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    Barbecue Right Rubs Sauces And Marinades: Beginners Guide To Flavor-Rich Barbecues With Rubs, Sauces, Marinades, Bastes, Butters, And Glazes
    Barbecue Right Rubs Sauces And Marinades: Beginners Guide To Flavor-Rich Barbecues With Rubs, Sauces, Marinades, Bastes, Butters, And Glazes
    Barbecue Right Rubs Sauces And Marinades: Beginners Guide To Flavor-Rich Barbecues With Rubs, Sauces, Marinades, Bastes, Butters, And Glazes
    Ebook173 pages1 hour

    Barbecue Right Rubs Sauces And Marinades: Beginners Guide To Flavor-Rich Barbecues With Rubs, Sauces, Marinades, Bastes, Butters, And Glazes

    By Kirk Endstone

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    About this ebook

    Barbecue Like A Pro Using Sauces, Rubs And Marinades



    When it comes to barbecuing, flavor is crucial. This book is loaded with helpful information on how to barbecue right, including the knowledge required to make barbecues that’re bursting with flavor. Whether you admit it, there are some things that may be pretty confusing when it comes to barbecuing. How do you use a marinade, and for how long? How do you marinate seafood, and how can one baste or glaze right? When should the barbecue sauce be applied and how can I barbecue like a pro using sauces, rubs and marinades?
    This book provides you with these answers and more. You will know everything that makes a good barbecue: including how to create a smoky flavor, how to know the right wood to use, how best to light a fire. What’s more! There are loads of information on marinating and basting your favorite meats and food. There are also over 120 recipes in this book, providing you with the opportunity of creating your own marinates, bastes, rubs, slathers, sauces, mops and chutneys for a rich barbecue.
    There are recipes for: marinades, wet rubs, spice pastes, dry rubs and seasonings, glazes and oils, mop sauces, barbecue sauces, brines and cures, slather sauces, vinaigrettes, sambals, chutneys and jams, salsas and relishes, bastes, butters as well as finishing sauces
    With this book in your hands, barbecuing will no longer be a summer activity but one you will enjoy and share with friends and family when the sun is shining brightly or whether the snow is blowing. It’s the guide book for the beginner who desires a simple explanation to barbecue. It is barbecuing made simple! With it, you can use the flavor-enhancers to create amazing barbecues every time!

    LanguageEnglish
    PublisherMayorline
    Release dateAug 24, 2017
    Barbecue Right Rubs Sauces And Marinades: Beginners Guide To Flavor-Rich Barbecues With Rubs, Sauces, Marinades, Bastes, Butters, And Glazes

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      Book preview

      Barbecue Right Rubs Sauces And Marinades - Kirk Endstone

      Butter

      INTRODUCTION

      Nothing beats the compelling smokiness of a great barbecue. To barbecue right, the knowledge of the right smokers and grills, fuels and heat controls, cooking temperatures and time as well as an adequate usage of sauces, marinades, rubs, bastes and glazes are essential.

      But what exactly is barbecue? This word barbecue has become controversial; meaning different things to different people. For some, the bone of contention is the meat. Isn’t the traditional choice for barbecue, pork; or is it mutton or goat? The inclusion of tomatoes is another subject. Some say a barbecue should have a thick, tomato-based sauce, while others make a case for a thin, vinegar-based sauce, devoid of tomatoes. For fuel; some will go for hickory while others prefer oak, maple or pecan.

      While we will not go into any of these debates, we will look into what barbecue is not. Barbecue is not grilling, for sure, even if the grilling is done with a barbecue sauce. It is more than just smoking a brisket. Barbecuing involves cooking food at low temperature for extended periods so that the food can come out flavorful and tender. It makes use of smoke to give color to the food. It is often referred to as slow and low cooking.

      Barbecue can also be considered as a style of cooking as well as a social gathering platform, especially in the open air. It brings people together for fundraising, church suppers or neighborhood gatherings. It is these gatherings that have lead to the creations of many side dishes to accompany the meat. These include Cole slaw, cornbread and boiled potatoes.

      To make barbecue flavorful and tender, it is important to be informed about the right seasonings and how to apply them ─ the barbecue sauces, rubs, spice pastes, marinades, and/or mops (for not all may be required in a dish). These flavor-enhancers build flavor into the food, helping to change an ordinary grilled meat to the finest barbecues ever! This book provides you with the information that you need to barbecue right as well as various recipes to try.

      BASIC ELEMENTS OF A BARBECUE

      1. Meat, Poultry, Fish, Or Vegetables

      Barbecuing was borne out of the need to tenderize tough and well-exercised meats. Nevertheless, the type of meat available for barbecuing varies from region to region. In places where seafood is in abundant, the people have learnt how to barbecue this ‘meat" right. This they do without the long slow cooking method of traditional barbecue. In the south (Texas exclusive), pork is the meat for barbecue; while mutton is preferred in other areas.

      Fresh Vegetables come with fall.  With the grill, vegetables like squash, asparagus, potatoes, Zucchini and tomatoes can be safely and tastefully prepared. They also pair well with grilled meats. To grill veggies, simply coat them up lightly with olive oil. Sprinkle over with your preferred seasonings and grill until tender. You could use a grilling wok or shaker basket to make things easier.

      2. Wood Or Charcoal For Smoke

      It is important to select the right wood flavor. Each type of wood produces a unique flavor and aroma which affects the taste of your food. There are two types of wood: hardwood and softwood. Hardwoods are more commonly used for barbecue. These include maple, pecan, oak, hickory, ash, butternut and beech. Mesquite, citrus, pear, grapevine or apple wood are a few other options.

      Woods, if very –strongly flavored, such as mesquite, can be blended with milder ones. These strong woods (mesquite, pecan and hickory) are excellent for heavily flavored meats. Milder woods like alder and apple are perfect for foods that do not require much seasoning. Softwoods should NEVER be used. They emit a bitter and resinous flavor. These include evergreens, pine and spruce.

      Use alder wood for salmon. Cedar planks are also another safe option to try. Simply soak the cedar plank in water for 50minutes to 1 hour and then towel-dry. Place the salmon skin down on the cedar plank, season and then place the plank directly over the fire. This chars on the bottom while cooking and produces great flavor to add to the salmon. Do not flip fish before the fats have started to cook so it won’t stick to the grill.

      Creating A Smoky Flavor

      As mentioned earlier, smoke-cooking helps to flavor the food and gives it a good color. To do this, do not use raw wood or any whole wood that contains resins. This is because they tend to taint the flavor of your meat. It is better to use charcoal since most of the wood resins have been cooked out.  The smoky flavor that you taste also comes from the fats and juices from your meat which drips on the coal. This in turn

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