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ОглавлениеBBQ For Dummies®
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Table of Contents
1 Cover
4 Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here
5 Part 1: Getting Started with Barbecue Chapter 1: Taking a Closer Look at Barbecue Barbecue Beginnings Going for a Regional Spin Applying Heat to Meat, Slowly Starting with Great Ingredients Preparing the Meat The Moment (or Hours) of Truth: Cooking Chapter 2: Uncovering the Science of Smoking Choosing Hot or Cold Smoking How Meat Changes as It Cooks Straight Talk about Indirect Cooking Some Words about Wood Flavoring as You Smoke Chapter 3: Stocking Up on Barbecue Tools Starting a Fire A Mop, Some Tongs, and More Chapter 4: Looking at Smokers Getting by with a Grill Leveling Up: Considering Smokers Buying a Cooker: What to Look For
6 Part 2: Knowing the Ingredients for Success Chapter 5: Starting with the Meat Making Friends with a Butcher and Other Ways to Start Strong Knowing Butt from Belly: Cuts of Meat Chapter 6: Preparing the Meat: Rubs, Brines, and Marinades Prepping Meat for Heat Melding Meat and Liquid: Brines and Marinades Building a Bodacious Rub Chapter 7: Finishing Strong: The Sauce Building Your Own Sauce Experimenting as You Go
7 Part 3: Barbecue Recipes, Meat by Meat Chapter 8: Beef Chapter 9: Chicken and Seafood Chapter 10: Lamb Chapter 11: Pork
8 Part 4: Sides, Sauces, and Then Some Chapter 12: Rubs, Brines, and Marinades Chapter 13: Sauces Chapter 14: Appetizers Chapter 15: Sides Chapter 16: Desserts
9 Part 5: The Part of Tens Chapter 17: 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 Chapter 18: 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? Chapter 19: Ten Seasonings to Keep on Hand Salt Pepper Garlic Powder Onion Powder Cayenne Pepper Chili Powder Rosemary Thyme Allspice Paprika Chapter 20: 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)
10 Part 6: Appendixes Appendix A: Metric Conversion Guide Appendix B: Time and Temperature Guide
11 Index
List of Tables
1 Chapter 2TABLE 2-1 Preferred Cooking Method for MeatsTABLE 2-2 Meat/Wood Pairings
2 Chapter 4TABLE 4-1 Vertical Smokers: Pros and Cons
List of Illustrations
1 Chapter 3FIGURE 3-1: A charcoal chimney. FIGURE 3-2: A propane weed burner. FIGURE 3-3: An electric flame starter.
2 Chapter 4FIGURE 4-1: A kettle grill becomes a smoker when you push the heat source to on...FIGURE 4-2: A typical charcoal grill. FIGURE 4-3: A gas grill. FIGURE 4-4: Use a smoke box to add flavor when cooking on a gas grill. FIGURE 4-5: A vertical smoker. FIGURE 4-6: An offset smoker. FIGURE 4-7: A vertical offset smoker. FIGURE 4-8: A reverse-flow offset smoker. FIGURE 4-9: A residential electric pit can be an effective way to cook meat eve...FIGURE 4-10: You find a wide range of rotisserie configurations; as long as the...FIGURE 4-11: Pellet smokers offer a satisfying mix of real wood smoke and techn...FIGURE 4-12: Based on tandoori ovens, ceramic cookers like the Big Green Egg en...FIGURE 4-13: A cinderblock pit with a roasting hog.
3 Chapter 5FIGURE 5-1: Basic, or primal, beef cuts. FIGURE 5-2: Cuts of a chicken. FIGURE 5-3: Lamb primals. FIGURE 5-4: Pork primals.
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