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Shelton - The BBQ Sauces, Rubs, and Marinades Cookbook ; American and International Barbecue Sauces Recipes for Poultry, Meat, Fish, Seafood, and Vegetables

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Bring Your Meat to Barbecue Perfection with Ultimate Collection of Marinades, Dry Rubs, and a BBQ Sauces!Enjoying your barbecue in the back yard, but feel something is missing?Feel that your meat, fish or vegetables arent as good as you thought they would be?If the answer is yes, then, congratulations, you have found the solution! Just mix some spices with olive oil and youll see how much it can improve the taste of any cut of meat!Give it a try, and youll get experienced tips on becoming an amazing BBQer, and get:Over 70 Taste Booster Recipes of all the latest flavor trends for preparing moist and flavorful poultry, meat, fish & seafood, vegetables, and moreboth indoors and outincluding: Mustard BBQ Sauce, Alabama Style White BBQ Sauce, Cumin, Honey, and Mint Lamb Marinade, Mediterranean Fish Marinade, Pesto Vegetable MarinadeBBQ Building Guide and everything about how to deal with it from starting a fire to grilling in a two-zone setup.Helpful Tips to help you avoid common barbeque mistakes or popular opinionsTools and Equipment Guide to make a successful barbeque, sauce, or marinade and how to use itSo, dont let your life pass without such an amazing thing, as BBQ! While you hesitate, the delicious meat could be marinating already!***Please note: Book is available in 2 Paperback formats - Black and White and Full color. Choose the best for you ***full-color edition - Simply press See all formats and versions above the price. Press left from the paperback buttonblack and white version - is the default first

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THE BBQ SAUCES, RUBS, AND MARINADES COOKBOOK
American and International Barbecue Sauces Recipes for Poultry Meat Fish - photo 1
American and International Barbecue Sauces Recipes for Poultry, Meat, Fish, Seafood, and Vegetables
Tiffany Shelton Copyright 2020 by Tiffany Shelton All rights reserved No part - photo 2
Tiffany Shelton
Copyright 2020 by Tiffany Shelton
All rights reserved.
No part of this book may be reproduced in any form or by any electronic or mechanical means, except in the case of a brief quotation embodied in articles or reviews, without written permission from its publisher.
Disclaimer
The recipes and information in this book are provided for educational purposes only. Please always consult a licensed professional before making changes to your lifestyle or diet. The author and publisher shall have neither liability nor responsibility to anyone with respect to any loss or damage caused or alleged to be caused directly or indirectly by the information contained in this book. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document.
Images from shutterstock.com
CONTENT
INTRODUCTION W hen spring replaces winter when the sun starts to shine - photo 3
INTRODUCTION
W hen spring replaces winter, when the sun starts to shine brightly, and when it starts to get warm, all of the barbecue lovers out there know that its time. Time to finally brush the dust off their grills, and cook some good meat! Thats when the season begins.
A regular season of barbecuing, which if youve been a part of once, youll love forever. Because barbecuing is not just about grilling, but about the good time that you share. About gathering with old friends, and making new. About sharing the moment.
And if youre not familiar with barbecuing, its time to change that now, with this book! Turn this page and dive into the Americans favorite spring-summer tradition. On the following pages, youll find everything you need to know to start and keep going!
CHAPTER 1 BBQ Building Guide BBQ for Newbies Grilling is that one activity - photo 4
CHAPTER 1. BBQ Building Guide
BBQ for Newbies
Grilling is that one activity that we're all starting to get fired up once it gets warm. And whether you're a seasoned grill master or have never ventured near an open flame, it's worth trying to get out of the frying pan and get your hands on a good old-fashioned backyard barbecue.
If you're just starting, here's everything you need to know to learn the basics of grills, grilling maintenance and supplies, and grilling tools so you can get going!
Step #1: Choose Your Grill
Charcoal Grill
Charcoal advocates point out the greater heat output of charcoal and the ability to spread charcoal briquettes around for different cooking speeds and styles. They also feel the smoky flavor imparted to the meat by burning hardwood charcoal makes for a better meal. Another pro is that charcoal grills practically eliminate the danger of flare-ups, which easily happen with gas grills, especially when cooking pork or other fatty meat. That said, charcoal takes longer to heat up and requires more skill to cook with than gas.
Types of Fuel to Choose From
Lump Charcoal: Approximately two-inch-long lumps of hardwood charcoal, lump charcoal produces more heat than briquettes, with the advantage of being 100 percent natural wood. It also burns more fully, producing less ash, so your grill doesn't need to be cleaned out as much.
Charcoal Briquettes: Perfectly uniform charcoal bricks made in factories by pressing together a mix of wood chips, charred sawdust, and a binding agent. They produce more even heat but don't burn as hot as lump charcoal. Instead, they burn more slowly than natural charcoal, so they're perfect for slow-cooking large-cuts.
How to Start a Charcoal Grill
You can start your charcoal grill in one of five ways: fire starter liquid, a charcoal chimney, fire starter cubes, self-igniting briquettes, or an electric charcoal starter.
If you're using lump briquettes or charcoal, a charcoal chimney is preferable. It's a metal cylinder that's commonly launched with a burning newspaper at the bottom to ignite a few coals dumped into the grill to ignite the rest.
Firestarter cubes can be used even in windy conditions. Just place them beneath unlit charcoal, throw a spark at them and they're good to go.
Lighter fluid is another good option for lump coal or regular briquettes. Just drizzle it on and light it. A small amount is enough. If you light this way, let the charcoal burn for a while before cooking to avoid the fluid's toxic fumes.
Some fancy new grills have gas or electric ignition systems for easy, convenient lighting.
Specially formulated self-igniting briquettes have flammable chemicals mixed in at the factory, allowing them to ignite almost instantly at the touch of a lighter or match. Again, if you light this way, let the charcoal burn for a while before cooking to avoid the fluid's toxic fumes.
How Much Charcoal Should You Use in a Grill?
It depends on how hot you want the grill and what you are cooking.
Small pieces like chicken legs, individual steaks, and sausages will need a quick hit of high direct heat. In this case, you'll want a full chimney of lit coals about 100 of them so you can build a scorching fire of around 450-550F quickly.
For more delicate things like vegetables, fish fillets, or chicken breasts you don't want to dry out, you should shoot for a medium heat of 350-450F, using a chimney that is from to full of lit coals (around 50 to 75 coals.)
And for some other foods, low-end temperatures of around 250-350F, and full chimney of burning coals will be enough to get going. Of course, if the takes too long, you can always light more coals in the chimney and add later.
Keep in mind that the thinner the layer of charcoal is, the less intense the heat will be, and the quicker it will burn through. Though, this is fine for a quick cook of sausages or hot dogs where you don't need too much heat.
On the other hand, build your coals up thick and multi-layered, then you will have more intense heat and for longer.
Gas Grill
Gas grills are fueled by propane or natural gas. Most come with a cookbox mounted on a wheeled cart for portability. Their work idea is simple: metal burners emit small flames beneath the cooking surface, radiating heat upwards and towards the food. They can either draw fuel from household gas supplies, or portable tanks connected to the burners with a regulator and a hose.
Pros and Cons of Gas Grills
Gas grills are surprisingly easy for almost anyone to use, even those with no prior grilling experience. Propane models are portable and easy to move around, so they can be used anywhere. All gas grills reach cooking temperatures quickly, becoming fully ready 10 or 15 minutes after lighting.
All grills develop grease and soot after a while, but gas grills are easier to clean than charcoal grills. They also deliver more controllable and even heat. That said, gas grills are more expensive to fuel than charcoal units. They also don't give the food the same smoky flavor as charcoal grills.
How to Safely Start and Shut Off a Gas Grill
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