The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking.
Written by America’s Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies.
- Choose the right wood and get the best smoker or grill
- Get recipes for marinades, rubs, injections, and sauces
- Cook up hog, ribs, brisket, and chicken, and more
- Work with certain cuts of meat
If you’re looking for a new guide to classic barbeque and more, look no further.
Bringle recently answered questions for Amazon- where you can order “BBQ For Dummies”:
What is your favorite dish to BBQ and why?
My favorite BBQ dish is Memphis Style Dry Ribs. I love the way the BBQ seasoning tastes on the meat after it is smoked. You get the full flavor of the pork and the brightness of the spices. They are easy to eat without as much mess, and if you want sauce, you can add it to them.
What’s better: Gas or Charcoal?
Charcoal is a better choice than gas. If you have to use gas, that is OK, but to get a more robust and authentic BBQ flavor, charcoal is the way to go.
What’s the best way to season my new grill?
It depends on the grill or smoker. If you have a cast iron or steel grill, you want to season them with some vegetable oil rubbed on the inside before your first cook. Same with the grates; if they are cast iron or carbon steel, season them like you would a skillet. If you have an aluminum grill, there is no need to season the grill itself, just the grates. Chrome or stainless grates do not need to be seasoned, and neither does a stainless steel grill.
How do I deal with flare-ups?
Some people deal with flare-ups by using a water bottle to spritz out the flames. This is not a bad choice, but just remember that it can rust out your grill over time. If you want to put out a flame or flare-up, cutting off the air supply will also do it. Just be sure that if smoke builds up while the grill is closed, you open it slowly and carefully let the smoke clear or it could ignite in a ball of flames.
What’s the top hint you’d like to give people when they BBQ?
Have fun. BBQ is about sharing and enjoying the company of others. If you aren’t having fun, you’re doing it wrong. Remember, time and temperature are key. It doesn’t have to be rocket science.
What’s the most surprising item someone can grill?
I’ve heard a lot of crazy stories, but I would say grilled watermelon was a new one for me. You never know what someone with a little creativity will come up with next.