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 (Or So) Places to Turn for Tips | |
Ten World-Famous Barbecue Events | |
Metric Conversion Guide | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
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