Barbecue sauces, rubs, and marinades are every griller's secret weapon--the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America's "master griller" (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It's a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America's own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It's the essential companion cookbook for every at-home pitmaster looking to up his or her game.

Portions of this book were originally published in 2000 as Barbecue! bible: sauces, rubs, and marinades, bastes, butters & glazes. Includes index.

Introduction: building better barbecue: the flavor factor -- Seasonings and rubs -- Marinades, wet rubs, spice pastes, cures, and brines -- Bastes, mops, butters, and so much more -- American barbecue sauces -- World barbecue sauces -- Slather sauces from ketchup and mustards to after-marinades and board sauces -- Salsas, relishes, sambals, and chutneys -- Conversion tables.