This is the best barbecue cookbook we have ever used. The recipes are straight forward, easy to follow, and delicious. There is a fair amount of barbecue history here, and where appropriate, history of the place that the recipe comes from. We have cooked a number of dishes from here (the favorite so far is the Singapore Beef Satay, but the Cumin Chicken with Llajua Sauce was delicious, as was the Peruvian Kebabs, and the the Malaysian marinated flank steak).
Here is an example of a side sauce that is unusual and easy.
Sweet Sour Mint Sauce
1 cup mint jelly
1/3 cup distilled white vinegar (more or less to taste)
1 tablespoon dried mint
Coarse salt (kosher or sea)
Freshly ground black pepper
Directions:
Place the ingredients in a saucepan. Gradually bring to a boil over medium-high heat, whisking steadily. Reduce the heat and simmer the sauce until the vinegar has lost its sharpness, 2 minutes. The sauce should be sweet, sour, and aromatic. Add salt and pepper to taste and more vinegar as needed.
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