Description
Book SynopsisThe complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America's Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grillGet recipes for marinades, rubs, injections, and saucesCook up hog, ribs, brisket, and chicken, and moreWork with certain cuts of meat If you're looking for a new guide to classic barbeque and more, look no further.
Table of ContentsIntroduction 1
Part 1: Getting Started with Barbecue 5
Chapter 1: Taking a Closer Look at Barbecue 7
Chapter 2: Uncovering the Science of Smoking 21
Chapter 3: Stocking Up on Barbecue Tools 33
Chapter 4: Looking at Smokers 39
Part 2: Knowing the Ingredients for Success 63
Chapter 5: Starting with the Meat 65
Chapter 6: Preparing the Meat: Rubs, Brines, and Marinades 79
Chapter 7: Finishing Strong: The Sauce 87
Part 3: Barbecue Recipes, Meat by Meat 93
Chapter 8: Beef 95
Chapter 9: Chicken and Seafood 105
Chapter 10: Lamb 119
Chapter 11: Pork 131
Part 4: Sides, Sauces, and Then Some 149
Chapter 12: Rubs, Brines, and Marinades 151
Chapter 13: Sauces 165
Chapter 14: Appetizers 179
Chapter 15: Sides 191
Chapter 16: Desserts 207
Part 5: The Part of Tens 219
Chapter 17: Ten Rookie Mistakes to Avoid 221
Chapter 18: Ten Questions to Ask Your Butcher 227
Chapter 19: Ten Seasonings to Keep on Hand 233
Chapter 20: Ten Iconic Barbecue Restaurants 237
Part 6: Appendixes 241
Appendix A: Metric Conversion Guide 243
Appendix B: Time and Temperature Guide 247
Index 249
