John Wiley & Sons BBQ For Dummies Cover The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No.. Product #: 978-1-119-59245-7 Regular price: $20.47 $20.47 Auf Lager

BBQ For Dummies

Bringle, Carey


1. Auflage Mai 2021
288 Seiten, Softcover
Wiley & Sons Ltd

ISBN: 978-1-119-59245-7
John Wiley & Sons

Jetzt kaufen

Preis: 21,90 €

Preis inkl. MwSt, zzgl. Versand

Weitere Versionen


The complete year-round guide to BBQ and smoking!

The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking.

Written by America's Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies.
* Choose the right wood and get the best smoker or grill
* Get recipes for marinades, rubs, injections, and sauces
* Cook up hog, ribs, brisket, and chicken, and more
* Work with certain cuts of meat

If you're looking for a new guide to classic barbeque and more, look no further.

Introduction 1

Part 1: Getting Started with Barbecue 5

Chapter 1: Taking a Closer Look at Barbecue 7

Chapter 2: Uncovering the Science of Smoking 21

Chapter 3: Stocking Up on Barbecue Tools 33

Chapter 4: Looking at Smokers 39

Part 2: Knowing the Ingredients for Success 63

Chapter 5: Starting with the Meat 65

Chapter 6: Preparing the Meat: Rubs, Brines, and Marinades 79

Chapter 7: Finishing Strong: The Sauce 87

Part 3: Barbecue Recipes, Meat by Meat 93

Chapter 8: Beef 95

Chapter 9: Chicken and Seafood 105

Chapter 10: Lamb 119

Chapter 11: Pork 131

Part 4: Sides, Sauces, and Then Some 149

Chapter 12: Rubs, Brines, and Marinades 151

Chapter 13: Sauces 165

Chapter 14: Appetizers 179

Chapter 15: Sides 191

Chapter 16: Desserts 207

Part 5: The Part of Tens 219

Chapter 17: Ten Rookie Mistakes to Avoid 221

Chapter 18: Ten Questions to Ask Your Butcher 227

Chapter 19: Ten Seasonings to Keep on Hand 233

Chapter 20: Ten Iconic Barbecue Restaurants 237

Part 6: Appendixes 241

Appendix A: Metric Conversion Guide 243

Appendix B: Time and Temperature Guide 247

Index 249