BBQ Sauces, Rubs and Marinades For Dummies
For Dummies (Verlag)
978-0-470-19914-5 (ISBN)
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 meat
Build a BBQ tool set
Craft your own sauces
Smoke and grill like a pro
Marinate like a master
Choose the perfect time to add sauce
Rub your meat the right way
Whip up fantastic sides
Add flavor with the right fuel
Plan hours (and hours) ahead
Cook low and slow for the best results
Avoid flavoring pitfalls
Turn BBQ leftovers into ambrosia
Complete 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.
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 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
| Co-Autor | Tom Schneider |
|---|---|
| Sprache | englisch |
| Maße | 155 x 236 mm |
| Gewicht | 295 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-470-19914-8 / 0470199148 |
| ISBN-13 | 978-0-470-19914-5 / 9780470199145 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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