Getting Creative With Barbecue Washington DC

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Behind every great recipe: An experiment

Chocolate chips came about because Ruth Graves Wakefield tried a last-minute substitution. Thinking semisweet chocolate would melt into her cookie batter, she was surprised to pull from her oven blonde cookies with chocolate bits sprinkled throughout them. That was in the 1930s. Today, chocolate chip cookies are the world’s most popular.

No doubt some experiments yield results you couldn’t, in good conscience, feed to friends. Even if only one out of five tries gave you something to brag about, going out on a limb would pay off. But by using the advice in this article, which includes basic tenets to blend rubs and marinades by and standards by which to stir up sauces, you have all the information you need to proceed down the do-it-yourself route without worry.

When you have a little information about how and why the components of barbecue do what they do, you can confidently put your own signature on any of them. Barbecue is all about bragging rights. You can’t earn them without a little experimentation.

Benefiting from others’ trial and error

Turns out mint doesn’t belong in a spice rub. It gets bitter and doesn’t play well with other common seasonings. Now you know, and you don’t have to make that mistake.

Others’ missteps mean you’re every bit as free to experiment but can do so with less fear of retribution from the tasters. This book gives you advice and recipes you can rely on to make cooking as fun as eating.

Incorporating contemporary and exotic recipes

Many of the techniques that are now intrinsic to barbeque started out in other areas of the world or drew upon cooking knowledge passed through centuries and from family to family or culture to culture. But cooking techniques and trends change all the time — especially given the current boom of food TV and the endless food-centered Web sites and blogs.

If you’re cooking to satisfy a barbecue competition judge, you’ll follow a strict set of rules outlining what barbecue really is and is not, but if you’re cooking just to satisfy yourself and your friends, then the only rules that matter are yours.

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For Dummies is a registered trademark of Wiley Publishing, Inc. in the United States and other countries. Used here by license.

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