"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
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Product Details
Author:
Elizabeth Karmel
Paperback:
352 pages
Publisher:
Wiley
Publication Date:
April 27, 2009
Language:
English
ISBN:
0470186488
Product Length:
7.9 inches
Product Width:
5.9 inches
Product Height:
0.8 inches
Product Weight:
1.25 pounds
Package Length:
7.9 inches
Package Width:
6.0 inches
Package Height:
0.8 inches
Package Weight:
1.2 pounds
Average Customer Rating:
based on 15 reviews
Customer Reviews
Average Customer Review: ( 15 customer reviews )
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Most Helpful Customer Reviews
11 of 11 found the following review helpful:
The Only Grilling Book You Need! May 02, 2009
By Karl J. Wachter
"Grill Daddy"
Elizabeth Karmel did it again! I loved her first book on grilling but this one is a slam dunk! It gives you all the basics of grilling and then every way you could possibly marinade, brine, sauce and spice up your grilled food. I couldn't wait to try the Pernod Brine for Salmon, what a cool idea. It was amazing! There are about 20 brines, you can even make your own pastrami brine! The butters are awesome too. For all courses, sweet and savory, on the grill, this is the only book you need (and its not big and cumbersome). I'M FIRED UP!
7 of 7 found the following review helpful:
An Essential Book For The Outdoor Chef! Jan 25, 2010
By John G. Gleeson Sr. There are several books that I consider essential for the outdoor chef. Among them are the Jamie Purviance/Weber quartet. For reasons set forth below, I add this book, and Ms. Karmel's "Taming ther Flame" to my shelf of "must haves".
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!
7 of 7 found the following review helpful:
Make Everything You Cook Taste Better! Jun 04, 2009
By J. Belmonti
"Live, Laugh, Love, and Eat BBQ!"
After getting this book I paged through it and immediately started thinking about ways to spice up my cooking. I am an avid griller and also enjoy smoking food and am always looking for new ways to marinade meat. I have been following Elizabeth for a long time and this book really takes the cake as far as her cookbooks go. I know it will get a lot of use. Not only does she make it simple to make greek chicken or incredible lamb chops, she gives you a map on how to make your own tastes translate into successful new dishes.
I would have to say that it is the ultimate kitchen reference for anyone who loves or even just likes to cook. In a matter of moments you can enjoy all the tips and tricks that it seems like the author has learned from all the friends she has made over the years. Buy this book, you will actually use it!
5 of 5 found the following review helpful:
Never loan it to anyone!! Jul 09, 2009
By Peter C. Savely Because if you do, you will never get it back. I am on my third copy now, because my freinds keep "forgetting" to return the copy I lent them.
First, page through the book. Second, spend the next hour trying to decide what you want to make first!! I have used recipes from this book at least twice a week since I received it in early May. Everytime, the finished product has been a great success.
Easy to understand that I have been a huge fan of Elizabeth's for quite some time now. Her recipes are at the same time inventive and straight forward. This latest book has easily become my bible for upping the ante for every BBQ I host or attend.
The added bonus is the story line behind the recipes. Makes reading a cookbook fun.
This is a definate must have addition to Elizabeth's other books, Taming The Flame and Pizza On The Grill
4 of 4 found the following review helpful:
Excellent sauce & rub compendium! Jul 08, 2009
By Amy Mills Tunnicliffe
"bbq heiress and go-to girl"
You'll want to cook your way through this entire book. Filled with classic favorites and dozens flavorful twists, it's sure to become an oft-used part of your cooking arsenal. From brines and marinades to rubs and sauces, Elizabeth Karmel expertly and deliciously covers it all--and then some. I'm honored that a few of my recipes are included, too! Recipes run the gamut from vegetables to all cuts of meat and for both grilling and barbecue. This book is a must for people serious about cooking with fire.
based on 15 reviews
