Book Review: Soaked, Slathered, and Seasoned

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For my birthday last year, my wife bought me a couple of BBQ and cooking-related books.  Up until recently, I did not take the time to really look into them.  Then a few weeks ago, I picked up one of them and really started to check it out.  That book is “Soaked, Slathered, and Seasoned” by Elizabeth Karmel.

Soaked, Slathered, and Seasoned
Soaked, Slathered, and Seasoned cover

Elizabeth Karmel is the executive chef of Hill Country BBQ (with locations in New York and Washington, DC) and founder of Girls at the Grill, a website that advocates women using the grill.  Her North Carolina roots give her an insight into BBQ, and she has become one of the primary grilling and BBQ  resources for food writers and cookbook authors.

If you are a fan of sauces, rubs, marinades, or vinaigrettes, then you will absolutely love this book!  Karmel has broken down the 400 or so recipes into logical sections, and each section has an introductory segment dedicated to the transfer of knowledge for that particular subject.  She also includes a “Grilling 101” section to go over the basics of grilling (including direct vs. indirect heat).

There are more sauce, rub, marinade, and glaze recipes than you can shake a stick at!  However, the absolute gem in this book is a small section at the beginning of the chapter for rubs where Karmel gives a chart for making your own rub.  It’s absolute genius!

While the book doesn’t necessarily have the down-home storytelling feel that Peace, Love, and Barbecue has, it does exactly what it’s advertised to do.  And it does it very well!

The book is available through most major book resellers such as Amazon.  However, you can purchase an autographed copy of the book through BBQ Pro Shop.

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Author: Big Wayner

Big Wayner is the mad brains behind Big Wayner's BBQ Blog. A full-time RVer, he enjoys sharing his passion for all things BBQ with anyone and everyone he meets.