BBQ Sauces, Rubs and Marinades For Dummies [NOOK Book]

Overview

Get the flavor that brings 'em back for more

Stir up scrumptious sauces, magical marinades, and rubs to remember

What is it about barbecue that inspires a lifelong quest for the best? This book provides you with a healthy dose of BBQ passion, along with practical advice and great recipes from some of ...

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BBQ Sauces, Rubs and Marinades For Dummies

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Overview

Get the flavor that brings 'em back for more

Stir up scrumptious sauces, magical marinades, and rubs to remember

What is it about barbecue that inspires a lifelong quest for the best? This book provides you with a healthy dose of BBQ passion, along with 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 tips on equipment, side dishes, and much more.

Discover how to:

  • Choose the right types of meat
  • Build a BBQ tool set
  • Craft your own sauces
  • Smoke and grill like a pro
  • Whip up fantastic sides
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Product Details

  • ISBN-13: 9781118052839
  • Publisher: Wiley
  • Publication date: 4/22/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Pages: 268
  • Sales rank: 625,521
  • File size: 9 MB

Meet the Author

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.

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Table of Contents

Introduction.

Part I: Centuries of Barbecue Smarts in Four Chapters.

Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party.

Chapter 2: Gathering Must-Have Equipment.

Chapter 3: Collecting Ingredients and Using Them Wisely.

Chapter 4: Barbecue Methods, Art, and Science.

Part II: Preparation Prevails: Using Rubs and Marinades.

Chapter 5: Mixing and Matching in Rubs and Marinades.

Chapter 6: Crafting Dry Rubs for Any Meat or Taste.

Chapter 7: Mixing Tried-and-True Marinades.

Part III: The All-Important Sauce Story.

Chapter 8: Sorting through the Sauce Story.

Chapter 9: Crafting Barbecue Sauces Traditional and Unusual.

Chapter 10: Getting Saucy while You Cook: Mop Sauces.

Chapter 11: Sauces and Relishes for Dipping and Dashing.

Part IV: Entrees and Sides and Then Some.

Chapter 12: Something(s) to Serve with Your Barbecue.

Chapter 13: A Melange of Main Dishes.

Chapter 14: Great Dishes for Leftover Barbecue.

Part V: The Part of Tens.

Chapter 15: Ten Ways Rookies Ruin Good Meat.

Chapter 16: Ten Truer Words Were Never Spoken.

Chapter 17: Ten (Or So) Places to Turn for Tips.

Chapter 18: Ten World-Famous Barbecue Events.

Appendix: Metric Conversion Guide.

Index.

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