Build layers of flavour with homemade barbecue sauces

"Nothing gives you greater bragging rights than being able to say, ‘This is a homemade barbecue sauce,’” author Steven Raichlen says

PHOTO: Matthew Benson; Mezcal, a Mexican spirit made from agave, gives this spice-grilled pineapple its smokiness.

Laura Brehaut, Postmedia News
Originally published on June 12, 2017; National Post
Our cookbook of the week is Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by master griller Steven Raichlen. We’ll feature recipes from this collection and an interview with its author throughout the week.
National Post: June 15, 2017; page B3
Vancouver Sun: June 14, 2017; page C1 / Front
Calgary Herald: June 14, 2017; page C1 / Front
Edmonton Journal: June 14, 2017; page C1 / Front
Saskatoon StarPhoenix: June 14, 2017; page C1 / Front
Regina Leader-Post: June 14, 2017; page C1 / Front
Windsor Star: June 14, 2017; page C1 / Front
Ottawa Citizen: June 14, 2017; page C1 / Front
Montreal Gazette: June 14, 2017; page C1 / Front
London Free Press: June 14, 2017; page C5
Kingston Whig-Standard: June 17, 2017; page D6
Daily Observer (Pembroke): June 17, 2017; page B10
Northumberland Today: June 21, 2017; page D3
Collingwood Enterprise-Bulletin: June 23, 2017; page D2
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