The Great BBQ Sauce Book: A Guide With Recipes

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Price : $15.95

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Overviews

With over 100 sauces photographed and evaluated, this book highlights a barbecue fanatic's tour through the very best barbecue sauces, marinades, jerk seasons, and other wonderful things users can do to a consumable pig. Full- color photos.

Customer Review

I sort of wished that I had discovered this book a few years ago.

Being a meat lover, I have explored various bottled BBQ sauces for quite a while. You can get a bewildering array of them from supermarkets, summer fesivals, webtailers, etc. I found only a couple of them that passed muster (Chris & Pitts; Everett & Jones). I also neglected to keep a diary of what I sampled, and what I thought of them.

This book has already done most of the groundwork for you. It is sort of like a field guide that you take with you to the store or web site when you want to buy some BBQ sauce. It has reviews, descriptions, and pictures of at least 200 different ones. Although I have violent disagreements about some of the opinions, for the most part the book is an extremely valuable and useful resource.

It categorizes sauces into 3 types: sweet, tangy, and fiery. There are some recipes at the end, but I would not take these very seriously. It serves as a good starting point for those who would like to explore the wonderful world of bottled BBQ sauces. For example, I discoverd Gates from this book, and it explains why I hate KC Masterpiece and Bull's Eye, but like Kraft. It is also a good resource to help you avoid those BBQ sauces that taste like pancake syrup with a little ketchup and tabasco sauce.

Also note that there a many boutique brands in this industry. Many in this book are no longer available, and many have sprung to life since this book was published in 1999.

Tasty - Douglas R. Worgul -
This book, written by one of the most beloved and trusted personalities in barbecue, is a rare treat. It is fun to read, delightful to look at, and exceptionally useful. Since it is unlikely that anyone other than Ardie (Remus) will ever have the opportunity or time to taste and evaluate all these wonderful sauces, consuming this book is the next best thing. I return to it often, whether to guide me in choosing the right sauce or to provide me with reading pleasure.

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