BBQ Sauces, Rubs and Marinades »

Traci Cumbay: Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son.

Tom Schneider: Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.

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.

Introduction.

Part I: Centuries of Barbecue Smarts in Four Chapters.

Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party.

Chapter 2: Gathering Must-Have Equipment.

Chapter 3: Collecting Ingredients and Using Them Wisely.

Chapter 4: Barbecue Methods, Art, and Science.

Part II: Preparation Prevails: Using Rubs and Marinades.

Chapter 5: Mixing and Matching in Rubs and Marinades.

Chapter 6: Crafting Dry Rubs for Any Meat or Taste.

Chapter 7: Mixing Tried-and-True Marinades.

Part III: The All-Important Sauce Story.

Chapter 8: Sorting through the Sauce Story.

Chapter 9: Crafting Barbecue Sauces Traditional and Unusual.

Chapter 10: Getting Saucy while You Cook: Mop Sauces.

Chapter 11: Sauces and Relishes for Dipping and Dashing.

Part IV: Entrees and Sides and Then Some.

Chapter 12: Something(s) to Serve with Your Barbecue.

Chapter 13: A Melange of Main Dishes.

Chapter 14: Great Dishes for Leftover Barbecue.

Part V: The Part of Tens.

Chapter 15: Ten Ways Rookies Ruin Good Meat.

Chapter 16: Ten Truer Words Were Never Spoken.

Chapter 17: Ten (Or So) Places to Turn for Tips.

Chapter 18: Ten World-Famous Barbecue Events.

Appendix: Metric Conversion Guide.

Index.