Soaked, Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill

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Soaked Slathered and Seasoned is for the creative chef.  It is a book chock ‘ful of ways to flavor food.  Soaked is for Marinades and Brines, Slathered is for sauces, mops, glazes—anything you slather on food! and Seasoned is for a pinch of a rub, compound butters, flavored vinaigrettes—when a little dab will do ya!  The inspiration for the book was how we all cook on a weekly basis.  We pick our favorite protein and vegetables and then decide how we want to prepare them.  This book gives you nearly limitless options.  If you prepard a chicken breast every night for a year, you could flavor it differently with these recipes for marinades, brines, rubs, flavored vinaigrettes, dipping sauces, compound butters, etc and have a different flavor experience every night for a year…or more!  A grilling guideline and basic information is included so you can go away on vacation and pack only this book!eak signature


Soaked Slathered & Seasoned by John Wiley and Sons, April 2009 A  Complete Guide to Flavoring Food for the Grill

● Suggested retail $19.95

A BBQ guru’s definitive guide to marinades, mops, sauces, rubs, and other flavor-boosters. Elizabeth Karmel is one of today’s best-known barbecue experts–owner of the popular Grill Friends line of grilling products, Executive Chef at New York’s acclaimed Hill Country barbecue restaurant, and a frequent television guest. Now, in this encore to her grilling guide Taming the Flame, she serves up a barbecue cookbook for all seasons and seasonings–400 great ways to add flavor to grilled foods, including marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, sweet sauces, rubs, vinaigrettes, dressings, compound butters, pestos, tapenades, and dipping sauces.


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.)
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