BBQ Sauces, Rubs and Marinades For Dummies

by Cumbay, Traci; Schneider, Tom

• ISBN13: 9780470199145
• ISBN10: 0470199148
• Edition: 1st
• Format: Paperback
• Copyright: 2008-03-11
• Publisher: For Dummies

Summary

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 ambrosiaComplete 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.

Author Biography

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.

Table of Contents

Introduction

Centuries of Barbecue Smarts in Four Chapters

Faces of Barbecue: A Pit, a Plateful, a Party

Gathering Must-Have Equipment

Collecting Ingredients and Using Them Wisely

Barbecue Methods, Art, and Science

Preparation Prevails: Using Rubs and Marinades

Mixing and Matching in Rubs and Marinades

Crafting Dry Rubs for Any Meat or Taste

Mixing Tried-and-True Marinades

The All-Important Sauce Story

Sorting through the Sauce Story

Crafting Barbecue Sauces Traditional and Unusual

Getting Saucy while You Cook: Mop Sauces

Sauces and Relishes for Dipping and Dashing

Entrees and Sides and Then Some

Something(s) to Serve with Your Barbecue

A Melange of Main Dishes

Great Dishes for Leftover Barbecue

The Part of Tens

Ten Ways Rookies Ruin Good Meat

Ten Truer Words Were Never Spoken

Ten

Ten World-Famous Barbecue Events

Appendix: Metric Conversion Guide

Index

Table of Contents provided by Publisher. All Rights Reserved.