Meathead :The Science of Great Barbecue and Grilling

4.53 ( 1,098 Ratings by Goodreads)
Meathead
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Meathead :The Science of Great Barbecue and Grilling

(Author) (Author)
4.53 (1,098 Ratings by Goodreads)
hardback
Published: 3 April, 2017
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Description

The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beerand nowhere close to the bestway to cook a bird. Lavishly designed with hundreds of illustrations and full-colour photos by the author, this book contains all the sure-fire recipes for traditional American favourites and many more outside-the-box creations.
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Type Book
ISBN13 9780544018464
ISBN10 054401846X
Number Of Pages 400
Item Weight 1510 g
Publisher / Reseller HarperCollins Publishers Inc
Format hardback
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Media Reviews

"Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] excellent guidebook." — Publishers Weekly

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Author's Bio

The president and founder of AmazingRibs.com, one of the most popular online barbecuing sites, MEATHEAD and has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, AOL, Wine Spectator, and a weekly column for Huffington Post. His photos have appeared in such publications as Time and Playboy.  He judges barbecue cookoffs from Kansas City to Memphis, including the Jack Daniels World Championship Invitational Barbecue and the College Football Hall of Fame Barbecue.

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