Carey Bringle - BBQ For Dummies

3 Chapter 5FIGURE 5-1: Basic, or primal, beef cuts. FIGURE 5-2: Cuts of a chicken. FIGURE 5-3: Lamb primals. FIGURE 5-4: Pork primals.

1 Cover

2 Title Page

3 Copyright

4 Table of Contents

5 Begin Reading

6 Index

7 About the Author

1 iii

2 iv

3 1

4 2

5 3

6 4

7 5

8 6

9 7

10 8

11 9

12 10

13 11

14 12

15 13

16 14

17 15

18 16

19 17

20 18

21 19

22 20

23 21

24 22

25 23

26 24

27 25

28 26

29 27

30 28

31 29

32 30

33 31

34 32

35 33

36 34

37 35

38 36

39 37

40 38

41 39

42 40

43 41

44 42

45 43

46 44

47 45

48 46

49 47

50 48

51 49

52 50

53 51

54 52

55 53

56 54

57 55

58 56

59 57

60 58

61 59

62 60

63 61

64 62

65 63

66 64

67 65

68 66

69 67

70 68

71 69

72 70

73 71

74 72

75 73

76 74

77 75

78 76

79 77

80 79

81 80

82 81

83 82

84 83

85 84

86 85

87 86

88 87

89 88

90 89

91 90

92 91

93 92

94 93

95 94

96 95

97 96

98 97

99 98

100 99

101 100

102 101

103 102

104 103

105 104

106 105

107 106

108 107

109 108

110 109

111 110

112 111

113 112

114 113

115 114

116 115

117 116

118 117

119 118

120 119

121 120

122 121

123 122

124 123

125 124

126 125

127 126

128 127

129 128

130 129

131 131

132 132

133 133

134 134

135 135

136 136

137 137

138 138

139 139

140 140

141 141

142 142

143 143

144 144

145 145

146 146

147 147

148 148

149 149

150 150

151 151

152 152

153 153

154 154

155 155

156 156

157 157

158 158

159 159

160 160

161 161

162 162

163 163

164 164

165 165

166 166

167 167

168 168

169 169

170 170

171 171

172 172

173 173

174 174

175 175

176 176

177 177

178 179

179 180

180 181

181 182

182 183

183 184

184 185

185 186

186 187

187 188

188 189

189 190

190 191

191 192

192 193

193 194

194 195

195 196

196 197

197 198

198 199

199 200

200 201

201 202

202 203

203 204

204 205

205 206

206 207

207 208

208 209

209 210

210 211

211 212

212 213

213 214

214 215

215 216

216 217

217 219

218 220

219 221

220 222

221 223

222 224

223 225

224 226

225 227

226 228

227 229

228 230

229 231

230 233

231 234

232 235

233 236

234 237

235 238

236 239

237 240

238 241

239 242

240 243

241 244

242 245

243 247

244 248

245 249

246 250

247 251

248 252

249 253

250 254

251 255

252 256

253 257

254 258

255 259

256 260

257 261

258 262

259 263

260 264

261 265

262 266

Barbecue, also known as BBQ , Q , ’que, and yum delicious, is a way of life for the lucky few. I am certainly one. I wrote this book to share my love of this uniquely American cooking technique.

I grew up with barbecue, so for me, it’s a very familiar topic. But even if you’re just starting out, this book is ideal for you. I walk you through the tools, tips, and techniques you need to adopt this wonderful hobby that I chose to make my profession.

The barbecue life is about family and friends and sharing with them your love of cooking and good food. Because this style of cooking takes a long time, it gives you the opportunity to spend time with the people you love. True lovers of the barbecue lifestyle also embrace sharing with others and passing the knowledge they’ve gained along the way to the next generation — which is why I wrote this book. I’m not writing to preach to you about my life experiences and accolades but rather to share with you a world that has brought me great joy in the hopes that it’ll do the same for you.

Barbecue is for everyone, and this book is no different. Barbecue brings together people of all walks of life. Embrace the differences in other people’s barbecue, and discover your own style through trial and error. Your heart will lead you in the right direction. Now get out there and get to smoking!

BBQ For Dummies offers my expert take on all things barbecue, from how to find a grill or smoker to the tools you need to methods for preparing the meat to delicious recipes for actually cooking the meat (and some vegetables, too).

In this book, I give you the basics: the temperatures you need to know, the cuts, the cookers, the techniques, and the tools. Use this book as a handy guide to getting started in barbecue. This book is a beginner’s guide, but it also has some topics for the more advanced, so even if you think you know everything there is to know about barbecue, this book is for you!

Cooking barbecue isn’t rocket science, but it can be a personal struggle to be patient when smoking. In fact, being patient may be the hardest part. Don’t let your enthusiasm for what you’re cooking lead you to ruin your cook through lack of patience. If you follow the techniques and temperature guides in this book, you’ll soon find your groove and be the pit star you were meant to be.

I’ve been cooking barbecue for over 35 years. Some things I was taught, and some things I learned on my own. In this book, I pass that knowledge on to you. When you finish with this book, it can still act as a guide for the temperature and techniques that will bring you back to the basics of great barbecue.

Here are a few ground rules relating to the recipes:

All oven and cooking temperatures are measured in degrees Fahrenheit; flip to Appendix B for information on converting temperatures to Celsius.

All eggs are large.

All onions are yellow (unless otherwise noted), but feel free to use Vidalia or white.

For measuring purposes, dry ingredients are lightly spooned into a standard U.S. measuring cup or spoon and then leveled with a knife. Liquids are measured in glass, standard U.S. measuring cups. Check out Appendix A if you need help converting to metric measurements.

All sugar is granulated.

All flour is all-purpose.

The term lightly browned indicates when the food just begins to change color.

All herbs are dried unless specified as fresh.

Lemon and lime juices are freshly squeezed.

All ground pepper is freshly ground black pepper.

References to percent daily values or limits on nutrients are based on a daily intake of 2,000 calories.

Recipes marked with the tomato icon () are vegetarian.

Anything marked with the Technical Stuff icon you can safely ignore. You can also ignore the stories in the sidebars — they’re interesting but not essential to understanding the topic at hand.

Finally, within this book, you may note that some web addresses break across two lines of text. If you’re reading this book in print and want to visit one of these web pages, simply key in the web address exactly as it’s noted in the text, pretending as though the line break doesn’t exist. If you’re reading this as an e-book, you’ve got it easy — just click the web address to be taken directly to the web page.