Steven Raichlen Spices by Bayard Heimer

2012 FLAVORS

TABLE OF CONTENTS best of barbecue™ rubs

All-Purpose Rub Dessert Rub Fajita Rub Island Spice Rub Java Rub Kansas City Rub Lone Star Rub Mediterranean Rub Steak Rub Slider Rub

best of barbecue™ SAUCES 4 Cabernet Sauce Chipotle Molasses Sauce Lemon Brown Sugar Sauce Smoky Mustard Sauce Smoky Apple Sauce Steak Sauce Multi-award winning author, journalist and television host, Steven Raichlen, is the definitive authority on grilling traditions around the world. Hailed for his relaxed teaching style, tips and accessible recipes, Steven takes the fear out of cooking outdoors over a live fire. His bestselling books and his Public Television shows – Primal Grill™ and Barbecue University ® - have redefined American barbecue. 2012 will see the re-release of his bestselling cookbook, Best Ribs Ever – A Barbecue Bible Cookbook (Workman Press, 2012). With a menu chapter full of new recipes, the book will likely spark a big interest in what many consider to be the quintessential American barbecue treat.

Planet Barbecue! (Workman Press, 2010), brings a new level of excitement to grilling as a global phenomenon. In 2011, Steven created a full line of bold flavored barbecue rubs and marinade pastes to allow home cooks to enjoy the same, authentic flavors he tasted while out on the world’s barbecue trail. Planet Barbecue™ spice rubs and marinade pastes deliver an exceptional and authentic grilling experience, shaped by the live-fire cooking traditions spanning the globe. Planet Barbecue™ aspires to be the brand availing food enthusiasts of the myriad methods, techniques and flavor profiles used in barbecue and grilling around the world. Best of Barbecue™ rubs, sauces, and smoking woods continue to allow grill cooks of every level, to make great barbecue at home.

PLANET BARBECUE™ SPICE RUBS

Argentinean Spice Rub North African Spice Rub Sicilian Spice Rub Black Forest Spice Rub Spanish Spice Rub

PLANET BARBECUE™ SPICE PASTES

Colombian Spice Paste Jamaican Spice Paste Malaysian Spice Paste Moroccan Spice Paste

Smoking Woods

Wood Chip Blends Wood Chip Blends in Disposable Trays Olive Wood Chunks Wine Barrel Staves & Chunks Hickory & Mesquite Gas Grill Trays Cedar Plank & Spice Set

Media & MERCHANDISING

Primal Grill DVD Books

BEST OF BARBECUE™ RUBS

BARBECUE RUBS Created by Steven Raichlen to boost the flavor of meats, poultry, seafood, and vegetables—on the grill, in the pit, or in your smoker. Rub it into the meat several hours before cooking or sprinkle it on at the last minute as a seasoning.

ALL-PURPOSE RUB

DESSERT RUB

The best of Kansas City, Memphis, and Texas rolled into one. Rub it on ribs, shoulders, beef, poultry, seafood, and yes, even veggies, for the authentic flavor of true ‘que.

Crunchy crystals of turbinado sugar scented with cinnamon, cloves, allspice, and vanilla— perfect for grilling pineapples, peaches, and other fruits. Because we grill everything—even dessert.

SR8140 3 ounce jar | case/6 SR8055 6 ounce tin | case/6

SR8141 3 ounce jar | case/6

FAJITA RUB

ISLAND SPICE RUB

JAVA RUB

KANSAS CITY RUB

LONE STAR RUB

MEDITERRANEAN RUB

STEAK RUB

SLIDER RUB

A zesty, sweet and savory blend of New Mexican chilies, garlic, onion, cilantro, and oregano. A tried and true classic with beef, chicken or shrimp.

Use this Jamaican-style jerk seasoning to give pork, lamb and other meats, chicken, burgers, seafood, and vegetables a righteous island spice flavor. Electrifying to the last bite.

A delectably different seasoning made with coffee, cocoa, and spices. Terrific on pork, ribs, chicken, duck, beef, shrimp, salmon, and veggies and will definitely make you sit up and take notice.

In Kansas City, it’s all about spice and wood smoke. Sprinkle this smoke and spice-scented rub on ribs, pork shoulders, briskets, chicken, even salmon to produce barbecue that wins competitions.

A no-nonsense rub from Texas made with chili powder, cumin, and garlic—with just enough cinnamon and cocoa to make sure you’re paying attention. Contains no sugar—perfect for pit masters who don’t like sweet rubs.

Greek oregano, Tuscan rosemary, and Moroccan mint come together in a fragrant herb seasoning for steaks, poultry, seafood, and vegetables.

We believe a steak seasoning should harmonize, not compete with the meat. Think of this one as steak au poivre in rub form, with rosemary for fragrance and three types of pepper (black, green, and chipotle) to turn up the heat.

A savory blend of spices designed to electrify the flavor of sliders and other burgers. Mix it into the ground meat or sprinkle it on patties just prior to grilling. Serve sliders by the dozens. Each resealable packet seasons 40-60 sliders.

SR8142 3 ounce jar | case/6

SR8143 3 ounce jar | case/6

SR8144 3 ounce jar | case/6

SR8145 3 ounce jar | case/6 SR8082 7.5 ounce tin | case/6

SR8146 3 ounce jar | case/6

SR8147 1.75 ounce jar | case/6

SR8148 3 ounce jar | case/6 SR8096 6 ounce tin | case/6

SR8828 2.7 ounce packet | case/12

BEST OF BARBECUE™ SAUCES

BARBECUE SAUCES Created by Steven Raichlen, these all-natural barbecue sauces provide an authentic flavor experience, right out of the bottle. His sauce flavors were carefully formulated using recipes from his award-winning grilling cookbooks. Use them for a quick and delicious sauce for pulled pork or chicken, or as a condiment for a grilled pork chop. The sauces also work great for basting during a long grilling session. Best of Barbecue™ sauces have no artificial ingredients, no high-fructose corn syrup, no msg. (No funny business). Use as a slather– before and during grilling. Use as a basting liquid by adding apple cider vinegar, beer, or wine. Use as a finishing or dipping sauce for hot food as it’s served off the grill.

CABERNET SAUCE

CHIPOTLE MOLASSES SAUCE

LEMON BROWN SUGAR SAUCE

SMOKY MUSTARD SAUCE

SMOKY APPLE SAUCE

STEAK SAUCE

Crafted from California cabernet sauvignon and perfumed with thyme, rosemary, and shallots. Serve on steaks, chops, poultry and even grilled portobello mushrooms.

A suave, smoky barbecue sauce stung with chipotle chilies. Beef, pork, chicken, duck, shrimp and salmon shine in its presence.

An all purpose barbecue sauce piquant with fresh lemon, mellow & sweet with molasses & brown sugar. Use on any food you’d serve regular barbecue sauce with & get ready for gustatory pyrotechnics.

Spicy with mustard and smoky with the flavor of bacon in the best South Carolina tradition. Irresistible with ribs and pork and pretty darned terrific with poultry, beef, and seafood.

SR8087 16 ounce jar | case/12

SR8052 16 ounce jar | case/12

Apple juice, molasses, brown sugar and vinegar are seasoned to perfection with a hint of chili powder, onion and other spices for a truly memorable ‘que. Excellent with pork, chicken, lamb, fish and shellfish.

Finally! An adult steak sauce that’s not too sweet and doesn’t taste like ketchup. Grown up ingredients like tangy tropical fruit tamarind, green peppercorns, and Dijon mustard will make you sit up and take notice. Recommended for smokily seared T-bone and porterhouse steaks, fillets, New York strips; burgers, and pork, lamb, and veal chops.

SR8094 16 ounce jar | case/12

SR8053 16 ounce jar | case/12

SR8089 16 ounce jar | case/12

For grilling tips, recipes, and product information visit www.bestofbarbecue.com

SR8088 10 ounce jar | case/12

PLANET BARBECUE™ SPICE RUBS

SPICE RUBS The bold flavors of Planet Barbecue™ are derived from Steven Raichlen’s years of research and interviews with grill masters across the world. Breaking the seal on a jar of Planet Barbecue™ spice rub transports one instantly to a specific location on the globe be it the spice stalls of Marrakech or the sundrenched hills of Sicily. Use Planet Barbecue™ spice rubs on your favorite meats, seafood, poultry and vegetables for a simply authentic, world-class meal. Use as a seasoning on a variety of meats, seafood and vegetables just prior to grilling. Use as a dry marinade rubbed in 6 to 12 hours ahead of grilling to cure the meat, about 1-2 tablespoons per pound. Use as a finishing seasoning, to boost flavors of foods hot off the grill.

ARGINTINEAN SPICE RUB

NORTH AFRICAN SPICE RUB

SICILIAN SPICE RUB

BLACK FOREST SPICE RUB

SPANISH SPICE RUB

Gauchos (cowboys) make chimichurri with oregano, garlic, and chile. Rub it on beef, pork, lamb, poultry, seafood, even eggplant before grilling. Mix with vinegar and olive oil to make a dipping sauce for grilled meats.

An astonishingly aromatic blend of cumin, coriander, turmeric, and other Moroccan spices from the Atlas Mountains—perfect for lamb, not to mention beef, poultry, seafood, and veggies.

From sun-bleached Sicily, a Mediterranean combination of basil, orange peel, fiery hot peppers and crystals of sea salt. Terrific on poultry and seafood; wonderful with pork, beef, lamb and vegetables.

This bold blend of juniper berries, allspice, rosemary, and bay leaf makes an aromatic seasoning for venison, beef, pork, lamb, poultry, and hearty seafood, like tuna.

An exotic blend of saffron, cumin, coriander, and paprika created to add Spanish spice to pinchos (kebabs) and chuleton (rib steak). Amazing on pork, poultry and seafood.

PB6500 1.25 ounce jar | case/6

PB6501 2.5 ounce jar | case/6

PB6502 2 ounce jar | case/6

PB6503 2 ounce jar | case/6

PB6504 2 ounce jar | case/6

Planet Barbecue! Is a fantastic complement to your selection of spice rubs and pastes, to get the creative juices flowing in the kitchen or on the grill. For more information, see page 13.

PLANET BARBECUE™ SPICE PASTES

SPICE PASTES Steven Raichlen channeled his years of research on the world’s barbecue trail into a delicious cookbook, freshly authentic spice rub blends, and these explosively flavored Planet Barbecue™ spice pastes. With a simple twist of the wrist, you’re on board to transform plain old pork chops into electrifying Jamaican jerk or chicken breasts into an exotic Malaysian satay. It’s never been easier to eat your way around the world. Use as a seasoning slathered onto meats and seafood just prior to grilling. Use as a marinade applied 2 to 4 hours before grilling (or overnight for roasts and whole birds), approximately 1/4 cup per pound of meat. Use as a condiment– serve straight from the jar, or make a quick spread by mixing with mayo, yogurt, or sour cream.

COLOMBIAN SPICE PASTE

JAMAICAN SPICE PASTE

MALAYSIAN SPICE PASTE

MOROCCAN SPICE PASTE

From Cartagena on Colombia’s Caribbean coast comes this fragrant, intense paste of tomatoes, herbs, peppers and mustard. Slather it on steaks and kebabs and use it as a seasoning for poultry and seafood. Makes a killer condiment for grilled cheese and corn on the cob.

An electrifying blend of scotch bonnet chilies, nutmeg, allspice and ginger inspired by the jerk shacks of Boston Beach, Jamaica. To make jerk pork or chicken, marinate overnight and smoke with wood chips. Use it on lobster, shrimp, fish, even scrambled eggs.

Born on Malaysia’s Thai border, this bold spice paste roars with the tropical flavors of lemongrass, chilies, ginger and coconut. Slather it as a marinade on chicken, fish, shellfish, or tofu. Use it as a seasoning for sates, kebabs and steaks. Serve a tiny bowl of fresh spice paste as a dipping sauce. Yes, it has some heat.

From the spice markets of North Africa comes this soulful, aromatic blend of ginger, garlic, cardamom, coriander, cinnamon, lemon and pepper. Spread it on lamb and poultry prior to grilling. A spoonful will spice up steaks, kebabs, burgers, seafood and chops.

PB6505 9 ounce jar | case/6

PB6506 9 ounce jar | case/6

PB6508 9 ounce jar | case/6

Contact a Sales Representative for quick and easy recipe ideas to share with your customers.

A PERCENTAGE OF THE SALE OF PLANET BARBECUE™ PRODUCTS IS DONATED TO ORGANIZATIONS WORKING TO ALLEVIATE WORLD HUNGER

PB6507 9 ounce jar | case/6

SMOKING WOODS FOR BARBECUE

SMOKING WOODS FOR BARBECUE SR8042–SR8045 WOOD CHIP BLENDS

SR8101

Since ancient Greek times, grill masters of the Mediterranean have used the fragrant wood of the olive tree for grilling lamb, pork, poultry, and seafood. Toss a few chunks on a conventional charcoal fire or place chunks in the smoker box or directly under the grate of a hot gas grill.

Get real smoke flavor with wood chips and chunks– each with it’s own signature flavor. Smoking wood CHIP BLENDS

SR8101 Olive Wood Chunks, 143 cu in box | case/6

WINE BARREL SMOKING WOOD

SR8050

Boxed WOOD Chip BLENDS For use directly on or with charcoal, or in a smoker box on a gas grill.

Beef: Our most robust blend, made with hickory, oak, and mesquite.

Pork: Hickory, apple, and a touch of maple for that authentic barbecue flavor. Poultry: A distinctive blend of apple and cherry, with a touch of hickory and oak for spice.

Seafood/Vegetable: The lightest of our smoking blends, made with alder, apple, and cherry.

Olive WOOD chunks

SR8042 SR8043 SR8044 SR8045 SR8049

Wine and great barbecue share much in common—they both owe their soulful flavor to wood. We’ve brought wine and barbecue together in this extraordinary fuel: red wine barrel staves for smoking and grilling. Staves are custom cut from aged cabernet sauvignon wine barrels from the vineyards of California. You not only get the robust scent of oak wood smoke, but the heady aroma of wine. Toss a couple of staves or a handful of chunks on a hot bed of charcoal or place stave directly over one of the gas burners under the grill grate. For even more flavor, build your entire fire from barrel staves or chunks. For smoking, soak first in water, then drain well and place on the hot coals or in the smoker box. Any way you use them, the wine and smoke flavors are out of this world. Cubes are approximately 1 inch chunks for easy lighting and smoking. SR8051 Wine Barrel Chunks, 143 cu in box | case/6 SR8050 Display with 8 Wine Barrel Staves Bundles, 32 oz. each | case/1

wood chip BLENDS in DISPOSABLE TRAYS Our wood chip blends in convenient disposable aluminum trays. Fill tray with water, wine or other liquid flavoring. After soaking, pour off the liquid and poke holes in the bottom. Place on charcoal or gas grills under the grate, or directly over the heat source, for a wonderful smoky flavor. Great for picnics or camping! Flavor assortment includes Beef, Pork, Poultry, and Seafood/Vegetable wood chip blends. 4 of each flavor. SR8067 Wood chip blend assortment in 28 cu in trays | case/16 SR8046 Counter Display of 16 wood chip blend assortment in trays | case/1

SR8051

HICKORY AND MESQUITE WOOD CHIPS IN DISPOSABLE TRAYS FOR GAS GRILLS Millions of grillers turn to their quick-lighting gas grills every day. What they gain in speed and convenience, they lose in rich smoke flavor. Our disposable aluminum wood chip containers have a unique shape that sits snugly between the flame deflector bars of most gas grills, right below food for the most intense smoky flavor. Each container is pre-packaged with 20 cubic inches of hickory or mesquite wood chips. Assortment includes 6 Hickory, 6 Mesquite. PATENT PENDING. SR8120 Counter Display with 12 wood chips in 20 cu in trays | case/1

SR8067

SR8120 HICKORY

SR8120 MESQUITE

SR8120

SMOKING WOODS FOR BARBECUE

MEDIA & MERCHANDISING

FOR CROSS-MERCHANDISING, STEVEN’S BOOKS ARE AVAILABLE THROUGH WORKMAN PUBLISHING Smoking woods are recommended for both gas and charcoal grilling. Wood is soaked, and put directly over the heat source to create a rich flavorful smoke that will add depth to all grilled foods.

PLANET BARBECUE

sauces, rubs and marinades

Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed livefire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Now available in softcover. MSRP $35.00 (Hardcover)

Chili-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, mops, slathers, sambals and chutneys—in over 200 recipes from around the globe, Steven Raichlen shows how to add the expert touch to every dish in your repertoire. MSRP $12.95

how to grill 512 pages filled with more than 1000 full-color photographs, this multiaward-winning, million-plus copy best-seller offers step-by-step instructions for more than 100 classic dishes, from smoky ribs to fork-tender brisket to the perfect steak, and even pizza and dessert on the grill. Hundreds of new recipes and tips for any time of the year. MSRP $19.95

The Barbecue! Bible 10th anniversary edition has more than 500 of the very best barbecue recipes. Capturing great grill flavors from around the world, this best-seller and winner of the IACP/Julia Child Cookbook Award has sold over one million copies worldwide. Full-color photographs illustrating food preparation, grilling techniques, ingredients and irresistible finished dishes. Steven answers the most frequently asked grilling questions, plus quick solutions to common mistakes, and more. MSRP $35.00

CEdar two-plank salmon set with spices Inspired by a venerable Pacific Northwest Indian barbecue technique, grilling on a cedar plank is one of the best ways around to cook seafood. The moist plank imparts a haunting cedar flavor. More practically speaking, it eliminates the risk of the fish sticking to the grill grate or breaking when you turn it. Plus, it makes a great presentation, especially when you serve the fish hot off the plank. Planks are 14 in. x 7 in. Set includes a tube of spices developed to complement planked salmon.

BBQ USA The James Beard Award-winning celebration of American grilling and barbecue in all its regional splendor, from Texas beef to Memphis pork to sweet saucy Kansas City ribs to Seattle salmon and Santa Maria tri-tips. 774 pages. More than 500 photographs; 425 mouth-watering recipes; and 100 reviews of Steven’s favorite barbecue joints. MSRP $19.95

beer-can chicken Chicken on a beer can? You bet! When Steven Raichlen, America’s barbecue guru, says it’s the best grilled chicken he’s ever tasted, cooks stop and listen. An essential addition to every grill jockey’s library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. MSRP $12.95

BARBECUE! BIBLE BEST RIBS EVER The perfect single-subject cookbook for every meat-loving griller, this book, formerly titled Ribs, Ribs, Outrageous Ribs, and updated with a menu chapter’s worth of new recipes, delivers a match made in BBQ heaven: 100 lip-smackingest, mouth-wateringest, crowd-pleasingest, fall-off-the-bone recipes for every kind of rib, from the diminutive, succulent baby back to that two-hands-needed Dinosaur beef rib. MSRP $13.95

SR8075 Set of 2 Salmon Planks with Spices | case/6

MEDIA & MERCHANDISING Primal Grill DVDs VOLUMEs 1, 2 and 3 The sizzling PBS show, “Primal Grill,” Now in it’s fourth year! The first three volumes are available on DVD with more than ten hours of deeper insight into the history of grilling with tips and recipes collected from Steven Raichlen’s world travels on the barbecue trail. Each DVD more than 120 minutes. (16:9 wide screen)

NEW! FOR 2012

SR8068 Primal Grill DVD Volume 1 | case/6 SR8095 Primal Grill DVD Volume 2 | case/6 SR8108 Primal Grill DVD Volume 3 | case/6

INTERESTED IN GRILLING? REQUEST A COPY OF THE STEVEN RAICHLEN PRODUCT CATALOG. FEATURING: BASKETS & GRIDS, RACKS & RINGS, AND MORE FOR GRILLING ALMOST ANYTHING OVER AN OPEN FLAME. 2012 GRILLING ACCESSORIES