In this revised and expanded edition of his bestselling book, grilling guru Jim Tarantino explains the art and science of marinades, brines, and rubs and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine, Zesty Jalapeño Lime Glaze, Tapenade Marinade, Ancho-Espresso Dry Rub, Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce, and Vietnamese Grilled Lobster Salad. Marinades, Rubs, Brines, Cures & Glazes provides home cooks with hundreds of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.

Why buy commercially-prepared marinades if you can make your own Teriyaki marinade, Jerk Chicken marinade, Chicken Satay marinade, and a lot more! From basic to something extraordinary, this book has it all! There are a lot of options and we guarantee you that each and every one of them are great! So grab a copy NOW and start finding the recipe that you might want to try for your next meal.

The celebrity pitmaster focuses on “what happens before meat hits the flame . . . things that have the power to add sizzle to your grillables” (Tampa Bay Times). In his latest lip-smackin’ cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie’s Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up. Praise for Ray Lampe “One of the most recognizable professional pitmasters in the world . . . His many appearances on the Food Network and his 2014 induction into the BBQ Hall of Fame have officially branded his name in the barbeque and culinary world.” —Authority Magazine

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.

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From dry seasoning and marinades to bastes, butters, and glazes, Rubs, 3rd Edition presents more than 175 ways to deliver maximum flavor. This edition makes it even easier to explore new flavor profiles and season any dish to create your own signature concoction. Whether yon are looking for all-purpose rubs and sauces that will work for every type of meat, or step-by-step feature recipes for entire dishes, Rubs, 3rd Edition has something for all tastes. Inside You'll Find: Buffalo Dry Rub, Homemade Maple BBQ Sauce, Maple & Mustard Pork Tenderloin, Blackened Dry Rub, Cajun Tilapia, Korean Chicken Thighs with Sweet Potato Vermicelli, Hot & Spicy Steak Rub, Tea-Smoked Salmon, Smoked Trout with Celeriac Remoulade, Coffee & Bourbon Brisket, Southwestern Dry Rub, Wasabi Butter, Chipotle Rib Eye, Applewood-Smoked Ribs with Molasses BBQ Sauce, Chicken Tsukune, Chimichurri Strip Steak with Oregano Potatoes & Onions, Sweet & Spicy Dry Rub, Pork with Blue Cheese Polenta & Roasted Peach Hot Sauce Book jacket.

Mouthwatering, tender, and scrumptious--that's what you can expect from food that's prepared on a wood-pellet grill. This complete guide and cookbook provides all the information you need to create taste-tempting meals on this unique and amazingly versatile outdoor cooker. Bob Devon, barbeque master extraordinaire, begins by explaining how you can use a wood-pellet grill as a smoker, grill, barbeque, oven, and broiler to cook virtually any food out of doors. He then kicks off the recipes with a medley of barbeque rubs, marinades, and sauces designed to transform even the most mundane food into a culinary treat. Following this are recipes for steaks; burgers, dogs, and sausages; pork; chicken; turkey; seafood; vegetables; breads and pizzas; and even desserts. And from slowcooked, fall-off-the-bone meats to crispy pizzas, every dish is easy to make and even easier to enjoy. If you think that an outdoor cooker is just for grilling franks and burgers, get ready to learn a whole new way of preparing your favorite foods. The Complete Wood Pellet Barbeque Cookbook is your key to outdoor cooking success.

“A book you’ll use every day. . . . Think of these sauces as a culinary bag of tricks. I do.” —Dorie Greenspan, James Beard Award winner and New York Times–bestselling author of Around My French Table Mastering sauces can take your cooking to a whole new level. Award-winning food writer Martha Holmberg was trained at La Varenne, and in Modern Sauces she tackles this sometimes-intimidating subject—using clear, short bites of information and dozens of process photographs to deliver the skill of great sauce-making to every kind of cook, including beginners. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs including maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional fifty-five recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Organized by ingredient and method, Modern Sauces is both an inspiration and a timeless reference on kitchen technique. “In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces . . . Easily Holmberg’s best cookbook to date, this uses delicious recipes—like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis—to put essential skills in context.” —Library Journal

The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'

“Incredibly delectable panini variations . . . I couldn’t believe how ravenous I was when I finished flipping through the pages.” —Ree Drummond, #1 New York Times–bestselling author of The Pioneer Woman Cooks In over 200 recipes and 100 color photographs, Kathy Strah shows how to use this versatile kitchen appliance to make not just sandwiches and panini but also dozens of main-course easy-to-prepare meals great for busy home cooks and families. Kathy includes classics like Croque Monsieur and Reuben panini as well as imaginative creations like a Grilled Asparagus and Prosciutto panini and Chipotle Chicken Quesadillas. There are smaller appetizer panini as well, and a host of breakfast and brunch sandwiches. Beyond the panini, she creatively uses the panini press to make such things as chicken satay, jerk pork tenderloin, and even grilled fish tacos. An inventive chapter on desserts includes an amazing way to make homemade ice-cream cones in a panini machine, along with after-dinner options such as Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds. Home cooks will find inspiration on every page, and with clear recipe instructions and ample advice included throughout, The Ultimate Panini Press Cookbook is the first and last word on making the most of a home panini press or countertop grill. “Cover[s] such basics as appliance features and functions, ingredients, tools, and how-to-use recommendations. Dividing her 205 recipes by protein categories, [the author] borrows from almost every cuisine to fashion paninis (and other grilled foodstuffs) that accommodate a wide variety of kids’ and adults’ tastes.” —Booklist