This is my family version of Russian Soup. I grow up taking this soup a lot of time. I know I know… this is not what a Russian Soup should be, but I am just so get used to the name and the taste of it that whenever people said Russian Soup, I just think of my family version’s. Well, regardless of what it is called, the soup is very good especially for cold days that’s coming up. The peppery taste will warm up your stomach, and potatoes and carrots adds comfy homey touch to the soup.

My family version of Russian Soup

Khern’s Russian Soup Recipe

Ingredients:
1 1/2 lbs spareribs, cut into 2-inch pieces
1/2 yellow onion– finely chopped
1 tbsp white peppercorn– crushed using back of a knife
4 medium yellow potatoes– peeled, cut into big chucks
2 carrots– peeled, cut into big chucks
1 1/2 gallon water

Method:

1. Add water, yellow onion and crushed peppercorn in a big pot and bring to a boil.
2. While waiting for the water to boil, prepare spareribs: add water in a different pot and bring to a boil. Add ribs and blanch. Remove from heat. Discard the water and rinse ribs under running water to remove any bloody impurities.
3. When the water in big pot is boiling, add blanched ribs. Cover and cook on high heat for 15-20 minutes. Turn heat down to medium, continue to cook for 1.5 hours.
4. Add potatoes and carrots to the soup, cover then turn heat back to high and let it boil again. Then turn down to medium heat and cook for another hour. Add salt to taste before serving.

I would like to start with My Chinese Recipes first and hope they will give you some new sights from Chinese cooking.

Try another best choice from My Chinese Recipes – ‘Spareribs in Shanghai Style’, a total different with US or European style of spareribs. And, also delicious!! We usually serve with noodles in soup. This recipe is famous in Shanghai dish.

Except noodle or rice, you may consider this recipe as snack to serve with bear and soft drink in your party, or enjoy it in your picnic!

Ingredients:

1 pound pork chop

Marinade:

1 tsp sugar

1 tbsp light soya sauce

1 tsp dark soya sauce

1 tsp cornstarch

1 tsp water

1 tsp oil

1 tsp Shaoxing wine (or any Chinese cooking wine)

1/2 tsp sesame oil and little pepper

Method:

1 rinse and wipe dry pork chop

2 pound with the back of the chopper to tenderize

3 mix with marinade and set aside for 30mins – 1 hr

4 heat 2 cups of oil, lower pork chop with medium hot oil and fry until cooked

Tips:

Remember to switch to maximum hot oil before remove from pan, this can move away the excessive oil to reduce greasy and eat healthy.

TRY, YUMMY!! YUMMY!!

Another attraction, easy recipe! Just mix the marinade with ribs, best overnight or even 2 nights, and use oil to fry or just put them in oven! Your may also use this recipe on chicken, also will give you big surprise!

Come, and try! You will find great from My Chinese Recipes and to your family!

Don’t miss! I will always update with new recipes and new ideas to my website http://www.squidoo.com/my_chinese_receipes

Related : Sugar Cookie Recipes Food Processor Recipe Sugar Cookie

Type of Place: Restaurant
Location: Markt 68; 6211 CL Maastricht. Right on Markt Square
Website

Maastricht is home to many great restaurants, including 8 Michelin stars worth that I’ll probably never be able to afford to review. Still, it is notorious for the high cost to eat out both for lunch & dinner, especially if you want to in the center of town. And why wouldn’t you what to?

Enter Malle Babbe, a restaurant/pub on the Markt Square with an excellent dinner deal on Monday & Tuesdays. After 5 pm on those days, they offer a spareribs special and a chicken sate special, each for a mere 7,50. Add a beer or two, they are a Heineken bar, and you can get out of there with a full belly for around 12 euros per person. When we ate there, I had the spare ribs, which were served as a large rack with a salad and lots of thick fries on the side. They were very tasty and really more food than I could handle. Dan ordered the chicken sate, which came with a salad and puffy rice chips. He didn’t find it to his taste, but I thought it was alright. The chicken was a bit bland for us.

The rest of Malle Babbe’s menus looks tasty and is priced comparable to other Maastricht restaurants, around 13-18 euros per plate with some exceptions. The food is primarily Dutch. The bar had a larger than usual selection of beers, and the interior design of dark wood and large paints, gives the place a comfortable and fun feel. According to the website, some of the painting are also for sale. While you won’t find yourself eating on the more trendy Vrijhof, the Markt square is also an open space and prime for people watching. Eet smakelijk!

Outside the restaurant.

Maken är fanatiskt förtjust i revbesspjäll. Den här gången blev kryddningen ovanligt lyckad.

Galet goda grillade spjäll

Ingredienser: 4 portioner om man är spareribsälskare, 6-8 portioner annars.
3 kg tunna spjäll – Spareribs
1,5 msk salt

Rubbing:
1 tsk starkt paprikapulver
1 msk muscovadosocker
1 tsk spiskummin
1 krm cayennepeppar
3 krm senapspulver
2 krm mald ingefära
3 krm nymalen svartpeppar
1 liten vitlöksklyfta, pressad
1 tsk sambal oelek

Penslingssås/Glaze:
0,5 dl svartvinbärsmarmelad
2 msk HP-sås (kan uteslutas)
0,5 dl vatten

Sätt ugnen på 225°C.
Blanda alla kryddor till rubbingen Blanda först de torra kryddorna, sedan sambal och vitlök därtill. Rör ihop ingredienserna till penslingssåsen.

Massera in rubbingen i köttet.
Lägg köttet på den helst förvärmda plåten med bensidan uppåt. Vänd efter 20-25 minuter.
Ös lite vatten på spjället då och då om det ser ut att brännas. Spjället är klart efter 45-60 min. Köttet bör vara välstekt.

Glasera: Ta ut köttet, häll bort fettet.
Lägg fettsidan uppåt och pensla med såsen ovanpå. Sätt in i ugnen och grilla i cirka 10 minuter.

Skär upp, servera.

Till det åt vi rostade rotfrukter och min senaste favorit: Melon- och fetaostsallad. Tänk grekisk sallad, men byt ut tomaterna mot en god vattenmelon i tärningar. Fetaosten måste vara smakrik, jag gillar om det smakar get och får.

seit vielen jahren freue ich mich im sommer immer auf grillen. bislang habe ich auf holzkohle gesetzt, aber nachdem das für die gesundheit ja nichts das beste ist und auch immer eine  recht lange vorlaufzeit hat, setzte ich seit neuesten auf gasgriller.

unser erster versuch von spareribs ist dabei auch vorzüglich geworden!

und die geschwindigkeit mit der man sein essen fertig hat ist auch sensationell!

also eine empfehlung für alle: einfach mal probieren mit gas zu grillen, ist echt auch für holzkohlenfreunde geeignet, ich war auch sehr skeptisch, bin aber nun voll überzeugt.

I’ve blathered on about being from a barbecue family before, and I’ve been asked when I was going to get around to writing some barbecue posts. Well, finally I have my smoker back at out of storage, and today was my first cook in over two years.

Since I’m a bit rusty, I decided to keep it simple (in case things went horribly awry – don’t want to waste too much meat) - 1 rack of pork spareribs and 1 chicken. (A moderate amount of pre-smoke anxiety made me forget to take prep photos – I’ll add some after my next cook).

Nothing special about the ribs – standard 2 1/2 down – about a 4.5lb rack, trimmed, membrane removed.

I’ll go into more detail about rib prep in subsequent posts, but I agree with most that removing the membrane (the pleura) is critical. There’s a lot of debate on whether or not it affects seasoning, etc., but it ultimately comes down to the fact that it contributes nothing to the eating, and it’s so simple to remove that it there’s no reason not to…

The ribs were trimmed and given a dry rub the day before. Growing up, we never used rubs, but I’ve been experimenting with them on and off. I’ve been using a basic rub that is pretty easy to tweak, primarily brown sugar, paprika, chili powder, onion and garlic powder, white and black pepper, salt and cayenne. I’ll post the recipe soon – I don’t mind sharing that. The family sauce is off limits though… The chicken was simply rubbed, inside and out, with salt and black pepper.

Fuel choice is pretty important as well. I’ve done full cooks on wood only, but temperature control becomes extremely difficult in a (relatively) small smoker. Natural lump charcoal is the key (no briquettes) with the occasional addition of unburned wood for flavor (I used mesquite for this batch).

End result is that after a 7 hour cook (5 hours for the ribs – I put the chicken on late) – perfect. Best ribs I’ve had since I took a break 2 years ago, if I do say so myself. Oh, and the chicken was pretty amazing too.

Geek stuff follows:

Remember, barbecuing is not grilling. Barbecuing is slow cooking with relatively low temperatures, in the 225 – 250 degree range. As you can see from my cook log (yes, there does seem to be something a bit wrong with me – but that’s not the point) the key is to maintain that range. Dips in the temperature graph are from loading product into or removing product from the cooking chamber or just screwing around with the door open too long (if you’re lookin’, you’re not cookin’). Spikes are associated with loading fuel into the firebox.

(From The Other White Meat Collection at emealsforyou.com)

Best Ribs Ever

Debbie had a picnic this weekend and told me she was serving ribs along with way too much other food and I asked if I could cook the ribs for her.  The goal of great ribs starts with good pork but then usually most people veer into the crazy world and try too hard.  There are two basic elements that separate bones left on the plate with meat and fat hanging on them and bones picked clean: a good dry rub and patience.

The ribs pictured above cooked in a low oven for 3 1/2 hours and although there was bbq sauce available most ate them just the way they were. As my wife says, you want to eat ribs to taste the pork not a bottled bbq sauce; besides these are easier to eat as they are not as messy.  The only thing that could make these better is serving them with a slice of good corn bread; I made that as well. (Recipe available on emealsforyou.com)

These are so good that I thought I should walk you through the easy steps to making them.  Follow them and then sit back, lick your fingers and let the compliments come.

Start with a good quality ribs.  Rinse and dry the ribs.  I line jellyroll pans (3/4″ deep cookie sheets) with parchment to facilitate easy cleanup.  Place the ribs fat side up and score the fat diagonally in both directions.

Scored Ribs

Rub the dry rub into the slab and flip over.  Rub the dry rub into the meaty side.  Place in a pre-heated 275 degree oven and cook for 2 hours.  Flip over and cook for 40 minutes on this side.  Flip again and finish cooking, about 40 minutes until fork tender.

Ribs with Rub

Best Ribs Ever

Rinse ribs and dry with a paper towel. Turn ribs over to the fatty side and score diagonally across the ribs in both directions. Rub dry rub over ribs, flip over and rub dry rub on this side. Place parchment paper on a cookie sheet with ¾” sides, place ribs meat side up onto cookie sheets and place in pre-heated 275 º oven. Bake for 2 hours, flip over and bake for an additional 45 minutes, flip back and finish cooking until fork tender and ribs start to fall off the bone, about 40 more minutes.

Serve with bbq sauce on the side.

Spare ribs for dinner, yum. Being prepared as we speak

Heute gilt’s: ich habe vom Metzger tatsächlich ECHTE Spare Ribs bekommen! Diese wie von Raichlen beschrieben in Cidre marinieren lassen (8 Uhr), danach mit der Basic BBQ-Rub gerubt (10.30 Uhr) und erneut ziehen lassen.

Danach folgte ich allerdings der low-and-slow-methode von “amazing ribs“, will sagen: ich habe den Weber nur an einer Seite mit Brekkies befüllt und auf 225° F kommen lassen. Dazu oberen Vent stets auf halb und unteren Vent ebenfalls auf halb. Auf den unteren Rost kam eine Wanne mit Cidre (kann auch Wasser oder sonstwas sein) und auf den Grillrost kam über die Kohlen eine zweite Schale mit Cidre, damit das Fleisch nicht austrocknet (15 Uhr). Die Ribs dann in den Holder gestellt (15.30 Uhr), schnell noch zuvor eingeweichte Hickoryspäne auf die Kohlen, Deckel zu und los. Regler unten voll auf, damit die Temperatur wieder steigt. Mmmh, Hickory riecht klasse!  Regler unten bei 225° F wieder auf halb.

Um 17 Uhr 6 glühende Brekkies nachgefüllt, die Temperatur ging bedenklich gegen 200° F! Bisschen Hickory dazu. Vent unten auf bis 250° F, dann wieder auf halb. Die Temperatur muss immer zwischen min. 200° und maximal 250° F liegen laut “amazing ribs”.

17.20 Uhr sinkt die Temperatur merklich, ich packe diesmal 8 Brekkies drauf. Mist. Die Temperatur geht nicht mehr unter 275° F (17.45 Uhr). Hab’s dann doch noch geregelt bekommen – ich glaub, ich schule um zum Lüftungstechniker. Um 19.45 Uhr wurden die Ribs auf 3 Arten gemoppt:

1. Stubb’s Bar-B-Q Sauce
Flüssiger als die gewohnten BBQ-Saucen, ideal zum Moppen. Voller BBQ-Geschmack, rauchig, lecker, leichte Schärfe. Platz 3 für mich.

2. Stubb’s Mopping Sauce Bar-B-Q Baste
Flüssiger als die gewohnten BBQ-Saucen, ideal zum Moppen. Als Baste zum Bestreichen während der Garzeit gedacht. Der Essiganteil gibt des Ribs eine ungewohnt leckere Säure. Platz 2 für mich.

3. Bull’s Eye Sweet Homestyle Blend (heisst neuerdings glaube ich “Brown Sugar & Hickory”?)
Dickflüssig, Dunkel, süss und rauchig. Die Süsse passt einfach wunderbar zu den Ribs, volle Punktzahl, für mich Platz 1.

Fazit:
1. Low & Slow ist die beste Art, Rippchen zu garen. Es war ein absoluter Hochgenuß! Auch wenn sich wieder mal zeigte, dass das Raucharoma leider nicht jedermans Sache ist, Herman Munster.
2. Öfter mal andere Saucen ausprobieren! Drei ganze Spare Ribs sind für 3 gestandene Männer unter alleiniger Begleitung von Cole Slaw fast zu viel – nicht jeder hat seinen Teil geschafft, gell Burnfather?
3. Mist, schon wieder keine Bilder der vollendeten Vergrillung gemacht, der Hunger war zu groß!
4. Baby Back Ribs sind besser als Spare Ribs: Sie brauchen nur knapp halb so lange, sind viel fleischiger und die Haut lässt sich viel einfacher entfernen.

Die Kugel hat mir gestern alles abverlangt, die Temperaturkontrolle fordert den ganzen Mann. Trotz aller Schieber- und Reglertricks lies sich die Temperatur seit 15.30 Uhr nicht auf unter 200 Grad regeln, und angesichts der schwindenden Zeit musste ich handeln. Die Baby Back Ribs kamen also erst 16.30 Uhr auf den mit nur 10 Brekkies je Kohlentasche befüllten Grill. Durch die Ribs und Hickory-Chips sank die Temperatur dann auf 170 Grad, womit ich erstmal zufrieden sein musste. Regler oben und unten fast dicht und die Temperatur sank binnen 1 Stunde auf 140 Grad. Diese Temperatur konnte ich anderthalb Stunden halten. Alle halbe Stunde musste die Kugel natürlich geöffnet und  die Ribs mit Cidre gegen Austrocknen besprüht werden. Das gab jedesmal einen gewaltigen Temperatursturz, danach alle Regler wieder auf und 140 Grad erreichen, dann wieder alle fast geschlossen halten.

Trocken gerubte Ribs nach 2,5 Stunden

Nach insgesamt 2,5 Stunden nochmal je Tasche 4 Brekkies (vorgeglüht!) nachgeschmissen, noch ne halbe Stunde gegart und dann gemoppt (Mischung aus Bull’s Eye Original, Sweet Homestyle und Hot Chipotle).

Nach 3 Stunden gemoppt.

Noch eine weitere halbe Stunde karamelisieren (Regler auf, 170 Grad) und um 20 Uhr serviert.

Schön karamelisiert!

An den Endknochen fiel das Fleisch direkt vom Knochen, an den “inneren” Knochen haftete es noch etwas. Nächstes Mal also 1 Stunde mehr garen und nur 110 Grad einstellen. Der Smokerrand war aber sehr fein ausgeprägt und insgesamt schmeckten die Ribs extrem lecker.

Feiner Räucherrand.

Gestern ging mir endlich ein Licht auf! Nachdem ich zum wiederholten Male für meinen Geschmack – und den Fotos der BBQ-Bibel nach zu urteilen – viel zu schmale Spare Ribs vom Schlachter bekommen habe, kam die Erklärung: was man geläufig als Spare Ribs in deutschen Fleischereien verkauft, sind im amerikanischen Baby Back Ribs! Dieses Rückenstück liegt am Schweinerücken zwischen Wirbelsäule und grossem Rippenbogen am Bauch und ist sehr fleischig. Die echte Spare Rib ist der fleischärmere Rippenbogen am Schweinebauch und ist daher viel größer/breiter und nur auf Bestellung beim Fleischer zu bekommen. Und ich hatte mich schon sehr gewundert, was die in den Staaten für Schweine haben müssen, dass deren Ribs so locker im Rib Holder auf dem Grillrost stehen bleiben…
Hier ist alles sehr anschaulich (aber in englisch) erklärt, sogar mit Zeichnung!

“IIIIIHH ist das eklig, wie kannst du sowas nur auf deinen Blog machen?!”

War besser, als es aussieht

]]> http://ediblejoy.wordpress.com/2008/08/27/summer-vacation-part-2-holy-mole/ Wed, 27 Aug 2008 15:20:12 +0000 mrsmoy http://ediblejoy.wordpress.com/2008/08/27/summer-vacation-part-2-holy-mole/

Whoa, those last two posts about Filipino food and rural America were heavy! The next several entries will be my visit to Salt Lake City, the food scene there and will be angst free.

I’m one of those people who likes to do a lot of research before traveling somewhere. And much of that research involves where to find great food.

One name kept popping up as I investigated the Salt Lake City restaurant scene: Red Iguana.

Red Iguana reportedly serves the best Mexican food in Salt Lake City. I was skeptical since I didn’t think many Mexicans live in SLC. Best compared to what? Azteca? (Not that I don’t enjoy Azteca. But still.) However, my friends Sarah and Damon confirmed that Red Iguana had excellent food, and we made plans to go there for Sunday brunch.

One of Red Iguana’s specialties is mole, a sauce made of dried and fresh chiles, nuts, spices, herbs, fruits and vegetables. Mole is often called Mexico’s national dish. There are seven different varieties of mole on the Red Iguana menu.

I had the huevos motulenos: poached eggs and carnitas with mole amarillo (made with golden raisins, yellow tomatoes, yellow zucchini, chile guajillo and dried seasonal yellow chiles). All of this was topped with big fat pieces of bacon. Every bite was delicious, and the mole amarillo had none of the cloying sweetness that I’ve experienced with other mole sauces in the past.

This photo doesn’t do it justice and actually makes it look kind of gross (poor lighting ruins everything):

Huevos motulenos

I also sampled Sarah’s salmon chimichanga, which was one of the day’s specials. This kind of dish is served all the time in Seattle, but how would it be in a landlocked state? It was great!

My husband ordered the spareribs, which I had never seen offered on any Mexican restaurant menu before. It’s good he got a huge portion because I probably ate a quarter of his meal. The spareribs were incredibly tender. They were sneaky spicy — the heat took awhile to develop on the tongue and hit me when I least expected it. The succulent meat tucked in flour tortillas was a simple pleasure.

My first taste of Salt Lake City’s culinary landscape was utterly delicious and surprising. It made me hungry for more.

Der Webergrill steht, dann kann’s ja losgehen! Zur Premiere gibt’s Spare Ribs. Hier ist der Plan für heute, Bilder folgen:

11.30 Uhr – Ribs waschen, trocknen und in Cidre und Zitronensaft bedeckt einlegen, kühlen. Hickory-Chips in Wasser einweichen. Die Ribs sind super, beim Fleischer gekauft, gross und fleischig und die Haut lässt sich problemlos abziehen – im Gegensatz zu Supermarkt-Ribs!

13.30 Uhr – Ribs trocknen und mit der Basic BBQ Rub (trockene Würzmischung selbst gemischt) einreiben, kühlen

15.00 Uhr – Kohlen im Kamin anzünden. Hickory-Chips abtropfen lassen.

15.30 Uhr – Apfelsaft in die Auffangschale füllen, Kohlen in die Seitentaschen des Grills füllen, Hickory-Chips drauf, Ribs in den Ribholder, Deckel drauf
16.00 Uhr – Ribs mit Apfelsaft besprühen (kein Cidre mehr da), weitere Kohlen im Kamin anzünden.

16.30 Uhr – Ribs mit Apfelsaft besprühen. Kohlen und Chips nachfüllen.
17.00 Uhr – Ribs mit Apfelsaft besprühen, weitere Kohlen im Kamin anzünden.

17.30 Uhr – Ribs mit Apfelsaft besprühen. Kohlen und Chips nachfüllen.
18.00 Uhr – Ribs mit Apfelsaft besprühen, weitere Kohlen im Kamin anzünden.

18.30 Uhr – Ribs mit Bull’s Eye Original BBQ-Sauce moppen. Kohlen und Chips nachfüllen.
19.00 Uhr – Ribs in Jehova wickeln und auf den Rost legen

19.30 Uhr – Ribs mit BBQ-Sauce servieren, dazu Krautsalat und Wedges mit Sour Cream

Letzte Woche ist ja das Mondio-Training aufgrund des Wetters entfallen – dafür schien der Wettergott heute wieder alles gutmachen zu wollen. Als ich in der Hundeschule ankam war es Affenheiß. Ich gab den Phis in die Box, wie auch schon vor zwei Wochen – das hatte ganz gut geklappt. Auf diese Weise muss er nicht in der Autosauna bleiben und ich kann ihn meist irgendwann zwischendurch rauslassen.

Den Rest des Beitrags lesen »

Cooked for the German entry of the Euro Cup and Plate Challenge.

900g spareribs
½ cup flour
2 tsps salt
¼ tsp pepper
2 tbsps grape seed oil
1 ½ cups beef stock
¼ cup tomato sauce
3 tbsps Worcestershire sauce
2 tbsps malt vinegar
½ tsp Spanish smoked paprika
½ tsp cloves
1 tsp allspice
1 bay leaf
2 garlic cloves, minced
1 medium onion, chopped into sixths
2 tbsps flour

1. Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper in a bowl.
2. Melt in a frying pan the grape seed oil and add ribs. Brown slowly on both sides.
3. Preheat over to 180°C.
4. While meat is browning, mix into stock the tomato sauce, Worcestershire sauce, vinegar, paprika, cloves, allspice, bay leaf and garlic.
5. Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to the pan.
6. Cover and bake at 180°C for about 2 hours, or until ribs are tender.
7. Remove ribs and onion from the pan and serve with any gravy left in the bottom.

Serve with roasted potatoes.

Serves 2-3.

Last week’s dinners were pretty good.  I would make them all again.  The Vietnamese Grilled Chicken was something different.  I would have liked to try the papaya relish, but Chris thinks papaya smells like dirty diapers so I used mangoes instead.  I also made a serious blunder making the marinade- I chopped the jalapeno w/o gloves .  My hands felt like they were on fire for a few hours afterward.  Scrubbing them with sugar and soap helped relieve that burning feeling for a bit. 

Here’s what’s up for this week:

Sunday- BBQ Chicken Pizza, Strawberry Spinach Salad & Banana Cream Pie (as requested by Chris)

Monday- Chinese Spareribs w/ Napa Cabbage & Rice (from the June issue of Everyday Food magazine- can’t find a link )

Tuesday- leftover spareribs

Wednesday- Chicken Milanese w/ Arugula Salad

Thursday- leftover chicken

Friday- Appetizer Night

Saturday- eat out

Check out more menus here.

True American barbecue—slow-cooked cuts of pork or beef, cooked at relatively low temperatures—is a far cry from the quick-cook, backyard style that produces charred weenies, burgers, and steaks. Real barbecue requires proper technique and preparation, and above all else patience. Sometimes, simply waiting is the most important thing a blue-ribbon barbecue cook can do.

Sound difficult? It’s really not, especially once a few tricks have been learned and mastered. In BBQ Sauces, Rubs, & Marinades For Dummies (Wiley, March 2008, 240 pages), award-winning food writer and editor (and barbecue lover) Traci Cumbay teams up with expert ‘Q cooker Tom Schneider to teach readers exactly how to achieve barbecue perfection through the use of sauces, rubs, marinades, and proper cooking techniques. They tour the nation’s various regional styles of barbecue, and provide more than 100 free recipes for homemade sauces, rubs, and marinades.

The book starts by tackling how to choose the proper equipment and buy the right meat and ingredients. Don’t know a butt from a brisket? The authors explain the difference using clear diagrams of cuts, then later reveal how to choose the best cuts in the supermarket or at the butcher. They also cover the trimming and prepping of meat before it hits the fire.

BBQ Sauces, Rubs, & Marinades For Dummies tackles dry rubs (combinations of salt and spices, rather than liquid) and marinades (based on wet ingredients such as brine, vinegar, and hot sauce). These mixtures are applied to the meat pre-cooking, to tenderize and flavor it. Part III, “The All-Important Sauce Story,” reveals the secrets of super saucing and dispenses dozens of recipes with a variety of ingredients, including some unexpected ones (like plum sauce and cola). Along the way, readers learn how to think in combinations of sweet, sour, salty, fruity, and spicy in order to create the most appealing, balanced sauces. The book’s final section explains how to base a meal around barbecue and describes various entrées and side dishes based on ‘cue.

Like all For Dummies® books, BBQ Sauces, Rubs, & Marinades For Dummies concludes with “The Part of Tens,” including Ten Ways Rookies Ruin Good Meat (essential reading for novices who lay the sauce on too soon, or cut the meat right after it’s finish grilling; wrong!); ten corny aphorisms that just happen to be true when applied to barbecue (“low and slow” and “if you’re lookin’ you’re not cookin’,” among other time-worn chestnuts); ten or so outside resources—basically, fellow barbecue enthusiasts—to turn to for more help; and ten famous barbecue events and competitions where readers can taste some of the very best examples of the form.

An appendix to the book converts metric measurements to U.S. units, and a helpful “Cheat Sheet” at the front of the book summarizes a few important safety tips to remember while grilling and barbecuing; some pointers on buying the best meat for barbecue; and a few tips on cooking—including a neat off-the-cuff method of estimating the temperature of the heat on the grill or in the smoker.

About the Authors
Traci Cumbay is an award-winning food writer and editor based in Indianapolis, Indiana with a self-avowed “passion for barbecue”.

Tom Schneider is a self-taught barbecue cook from Oklahoma who also serves as a judge in barbecue competitions when he isn’t competing in them. He owns Poppi-Q Bar-B-Que, a barbecue-based catering business in Indianapolis.

For more information, contact: Lindsay MacGregor 201-748-5630 lmacgreg@wiley.com

BBQ SAUCES, RUBS, & MARINADES FOR DUMMIES By Traci Cumbay & Tom Schneider Wiley; March 2008; $14.99 ISBN: 978-0-470-19914-5 ; Paperback