BBQ Sauces, Rubs and Marinades For Dummies

Get the flavor that brings ′em back for more Stir up scrumptious sauces, magical marinades, and rubs to remember What is it about barbecue that inspires a lifelong quest for the best? This book provides you with a healthy dose of BBQ passion, along with practical advice and great recipes from some of America′s best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus tips on equipment, side dishes, and much more. Discover how to: Choose the right types of meat Build a BBQ tool set Craft your own sauces Smoke and grill like a pro Whip up fantastic sides

Contents at a Glance Introduction 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 Index 231

Traci Cumbay: Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son. Tom Schneider: Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self–taught cook who, for the past decade, has leveraged his commitment to barbecue into award–winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi–Q Bar–B–Que, a specialty catering business in the Indianapolis market.