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.