BBQ For Dummies

Klappentext The complete year-round guide to BBQ and smoking!The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking.Written by America's Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meatIf you're looking for a new guide to classic barbeque and more, look no further. Zusammenfassung The complete year-round guide to BBQ and smoking!The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking.Written by America's Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meatIf you're looking for a new guide to classic barbeque and more, look no further. Inhaltsverzeichnis Introduction 1Part 1: Getting Started with Barbecue 5Chapter 1: Taking a Closer Look at Barbecue 7Chapter 2: Uncovering the Science of Smoking 21Chapter 3: Stocking Up on Barbecue Tools 33Chapter 4: Looking at Smokers 39Part 2: Knowing the Ingredients for Success 63Chapter 5: Starting with the Meat 65Chapter 6: Preparing the Meat: Rubs, Brines, and Marinades 79Chapter 7: Finishing Strong: The Sauce 87Part 3: Barbecue Recipes, Meat by Meat 93Chapter 8: Beef 95Chapter 9: Chicken and Seafood 105Chapter 10: Lamb 119Chapter 11: Pork 131Part 4: Sides, Sauces, and Then Some 149Chapter 12: Rubs, Brines, and Marinades 151Chapter 13: Sauces 165Chapter 14: Appetizers 179Chapter 15: Sides 191Chapter 16: Desserts 207Part 5: The Part of Tens 219Chapter 17: Ten Rookie Mistakes to Avoid 221Chapter 18: Ten Questions to Ask Your Butcher 227Chapter 19: Ten Seasonings to Keep on Hand 233Chapter 20: Ten Iconic Barbecue Restaurants 237Part 6: Appendixes 241Appendix A: Metric Conversion Guide 243Appendix B: Time and Temperature Guide 247Index 249...

Klappentext

The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America's Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meat If you're looking for a new guide to classic barbeque and more, look no further.

Inhalt

Introduction 1 Part 1: Getting Started with Barbecue 5 Chapter 1: Taking a Closer Look at Barbecue 7 Chapter 2: Uncovering the Science of Smoking 21 Chapter 3: Stocking Up on Barbecue Tools 33 Chapter 4: Looking at Smokers 39 Part 2: Knowing the Ingredients for Success 63 Chapter 5: Starting with the Meat 65 Chapter 6: Preparing the Meat: Rubs, Brines, and Marinades 79 Chapter 7: Finishing Strong: The Sauce 87 Part 3: Barbecue Recipes, Meat by Meat 93 Chapter 8: Beef 95 Chapter 9: Chicken and Seafood 105 Chapter 10: Lamb 119 Chapter 11: Pork 131 Part 4: Sides, Sauces, and Then Some 149 Chapter 12: Rubs, Brines, and Marinades 151 Chapter 13: Sauces 165 Chapter 14: Appetizers 179 Chapter 15: Sides 191 Chapter 16: Desserts 207 Part 5: The Part of Tens 219 Chapter 17: Ten Rookie Mistakes to Avoid 221 Chapter 18: Ten Questions to Ask Your Butcher 227 Chapter 19: Ten Seasonings to Keep on Hand 233 Chapter 20: Ten Iconic Barbecue Restaurants 237 Part 6: Appendixes 241 Appendix A: Metric Conversion Guide 243 Appendix B: Time and Temperature Guide 247 Index 249