Grillin’ sauce, rub, marinade New recipes for home pitmaster
Doctor Sauce PureMagic Beer marinade for chicken
Barbecue may be our one true American food and a reminder of the power of patient smoke, with no need to fan the flames of raging fire. Whatever the focus, whether wild or farmed, fromland or sea, low and slowbarbecue can render our toughest to tenderness.
We are in the middle of barbecue season now, and some of the best-selling authors of the craft have released new books offering essential yet customizable recipes for sauces, rubs and marinades. We’ve drawn one recipe each from three of them.
Steven Raichlen, perhaps best known for “The Barbecue Bible,” shares Doctor Sauce in his new book “Barbecue Sauces, Rubs andMarinades— Bastes, Butters, and Glazes, Too.” The recipe shows howto doctor your favorite store-bought sauce with just three main ingredients: honey, orange marmalade and lemon juice.
Known as “The Legend,” Mike Mills and daughterAmy Mills made their bones at the barbecue shrine called 17th Street in southern Illinois. Their release, “Praise the Lard: Recipes and Revelations Froma Legendary Life in Barbecue,” reveals Pure Magic, their favorite rub, which they recommend not only for meats, but vegetables and even popcorn.
Weber’s master griller Jamie Purviance rose to the challenge of choosing the best recipes for users of not only the iconic grill but all home pitmasters for“Weber’s Greatest Hits: 125 Recipes for Every Grill.” While his recipe for beer-marinated chicken tacos had fast grilling in mind, when Purviance visited the Tribune test kitchen recently, he said it could be adapted for lower and slower barbecue too.
“What Imight do is spatchcock or butterfly a whole chicken, so you’re laying it out flat,” said Purviance, “Then you could put the marinade down in a baking dish and put the skin side down so the breasts and the legs get a nice soak.” Prep: Cook: Makes: Prep: Makes: Prep: Makes: