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Imperial Library
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Index
Title Page
Acknowledgments
Contents
Introduction: Building Better Barbecue—The Flavor Factor
A Strong Foundation
Some Basic Definitions
About the Recipes in This Book
A Refresher Course: Everything You Need To Know About Barbecuing and Grilling
How to Light a Grill
All Fired Up
Tools of the Trade
A Word on Food Safety
Seasonings and Rubs
Seasoned Salts and Peppers
American Rubs
International Rubs
Marinades, Wet Rubs, and Spice Pastes
Marinades
Wet Rubs and Spice Pastes
Bastes, Mops, Glazes, Oils, Finishing Sauces, and Butters
Bastes and Mops
Glazes and Oils
Finishing Sauces and Butters
American Barbecue Sauces
World Barbecue Sauces
Caribbean and Latin Barbecue Sauces
European and African Barbecue Sauces
Asian Barbecue Sauces
Slather Sauces: Ketchups, Mustards, Steak Sauces, Vinaigrettes, and Hot Sauces
Ketchups, Mustards, and Steak Sauces
Vinaigrettes
Hot Sauces
Salsas, Relishes, Sambals, and Chutneys
Salsas and Relishes
Sambals and Chutneys
Mail-Order Sources
Conversion Table
Index
About the Author
Copyright
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