From the author of Chili Madness and Tex-Mex Cookery; a folksy presentation of that ""gutsy American dish"" Butel defines as...

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FINGER LICKIN', RIB STICKIN' GREAT TASTIN', HOT AND SPICY BARBECUE

From the author of Chili Madness and Tex-Mex Cookery; a folksy presentation of that ""gutsy American dish"" Butel defines as ""saucy stuff with a smoky taste""--""stuff"" being ""almost any kind of meat."" The stuff here may be ribs, pork chops, hamburger, ham, brisket, fish, or chicken. The sauces, sometimes also used as marinades, are more-or-less typical mixes of, most commonly, vinegar, ketchup, off, brown sugar, onions, garlic, mustard, Worcestershire sauce, and chilis. There's also an Oriental rib barbecue with Chinese hoisin sauce, a ""relish""-like Sicilian sauce for chicken, and a marinated shrimp from Florida using orange juice. Liquid smoke is much in evidence, though Butel also looks at home smokers for those who want a more genuine smoke-house flavor. (Most cooks, she reasonably assumes, will use a common outdoor grill.) She throws in a few go-with recipes to round out the meal, and appends a list of send-away food sources and one of ""pit stops"" for barbecue freaks on the road.

Pub Date: Sept. 30, 1982

ISBN: N/A

Page Count: -

Publisher: Workman

Review Posted Online: N/A

Kirkus Reviews Issue: Sept. 1, 1982