Barbecue (101 Essential Tips Series)

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Overview

From preparing the fire to recipes for special marinades, this step-by-step guide breaks down barbecuing skills into 101 easy tips.

Handy guides that use pictures to give readers the information they need, 101 Essential Tips feature comprehensive coverage, beautiful full-color images, and straightforward, practical information on a wide variety of subjects. Every point can be absorbed quickly and easily with 101 authoritative tips that will make anyone an expert in an instant.

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More About This Book

Overview

From preparing the fire to recipes for special marinades, this step-by-step guide breaks down barbecuing skills into 101 easy tips.

Handy guides that use pictures to give readers the information they need, 101 Essential Tips feature comprehensive coverage, beautiful full-color images, and straightforward, practical information on a wide variety of subjects. Every point can be absorbed quickly and easily with 101 authoritative tips that will make anyone an expert in an instant.

Product Details

  • ISBN-13: 9780756602208
  • Publisher: DK Publishing, Inc.
  • Publication date: 4/28/2004
  • Pages: 72
  • Series: 101 Essential Tips Series
  • Product dimensions: 4.80 (w) x 6.80 (h) x 0.40 (d)

Meet the Author

HASH(0x2012258)

Table of Contents

Barbecuing Know-how 8
1 What is barbecuing?
2 Where to place your barbecue
3 Different kinds of barbecue
4 Barbecue lighting materials
5 Preparing the fire
6 Using kindling
7 Using firelighters
8 Using lighter fluid
9 Using an electric starter
10 Using a fire chimney
11 When can you start cooking?
12 Scenting the smoke
13 Using red-hot coals
14 Using medium-hot coals
15 Using cool coals
16 Open-top barbecuing
17 Covered barbecuing
18 Using a drip pan
19 Searing meat
20 Barbecue tools
21 How to stoke the fire
22 Cooling down the fire
23 Shutting down the barbecue
24 Reusing old charcoal
25 Cleaning the grill after use
Marinades & Rubs 25
26 Why marinate?
27 Meat, poultry, game
28 Fresh fish & shellfish
29 Fresh vegetables
30 Vegetable & herb brushes
31 Basic wine marinade
32 Lemon-herb marinade
33 Sweet-spicy mustard marinade
34 Spicy mexican marinade
35 Teriyaki marinade
36 Hoisin marinade
37 Indonesian marinade
38 Tikka masala marinade
39 Using a dry rub
40 Cajun spice rub
41 What are pastes & glazes?
42 Cooking glazed foods
43 Mango-mustard glaze
44 Mexican chili paste
Chargrilled Vegetables 35
45 Parboiling vegetables
46 Fire-baked potatoes
47 Fire-cooked shallots
48 Fire-roasted cherry tomatoes
49 Classic chargrilled vegetables
50 Mediterranean kebabs
51 Grilled asparagus
52 Grilled eggplant slices
53 Bruschetta
Barbecued Fish 41
54 Fish cooking times
55 Ways to cook fish
56 Grilling larger fish whole
57 Wrapping fish in grape leaves
58 Chargrilled sardines
59 Thai-style shrimp
60 Fish from the Greek islands
61 Monkfish kebabs
62 Grilled salmon with leeks
63 Swordfish with annatto & chili
64 Cajun fish & golden zucchini
Barbecued Poultry 48
65 Chicken cooking times
66 How to test if poultry is done
67 Tuscan chicken
68 Chicken wings satay
69 Stuffing a chicken breast
70 Chicken with mushrooms
71 Chicken tikka kebabs
72 How to split poultry
73 Grilled game hens & herbs
Barbecued Meat 54
74 How long to cook?
75 All-american ribs
76 Classic hamburgers
77 Sausage selection
78 Moroccan lamb brochettes
79 Cumin roast lamb
80 Fajitas
81 Beef shish kebab
82 Tuscan-style steak
83 Thai-inspired pork
Butters, Sauces, & Side Dishes 62
84 Flavoring butter
85 How long will butters keep?
86 Rosemary-mustard butter
87 Black olive & sage butter
88 Sundried tomato & basil butter
89 Shallot butter
90 Cilantro & chili butter
91 Indonesian peanut sauce
92 Mojo rojo
93 Red chili aioli
94 Cucumber-yogurt raita
95 She-devil barbecue sauce
96 Thai dipping sauce
97 Guacamole
98 Salsa
99 Refried beans
100 Black bean salsa
101 Middle eastern spiced pilaf
Index 70
Acknowledgments 72

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