Low & Slow: Master the Art of Barbecue in 5 Easy Lessons (41 page)

BOOK: Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
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Lessons
 
quizzes
 
rules for
 
Lid opening and cooking time
 
Lighter fluid
 
Limes
 
Achiote Marinade
 
Caribbean Marinade
 
Citrus Glaze and Sauce
 
smoked
 
Smoked Salsa
 
Southwest Marinade
 
Tequila Lime Brine
 
Thai Marinade
 
Lineback, Dave
 
Liquid Smoke
 
Louisiana-style hot sauces
 
M
 
Macaroni
 
Creamy Macaroni Salad
 
Crunchy Crust Mac and Cheese
 
Trixie P’s Mac and Cheese
 
Marinades
 
Achiote Marinade
 
Asian Marinade
 
Build-Your-Own Template
 
Cajun Marinade
 
Caribbean Marinade
 
Char Siu-Style Marinade
 
Chinese Sparerib Marinade
 
commercial
 
Curry Marinade
 
DIY Mojo Criollo
 
French Marinade
 
ingredients for
 
Italian Marinade
 
Korean Barbecue Marinade
 
Miso Marinade
 
mojo criollo, commercial
 
Mojo Criollo II
 
Parsley Marinade
 
Southwest Marinade
 
Thai Marinade
 
time recommendation
 
tips
 
Matsuhisa, Nobuyuki
 
Mayonnaise
 
Alabama White Sauce
 
Creamy Macaroni Salad
 
Garlic Slaw
 
Grandma Schuler’s Potato Salad
 
Kit Anderson’s Chicken Dip
 
McNealy, Rock
 
Meat and Three menus
 
Meat plateaus
 
Médicis, Catherine de
 
Memphis barbecue
 
Memphis Dry Ribs
 
Memphis Wet Ribs
 
Mesquite
 
Mexican-style hot sauces
 
Meyer, Kristina
 
Midwest barbecue, wood types for
 
Mise en place
 
Miso paste
 
Miso Marinade
 
Mops
 
Morowitz, Michael
 
Mr. Brown
 
Mrs. White
 
Mustard
 
Candy Weaver’s Mustard Barbecue Sauce
 
Danny’s Glaze
 
Mustard Rub
 
rubs and
 
South Carolina Mustard Barbecue Sauce
 
N
 
 
Neely’s Bar-B-Que
 
Newspaper
 
Noodles
 
Cold Sesame Chicken Noodles
 
No-peeking policy
 
North Carolina barbecue
 
Bob in Georgia’s Eastern North Carolina Dip
 
Lexington Red Slaw
 
Western North Carolina Dip
 
Nuts
 
Spicy Smoked Nuts
 
O
 
Oak
 
O’Dell, Spike
 
Offset smoker
 
charcoal, amount to use
 
components of
 
cooking time from charcoal
 
design of
 
fire starting, K.I.S.S. method
 
restocking water pan and charcoal
 
ribs, stacking
 
smoke-roasting
 
stuffing your smoker
 
versatility and popularity of
 
water pan
 
Offset smoker recipes
 
Baby Back Ribs
 
Brined Chicken
 
Buttermilk-Brined Hot Wings
 
Chicken Mojo Criollo
 
Pulled Pork
 
Smoked Shrimp
 
Spare Ribs
 
Swim Cap Chicken
 
Oils
 
Onions
 
Pickled Red Onion
 
smoked
 
Open Pit Barbecue Sauce
 
Oranges
 
Achiote Marinade
 
Caribbean Marinade
 
Citrus Glaze and Sauce
 
DIY Mojo Criollo
 
dried orange peel
 
Jalapeño-Orange Compound Butter
 
Orange-Rosemary Brine
 
smoked
 
Original Open Pit Barbecue Sauce
 
Oven thermometer
 
Oysters
 
Smoked Oysters
 
P
 
Pacific Northwest barbecue, wood types for
 
Paint bucket, five-gallon
 
Panko
 
Paper towels and tongs
 
Paprika
 
Parsley
 
Chimichurri
 
Parsley Marinade
 
Pasta.
See
Macaroni; Noodles
 
Pastes.
See
Herb pastes
 
Peaches
 
Louisa Chu’s White Peach, Blueberry, and Lavender Cobbler
 
Peanut butter
 
Cold Sesame Chicken Noodles
 
Peanut Dipping Sauce
 
Pears, Asian
 
Korean Barbecue Marinade
 
Pecans
 
Pecan Pie
 
Pecan wood
 
Pepper and peppercorns
 
Peppers
 
Italian Marinade
 
Pimento Cheese
 
smoked
 
Smoked Tomato Bruschetta
 
Perry, Henry
 
Pickled Red Onion
 
Pie
 
Black Bottom Pie
 
Pecan Pie
 
Tennessee Highlands Buttermilk Pie
 
Pie crusts
 
Chocolate Crust
 
Gingersnap Crust
 
Pineapple
 
Caribbean Marinade
 
Pinkard, Arthur
 
Pizza
 
Pulled Pork Pizza
 
Plastic condiment bottles
 
Plateaus
 
Pork rib-tionary
 
Pork shoulder/butt.
See
Pulled pork
 
Potatoes
 
Funeral Potatoes
 
German Potato Salad
 
Grandma Schuler’s Potato Salad
 
Pulled Pork Hash
 
smoked
 
Powers, Merrill
 
Powers, Nancy
 
Prosciutto
 
Saltimbocca Herb Paste
 
Pulled pork
 
buying guide
 
characteristics of
 
doneness indicators
 
flipping
 
internal temperature
 
plateaus
 
reheating pulled pork
 
rotating
 
rubs and washes for
 
rubs for
 
sauces and dips for
 
serving pointers
 
Wabba Wabba
 
weight of
 
Pulled pork leftovers
 
Creamed Pulled Pork on Toast
 
Pulled Pork Hash
 
Pulled Pork Pizza
 
Pulled Pork Tacos
 
Spicy Smoked Chili
 
Q
 
Queso añejo
 
R
 
Regional barbecue
 
Rendezvous restaurant, Charlie Vergos’
 
Ribs.
See
Baby back ribs; Spare ribs
 
Rib-tionary
 
Rib tips
 
Rice
 
Spare Rib Fried Rice
 
Thai Chile Dipping Sauce
 
Rice paper wraps
 
Asian Chicken Wrap
 
Roasting rack
 
Rosemary
 
Garlic and Rosemary Herb Paste
 
Orange-Rosemary Brine
 
Rosemary-Sage Rub
 
Rosemary-Sage Wash
 
Rubs
 
All-Purpose Rube
 
Basic Bird Rub
 
Black and White Rub
 
brines and
 
Build-Your-Own Template
 
Dry Rib Rub
 
Fennel Coriander Rub
 
Five-Spice Rub
 
Gary Wiviott’s Rub
 
Graduate Rub
 
Herbes de Provence Rub
 
Jerk Wet Rub
 

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