Summertime Grilling

22 Jul

Has your backyard grill been going all season long? Perhaps we should say all springsummer instead, since these seasons run into each other in Baton Rouge. The library has a wealth of titles on grilling to help you out. Some of these zero in on technique, but Soaked, slathered, and seasoned : a complete guide to flavoring food for the grill (641.76 K18s) takes another approach. Author Elizabeth Karmel  shows us great ways to add flavor to grilled foods through brines, marinades, sauces, glazes, rubs, butters and much more.  Venture out from the usual tomato based sauce and try something new, like this tangy sauce from Alabama. She recommends slathering it on chicken or grilled asparagus.

Alabama White Barbecue Sauce

1 cup mayonnaise

1 cup apple cider vinegar

1 tablespoon sugar

2 teaspoons freshly ground black pepper

1/2 teaspoon salt, plus more to taste

1/2 teaspoon cayenne pepper

1/2 teaspoon prepared horseradish (not cream-style)

1 lemon, juiced

In a large nonreactive bowl, whisk all the ingredients together. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

Brush it on food 5 to 15 minutes before the cooking time is finished or dunk your hot-off-the-grill food in a bowl of the sauce like they do in Alabama.  If desired, serve extra on the side.

Other titles to try:

Steven Raichlen’s Planet Barbecue! (641.76 R149p)

Taming the flame: secrets for hot-and-quick grilling and low-and-slow BBQ (641.578 K18t)

Weber’s way to grill : the step-by-step guide to expert grilling (641.578 P986ww)

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