BBQ Sauces, Rubs and Marinades For Dummies

Häftad, Engelska, 2008

199 kr

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Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meatBuild a BBQ tool setCraft your own saucesSmoke and grill like a proMarinate like a masterChoose the perfect time to add sauceRub your meat the right wayWhip up fantastic sidesAdd flavor with the right fuelPlan hours (and hours) aheadCook low and slow for the best resultsAvoid flavoring pitfallsTurn BBQ leftovers into ambrosiaComplete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

Produktinformation

Utgivningsdatum2008-02-25
Mått156 x 234 x 16 mm
Vikt342 g
FormatHäftad
SpråkEngelska
SerieFor Dummies
Antal sidor272
FörlagJohn Wiley & Sons Inc
ISBN9780470199145

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Traci Cumbay: Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. Tom Schneider: Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.

Introduction 1Part I: Centuries of Barbecue Smarts in Four Chapters 7Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party 9Chapter 2: Gathering Must-Have Equipment 23Chapter 3: Collecting Ingredients and Using Them Wisely 39Chapter 4: Barbecue Methods, Art, and Science 53Part II: Preparation Prevails: Using Rubs and Marinades 67Chapter 5: Mixing and Matching in Rubs and Marinades 69Chapter 6: Crafting Dry Rubs for Any Meat or Taste 79Chapter 7: Mixing Tried-and-True Marinades 93Part III: The All-Important Sauce Story 107Chapter 8: Sorting through the Sauce Story 109Chapter 9: Crafting Barbecue Sauces Traditional and Unusual 117Chapter 10: Getting Saucy while You Cook: Mop Sauces 133Chapter 11: Sauces and Relishes for Dipping and Dashing 141Part IV: Entrees and Sides and Then Some 155Chapter 12: Something(s) to Serve with Your Barbecue 157Chapter 13: A Melange of Main Dishes 179Chapter 14: Great Dishes for Leftover Barbecue 193Part V: The Part of Tens 201Chapter 15: Ten Ways Rookies Ruin Good Meat 203Chapter 16: Ten Truer Words Were Never Spoken 209Chapter 17: Ten (Or So) Places to Turn for Tips 215Chapter 18: Ten World-Famous Barbecue Events 221Appendix: Metric Conversion Guide 227