Description
Book SynopsisThink 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.
Table of ContentsIntroduction 1
Part I: Centuries of Barbecue Smarts in Four Chapters 7
Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party 9
Chapter 2: Gathering Must-Have Equipment 23
Chapter 3: Collecting Ingredients and Using Them Wisely 39
Chapter 4: Barbecue Methods, Art, and Science 53
Part II: Preparation Prevails: Using Rubs and Marinades 67
Chapter 5: Mixing and Matching in Rubs and Marinades 69
Chapter 6: Crafting Dry Rubs for Any Meat or Taste 79
Chapter 7: Mixing Tried-and-True Marinades 93
Part III: The All-Important Sauce Story 107
Chapter 8: Sorting through the Sauce Story 109
Chapter 9: Crafting Barbecue Sauces Traditional and Unusual 117
Chapter 10: Getting Saucy while You Cook: Mop Sauces 133
Chapter 11: Sauces and Relishes for Dipping and Dashing 141
Part IV: Entrees and Sides and Then Some 155
Chapter 12: Something(s) to Serve with Your Barbecue 157
Chapter 13: A Melange of Main Dishes 179
Chapter 14: Great Dishes for Leftover Barbecue 193
Part V: The Part of Tens 201
Chapter 15: Ten Ways Rookies Ruin Good Meat 203
Chapter 16: Ten Truer Words Were Never Spoken 209
Chapter 17: Ten (Or So) Places to Turn for Tips 215
Chapter 18: Ten World-Famous Barbecue Events 221
Appendix: Metric Conversion Guide 227
