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Index
COVER
TITLE PAGE
COPYRIGHT
TABLE OF CONTENTS
DEDICATION
INTRODUCTION
CHAPTER 1: THE STUFF
DEAR STUDENT:
THE ONLY STUFF YOU NEED
THE EXTRAS
ESSENTIAL BARBECUE SEASONING, Spices & HERBS
TOASTED MEXICAN CHILE BLEND (AKA HOMEMADE CHILI POWDER)
TART WASH
THE COOKERS
WEBER SMOKEY MOUNTAIN (WSM) 22.5 INCH
BIG GREEN EGG (BGE)
CLEANING A BGE
OFFSET SMOKER
KETTLE GRILL
CLEANING AND MAINTENANCE FOR ALL COOKERS
CHAPTER 2: THE SET-UP
DEAR STUDENT,
CHARCOAL COOKING SETUPS
KISS (KEEP IT SIMPLE, STUPID)
WEBER SMOKEY MOUNTAIN (WSM)
BIG GREEN EGG (BGE)
OFFSET SMOKER
KETTLE GRILL
HOT SMOKE-ROASTING
LOWER AND SLOWER FIRE
WEBER SMOKEY MOUNTAIN (WSM)
BIG GREEN EGG (BGE)
OFFSET SMOKER
EXTEND THE LIFE OF YOUR FIRE WITH NATURAL BRIQUETTES
CHAPTER 3: TURKEY, DUCK & MORE POULTRY
DEAR STUDENT:
SMOKED TURKEY
WSM
BGE
OFFSET
KETTLE
HOT SMOKE–ROASTED DUCK
WSM
BGE
OFFSET
KETTLE
CHICKEN WINGS TWO WAYS
CRISPY HOT SMOKE–ROASTED CHICKEN WINGS
WSM
BGE
OFFSET
KETTLE
SMOKY LOW & SLOW WINGS
WSM
BGE
OFFSET
KETTLE
THE MASTER CURE FOR MEATS
GOOSE BREAST PASTRAMI
WSM
BGE
OFFSET
DUCK BREAST PASTRAMI
CHAPTER 4: BEEF
Dear Student:
MEET YOUR MEAT
SMOKED BRISKET
WSM
BGE
OFFSET
BRISKET: BUYING & PREP GUIDE
BURNT ENDS
CLASSIC BURNT ENDS
SCRATCH BURNT ENDS
BEEF SHORT RIBS
WSM
BGE
OFFSET
KETTLE
BEEF BACK RIBS
WSM
BGE
OFFSET
KETTLE
SMOKED CORNED BEEF
WSM
BGE
OFFSET
STANDING RIB ROAST
WSM
BGE
OFFSET
KETTLE
SMOKE-ROASTED BALTIMORE PIT BEEF
WSM
BGE
OFFSET
KETTLE
HOT SMOKE–ROASTED TRI-TIP
WSM
BGE
OFFSET
KETTLE
SMOKE-ROASTED BEEF TENDERLOIN
WSM
BGE
OFFSET
KETTLE
CHAPTER 5: FISH & SEAFOOD
DEAR STUDENT:
SMOKED WHOLE FISH
WSM
BGE
OFFSET
KETTLE
FISH & SEAFOOD INTERNAL TEMPERATURES
SMOKED SALMON
WSM
BGE
OFFSET
KETTLE
DRY-CURED SMOKED SALMON
5 FISH CATEGORIES
SMOKED SHRIMP
WSM
BGE
OFFSET
KETTLE
SMOKED NEW ORLEANS–STYLE BARBECUE SHRIMP
WSM
BGE
OFFSET
KETTLE
HOT SMOKE–ROASTED SOFT-SHELL CRABS
WSM
BGE
OFFSET
KETTLE
CHAPTER 6: LAMB
DEAR STUDENT,
SMOKE-ROASTED LEG OF LAMB
WSM
BGE
OFFSET
KETTLE
LAMB BREAST (AKA LAMB SPARE RIBS)
WSM
BGE
OFFSET
KETTLE
RACK OF LAMB
WSM
BGE
OFFSET
KETTLE
CHAPTER 7: LAGNIAPPE
DEAR STUDENT,
PITMASTER PORCHETTA
WSM
BGE
OFFSET
KETTLE
SMOKED FRESH HAM
WSM
BGE
OFFSET
KETTLE
FOUR-PEPPER CURED BACON
WSM
BGE
OFFSET
NEAPOLITAN-STYLE PIZZA
PIZZA DOUGH
RED SAUCE
CHAPTER 8: SIDE DISHES
DEAR STUDENT,
GRILLED CORN
SMOKED ELOTES
MACQUE CHOUX WITH SMOKED TOMATO & CORN
POTATO SALAD WITH SMOKY CREOLE MUSTARD
HUSH PUPPIES WITH CHARRED JALAPEÑOS
OKRA SAUTÉ
BARBECUE-BAKED POTATOES
SOUPY RANCH BEANS
NOT SALT LICK COLESLAW
CHAPTER 9: BRINES & MARINADES
DEAR STUDENT,
BASIC 24-HOUR BRINE
LAZY BRINE
BASIC BUTTERMILK BRINE
BUTTERMILK & HERB BRINE
BOURBON BRINE
TERIYAKI WING MARINADE
MIDDLE EASTERN YOGURT MARINADE
LEMON-DILL MARINADE
HONEY-SOY MARINADE
GARLIC-ROSEMARY MARINADE
FIERY HARISSA MARINADE
CHAPTER 10: RUBS
DEAR STUDENT,
ALL-PURPOSE RUB
CITRUS-HERB RUB
SZECHUAN FIVE-SPICE RUB
HERBES DE PROVENCE RUB
MAGRET-STYLE DRY CURE
PASTRAMI RUB
BRISKET RUB
CHICKEN WING WET RUB
GHOST PEPPER VOLCANO WING RUB
PITMASTER RUB #1
GARY WIVIOTT’S BEEF RUB
STANDING RIB ROAST WET RUB
SMOKED CORNED BEEF RUB
HUNTER BEEF RUB
BALTIMORE PIT BEEF RUB
SANTA MARIA—STYLE TRI-TIP RUB
BEEF TENDERLOIN RUB
LEMON OIL WET RUB
SALMON DRY CURE
FIVE-PEPPER LAMB RUB
SZECHUAN WET RUB
PITMASTER PORCHETTA SPICE RUB
LEMON-ROSEMARY WET RUB
CHINESE FIVE-SPICE WET RUB
CHAPTER 11: SAUCES & CONDIMENTS
DEAR STUDENT,
GINGER-SCALLION SAUCE
BLUEBERRY-HABAÑERO SAUCE
BARBECUE GUY’S DUCK À LA RASPBERRY SAUCE
CLASSIC DUCK À L’ORANGE SAUCE
BLUE CHEESE DIP
HORSERADISH SAUCE
TEXAS BRISKET SAUCE
BLACK GARLIC BUTTER
CHIMICHURRI SAUCE
PREPARED SMOKED HORSERADISH ROOT
CUCUMBER RAITA
SEAFOOD COCKTAIL SAUCE
PITMASTER REMOULADE SAUCE
OLD BAY TARTAR SAUCE
OLD BAY BUTTER SAUCE
COMPOUND BUTTERS
TAPENADE
TZATZIKI SAUCE
SKORDALIA
SALSA VERDE
MINT SALSA VERDE
PICKLED MUSTARD SEEDS
SMOKED CREOLE MUSTARD
SMOKED TOMATOES
SMOKED TOMATO VINAIGRETTE
SMOKED TOMATO BUTTER
SMOKED TOMATO REMOULADE
INDEX
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