Details

BBQ For Dummies

1. Aufl.

von: Carey Bringle
16,99 €
Verlag:	Wiley
Format:	PDF
Veröffentl.:	12.03.2021
ISBN/EAN:	9781119592259
Sprache:	englisch
Anzahl Seiten:	288

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Beschreibungen

Titelbeschreibung

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. <ul> <li>Choose the right wood and get the best smoker or grill</li> <li>Get recipes for marinades, rubs, injections, and sauces</li> <li>Cook up hog, ribs, brisket, and chicken, and more</li> <li>Work with certain cuts of meat</li> </ul> If you’re looking for a new guide to classic barbeque and more, look no further.

Inhaltsverzeichnis

Introduction 1 About This Book 1 Foolish Assumptions 3 Icons Used in This Book 3 Beyond the Book 4 Where to Go from Here 4 Part 1: Getting Started with Barbecue 5 Chapter 1: Taking a Closer Look at Barbecue 7 Barbecue Beginnings 7 Barbecue in the United States and abroad 8 From humble beginnings to art form 8 Going for a Regional Spin 9 The Carolinas 9 Kansas City 10 West Tennessee 11 Texas 12 Other important players 12 Applying Heat to Meat, Slowly 13 Smoke + heat = magic 13 Keeping it low and slow 14 Starting with Great Ingredients 14 Sourcing and choosing meat 15 Keeping your spice shelf fresh 15 Preparing the Meat 16 Trimming the fat 16 Adding spices or liquid 16 The Moment (or Hours) of Truth: Cooking 17 Getting the grill or smoker ready 17 Setting up for success 18 Chapter 2: Uncovering the Science of Smoking 21 Choosing Hot or Cold Smoking 21 How Meat Changes as It Cooks 22 What to watch for when you’re smoking 23 Cooking hot and fast or low and slow 24 Muscling into structure and fibers 25 Straight Talk about Indirect Cooking 26 Debating direct versus indirect 26 Making the most of the method 27 Some Words about Wood 28 Flavoring as You Smoke 30 Adding flavor with smoke 30 Testing the effects of brines and rubs 30 Chapter 3: Stocking Up on Barbecue Tools 33 Starting a Fire 33 A Mop, Some Tongs, and More 36 The essentials 36 Nice but not necessary 38 Chapter 4: Looking at Smokers 39 Getting by with a Grill 40 Considering charcoal 41 Grilling with gas 42 Leveling Up: Considering Smokers 44 Standing up to a vertical smoker 45 Siding with an offset smoker 47 Relying on electric pits for renegade smoking 51 Spinning through rotisserie basics 53 Adding pellet smokers: A trend for good reason 54 Joining the cult of ceramic cookers 56 Building an open pit smoker 57 Buying a Cooker: What to Look For 59 Part 2: Knowing the Ingredients for Success 63 Chapter 5: Starting with the Meat 65 Making Friends with a Butcher and Other Ways to Start Strong 65 Searching for your butcher 65 Being knowledgeable about meat 66 Knowing Butt from Belly: Cuts of Meat 67 Smoking beef 67 Grilling cuts of beef 70 Cutting up chicken 72 Looking at lamb 74 Portioning pork 75 Savoring seafood 77 Chapter 6: Preparing the Meat: Rubs, Brines, and Marinades 79 Prepping Meat for Heat 79 Previewing the preparations 80 Planning reactions 80 Choosing a method 81 Melding Meat and Liquid: Brines and Marinades 82 The juice on brining 82 Making memorable marinades 83 Building a Bodacious Rub 84 Combining salt, sugar, and seasoning 85 Matching rub to meat 85 Chapter 7: Finishing Strong: The Sauce 87 Building Your Own Sauce 88 Choosing a base 88 Balancing acid, salt, sweet, and heat 90 Using seasonings and spices 91 Experimenting as You Go 91 Leaning on the experts 91 Using sauces like a pro 92 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 Not Paying Close Attention to Temperature 221 Not Being Prepared 222 Over-Smoking Your Meat 222 Using Too Much Seasoning 223 Not Wearing the Proper Clothes 223 Not Using the Proper Wood 224 Trusting a Bad Thermometer or Placing Your Thermometer in a Bad Spot 224 Powering through the Stall 225 Being Too Rushed 225 Stressing Out 226 Chapter 18: Ten Questions to Ask Your Butcher 227 Where Do You Source Your Meat? 227 What Interesting Cuts Do You Have Available? 228 How Do I Prepare a Particular Cut of Meat? 228 Can You Make Me a Custom Cut? 228 How Do I Slice This Piece of Meat to Make It the Most Useful and Tender? 229 Do You Have Serving Suggestions for Me? 229 How Long Will This Meat Stay Fresh? 230 Do You Have Any Aged Meats? 230 Do You Have Any Pre-Prepared Entrees? 231 What’s Your Recommended Burger Blend? 231 Chapter 19: Ten Seasonings to Keep on Hand 233 Salt 233 Pepper 234 Garlic Powder 234 Onion Powder 235 Cayenne Pepper 235 Chili Powder 235 Rosemary 235 Thyme 236 Allspice 236 Paprika 236 Chapter 20: Ten Iconic Barbecue Restaurants 237 The Rendezvous (Memphis, Tennessee) 237 Arthur Bryant’s (Kansas City, Missouri) 238 The Bar-B-Q Shop (Memphis, Tennessee) 238 Louis Mueller Barbecue (Taylor, Texas) 238 Kreuz Market (Lockhart, Texas) 238 Skylight Inn BBQ (Ayden, North Carolina) 239 Big Bob Gibson Bar-B-Q (Decatur, Alabama) 239 17th Street BBQ (Murphysboro, Illinois) 239 Lem’s Bar-B-Q (Chicago, Illinois) 239 Peg Leg Porker (Nashville, Tennessee) 240 Part 6: Appendixes 241 Appendix A: Metric Conversion Guide 243 Appendix B: Time and Temperature Guide 247 Index 249

Back cover copy

Can’t you just smell the sizzle? Is your mouth watering yet? Here are more than 50 tested and beloved recipes from the founder of one of the top ten barbecue restaurants in the United States! Get the expert’s advice on choosing a grill or smoker; secrets of super sauces; tips on turning out mouthwatering meat, seafood, and veggies; and just about everything else any grill chef would want to know. Whether outdoor cooking is your summertime hobby or your year-round passion, this book belongs with your favorite grilling tools. inside... <ul><li>Wood, charcoal, or both</li> <li>Secrets for grilling seafood </li> <li>Ribs to remember</li> <li>What goes into a perfect rub</li> <li>How to choose the ideal grill</li> <li>How to keep meats tender</li> <li>Veggies your kids will love</li></ul>