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Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn (Hardcover, 2016)

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AU $58.10

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The founder and editor of the world's most popular BBQ and grilling website. Myth: Bone-in steaks taste better. The calcium walls of bone have no taste and they just slow cooking. Myth: You should sear first, then cook.

About this product

Product Information

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. 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 beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: - Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. - Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. - Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. - Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more. Author Biography: 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. Full colour throughout

Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-13
9780544018464
eBay Product ID (ePID)
222104177

Product Key Features

Book Title
Meathead: the Science of Great Barbecue and Grilling
Author
Meathead Goldwyn
Format
Hardcover
Language
English
Publication Year
2016
Genre
Cookbooks
Number of Pages
400 Pages

Dimensions

Item Height
208mm
Item Width
257mm

Additional Product Features

Title_Author
Meathead Goldwyn
Country/Region of Manufacture
United States

All listings for this product

item 1 NEW Meathead By Meathead Goldwyn Hardcover Free Shipping
AU $58.10
Free postage
item 2 Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn (Englis
AU $58.44
Free postage
item 3 Meathead: The Science of Great Barbecue..., Martin, Rux
AU $68.53
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item 4 Meathead: The Science of Great Barbecue and Grilling by Goldwyn, Meathead
AU $69.29
+AU $10.99 postage
item 5 Rux Martin Meathead Goldwyn Meathead (Hardback)
AU $83.49
Free postage
item 6 Rux Martin Meathead Goldwyn Meathead (Hardback) (US IMPORT)
AU $85.26
Free postage
item 7 Meathead : The Science of Great Barbecue and Grilling Book
AU $85.00

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4.8

4.8 out of 5 stars based on 4 product ratings

4 product ratings

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5 out of 5 stars
by trustum_5627 Dec, 2019
Great gift
Great gift.
Verified purchase: Yes | Condition: New
5 out of 5 stars
by navet42021 Jul, 2016
Must have reference if you cook meat!
In a word, the best reference of cooking meat in my BBQ library.
Verified purchase: Yes | Condition: New
5 out of 5 stars
by ojreilly02 Nov, 2016
Gift for my dad
He hasn't put the book down, absolutely loves it for his Pit Barrel Cooker!!
Verified purchase: Yes | Condition: New

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