Offering 175 recipes that impart bold, zesty flvaour to every cut of meat, Paul Kirk covers the classic American sauces with tomatoes, mustard, sugar, or vinegar at their base and offers a wealth of brews flavoured with such things as raspberries, pineapple, ginger, chile peppers, and more. He reveals the basic building blocks of special mixtures, rubs, marinades, bastes, and sauces, and explains how to layer them during the cooking process - so that grilled or barbecued food not only smacks of flavour, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.