MEATHEAD: The Science of Great Barbecue and Grilling
Meathead Goldwyn with Greg Blonder, PhD
Rux Martin Books
Houghton Mifflin Harcourt
May 10, 2016
$35/Hardcover
ISBN-13: 978-0544018464
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 the 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.
The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 118 recipes for succulent results every time. According to Meathead, nothing is more crucial than understanding the science behind the interaction of fire and food. In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:
- Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.
- Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.
- Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.
Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers and equipment.
Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.