This is the best BBQ sauce recipe book that I have found. Anyone who likes to slow smoke meat in an iron pit will benefit from this manual. I particularly liked the information about how the different sauces, in particular, spices, reacted to higher or lower heat. Not all seasonings work in a very hot grill. Many variations on "rubs" also for a wide range of applications. To a BBQ specialist, this book is sort of like a bartender's guidebook.
This a must have for anyone serious about sauces for smoking or grilling.
Verified purchase: Yes | Condition: Pre-owned
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