BBQ Sauces, Rubs and Marinades For Dummies [Paperback]

Traci Cumbay (Author), Tom Schneider (Contributor)

Book Description

Publication Date: March 10, 2008

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.

Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to:

• Choose the right types of meat
• Build a BBQ tool set
• Craft your own sauces
• Smoke and grill like a pro
• Marinate like a master
• Choose the perfect time to add sauce
• Rub your meat the right way
• Whip up fantastic sides
• Add flavor with the right fuel
• Plan hours (and hours) ahead
• Cook low and slow for the best results
• Avoid flavoring pitfalls
• Turn BBQ leftovers into ambrosia

Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

Editorial Reviews

From the Back Cover

Get the flavor that brings 'em back for more

Stir up scrumptious sauces, magical marinades, and rubs to remember

What is it about barbecue that inspires a lifelong quest for the best? This book provides you with a healthy dose of BBQ passion, along with practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus tips on equipment, side dishes, and much more.

Discover how to:

• Choose the right types of meat

• Build a BBQ tool set

• Craft your own sauces

• Smoke and grill like a pro

• Whip up fantastic sides

About the Author

Traci Cumbay: Traci cooks and eats quite a bit and then writes about the experiences for publications in Indianapolis, Indiana, where she lives with her husband and son.

Tom Schneider: Tom’s passion for authentic barbecue arose during his high school days in Oklahoma and burgeoned over 20 years of uncovering traditional barbecue joints while traveling the United States. Tom is primarily a self-taught cook who, for the past decade, has leveraged his commitment to barbecue into award-winning barbecue recipes while competing in sanctioned barbecue competitions and formal barbecue judging. Tom is owner and pit master for Poppi-Q Bar-B-Que, a specialty catering business in the Indianapolis market.

Product Details

• Paperback: 264 pages
• Publisher: For Dummies; 1 edition (March 10, 2008)
• Language: English
• ISBN-10: 0470199148
• ISBN-13: 978-0470199145
• Product Dimensions: 8.4 x 5.7 x 0.6 inches
• Shipping Weight: 11.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #368,533 in Books (See Top 100 in Books)
  • #78 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Sauces, Salsa & Garnishes

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Customer Reviews

Most Helpful Customer Reviews

18 of 19 people found the following review helpful:

5.0 out of 5 stars More about smoking than BBQ sauce., April 15, 2008

By 

kiwanissandy "Go Bucks!" (Heart of Ohio) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: BBQ Sauces, Rubs and Marinades For Dummies (Paperback)

The title of this cookbook would lead you to believe it's all about sauces, rubs and marinades but the first 6 chapters are about smoking, pits, gathering the "right" equipment, pantry stocking, history of BBQ, how to mix marinades, competitions, and there's more than you'll ever want to know about smokers, smoking, setting up your equipment, etc.
Finally half way through you get to the actual recipes for rubs and marinades, that lasts only a couple of chapters. Then it switches to many more chapters about salsas, relishes and then recipes for entrees and sides such as potatoes, baked beans, macaroni salad, stuffed dates, mac n cheese and the list goes on and on.
It's a great cookbook if you want all those things but if you're depending on the title alone it will lead you astray.
The Alabama White Sauce was delish and we used it on chicken (not the suggested ribs). The Kansas City sauce and the Carolina sauce were right on.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Smokin' Good, October 28, 2008

By 

Green Guy 25 - See all my reviews

This review is from: BBQ Sauces, Rubs and Marinades For Dummies (Paperback)

My wife bought this book for my birthday, along with a smoker. I've been making real barbecue for a few months now, and this book has been the key to my success. Tons of great rubs, sauces, and marinades, as the title states, but also a bunch of great, classic BBQ sides.

8 of 10 people found the following review helpful:

5.0 out of 5 stars Smokin' good book, March 6, 2008

By 

Mel Welsch "Mel" (St. Louis) - See all my reviews

This review is from: BBQ Sauces, Rubs and Marinades For Dummies (Paperback)

Being a relatively inexperienced smoker of meats, I found this book to be absolutely essential. It's easy to read and use and it will be on the top shelf of my cookbooks. On the "Kingsford Rating System" scale of 1 to 5 charcoal briquets, this book gets a total of 5 Briquets. (picture 5 perfect redhot briquets, all in a cozy mound)