Monday, May 18, 2009

Review: Easy BBQ Sauces



Easy BBQ Sauces


By: Joe Hartmann*


Publisher: Golden West Publishers


www.goldenwestpublishers.com


Pages: 93


A soft cover, fully bound book; Easy BBQ Sauces by Golden West Publishers is already a step ahead of its stablemates in the Golden West collection. Where the other books we have reviewed were loosely spiral bound, this book has an attractive, vibrant cover that invites the reader in. With the same price point ($9.95), we are immediately headed in the right direction.


You don’t hit the first recipe until you are 19 pages into this 93 page book, but once they get rolling there is quality recipe following quality recipe. Covered in this book are recipes for sauces, rubs, mops and marinades. Some of the first 18 pages are dedicated to their proper use and what the cook can hope to achieve. What to use and when are touched on (albeit briefly) as well as some very basic primers on barbeque.


Diversity is key here, as recipes include low calorie BBQ sauce, Peanut Butter BBQ Sauce and the Wine and Garlic Marinade. Most recipes tell you in their title what they are meant to be paired with while others include a recommendation in the text.


Although the book often has the feel of a compilation of recipes from other sources, it is a great deal for the price. There is a certain lack of unity in writing style and recipe sophistication, but the highs certainly outweigh the lows. The best thing about this book is that it sparks the imagination. As I read through the recipes I had a constant stream of inspiration. This is going to get dog-eared quickly, with notes in the margins throughout.


I’d like to recommend purchasing this for a friend, but I know that once you flip through it you won’t be gifting it to others. Heck, at $9.95 buy two.


* The author was not directly specified by the publisher. The name was inferred by the text of the introduction.


Here is a recipe from the publisher:


Golden Grill Barbecue Sauce


1/4 cup Sugar
2 Tbsp. Cornstarch
1/2 tsp. Allspice
1/2 tsp. Cloves, ground
1 cup fresh Orange Juice
2 Tbsp. Vinegar
4 Tbsp. Butter or Margarine

Combine sugar, cornstarch, allspice and cloves in a small saucepan. Slowly stir in orange juice and vinegar. Stir constantly over medium heat until sauce thickens. Boil for 3 minutes. Stir in butter. Makes 1 cup sauce.


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