• Index
A
Aging
Angus beef
Apple wood
Attention to detail, importance of, 6.1, 6.2
B
Baffles, 2.1, 2.2
Barbecue
accompaniments for
culture, 1.1, 1.2
pairing beer and
styles
Barbecue joints
history of
legendary, 1.1, 1.2
odd hours of
ordering at
Barbecue pits, 1.1, 2.1
Barganier, Joan
Beans
Bean seasoning
Beef
boxed vs. hanging
brands of
breeds of
from ethically treated cattle
flavoring
grades of
grass-fed
See also Beef ribs; Brisket
Beef ribs
cooking
popularity of
shiners on
trimming
types of
Beer
barbecue sauce, fig ancho
pairing barbecue and
Brisket
aging and
applying slather and rub to
buying
checking for doneness
cooking
definition of
fat and, 5.1, 5.2
flat, 5.1, 5.2
flexibility of
frozen
grades of
grass-fed
history of
left-sided
packaging of
pack date of
placing in smoker
point
quality of
resting time for
size of, 5.1, 5.2
slicing, 7.1, 7.2, 7.3
trimming
wrapping, 6.1, 6.2
Buffer plates
C
Camp Brisket
Capello, Joe
Casings
Charcoal
Cherry wood
Chicken flavoring
Chile powders
City Market, 1.1, 1.2
Coal bed, developing
Coleslaw
Collagen
Combustion
completeness of, 4.1, 4.2, 4.3
primary
secondary, 4.1, 4.2
Cook chamber
material for, 2.1, 2.2
size of
temperature of
Cross contamination
D
Doors
cutting
opening
seals for
E
Espresso barbecue sauce
Evaporative cooling
F
Face cord
Fat, role of
Fig ancho beer barbecue sauce
Fire
airflow and, 4.1, 4.2, 4.3
basic philosophy of
building
in challenging weather conditions, 4.1, 6.1
chess analogy for
fuel for
growing
maintaining
in small backyard smokers
temperature of, 4.1, 4.2
triangle, 4.1, 4.2
tuning
See also Smoke
Firebox
attaching
insulated
material for, 2.1, 2.2
size of
Firewood. See Wood
Food safety
Franklin Barbecue
cookers of, 2.1, 2.2, 2.3
hours of
ordering at
restaurant opening of
success of, 1.1, 1.2, 1.3
trailer, 1.1, 1.2, 1.3
typical day at, 1.1, 1.2
Fruitwoods
G
Garlic, granulated
H
Hickory
flavor
wood
K
Keyton, Big Jeff, 1.1, 1.2, 1.3
Kindling
Kizer, Travis
Knives
Kobe beef
Kreuz Market, 1.1, 1.2
L
Lang, Adam Perry
Lignin
Little City, 1.1, 1.2
Louie Mueller Barbecue, 1.1, 1.2, 1.3, 5.1
M
Maillard reaction
Marbling
Mauls
McGee, Harold, 3.1, 4.1, 6.1
McSpadden, Wyatt
Meat
basic steps for smoking
flavor of
food safety and
prices for
principles of smoking
quality of
temperature of, 6.1, 6.2, 6.3, 6.4
See also individual meats
Mesquite
flavor
wood, 3.1, 3.2
Moline, Rod
Moss, Robert F.
Mueller, Bobby
Mueller, John, 1.1, 1.2
Myoglobin
O
Oak
Onions
granulated
sliced
P
Pack dates
Paprika
Peach wood
Pecan wood
Pepper, black
Perez, Roy
Perseverance, importance of
Pickles
Pork
breeds of
butt
pulled
solution-injected
in Texas, 1.1, 5.1
See also Pork ribs
Pork ribs
applying slather and rub to
buying
checking for doneness
cooking
placing in smoker
resting time for
sauce for
shiners on
trimming, 5.1, 6.1
types of
wrapping
Potato salad
R
Rain, 4.1, 6.1
Restaurants. See Barbecue joints
Reverse flow smokers, 2.1, 6.1
Ribs. See Beef ribs; Pork ribs
Rubs
applying
building
ingredients in, 6.1, 6.2
recipes for
role of
S
Safety concerns
Salt
kosher
seasoning
Sandwich, Tipsy Texan
Sauces
attitudes toward
espresso barbecue
fig ancho beer barbecue
regular barbecue
vinegar
Sausage
casings
fat and
making, 5.1, 5.2
seasoning
Savell, Jeff, 5.1, 5.2, 5.3
Shiners, 5.1, 5.2
Shovels, 4.1, 4.2
Sides
Slathers
Smitty’s Market, 1.1, 1.2, 1.3, 1.4
Smoke
color of
components of, 4.1, 6.1
creation of
good vs. bad, 4.1, 4.2
inhalation, minimizing
magic of
Smoke ring
Smokers
accessories for
airflow in, 2.1, 2.2, 2.3, 4.1
barbecue pits, 1.1, 2.1
building
burning out new, 2.1, 2.2
buying
care and maintenance of
developing relationship with
of Franklin Barbecue, 2.1, 2.2, 2.3
location of
modifying cheap store-bought, 2.1, 2.2
offset, 2.1, 2.2, 2.3
quality of
reverse flow, 2.1, 6.1
size of, 2.1, 2.2
small backyard
tuning plate
upright drum
Smokestacks
airflow and
attaching
damper on
extending, 2.1, 2.2
Smoking
basic steps for
principles of
Snow’s BBQ
Soy powder
Stall, the, 6.1, 6.2
Sugar
T
Teague, Walter Dorwin
Temperature
ambient outside
of cook chamber
dry bulb vs. wet bulb
of fire, 4.1, 4.2
gauges, 2.1, 2.2
of meat, 6.1, 6.2, 6.3, 6.4
the stall, 6.1, 6.2
Thermometers, 2.1, 2.2
Tinder
Tipsy Texan sandwich
Tuning plates
Turkey
buying
cooking
V
Vaughn, Daniel
Vinegar sauce
W
Wagyu beef
Water pans, 2.1, 6.1
Weather conditions, challenging, 4.1, 6.1
Welding tools, 2.1, 2.2
Wind, 4.1, 6.1
Wood
amount of
burning process for
buying, 3.1, 3.2
cord of, 3.1, 3.2
green, 3.1, 3.2, 4.1, 4.2
importance of
kiln-dried
moisture content of, 3.1, 3.2
positives and negatives of, as fuel
preheating
properties of, 3.1, 3.2
seasoning
size of
splitting
stacking
from the supermarket
types of, 3.1, 3.2
Worcestershire powder
Wrapping