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Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill Paperback – April 27, 2009
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"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.
Top customer reviews
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!
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.