About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 78. Chapters: Smoking, Baking, Grilling, Braising, Regional variations of barbecue, Barbecue grill, Memphis in May, Barbecue in the United States, Lexington Barbecue Festival, BBQ Pitmasters, Kansas City-style barbecue, Griddle, Asado, Barbacoa, Braai, Suckling pig, Masonry oven, Tandoor, St. Louis-style barbecue, Branding iron, Santa Maria Style BBQ, Char siu, evapi, Pig pickin', Churrasco, Flattop grill, Pig roast, Galbi, The Big Green Egg, Pit barbecue, Korean barbecue, Bulgogi, Rotisserie, Gui, Jamaican jerk spice, Spare ribs, Porchetta, North Carolina Barbecue Society, Schwenker, Kalua, Big Pig Jig, Indirect grilling, Khorkhog, Rostiljijada, Kai yang, Gridiron, Ardie Davis, Chimney starter, International Bar-B-Q Festival, Carne asada, Disposable grill, Pulled pork, Siu mei, Barrel barbecue, Chuanr, Horno, Barbecue chicken, Pinchitos, Churrascaria, Lechon, Hollywood Style, Provoleta, Watermelon steak, Mangal, Charcoal lighter fluid, Chivito, Burnt ends, Mixiote, Galinha a Africana, Barbecue grill cover, Espetada, Pork steak, Foukou, Buccan, Mu kalica, Pamplona, Mechoui, Bull roast. Excerpt: Barbecue is prepared all over the globe. It varies by the type of meat used, the sauce, rub, or other flavorings used, when they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. At its most generic, any source of protein may be barbecued, including beef, pork, lamb, poultry, fish, and seafood. The meat could be ground, as with hamburger, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before and/or during cooking, and/or flavored in numerous ways after being removed from the heat. Occasionally, vegetarian alternatives to meat, such as soyburgers and mushroom caps, are prepared similarly. Often meat is covered...
