Synopses & Reviews
Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense!
BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.
Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers 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 plenty of suggestions 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
- Marinate like a master
- Choose the perfect time to add sauce
- Rub your meat the right way
- Whip up fantastic sides
- Add flavor with the right fuel
- Plan hours (and hours) ahead
- Cook low and slow for the best results
- Avoid flavoring pitfalls
- Turn BBQ leftovers into ambrosia
Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.
Synopsis
The recipes in BBQ Sauces, Rubs, & Marinades For Dummiesare supplied by barbecue restaraunts throughout the U.S., allowing us to highlight the regional qualities of barbecue, as a regional/local focus has gained currency among cooking enthusiasts.
Synopsis
Get the flavor that brings 'em back for moreStir 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:
Synopsis
Bill and Cheryl Jamison, the and#8220;king and queen of grilling and smokingand#8221; (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce.and#160; Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any oland#8217; backyard cook the means to create championship-style BBQ with ease.
The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography,and#160;for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both.and#160; Seventy of the recipes are for smoke-cooked and#8216;Qand#8217;; 55 are for grilling; and the remaining 100 are for either oneand#8212;with specific directions on how to fine-tune the recipe for one or the other method.
About the Author
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appand#233;tit has pronounced the Jamisons and#8220;the king and queen of grilling and smoking.and#8221; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. andnbsp; Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. andnbsp; Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nationand#39;s most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appandeacute;tit has pronounced the Jamisons andldquo;the king and queen of grilling and smoking.andrdquo; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Marketand#39;s five Texas locations.
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmersand#39; Market and the Northern New Mexico chapter of Les Dames dand#39;Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where and#39;barbecueand#39; was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Table of Contents
Contents at a Glance
Introduction 1Part 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