Barbecue sauces, rubs, and marinades are every griller&;s secret weapon&;the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America&;s &;master griller&; (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It&;s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America&;s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It&;s the essential companion cookbook for every at-home pitmaster looking to up his or her game.