Greg Mrvich

I have to admit that this book rocks when it comes to appetizing images of ingredients.

The book starts off with an outline of where you can find the basics, a list of dry rubs and seasonings, wet rubs and marinades, bastes, mops and glazes, sauces, condiments and finally base barbecue recipes.

What I like best about this read besides the recipes is that it tells you what sauce goes well with which cut of meat and provides a flavor profile.

While most of the country is aware of tomato-based sauces, if I were to open my fridge a Sticky Spiced Apple Glaze, would be able to be readily made and the recipe provided explains to allow the sauce to come to room temperature before using it again.

When dining out, we often eat our Barbecue dry with the sauce on the side. More often than not we have a Memphis style Barbecue sauce but when there's been a selection of sauces available, I tend to gravitate to a mustard-based sauce which is probably why page 62 with the image of Carolina Gold sauce made my mouth water.

Over the years, I've read many recipes for barbecue sauces but I don't recall coming across the Alabama White Sauce until now. I like the idea of a mayonnaise-based sauce so I will definitely try out this recipe.

So, what's the most popular sauce in our neck of the woods, you ask. I'd have to say it's likely the Apple Butter Barbecue sauce.

I received this delectable read from Callisto Media.… (mehr)