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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 applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
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With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; 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.
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He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
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*�Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook.�The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of 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; Grilled Lobster, and many more.
- Sales Rank: #1075 in Books
- Published on: 2016-05-10
- Released on: 2016-05-10
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.18" w x 7.94" l, 1.00 pounds
- Binding: Hardcover
- 400 pages
Review
"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 Weeklky
“This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That’s good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious.
����������� Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process.
With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don’t just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though.”
— J. Kenji L�pez-Alt, Author of The Food Lab
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�“An amazing compendium of barbecue knowledge.”
— Aaron Franklin, Franklin Barbecue, Austin, and Author of Franklin Barbecue
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�“Barbecue nerds will delight in Meathead’s detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook.”
— Mike Mills and Amy Mills, 17th Street Barbecue and authors of Peace, Love, & Barbecue
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“Barbecuing is a subject that arouses strong opinions, and you won’t find many that are stronger than Meathead Goldwyn’s. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book.”
— Russ Parsons, Author of How to Read a French Fry
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“An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in my barbecue collection.”
— Jim Shahin, Washington Post barbecue columnist
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“As a former scientist, I am thrilled to see a cookbook that is more than just a collection of recipes. Meathead has clearly and simply explained the science of live-fire cooking from understanding the role of fire and smoke to how marinades and brines work to flavor and enhance meat and lots more. Many old myths are debunked as well, using science, not heresy. I predict this book will be lovingly battered and greasy from years of serious use.”
— Bruce Aidells, Author of The Great Meat Cookbook
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“I'm embarrassed to admit how many cooking myths I thought were true. Meathead and his team of scientists and food fanatics, backed by science, sever barbecue fact from fiction to make us better cooks. Learn what’s happening at every stage of cooking, from marinating to the last flame lick on the grill.”
— Jaden Hair, Publisher of SteamyKitchen.com and author of The Steamy Kitchen Cookbook and Steamy Kitchen's Healthy Asian Favorites
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“Recipes can get you cooking; proper techniques can get you cooking well. But only understanding the underlying science can make you a smarter cook. And that’s what makes this book required reading.”
— Barry Sorkin, Owner and Pitmaster, Smoque BBQ, Chicago
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“A wonderful book filled with years and years of trial and error with many meats and techniques. A compilation and study of everything that affects your meat’s taste and texture.”
— Charlie McKenna, Chef Owner of Lillie’s Q, LQ Chicken Shack, and Dixie in Chicago
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“A game-changer reminiscent of the scientific wisdom of Harold McGee and the masterful techniques of Jacques P�pin.”
— Paul Virant, Executive Chef of Perennial Virant in Chicago and author of The Preservation Kitchen
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“The ultimate compilation of the science of barbecue. One would be hard pressed to have a single question or curiosity that is not answered within the pages of this book.”
— Linda Orrison, President, National Barbecue Association, 2015–2016
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"This is a go-to book in my cookbook library." — Rick Gresh, Executive Chef,Virgin Hotel Chicago
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“By far the most comprehensive barbecue book I have seen.” — Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce
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“The bible against which all other barbecue cookbooks will be judged. His truths will set you free.” — Michael Sanson, Editor, Restaurant Hospitality Magazine
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“When asked 'why,' never have to say 'just because' again. Meathead demystifies the science of great barbecue.� When the smoke clears, you’ll taste the difference.”
— Chris Lilly, Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, Alabama
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“Meathead chops years off your learning curve with this encyclopedia of barbecue knowledge.” — Chris Hart, author of Wicked Good Barbecue
About the Author
MEATHEAD GOLDWYN is the founder, barbecue whisperer, and hedonism evangelist behind AmazingRibs.com, the world's most popular outdoor cooking website. His articles have appeared in numerous publications and he was previously syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University's School of Hotel Administration and Le Cordon Bleu in Chicago and he has judged food, wine, beer, and spirits all around the world. He lives with his wife in Chicago.�
Most helpful customer reviews
42 of 42 people found the following review helpful.
The finest book ever on outdoor cooking.
By BBQ Bill Wyko
For years I have bought book after book to learn every secret I can about BBQ. Of all the books I've bought, this one is by far, leaps and bounds ahead of the rest. Honestly, you will find every trick you will find in the rest Righetti here in one book. The sauces, rubs, techniques and even methods not commonly thought of as the norm but are far better than what is commonly used. This book will take your BBQ skills right into the professional level . If you only buy one BBQ book in your life, this is the one hands down. I personally have over 1/2 a dozen various smokers & grills I cook outdoors more than indoors so trust me when I say, this is the finest publication on BBQ of all time.
60 of 63 people found the following review helpful.
The Meathead Bible---Bingo!
By JohnBBQ
I am an old BBQ cook, a certified BBQ Judge, and a reader of Meathead's columns. He is the expert in ALL the many types of BBQ's that exist and he reports not about emotion or promotion of a cooker but about it from a technical basis and you really do learn wonderful ways to do BBQ.
Over my 30 some years of BBQ cooking, I have changed types and styles of cookers from plain to fancy pellet rigs and now back to the fantastic Pit Barrel Cooker using just old fashioned charcoal. There are very few cookers that can cook the quality and quantity of meat that a Pit Barrel can turn out and taste so spectacularly good.
I own over 130 BBQ cook books and this one is the Bible and the ideas, suggestions and recipes are always dead on. Meathead has cooked them.
You will enjoy this book and it will make a grand gift to a new BBQ fan. Remember, BBQ is America's gift to the culinary world.
31 of 33 people found the following review helpful.
Excellent single source about the science, techniques, tools, and results (i.e., FOOD!) of grilling.
By johnjorg
I've been grilling food, casually and not-for-profit, for 40+ years and smoking meats for 20+ years. My wife has been cooking from scratch for at least that long. I have read (and own) dozens of books about BBQ; she's only read maybe 15. We agree that this is, without doubt, the finest single source on the science of BBQ. AND, it is written for beginners as well as for stodgy persons like me who already "know it all". While it will not replace the less than half-dozen "go-to" BBQ/Smoking books I use regularly, it will be, without doubt, first among equals. In addition to fine recipes (some of which I have used since finding them on amazingribs.com, Mr. Goldwyn's website), the book discusses the details of grilling - briquettes vs. lump charcoal, presoaking wood chips, etc. - and presents the results of extensive testing of these "givens". Need more info? Check his website [...]. The book is better than his website which, itself, is unrivaled (especially the equipment reviews). And in case you wondered, I have no business or professional relationship with Mr. Goldwyn or amazingribs.com and have not been compensated for this review. I just know good BBQ when I taste it and excellent BBQ writing when I read it.
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