BBQ For Dummies

Introduction 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

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• Culinária comida / bebida e etc

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