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
