About this item
"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
Elizabeth KarmelChef, Author, Media Personality and Entrepreneur North Carolina native Elizabeth Karmel, a.k.a. Grill Girl, is a nationally respected authority on grilling, barbecue and Southern food. She launched CarolinaCueToGo.com, an Online Barbecue Shack, with her childhood friend, David Lineweaver on November 1, 2014. Lineweaver and Karmel bonded over being 2 x-pat North Carolinians in New York craving authentic North Carolina barbecue and the company was born. CarolinaCueToGo.com ships hickory-wood smoked whole-hog barbecue seasoned with Karmel's signature North Carolina-style Vinegar Sauce nationwide. Karmel was the founding Executive Chef of the award-winning Hill Country Barbecue Market in NYC, Brooklyn and Washington, DC, and NYC and Brooklyn's Hill Country Chicken. She developed the award-winning menu and flavor profiles from the meats to the sides and desserts for both restaurant concepts. On July 4, 2012, The New York Times awarded Hill Country Barbecue Market NYC 2 stars (the first barbecue restaurant in the city to ever garner 2 starts!) , and a glowing review that read like a love letter to barbecue and the Hill Country concept. In addition to being a chef, she is a food writer, culinary consultant and entrepreneur. She writes a bi-monthly column for the Associated Press called The American Table and is the author of three acclaimed cookbooks. She designs an innovative line of outdoor cooking and kitchen tools, and recently introduced Elizabeth's Everyday Essentials line of French porcelain by Revol. 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. She has appeared on a number of Food Network shows and hosted her own special on The Cooking Channel. Karmel is the founder of the decade-old, gender-breaking GirlsattheGrill.com. Follow her @GrillGirl and like her fan page at http://www.facebook.com/#!/pages/ElizabethKarmel/201250523244938.
