Homemade Sauces, Rubs, and Marinades: 35 Savory Recipes to Try for Your Barbecue Party: Grill & Condiments

By Sharon Greer

Many people are of the belief that successful barbecuing is all about grilling techniques, controlling temperature, and air flow when the meat is on the grill. While all of those features are important in creating the perfect barbecue it is only half the equation. The other half is in knowing the right type of sauces you’ll use to add flavor, moisture, and glaze to your meats or vegetables. This book is designed to help you get started on creating your own sauces and flavors to enhance your barbecue dishes.

Inside You Will Learn:

·         The Purpose of Marinades, Rubs, Mop Sauces, and Barbecue Sauces

·         The Secret Formula That is Used in Nearly all Types of Barbecue Sauces

·         The Types of Meats Each Type of Sauce is Used for

·         Recipes for Marinades From Around the World

·         Recipes for Rubs From Around the World

·         Recipes for Mop Sauces From Around the World

·         Recipes for Barbecue Sauces From Around the World

·         And Much More

Once you’ve mastered the basics of the different types of sauces used in barbecues, you’ll be well on your way to becoming the master griller in your family. We encourage you to experiment and test out new and unique flavors as you try different ingredients until you’ve mastered the secrets to how to create and use your own marinades, rubs, mop sauces, and barbecue sauces.

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• Language: English
• Publisher: Guava Books
• Release date: Feb 7, 2017
• ISBN: 9781540119551

Book preview

Introduction

Sometimes we take up traditions and practices simply because we follow in the footsteps of our parents, and more than likely our parents did the same. So for generation after generation we start doing things, and few of us rarely look to find out the whys or wherefores of such a practice.

The art of barbecuing is one of those practices that have been passed down from one generation to the next for thousands of years. It has not only surpassed the test of time from one generation to the next but it has also crossed cultural boundaries and nearly every country in the world has its own method, technique, flavor, or style of barbecuing.

Few things in the world can be this unique and diverse at the same time, but no matter where you go in the world, chances are you’re going to find a barbecue place somewhere. There is a pretty good reason for this, the idea of adding sauces to food wasn’t always meant to enhance its flavor. The truth is that flavor was actually a pleasant side effect of adding sauces to meats.

History books as far back as 200 years before Christ speak of our ancient ancestors using sauces and smoking meat as a great way to preserve it. In fact, the word sauce is actually derived from the Old Latin word sallere, which means to salt or to add salt a common practice used at the time to preserve the meat and keep it from