The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs (Paperback)

by Bruce Bjorkman (Author) "Tomatoes are king in many barbecue sauces; they are the primary ingredient in the most popular national brands of barbecue sauce in the nation today..." (more)
Key Phrases: barbecue cookoff, sauce contest, tablespoons chile powder, Kansas City, Remus Powers, New Mexican (more...)

Editorial Reviews

Product Description
This lively collection of sauces covers all the best flavors associated with barbecue: sweet, savory, hot, and spicy-sometimes mixing all four. Bruce Bjorkman, aka Mr. Barbecue, and veteran of hundreds of barbecue competitions, takes readers on a journey through the world of barbecue sauces, from Texas to the Carolinas to Cajun country, and from Asia to the Caribbean.More than 100 recipes, plus:Saucemaster tips.Barbecue lore and anecdotes.Mail-order sources of sauces and spices.Calendar of Kansas City Barbecue Society?ɬ?sanctioned contests.

Product Details

• Paperback: 112 pages
• Publisher: Crossing Press (March 1, 1996)
• Language: English
• ISBN-10: 0895948060
• ISBN-13: 978-0895948069
• Product Dimensions: 9 x 8 x 0.3 inches
• Shipping Weight: 9.1 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #456,455 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

24 of 24 people found the following review helpful:

5.0 out of 5 stars A terrific book for anyone interested in barbecue, May 10, 1998

By	Paul D. Ferguson (Santa Clara, CA USA) - See all my reviews (REAL NAME)

My copy of this book is looking pretty worn, with stains and notes next to more than a dozen recipes. It is the first book I grab when I'm in the mood to fire up the smoker on a sunny weekend morning. The recipes in the book are outstanding, and cover a wide range of tastes and styles. I especially like the organization of the book, with recipes separated into categories including "Sweet Sauces", "Savory Sauces", and "Flamethrower Sauces". The only warning I have is that after you've tried a few of Bjorkman's sauce recipes, you'll never be able to go back to bottled barbecue sauce again.

6 of 7 people found the following review helpful:

4.0 out of 5 stars Great collection of recipes with insights on regional styles, May 4, 1998

By	[e-mail] (US) - See all my reviews

Fun read, with great recipes, a thorough but interesting review of the art of barbecue, and a light-hearted reverence for the cuisine. Plan to pig out before you return this one to the cookbook shelf--it's inspirational, too!

4 of 6 people found the following review helpful:

3.0 out of 5 stars A Good BBQ Sauce Cookbook, July 11, 2001

By	jerry i h (Berkeley, CA USA) - See all my reviews (TOP 1000 REVIEWER)

This collection of 128 mops, sops, sauces, and rubs is very good, but not great.

It divides itself into sections of sweet, savory (what I would call tangy), "flamethrower" (although they all can be tamed by simply reducing the chile pepper amounts), championship, and rub/paste recipes. The listing of individual recipes in the table of contents is a particularly nice feature.

The most important part of this book is the 17 championship recipes he teased out of the pros. This must have been a difficult task, since most barbecue aficionados are notoriously secretive. I am most appreciative of this, since these recipes are worth their weight in gold.

Although I question some of the recipes, many are worth trying. The chance is very good that you will find something that you will like and keep with you each summer.