Informationen zum Autor 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. Klappentext 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 Zusammenfassung 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.

Autorentext

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.

Klappentext

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

Zusammenfassung
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.

Inhalt

Introduction 1

Part I: Centuries of Barbecue Smarts in Four Chapters 7

Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party 9

Chapter 2: Gathering Must-Have Equipment 23

Chapter 3: Collecting Ingredients and Using Them Wisely 39

Chapter 4: Barbecue Methods, Art, and Science 53

Part II: Preparation Prevails: Using Rubs and Marinades 67

Chapter 5: Mixing and Matching in Rubs and Marinades 69

Chapter 6: Crafting Dry Rubs for Any Meat or Taste 79

Chapter 7: Mixing Tried-and-True Marinades 93

Part III: The All-Important Sauce Story 107

Chapter 8: Sorting through the Sauce Story 109

Chapter 9: Crafting Barbecue Sauces Traditional and Unusual 117

Chapter 10: Getting Saucy while You Cook: Mop Sauces 133

Chapter 11: Sauces and Relishes for Dipping and Dashing 141

Part IV: Entrees and Sides and Then Some 155

Chapter 12: Something(s) to Serve with Your Barbecue 157

Chapter 13: A Melange of Main Dishes 179

Chapter 14: Great Dishes for Leftover Barbecue 193

Part V: The Part of Tens 201

Chapter 15: Ten Ways Rookies Ruin Good Meat 203

Chapter 16: Ten Truer Words Were Never Spoken 209

Chapter 17: Ten (Or So) Places to Turn for Tips 215

Chapter 18: Ten World-Famous Barbecue Events 221

Appendix: Metric Conversion Guide 227