BBQ For Dummies. Carey Bringle

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

      12  About the Author

      13  Advertisement Page

      14  Supplemental Images

      15  Connect with Dummies

      16  End User License Agreement

      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