101 Essential Tips Barbecue
by Spieler, MarlenaFormat: Paperback
Pub. Date: 2004-04-26
Publisher(s): DK Publishing, Inc.
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Summary
From preparing the fire to recipes for special marinades, this step-by-step guide breaks down barbecuing skills into 101 easy tips. Handy guides that use pictures to give readers the information they need, 101 Essential Tipsfeature comprehensive coverage, beautiful full-color images, and straightforward, practical information on a wide variety of subjects. Every point can be absorbed quickly and easily with 101 authoritative tips that will make anyone an expert in an instant.
Table of Contents
| Barbecuing Know-how | p. 8 |
| What is barbecuing? | |
| Where to place your barbecue | |
| Different kinds of barbecue | |
| Barbecue lighting materials | |
| Preparing the fire | |
| Using kindling | |
| Using firelighters | |
| Using lighter fluid | |
| Using an electric starter | |
| Using a fire chimney | |
| When can you start cooking? | |
| Scenting the smoke | |
| Using red-hot coals | |
| Using medium-hot coals | |
| Using cool coals | |
| Open-top barbecuing | |
| Covered barbecuing | |
| Using a drip pan | |
| Searing meat | |
| Barbecue tools | |
| How to stoke the fire | |
| Cooling down the fire | |
| Shutting down the barbecue | |
| Reusing old charcoal | |
| Cleaning the grill after use | |
| Marinades & Rubs | p. 25 |
| Why marinate? | |
| Meat, poultry, game | |
| Fresh fish & shellfish | |
| Fresh vegetables | |
| Vegetable & herb brushes | |
| Basic wine marinade | |
| Lemon-herb marinade | |
| Sweet-spicy mustard marinade | |
| Spicy mexican marinade | |
| Teriyaki marinade | |
| Hoisin marinade | |
| Indonesian marinade | |
| Tikka masala marinade | |
| Using a dry rub | |
| Cajun spice rub | |
| What are pastes & glazes? | |
| Cooking glazed foods | |
| Mango-mustard glaze | |
| Mexican chili paste | |
| Chargrilled Vegetables | p. 35 |
| Parboiling vegetables | |
| Fire-baked potatoes | |
| Fire-cooked shallots | |
| Fire-roasted cherry tomatoes | |
| Classic chargrilled vegetables | |
| Mediterranean kebabs | |
| Grilled asparagus | |
| Grilled eggplant slices | |
| Bruschetta | |
| Barbecued Fish | p. 41 |
| Fish cooking times | |
| Ways to cook fish | |
| Grilling larger fish whole | |
| Wrapping fish in grape leaves | |
| Chargrilled sardines | |
| Thai-style shrimp | |
| Fish from the Greek islands | |
| Monkfish kebabs | |
| Grilled salmon with leeks | |
| Swordfish with annatto & chili | |
| Cajun fish & golden zucchini | |
| Barbecued Poultry | p. 48 |
| Chicken cooking times | |
| How to test if poultry is done | |
| Tuscan chicken | |
| Chicken wings satay | |
| Stuffing a chicken breast | |
| Chicken with mushrooms | |
| Chicken tikka kebabs | |
| How to split poultry | |
| Grilled game hens & herbs | |
| Barbecued Meat | p. 54 |
| How long to cook? | |
| All-american ribs | |
| Classic hamburgers | |
| Sausage selection | |
| Moroccan lamb brochettes | |
| Cumin roast lamb | |
| Fajitas | |
| Beef shish kebab | |
| Tuscan-style steak | |
| Thai-inspired pork | |
| Butters, Sauces, & Side Dishes | p. 62 |
| Flavoring butter | |
| How long will butters keep? | |
| Rosemary-mustard butter | |
| Black olive & sage butter | |
| Sundried tomato & basil butter | |
| Shallot butter | |
| Cilantro & chili butter | |
| Indonesian peanut sauce | |
| Mojo rojo | |
| Red chili aioli | |
| Cucumber-yogurt raita | |
| She-devil barbecue sauce | |
| Thai dipping sauce | |
| Guacamole | |
| Salsa | |
| Refried beans | |
| Black bean salsa | |
| Middle eastern spiced pilaf | |
| Index | p. 70 |
| Acknowledgments | p. 72 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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