[Dummies 01] • BBQ Sauces, Rubs & Marinades For Dummies by Cumbay, Traci -- Read -- Imperial Library of Trantor

Index

Title Contents Introduction

About This Book Conventions Used in This Book What You’re Not to Read Foolish Assumptions How This Book Is Organized Icons Used in This Book Where to Go from Here

Part I : Centuries of Barbecue Smarts in Four Chapters Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party

First, There Was Fire Touring the Four All-American Barbecue Regions Smoke ’Em If You Got Time Making the Most of the Meat How the Big Guns of Barbecue Do What They Do Getting Creative As You Cook

Chapter 2: Gathering Must-Have Equipment

Settling on a Smoker Fire, Starters: Managing Heat Wood: To Hickory or Not to Hickory A Mop, Some Tongs, and So On

Chapter 3: Collecting Ingredients and Using Them Wisely

Finding Meat That Makes the Cut Running Down the Options, Cut by Cut Handling Meat without Hazard Stocking Dry Ingredients The Stuff of Sauce

Chapter 4: Barbecue Methods, Art, and Science

Beginning with an End in Mind Trimming and Prepping Meat without, Er, Butchering It Getting Time and Temperature Right The Big Finish

Part II : Preparation Prevails: Using Rubs and Marinades Chapter 5: Mixing and Matching in Rubs and Marinades

Building a Dry Rub from the Binder Up Seasonings That Play Well Together Mixing Marinades Matching Marinade to Meat Timing Meat’s Marinade Soak

Chapter 6: Crafting Dry Rubs for Any Meat or Taste

Combining Flavors for Classic Dry Rubs Smokey Joel’s Competition BBQ Rub Smoke Hunters’ BBQ Rub Pirate Potion #4 Paradise Jerk Rub Spicy Rub #1 for Beef Shigs-in-Pit Bootheel Butt Rub Everything Rub Super Simple Brisket Rub Rib Dust Pork Perfection Yard Bird Rub Jamaican Rib Rub Bucking Tradition with Rubs Exotic and Inventive Sweet Persian Rub Zesty No-Salt Herbal BBQ Rub Grilled Leg of Lamb Seasoning Lemon Rub a Dub Dub

Chapter 7: Mixing Tried-and-True Marinades

Priming Pork or Poultry Charlie’s Pork Brine Poultry and Pork Brine Rub and Marinade for Eight-Bone Pork Roast Garlic Basil Chicken Marinade Prepping Beef and Lamb with Flavors That Blare or Whisper Cajun Marinade for Grilled Beef Tenderloin Vietnamese Lemongrass Rub Teriyaki Marinade Hot Pepper Steak Marinade Brisket Marinade Mixing Citrus Marinades for Poultry or Shrimp Lemon Marinade for Smoked Turkey Sweet and Sour Orange Marinade for Shrimp

Part III : The All-Important Sauce Story Chapter 8: Sorting through the Sauce Story

Choosing a Base Striking a Balance Finding Exotic Inspirations for Terrific Sauces

Chapter 9: Crafting Barbecue Sauces Traditional and Unusual

Touring American Barbecue Regions Beale Street Memphis Sauce Texas Steer Ranch Sauce Alabama White Sauce Kansas City BBQ Sauce Carolina “East” Raleigh Sauce Carolina “West” Piedmont Sauce Cooking Up More Classic Barbecue Sauces Original BBQ Sauce Chipotle-Maple Barbeque Sauce Rib Runner Sauce Pork Sauce Kentucky Bourbon BBQ Sauce Big R’s BBQ Sauce Bootheel BBQ Sauce Paradise BBQ Sauce Maple Syrup Barbeque Sauce Spiced Mustard Sauce Bringing Fruit Flavor to Sauces with Juices and Jams Honey-Orange BBQ Sauce Apple Barbecue Sauce Harvest Apricot Sauce

Chapter 10: Getting Saucy while You Cook: Mop Sauces

Making Mops Especially for Pork Bourbon Que Mop Sauce for Pork Tenderloin Mopping Sauce for Pork Ribs Smoke Hunters BBQ Mop Butch’s Whole Pig Basting Sauce Concocting Multipurpose Mops Spicy Mop Sauce Up in Smoke Mop Sauce

Chapter 11: Sauces and Relishes for Dipping and Dashing

Fanning the Flames with a Hotter-Than-Hot Sauce Porkrastinators Pepper Medley Hot Sauce Sweetening the Pot: Sauces with a Softer Side Blueberry Balsamic Barbeque Sauce Bourbon Onion Chutney Apricot Preserve Dipping Sauce Honey BBQ Wing Sauce Taking an Exotic Turn with Sauces That Cull Asian Flavors Indian Tamarind Sauce Chinese Hoisin Barbecue Sauce Wasabi Mayo Peanut Dipping Sauce Cool Summery Takes on Sauces, Salsas, and Relishes Guacamole Sauce Ginger Tomato Relish Ginger Cucumber Relish Chilean Fruit Salsa

Part IV : Entrees and Sides and Then Some Chapter 12: Something(s) to Serve with Your Barbecue

Beans, Beans: The Most Magical Food Loophole’s Baked Beans Smoky Black Beans Santa Fe Pinto Beans Baking Unique Sides in the Smoker or on the Grill Iron Skillet Potato Bacon Biscuits Pizza Bread with Roasted Cherry Tomatoes and Crispy Prosciutto Preparing Potatoes with a Plethora of Approaches Super Spud Casserole Mississippi Potatoes Shamrock Golden Tubers Making Yer Mama Proud: Recipes for Veggies Smokey Joel’s Grilled Asparagus with Garlic and Butter Swinetology Smoked Stuffed Jalapeño Peppers Stuffed Peppers Mixing Salads, Making Memphis-Style Slaw Warm Apple Spinach Salad Memphis Slaw for Pulled Pork Mount Vernon Macaroni Salad To Macaroni and Cheese and Beyond Parmesan-Stuffed Dates Wrapped with Bacon Blue Blazers Cheesy Butternut Squash Artisan Macaroni and Cheese Chili Dip

Chapter 13: A Melange of Main Dishes

Brisket: Out of the Smoker and into the Soup Pot Vegetable Brisket Soup A Little Something Fabulous for Cooking Fish Sea Bass with Nectarine Salsa Smoking Traditional Barbecue Cuts Like a Champ Championship Chicken Brine Rub Super Chicken Spray Chicken Jon’s Baby Backs Ribs Stink-Eye Pulled Pork Pulled Pork Have Pizza Stone, Will Smoke Calzone Grilled Calzone Calzone Dough Calzone Filling Stylish Recipes for Lamb and Beef Tuscan-Style Lamb Chops Beef Tenderloin with Cascabel Chile Aioli Marinade Italian Espresso Steak Korean Beef Barbecue (Bulgogi) Pork Satay

Chapter 14: Great Dishes for Leftover Barbecue

Crafting Dishes That Stick to Tradition Competition Pit Beans Spudzilla Barbecue Hash Jalapeño Shot Shells Culture Combos: Using Barbecue Leftovers in Unexpected Ways Big R’s Smoked BBQ Spaghetti BBQ Fried Rice

Part V : The Part of Tens Chapter 15: Ten Ways Rookies Ruin Good Meat

Being in an All-Fired Hurry Sprinting Past Your Experience Level Using Wood Before Its Time Taking Meat from Fridge to Fire Lighting Charcoal with Lighter Fluid Overcorrecting, Overzealously Getting Sauced Early Relying on Eyes, Not Numbers Poking Holes into the Meat Forgetting Rest Time

Chapter 16: Ten Truer Words Were Never Spoken

The Truth Is in the Cook, Not the Equipment Cook Low and Slow If You’re Lookin’, You’re Not Cookin’ There Is Such a Thing as Oversmoking Sauce on the Side, Nothing to Hide Hot Dogs and Hamburgers Are Not Barbecue Time Is on Your Side Meat That Falls Off the Bone Has Been Cooked Too Long Cleanliness Is Next to Tastiness Fat Is Flavor

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

Kansas City Barbeque Society National Barbecue Association The North Carolina Barbecue Society The Virtual Weber Bullet The Smoke Ring The Barbeque Forum Barbecue’n on the Internet Further Regional Barbecue Associations

Chapter 18: Ten World-Famous Barbecue Events

Jack Daniel’s World Championship Invitational Barbecue Memphis in May World Championship National BBQ Festival American Royal Barbecue Big Pig Jig Big Apple Barbecue Block Party Lakeland Pig Festival Best in the West Nugget Rib Cook-Off LPQue BBQ Championship Blue Ridge BBQ Festival

Appendix: Metric Conversion Guide : Further Reading