Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes
Apr 2015 · Chronicle Books
5.0star
4 reviews
Ebook
192
Pages
family_home
Eligible
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About this ebook
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
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
Ratings and reviews
5.0
4 reviews
Louis Ho
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July 29, 2018
Extraordinary
1 person found this review helpful
About the author
Ray "Dr. BBQ" Lampe has been grilling professionally for over 20 years. A multiple cook-off champion, he's also been a chef, cooking teacher, and author of the column "Ask Dr. BBQ" for Fiery Foods & BBQ magazine. He lives in Florida.
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