| Introduction.
Part I: Centuries of Barbecue Smarts in Four Chapters.
Chapter 1: Faces of Barbecue: A Pit, a Plateful, a Party.
Chapter 2: Gathering Must-Have Equipment.
Chapter 3: Collecting Ingredients and Using Them Wisely.
Chapter 4: Barbecue Methods, Art, and Science.
Part II: Preparation Prevails: Using Rubs and Marinades.
Chapter 5: Mixing and Matching in Rubs and Marinades.
Chapter 6: Crafting Dry Rubs for Any Meat or Taste.
Chapter 7: Mixing Tried-and-True Marinades.
Part III: The All-Important Sauce Story.
Chapter 8: Sorting through the Sauce Story.
Chapter 9: Crafting Barbecue Sauces Traditional and Unusual.
Chapter 10: Getting Saucy while You Cook: Mop Sauces.
Chapter 11: Sauces and Relishes for Dipping and Dashing.
Part IV: Entrees and Sides and Then Some.
Chapter 12: Something(s) to Serve with Your Barbecue.
Chapter 13: A Melange of Main Dishes.
Chapter 14: Great Dishes for Leftover Barbecue.
Part V: The Part of Tens.
Chapter 15: Ten Ways Rookies Ruin Good Meat.
Chapter 16: Ten Truer Words Were Never Spoken.
Chapter 17: Ten (Or So) Places to Turn for Tips.
Chapter 18: Ten World-Famous Barbecue Events.
Appendix: Metric Conversion Guide.
Index.
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