BBQ For Dummies. Carey Bringle

      

BBQ For Dummies®

      Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com

      Copyright © 2021 by John Wiley & Sons, Inc., Hoboken, New Jersey

      Published simultaneously in Canada

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      Library of Congress Control Number: 2021932827

      ISBN 978-1-119-59245-7 (pbk); ISBN 978-1-119-59225-9 (ebk); ISBN 978-1-119-59228-0 (ebk)

      BBQ For Dummies®

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      Table of Contents

      1  Cover

      2  Title Page

      3  Copyright

      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