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Carey Bringle. BBQ For Dummies
BBQ For Dummies® To view this book's Cheat Sheet, simply go to www.dummies.com and search for “BBQ For Dummies Cheat Sheet” in the Search box. Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Getting Started with Barbecue
Taking a Closer Look at Barbecue
Barbecue Beginnings
Barbecue in the United States and abroad
From humble beginnings to art form
Going for a Regional Spin
The Carolinas
North Carolina
GOING WHOLE HOG IN EASTERN NORTH CAROLINA
DIPPING INTO PIEDMONT STYLE
South Carolina
Kansas City
West Tennessee
Texas
Other important players
Applying Heat to Meat, Slowly
Smoke + heat = magic
Keeping it low and slow
Starting with Great Ingredients
Sourcing and choosing meat
Keeping your spice shelf fresh
Preparing the Meat
Trimming the fat
Adding spices or liquid
The Moment (or Hours) of Truth: Cooking
Getting the grill or smoker ready
Setting up for success
COOKING UNDER PRESSURE: COMPETING ON CHOPPED
Uncovering the Science of Smoking
Choosing Hot or Cold Smoking
How Meat Changes as It Cooks
What to watch for when you’re smoking
Cooking hot and fast or low and slow
Muscling into structure and fibers
Cooking collagen slowly
Chewing the fat
Straight Talk about Indirect Cooking
Debating direct versus indirect
Making the most of the method
Some Words about Wood
Flavoring as You Smoke
Adding flavor with smoke
Testing the effects of brines and rubs
Adding salt water
Rubbing on flavor
Stocking Up on Barbecue Tools
Starting a Fire
A Mop, Some Tongs, and More
The essentials
Nice but not necessary
Looking at Smokers
Getting by with a Grill
Considering charcoal
Grilling with gas
Leveling Up: Considering Smokers
Standing up to a vertical smoker
Siding with an offset smoker
Stacking with a vertical offset
Making a U-turn with a reverse-flow offset
MAKING YOUR OWN SMOKER
Relying on electric pits for renegade smoking
Spinning through rotisserie basics
Adding pellet smokers: A trend for good reason
Joining the cult of ceramic cookers
Building an open pit smoker
Buying a Cooker: What to Look For
FROM BAR FRIDGE TO SMOKER TO MOLTEN PUDDLE
Knowing the Ingredients for Success
Starting with the Meat
Making Friends with a Butcher and Other Ways to Start Strong
Searching for your butcher
Being knowledgeable about meat
Knowing Butt from Belly: Cuts of Meat
Smoking beef
Brisket
Beef ribs
Grilling cuts of beef
New York strip
T-bone and porterhouse
Tenderloin
Rib-eye
Sirloin
Cutting up chicken
Looking at lamb
Portioning pork
Savoring seafood
Preparing the Meat: Rubs, Brines, and Marinades
Prepping Meat for Heat
Previewing the preparations
Planning reactions
Choosing a method
HOW LONG IS TOO LONG? TIMING THE SOAK
Melding Meat and Liquid: Brines and Marinades
The juice on brining
Making memorable marinades
BASTING VERSUS MARINATING
Building a Bodacious Rub
Combining salt, sugar, and seasoning
Matching rub to meat
Finishing Strong: The Sauce
Building Your Own Sauce
Choosing a base
Starting with the universal base: Vinegar
Seeing red: A tomato base
Mixing it up with mustard
Going tangy with Worcestershire sauce
Balancing acid, salt, sweet, and heat
Using seasonings and spices
Experimenting as You Go
Leaning on the experts
Using sauces like a pro
Barbecue Recipes, Meat by Meat
Beef
BUYING BUTCHER PAPER
Chicken and Seafood
Lamb
Pork
Sides, Sauces, and Then Some
Rubs, Brines, and Marinades
Sauces
Appetizers
Sides
Desserts
The Part of Tens
Ten Rookie Mistakes to Avoid
Not Paying Close Attention to Temperature
Not Being Prepared
Over-Smoking Your Meat
Using Too Much Seasoning
Not Wearing the Proper Clothes
Not Using the Proper Wood
Trusting a Bad Thermometer or Placing Your Thermometer in a Bad Spot
Powering through the Stall
Being Too Rushed
Stressing Out
Ten Questions to Ask Your Butcher
Where Do You Source Your Meat?
What Interesting Cuts Do You Have Available?
How Do I Prepare a Particular Cut of Meat?
Can You Make Me a Custom Cut?
How Do I Slice This Piece of Meat to Make It the Most Useful and Tender?
Do You Have Serving Suggestions for Me?
How Long Will This Meat Stay Fresh?
Do You Have Any Aged Meats?
Do You Have Any Pre-Prepared Entrees?
What’s Your Recommended Burger Blend?
Ten Seasonings to Keep on Hand
Salt
Pepper
Garlic Powder
Onion Powder
Cayenne Pepper
Chili Powder
Rosemary
Thyme
Allspice
Paprika
Ten Iconic Barbecue Restaurants
The Rendezvous (Memphis, Tennessee)
Arthur Bryant’s (Kansas City, Missouri)
The Bar-B-Q Shop (Memphis, Tennessee)
Louis Mueller Barbecue (Taylor, Texas)
Kreuz Market (Lockhart, Texas)
Skylight Inn BBQ (Ayden, North Carolina)
Big Bob Gibson Bar-B-Q (Decatur, Alabama)
17th Street BBQ (Murphysboro, Illinois)
Lem’s Bar-B-Q (Chicago, Illinois)
Peg Leg Porker (Nashville, Tennessee)
Appendixes
Metric Conversion Guide
Time and Temperature Guide
Index. Numbers
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
About the Author
Dedication
Author’s Acknowledgments
WILEY END USER LICENSE AGREEMENT
