Spices Online

Description

Just before serving barbecued ribs, chicken or sausage, add this finishing touch: baste with a hot vinegar and water base, lightly coat with dry seasoning, then have a little Rendezvous at home!

Features

• Just before serving barbecued ribs, chicken or sausage, add this finishing touch
• Baste with a hot vinegar and water base, lightly coat with dry seasoning
• Manufactured for the world-renowned rendezvous restaurant

Description

Paul Kirk offers up his barbecue expertise with over 50 recipes for sauces, including marinades, rubs and mops, salsas and relishes, and even homemade mustards and ketchups. Plus, each recipe points to the meats, fish, or vegetables it complements best. You can also learn how to concoct your own signature rubs and sauces for a bold zesty flavor all your own.

Paul Kirk has been participating in barbecue competitions for 15 years. He has been named World Barbecue Champion seven times. If you are really serious about barbecuing, Paul Kirk's Championship Barbecue Sauces will help you learn about slow-cooking meat over smoke and teach what you need to know to start approaching barbecuing like a pro. Along with teaching about all the ingredients useful in making rubs, marinades, sauces, and salsas to accompany barbecued meat, Kirk's approach gives a sense of what barbecue competitions are all about. (One of Kirk's goals for this book is to help those who are interested join in and compete.) Recipes are bold and bursting with flavor.

Features

• ISBN13: 9781558321250
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Our Rib Rubis for delicious Ribs. Just rub any type of rib generously with Cook's Choice Rib Rub 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor. BBQ, grill or smoke slowly until tender. Hint: The longer you cook at a lower temp, the more tender the meat will be. Great for Pork Ribs, Beef Ribs, Cabrito Ribs, and Deer Ribs.

Features

• Tilt and Shake Dispenser
• Long Shelf Life
• Non-Breakable Dispenser
• Re-sealable Lid
• Made in the USA

Description

St. Louis is known for many things, but on Sunday afternoon, it?s barbecue. Bring that legendary flavor to your table, with this blend of sweet brown sugar, garlic, natural hickory smoke, and secret, savory spices. Rub it into your chicken or ribs before grilling or baking. Honey Glazed Chicken Recipe: 4 boneless, skinless chicken breast (about 2 pounds) 2 Tbsp. Durkee Grill Creations St. Louis Style Chicken & Rib Rub 1 Tbsp. honey Rub both sides of chicken breast with Durkee Grill Creations St. Louis Style Chicken and Rib Rub. Grill or broil chicken for 12-15 minutes or until no longer pink inside, turning once. Drizzle honey over hot chicken; serve immediately.

Features

• A blend of sweet brown sugar, garlic, natural hickory smoke, and secret, savory spices
• Rub it into your chicken or ribs before grilling or baking
• See honey glazed chicken recipe below

Description

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-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, Barbecue Sauces, Rubs, and Marinades 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 overview 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.

Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist

Features

• ISBN13: 9780761119791
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

The Corky's Legend. Memphis, Tennessee is world-renowned for it's Bar-B-Q and sauces. "We at Corky's a family-owned business, are very proud to offer you a 'Taste' of what has made us Memphis? #1 Bar-B-Q for many years. Our famous sauces and seasonings are prized treasures, carefully prepared. Corky's is a favorite with many nationally known celebrities and stars, as well as good folks like you and me."

Features

• Complemented by side items such as pigtail fries, cole slaw, baked beans
• Includes no fat, no cholesterol ingredients
• Product of USA

Description

It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs. A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.

Features

• ISBN13: 9780761142119
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Perfect Grilling and Broiling: Heat grill or broiler. Shake or rub Perfect Blend onto chicken or turkey pieces, using about 2 tsp. per pound. Grill over low heat or broil 5 inches from heat, turning occasionally, until internal temperature reaches 170ºF, about 20 minutes for boneless and about 30 to 40 minutes for bone-in pieces, depending on size. Perfect Roasting and Baking: Shake or rub Perfect Blend over entire surface and inside cavity of whole chicken, or onto chicken or turkey pieces, using about 2 tsp. per pound. Roast in 375ºF oven until internal temperature reaches 180ºF for whole chicken, about 1-½ hours, and 170ºF for pieces, about 30 to 60 minutes. Perfect Burgers: Shake Perfect Blend onto ground turkey or chicken patties using about ½ to 1 tsp. per patty. Grill, pan-fry or broil until internal temperature reaches 180ºF, about 7 to 10 minutes.

Features

• Evenly shake or rub on chicken or meat
• Perfect grilling and broiling
• Perfect blend onto chicken or turkey pieces
• Follow the recipe and serving suggestions

Description

Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.From the Trade Paperback edition.

Book Description Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes, such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque. From Big Bob Gibson's BBQ Book: White Sauce People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white. For more than eighty years, Big Bob Gibson’s has been dunking its golden-brown birds, fifty at a time, into a vat of this tangy, peppery white sauce. The steaming, glistening chickens are then cut to order for our customers. For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe, which was made each day before the day shift arrived. However, even without doing the math, I can tell you that hundreds of cooks have passed through the pitrooms of Big Bob Gibson Bar-B-Q, so I don’t think you can describe this recipe as "closely guarded" anymore. I do know that Big Bob’s techniques and recipes, including his white sauce, have influenced the flavors of regional barbecue in Alabama. The great thing about passing secrets is that every time they are shared they change slightly. There is now a large number of "authentic" versions of Big Bob’s original secret recipe and cooking method—all different from one another. This is one of my favorite examples. Ingredients 2 cups mayonnaise 1 cup distilled white vinegar 1/2 cup apple juice 2 teaspoons prepared horseradish 2 teaspoons ground black pepper 2 teaspoons fresh lemon juice 1 teaspoon salt 1/2 teaspoon cayenne pepper (Makes 4 cups) Directions In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Features

• ISBN13: 9780307408112
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

The Char-Broil Big Easy oil-less infrared turkey fryer represents the next step forward in utilizing infrared style cooking. This patented technology takes the mess and hassle out of cooking a perfect turkey (up to 16 lbs.) or other large cut of meat (chickens, pork tenderloins, or beef roasts). With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy is the delicious, safe and easy alternative to oil-fried turkey. Cooking is done inside a double-wall cylindrical cooking chamber, powered by a fully enclosed propane burner. Char Broil's patented Heat Wave infrared technology delivers juicy, crisp, flavorful results every time. Your favorite marinades can be injected and even dry rubs and sauces can be used for added flavor.

Features

• Char-Broil turkey fryer with patented infrared cooking technology
• Cooks turkeys up to 16 pounds, chickens, beef roasts, pork tenderloins, and other large cuts of meat
• Does not use oil; no more splatter or flash fire safety hazard as well as no more disposal of used oil
• Includes cooker, cooking basket, lifter, meat thermometer, and quick start cooking guide
• Measures 21-1/10 by 21-1/10 by 24-1/2 inches; weighs 30 pounds