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Book Excerpt: Soaked, Slathered, & Seasoned PDF Print E-mail
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Book Excerpt: Soaked, Slathered, & Seasoned
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An Excerpt From:


Soaked cover

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill



By Elizabeth Karmel

Wiley Paperbacks

Copyright 2009

352 Pages


ISBN 978-0470186480

Available on Amazon.com here.

“Outdoor cooking is the best way to prepare food, bar none,” says grilling and barbecue expert Elizabeth Karmel. “Not only is it simple, but the food tastes great and it is a fun activity.  It’s as close to a vacation as you can get without leaving your backyard!” 


In an encore to her popular grilling guide Taming the Flame (Wiley), Karmel serves up a beautiful and handy barbecue book for all seasons and all seasonings with Soaked, Slathered, & Seasoned: A Simple Guide to Flavoring Food for the Grill.

Karmel’s new book is a one-of-a-kind resource and inspiration for creating or adding flavor simply to just about any food. Think of the recipes in Soaked, Slathered, & Seasoned as 400 different flavor accessories that can be mixed and matched in almost infinite ways.  This is an incredibly valuable and fun guide to turn to again and again.

As the Executive Chef of Hill Country in Manhattan and a North Carolina native, Karmel is a natural in front of a grill or a barbecue pit.  She just loves grilling and barbecuing and lives by her motto: “If you can eat it, you can grill it!”  Karmel samples grilled and barbecued foods from around the country and the world and brings back her favorites to recreate, reinterpret, and share.


Chile-Rubbed Smoked Lamb Chop Lollipops  

Chile-Rubbed Smoked Lamb Chop Lollipops

Serves 4 to 6

Grilling Method: Indirect/Medium-Low Heat

Special Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water

2 racks of lamb, frenched

Olive oil

2 cups Pitmaster Pete’s Sweet Chile Rub (below)

Using a sharp knife, cut the racks of lamb along the bones into individual chops—you’ll have about 14 chops. They should be small and resemble lamb “lollipops.” Lightly brush all the surfaces of the lamb with the olive oil.

Pour the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop.

Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of doneness.

Note: My preferred method is using the Cameron Stovetop Smoker. Set up the smoker per the manufacturer’s instructions, using the oak wood chips made for the Cameron Smoker.

Smoke with the lid closed for 7 to 10 minutes on high heat or until done to your likeness.


Pitmaster Pete's Sweet Chile Rub

Makes about 4 cups

Pitmaster Pete Daversa is my favorite kind of cook. As he is smoking the daily fare for Hill Country restaurant—where I work—he is thinking up new recipes and experimenting with smoking everything! One night with lamb chops on his mind, he created this rub with three kinds of sugar and chili powder (among other things). He made them for me and I was blown away! They were so good that I had to figure out a way that I could make them often and anywhere. I created a version of his succulent sweet pink smoked lamb chops using a Cameron Stovetop Smoker and the results are just as good—no, I mean GREAT!

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.



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