Soaked, Slathered, and Seasoned

Soaked, Slathered, and Seasoned Cover

Soaked, Slathered, and Seasoned

A Complete Guide to Flavoring Food for the Grill

By Elizabeth Karmel

Houghton Mifflin, Paperback, 9780470186480, 344pp.

Publication Date: April 10, 2009

"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."
Steven Raichlen, author of "The Barbecue Bible and How to Grill"

Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods ribs, burgers, steaks, poultry, seafood, vegetables, and fruit really, anything you can cook with fire and smoke

Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.

About the Author
North Carolina native Elizabeth Karmel was raised on barbecue at roadside stands, neighborhood cookouts and county fairs but it wasn t until she moved away from home that the barbecue love affair began. When it wasn t at her fingertips, she had to teach herself how to barbecue and grill and a pit-mistress was born.

Karmel, a.k.a. Grill Girl is a nationally respected authority on grilling, barbecue and Southern food. She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC s Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars and a glowing review that read like a love letter to barbecue and the Hill Country concept.

As a sought after media personality, Karmel writes for, and is frequently featured in an array of national magazines from Bon Appetit to Better Homes & Gardens, and was named one of the top 100 chefs by Saveur magazine. She appears regularly on all three network morning shows and is a guest judge on Chopped and Iron Chef America. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks Taming the Flame; Soaked, Slathered, and Seasoned; and Pizza on the Grill. She designs an innovative line of outdoor cooking and kitchen tools, and is the founder of the decade-old, gender-breaking Follow her @GrillGirl and like her fan page at http: //!/pages/ElizabethKarmel/201250523244938.