By Steven Raichlen
STEVEN RAICHLEN IS THE WORLD'S best AUTHORITY...on foreign barbeque. The recipes during this publication are finger-licking good...try all of them! --Rich Davis, writer of K.C. Masterpiece barbeque Sauce
rework meats and seafood into world-class fish fry with the flavour foundations, rainy and dry, that provide grilled foodstuff its personality, character, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 2 hundred recipes from around the world, grasp griller Steven Raichlen indicates tips on how to upload the specialist contact to each dish on your repertoire, from a easily steak to an unique kebab. contains a brief refresher direction in grilling and a step by step consultant to construction a signature sauce.
Read or Download Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes PDF
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Extra resources for Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
How To: In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.
Old Fashioned Irish Coffee Ingredients: ¾ Warm Water 2 tb Irish Whiskey Dessert Topping from a pressurized can 1 ½ s Instant Coffee Crystals Brown Sugar To Taste How To: In a non-metal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping. 61. Bushmills Irish Coffee Ingredients: 1 1/2 fl Bushmills Irish whiskey 1 ts Brown sugar (optional) 1 ds Crème de menthe, green 1 x Strong fresh coffee 1 x Whipped cream How To: Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee.
With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings 30. Chocolate Mint Coffee Float Ingredients: 1/2 c Hot coffee 2 tb Crème de cacao liqueur 1 Scoop Mint chocolate chip ice cream How To: For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream. 31. Coconut Coffee Ingredients: 2 c Half-and-half 15 oz Can cream of coconut 4 c Hot brewed coffee Sweetened whipped cream How To: Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly.