Page 1

Author : Meathead Goldwyn Pages : 400 pages Publisher : Rux Martin/Houg hton Mifflin Harcourt Language : ISBN-10 : 054401846X ISBN-13 : 9780544018 464

Meathead: The Science of Great Barbecue and Grilling For suc cul ent res ults eve ry tim e, not hin g is mo re cru cial tha


n und erst and ing the scie nce beh ind the inte ract ion of foo d, fire , hea t, and sm oke . Thi s is the defi niti ve gui de to the con cep ts, met hod s, equ


ipm ent, and acc ess orie s of bar bec ue and grill ing. The fou nde r and edit or of the wor ld's mo st pop ular BB Q and grill ing we bsit e, Am azi ngR ibs. co m,


“Me ath ead � Gol dw yn app lies the late st res ear ch to bac kya rd coo kin g and 118 tho rou ghl y test ed reci pes . He exp lain s wh y dry brin ing


is bet ter tha n wet brin ing; ho w mar ina des real ly wor k; wh y rub s sho uld n't hav e salt in the m; ho w hea t and tem per atu re diff er; the


imp ort anc e of digi tal the rm om ete rs; wh y sea ring doe sn't seal in juic es; ho w salt pen etr ate s but spic es don 't; wh en cha rco al bea ts gas and


wh en gas bea ts cha rco al; ho w to cali bra te and tun ea grill or sm oke r; ho w to kee p fish fro m stic kin g; coo kin g wit h log s; the stre


ngt hs and we akn ess es of the ne w pell et coo ker s; tric ks for roti sse rie coo kin g; wh y coo kin g wh ole ani mal s is a bad ide a, whi ch grill


gra tes are bes t;a nd wh y bee rcan chic ken is a was te of goo d bee r and no wh ere clos e to the bes t wa y to coo ka bird . He sha tter s the myt


hs tha t sta nd in the wa y of perf ecti on. Bus ted mis con cep tion s incl ude : • Myt h: Bri ng me at to roo m tem per atu re bef ore coo kin g. Bus


ted ! Col d me at attr act s sm oke bet ter. • Myt h: Soa k wo od bef ore usi ng it. Bus ted ! Soa kin g pro duc es sm oke tha t doe sn't tast e


as goo d as dry fast bur nin g wo od. • Myt h: Bon e-in ste aks tast e bet ter. Bus ted ! The calc ium wall s of bon e hav e no tast e and the y just


slo w coo kin g. • Myt h: You sho uld sea r first , the n coo k. Bus ted ! Act uall y, tha t ove rco oks the me at. Coo kin g at a low tem per atu re


first and sea ring at the end pro duc es eve nly coo ked me at. Lav ishl y des ign ed wit h hun dre ds of illus trat ion s and fullcol or pho tos by the aut


hor , this boo k con tain s all the sur efire reci pes for tra diti ona l Am eric an fav orit es and ma ny mo re out sid ethe box cre atio ns. You 'll


get reci pes for all the gre at regi ona l bar bec ue sau ces ; rub s for me ats and veg eta ble s; Las t Me al Rib s, Sim on & Gar fun kel Chi cke n;


Sch ma ncy Sm oke d Sal mo n; The Ulti mat e Tur key ; Tex as Bris ket ; Perf ect Pull ed Por k; Sw eet & Sou r Por k wit h Mu mb o Sau ce; Wh


ole Hog ; Ste akh ous e Ste aks ; Din er Bur ger s; Pri me Rib ; Bra zilia n Sho rt Rib s; Rac k Of La mb Lolli pop s; Huli Huli Chi cke n; Sm oke


d Tro ut Flor ida Mul let –St yle; Baj a Fis h Tac os; Lob ster , and ma ny mo re. Meathead: The Science of Great Barbecue and Grilling

Profile for GaynellErazo

Meathead: The Science of Great Barbecue and Grilling  

Meathead: The Science of Great Barbecue and Grilling  

Advertisement