Glaze) but the large majority of the content is formulas for flavoring foods on the grill.

The formulas are broken up logically by type, as follows: Marinades, Brines, Sauces, Glazes, Mops, Sauces/Relishes/Jellies, Sweet Sauces, Rubs/Spice Blends, Vinaigrettes, Butters, Pestos/Tapenades and finally Dipping Sauces. There is a wide variance in the combinations of flavors that the author uses to create her formulas, so there is something for everyone and there's a recipe for any conceivable food for grilling. The author also includes a short list of what foods will benefit with each formula, which is a great help in narrowing down which to use when the decision may otherwise be difficult.

I have not tried a lot of the formulas but I have tried a few of them for specific dishes where I wanted "something different" and so far every one I have tried has been a huge success with my family. As a result I tend to reach for this book before I go after any of the other grilling books I own.

This is a great book for anyone wanting to really master flavorful grilling. It is not an in-depth study on the art of grilling and it covers only the most basic grilling techniques, but with the basics in hand anyone can create wonderful, flavorful grilled foods using the formulas provided in this book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews