Index artisan butchers, 66 Numbers Asparagus, Grilled, 183 17th Street BBQ, 239 Australian metric conversion guide, 243–244 A B abbreviations, 243 baby back (loin back) ribs, 76 acid bacon in marinades, 83 Candied Grilled Bacon, 137 reacting with meat, 81 Smoked Bacon, 136 in sauces, 90 baffles, 50 adjustable-grate grills, 40–41 Baked Chicken, Dutch-Oven Smoked, 112 age, wood, 224 baking dishes, covered, 36 aged meats, 230 balancing sauces, 90–91 airflow options, 60 Bananas Foster, Grilled, 214 Alabama, 12–13, 239 barbacoa, 8 Alabama White Sauce, 169 barbecue, 7–20 alder, 31 cooking process, 13–14 allspice, 236 grill or smoker, 17–18 altitude, 18 smoke and heat, 13–14 aluminum foil, 57, 96 temperatures, 14 appetizers, 179–190 ingredients, 14–16 BBQ Skillet Nachos, 186 meat, 15, 16–17 Chargrilled Oysters, 184 spices, 15–16 Cowboy Caviar, 190 key regions, 9–13 Cucumber and Onion Salad, 189 Carolinas, 9–10 Grilled Asparagus, 183 Kansas City, 10–11 Grilled Stuffed Tomatoes, 187 Texas, 12 Jalapeño Silver-Dollar Corn Cakes, 182 West Tennessee, 11–12 Kool-Aid Pickles, 188 origins of, 7–9 Pimento Cheese, 181 barbecue seasoning, 233–236 Smoked Catfish Dip, 185 allspice, 236 Stuffed Jalapeños, 180 COPYRIGHTEDcayenne MATERIAL pepper, 235 apples chili powder, 235 Apple Crisp, 215 garlic powder, 234 Apple Pie, 210 onion powder, 235 apple wood, 29 paprika, 236 aprons, 36, 223 pepper, 234 area, cooking, 59 rosemary, 235–236 Arthur Bryant’s BBQ, 238 salt, 233–234 Index 249 bindex.indd 249 Trim size: 7.375 in × 9.25 in March 3, 2021 11:44 AM barbecue seasoning (continued) belly meat Steak Seasoning, 158 overview, 77 thyme, 236 Porchetta, 134–135 tips, 81 Pork Belly Burnt Ends, 133 using too much, 223 preferred cooking method for, 28 The Bar-B-Q Shop, 238 Big Bob Gibson Bar-B-Q, 239 bark, 16, 69, 96 The Big Green Egg, 56 base for sauces, 88–90 Black Bean and Corn Salad, 203 Basic BBQ Rub (Pork Rub), 153 black latex gloves, 37 Basic BBQ Sauce, 166 black smoke, 24 Basic Mop Sauce, 168 Blue Cheese Butter, 103 basting, 84 blue smoke, 223 basting brush, 36–37 Blueberry Pie, 217 BBQ Beans, 193 Bologna, Smoked, 102 BBQ Chicken, 106 bone-in pork butts, 76 BBQ Guru Pit Viper 10 CFM Fan, 38 boning knife, 16, 37 BBQ Pizza, 145 Boston butt. See butt, pork BBQ Pork Butt (Pulled Pork), 132 bowls, nonreactive, 36 BBQ Skillet Nachos, 186 boxed meat, 65 beans braising BBQ Beans, 193 Grilled Braised Lamb Shank, 126 Black Bean and Corn Salad, 203 Grilled Braised Pork Shank, 142 Roasted Corn and Black Bean Salad, 194 brine injector, 83 Smoked Green Beans, 192 brines, 82–83 beef defined, 17, 80 cooking time and temperature for, 248 overview, 30–32 cuts of, 67–72 recipes, 159–161 for grilling, 70–72 Pork Chop Brine, 160 for smoking, 67–70 Poultry Brine, 159 internal temperature for, 247 Sweet Tea Brine, 161 preferred cooking method for, 27 brisket recipes, 95–104 Beef Brisket, 97 Beef Brisket, 97 Brisket Rub, 154 Beef Short Ribs, 98 cooking time and temperature for, 248 Smoked Beef Tenderloin with Blue Cheese cutting, 229 Butter, 103 preferred cooking method for, 27 Smoked Bologna, 102 smoking, 69 Smoked Burger, 101 in Texas, 12 Smoked Prime Rib, 99 Broccolini, Chargrilled, 206 Smoked Tri Tip, 100 Brunswick stew, 10 Steak Fajitas, 104 Brussels Sprouts, Grilled, 202 Texas barbecue, 12 Bryant, Arthur, 11 Beef Brisket, 97 Bryant, Charlie, 10–11 Beef Short Ribs, 98 250 BBQ For Dummies bindex.indd 250 Trim size: 7.375 in × 9.25 in March 3, 2021 11:44 AM burgers centimeters, 245 burger blends from butchers, 231 ceramic cookers, 56–57 preferred cooking method for, 27 Certified Angus Beef, 227 Smoked Burger, 101 charcoal, 13, 17, 56 burgoo, 119 charcoal chimney, 33–34, 37 burping cookers, 57 Chargrilled Broccolini, 206 butcher paper, 38, 96 Chargrilled Oysters, 184 butcher shops, 227–231 cheat sheet for this book, 4 aged meats, 230 Cheese, Pimento, 181 burger blends, 231 Chickasaw tribe, 8 cuts and preparations, 228–229 chicken overview, 65–66 cooking time and temperature for, 248 pre-prepared entrees, 231 cuts of, 72–73 serving suggestions from, 229–230 internal temperature for, 247 shelf life of meat from, 230 preferred cooking method for, 28 source of meat, 227–228 raised without hormones, 66 butcher’s tenderloin (hanger steak), 228 recipes, 105–114 butt, pork BBQ Chicken, 106 fat content of, 15 Brine, Poultry, 159 overview, 76 Dutch-Oven Smoked, Baked Chicken, 112 preferred cooking method for, 28 Marinade, Chicken, 164 Butter, Blue Cheese, 103 Rub, Chicken, 155 buying smokers Smoked Chicken Pasta, 113 considerations for, 59–61 Smoked Chicken Salad, 110 reasons for, 44 Smoked Chicken Tacos, 111 Smoked Fried Chicken Sammy, 114 Smoked Wings, 109 C Spatchcock Chicken, 108 Canadian metric conversion guide, 243–244 Whole Smoked Chicken, 107 Candied Grilled Bacon, 137 chicken wire, 59 canner grade, 68 chili powder, 235 carbon-steel grates, 61 Chimichurri, 173 Carnitas Tacos, 144 chips, 28–29, 224 Carolinas, 9–10 chocolate cast-aluminum grills, 60 Chocolate Pie, 213 cast-iron skillet Fudge Pie, 211 BBQ Skillet Nachos, 186 choice grade, 67–68 overview, 37 Chopped (show), 19–20 catfish chops overview, 77 internal temperature for, 247 Smoked Catfish Dip, 185 Lamb Chops, 122 Cauliflower, Grilled, 205 pork, 28, 77 cayenne pepper, 235 chub, 102 Celsius, 245 chunks, 29, 224 Index 251 bindex.indd 251 Trim size: 7.375 in × 9.25 in March 3, 2021 11:44 AM cinderblock pit, 57–59 clothing, 223 D dampening system coarse-grind pepper, 234 in ceramic cookers, 57 cold smoking, 21–22 in vertical smokers, 46 coleslaw dehydrated spices, 234 recipe for, 204 desserts, 207–217 West Tennessee-style snadwich with, 11 Apple Crisp, 215 collagen, 25, 222 Apple Pie, 210 Columbus, Christopher, 8 Blueberry Pie, 217 Comeback Sauce, 174 Chocolate Pie, 213 commercial grade, 68 Fudge Pie, 211 construction of grills, 60–61 Grilled Bananas Foster, 214 conversion guide, metric, 243–245 Grilled Peach Cobbler, 212 cooking, 13–14 Grilled Peaches, 208 area, 59 Honey Lime Watermelon, 209 grill or smoker, 17–18 Smoked Whipped Cream, 216 overview, 24–25 digital thermometers, 224–225 preparing, 222 direct heat, indirect heat vs., 26–27 smoke and heat, 13–14 Dornenburg, Andrew, 15 temperatures, 14, 221–222 Dr Pepper Glaze, 176 corn draft fan, 38 Black Bean and Corn Salad, 203 dry ingredients, 2 Jalapeño Silver-Dollar Corn Cakes, 182 Dry Ribs, 138 Roasted Corn and Black Bean Salad, 194 dry wood, 224 Roasted Grilled Creamed Corn, 198 dry-aging, 230 Roasted Street Corn, 197 Dutch ovens cotten gloves, 37 Dutch-Oven Smoked, Baked Chicken, 112 covered baking dishes, 36 overview, 38 Cowboy Caviar, 190 cowboy-cut rib-eye, 72 crown roast, 77, 143 E Eastern North Carolina, 9–10 Cucumber and Onion Salad, 189 eggheads, 56 cumin, 235 eggs, 2 cups, 244 elbow-length, high-heat gloves, 37 cuts of meat, 67–77 electric flame starter, 34–35 beef, 67–72 electric rotisseries, 54 for grilling, 70–72 electric smokers, 51–53 for smoking, 67–70 elevation, 18 from butcher, 228–229 chicken, 72–73 lamb, 74–75 F pork, 75–77 Fahrenheit, 2, 245 seafood, 77 Fajitas, Steak, 104 cutter grade, 68 farmers, 65–66 252 BBQ For Dummies bindex.indd 252 Trim size: 7.375 in × 9.25 in March 3, 2021 11:44 AM fat, 25 Georgia, 13 cooking time and, 248 glazes on lamb breast, 129 Dr Pepper Glaze, 176 in marinades, 83 Glazed Ham, 146 reacting with meat, 81 Rib Glaze, 172 trimming, 16 Whiskey Glaze, 175 fibers, 25 gloves, 37 filet knife, 37 grading of beef, 67–68 filet mignon.See tenderloin steak grain, meat, 229 fine-grind pepper, 234 grams, 244 fins, fish, 247 grates, 61 fire starter, 36 Green Mountain Grills, 55 fireball, 223 Greens, 199 firebox, 37, 48 grill basket, 38 fire-safe shoes, 36 Grilled Asparagus, 183 fish. See also seafood Grilled Bananas Foster, 214 choosing, 66 Grilled Braised Lamb Shank, 126 cooking guidelines, 248 Grilled Braised Pork Shank, 142 internal temperature for, 247 Grilled Brussels Sprouts, 202 Smoked Catfish Dip, 185 Grilled Cauliflower, 205 types of, 77 Grilled Peaches, 208 Whole Grilled Fish, 118 Grilled Pineapple Salad, 200 flame starter, electric, 34–35 Grilled Roasted Potatoes, 201 flat, brisket, 69 Grilled Stuffed Tomatoes, 187 The Flavor Bible (Page and Dornenburg), grilling 15–16, 85 beef, 70–72 flavoring, 30–32 New York strip, 70 adding with smoke, 30 porterhouse, 71 brines and rubs, 30–32 rib-eye, 71–72 in marinades, 83 sirloin, 72 flour, 2 T-bone, 71 Franklin, Aaron, 51 tenderloin, 71 frenched bones, 131 grills, 40–44 fresh-cracked pepper, 234 charcoal, 41–42 Fried Chicken Sammy, Smoked, 114 gas, 42–44 Fried Ribs, 140 lighting, 33–36 front feeding smokers, 47 overview, 40–41 frozen meat, 15 preheating, 17–18 fruitwoods, 7, 31 ground meat, 247 Fudge Pie, 211 ground red pepper, 235 guide, metric conversion, 243–245 G gallons, 244 H garlic powder, 234 ham gas grills, 29 Glazed Ham, 146 gas-assist rotisseries, 54 internal temperature for, 247 Index 253 bindex.indd 253 Trim size: 7.375 in × 9.25 in March 3, 2021 11:44 AM ham (continued) guidelines for, 2 overview, 77 marinades vertical offset smokers, 48 defined, 17, 80 hanger steak (butcher’s tenderloin), 228 overview, 83–84 Hawaiian Marinade, 163 recipes, 162–164 heat meat, 15, 16–17, 65–77 even distribution of, 60 best methods for, indirect, 26–28 27–28 best methods for meats, 27–28 butcher shops, 65–66, 227–231 defined, 13–14 choosing, 15 direct vs., 26–27 cuts of, 67–77 reacting with meat, 22–25, 81 heat changing, 22–25 cooking method, 24–25 preparing, 79–86 structure and fibers, 25 rubs, 84–86 what to watch for, 23–24 basic elements of, 85 heat (spicy), 90, 235 defined, 16–17, 80 Henderson, Tennessee, 11 matching to meat, 85–86 herbs, 2, 234–236 onion powder overpowering, 235 hickory, 7, 31, 222 overview, 30–32 high-heat painted steel finish, 41 recipes, 151–157 Honey Lime Watermelon, 209 sauces, 87–92 hoppers, 55 adding spices, 91 hormones, 66 balancing, 90–91 hot gloves, 36 choosing base, 88–90 hot smoking, 21–22 experimenting, 91–92 Hungarian paprika, 236 overview, 87 hydrolysis, 25 recipes, 165–177 spices, 15–16 I injector, brine, 83 icons insulation, 61 tomato, 2 internal meat temperature.