Here is the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality and soul. Echoing the master book in its energetic design and in-depth perspective, this book presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and Spice Pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes and butters, ketchups, mustards, chutneys and relishes. The author gives a quick review of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients and offers dozens of grilling and cooking tips?including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.
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