Will Budiaman - Real BBQ : the ultimate step-by-step smoker cookbook

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ISBN: Print 978-1-62315-600-8 | eBook 978-1-62315-601-5

SMOKING MEAT 101 Real barbecue, or the art of cooking meat slow and steady with smoke, is all about time and patience. But understanding the process of smoking meat doesnt have to take all day. Follow these 5 simple steps and get started smoking up your own amazing barbecue in no time: Pick your fuel (see )Know your equipment (see )Select your protein (see )Kick up the flavor with a marinade, sauce, brine or rub (see )Fire up your smoker and get smokin!PART ONE
SMOKING FUNDAMENTALSCHAPTER ONE
THE BASICSCHAPTER TWO
GETTING STARTEDPART TWO
LETS SMOKE SOME MEATCHAPTER THREE
POULTRYCHAPTER FOUR
PORKCHAPTER FIVE
BEEFCHAPTER SIX
FISH & SEAFOODCHAPTER SEVEN
NOT YOUR EVERYDAY BBQCHAPTER EIGHT
SAUCES, RUBS & MORECHAPTER NINE
AMAZING BBQ SIDESAppendix A
MEASUREMENT CONVERSIONSAppendix B
EQUIPMENT & SUPPLIES B arbecue is everywhere today: from airport terminals around the world to cosmopolitan cities where it was once thought impossible to find true, down-home Southern cooking (hey, dont laugheven New York Citys got real barbecue these days). But wherever you find yourself enjoying some tender, juicy meat, all roads lead back to the four points of the barbecue compass: Texas, the Carolinas, Memphis, and Kansas City. With barbecues increase in popularity, its easy to overlook what defines real barbecue. After all, in everyday conversation, people use the term casually.

Come on over; were having a Fourth of July barbecue! Thing is, if youre throwing burgers, steaks, and hot dogs on a grill for a hot second, thats not true barbecue; thats grilling. Real barbecue takes time, patience, and planning. Real barbecue is about sending tough, fatty cuts of meat through a transformative cooking process, an effort rewarded with tender morsels that melt in your mouth. Real barbecue is smoked, flavored with hardwoods like apple, hickory, and oak. And thats the way it should be. , youll learn the ins and outs of smoking particular proteins, which are highlighted with recipes that gradually incorporate more techniques, building your skill set and confidence as you go. , youll learn the ins and outs of smoking particular proteins, which are highlighted with recipes that gradually incorporate more techniques, building your skill set and confidence as you go.

So, this isnt just another cookbook that you follow by the numbers. Instead, by the time you finish, youll graduate from barbecue novice to pitmaster, and youll have a true understanding of the technique.

CHAPTER ONE Smoking meat is an art, and this chapter is all about the craft of real Southern barbecue. Though many different regional barbecue styles exist, four produce some of the tastiest, most distinctive barbecue in the countryTexas, the Carolinas, Memphis, and Kansas City. Youll find out about their defining characteristics and what makes them stand out from all the rest. And well help you choose a smoker that best suits your needs.