Meathead: The Science of Great Barbecue and Grilling

Meathead: The Science of Great Barbecue and Grilling

Meathead Goldwyn / Sep 17, 2019

Meathead The Science of Great Barbecue and Grilling For succulent results every time nothing is crucial than understanding the science behind the interaction of food fire heat and smoke This is the definitive guide to the concepts methods equipme

  • Title: Meathead: The Science of Great Barbecue and Grilling
  • Author: Meathead Goldwyn
  • ISBN: 9780544018464
  • Page: 134
  • Format: Hardcover
  • For succulent results every time, nothing is 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, Meathead Goldwyn applies thFor succulent results every time, nothing is 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, 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 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 .

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      Posted by:Meathead Goldwyn
      Published :2019-06-02T04:15:56+00:00

    About "Meathead Goldwyn"

      • Meathead Goldwyn

        Meathead Goldwyn Is a well-known author, some of his books are a fascination for readers like in the Meathead: The Science of Great Barbecue and Grilling book, this is one of the most wanted Meathead Goldwyn author readers around the world.


    694 Comments

    1. So I don't (I mean didn't) know the first thing about grilling or smoking, and this book was just what I needed. I learned all about photography from Ken Rockwell's site, and this book is a collection of information from Meathead's site Amazingribs. The first ~40% is information about food science, cooking, equipment, etc and the last 60% is recipes for sauces, rubs, and different ways of cooking different meats and vegetables.It's a good mix of high-level concepts and specific tactics. It gets [...]


    2. I haven't read the whole thing because this is a reference book. What I have read and the recipes that I have tried I like very much. The calibrating and measuring and consideration of heat transfer speaks to the scientist/engineer in the me and the recipes speak to my mouth, my olfactory system, and my belly. Note: I bought the kindle version and lament that choice a little bit after I saw a hardcopy in the store. Still can't seem to fall in love with ebooks no matter how hard I try.


    3. Barbecue technique often seems to come from received wisdom passed down in a family or through word of mouth but the great thing about this book is that it is co-written by a scientist. They actually take the time to test a lot of grilling techniques/theories and end up debunking many myths, which often results in a lot of saved time, expense and effort. An essential book for anyone who wants to improve their grilling techniques.



    4. There are literally tons of BBQ cookbooks out there. Why this one? Well, Meathead does something most of them don't - he backs up his techniques with science. BBQ has existed as long as mankind so a lot of what we do is just father->son or mother->daughter (or some combination of gen 1 to gen 2) and a lot of it is wrong. Humans suck at intuition. So Meathead along with Dr Blonder use science to backup their techniques and ideas. This leads to 2 great benefits.When it comes to the opening s [...]


    5. I've been struggling with my Weber for a couple years. Alton Brown showed me how to make a good steak on the grill and I was lost with everything else. Trial and error has been a slow process in learning how to bbq.I finally got this book and it's shown me everything that I've been doing wrong. It explained how meat and cooking and heat and smoke and all of it came together to make a delicious meal. I used it to grill some chicken breasts a couple nights ago and they were done perfectly. Juicy a [...]


    6. Great book for the beginner smoker. The first 150 pages or so are about the science of smoking, types of grills and other equipment, the heat and the smoke, the meat and seasonings, etc. The rest of the book is full of recipes. We made the Perfect Pulled Pork twice and Last Meal Ribs once so far. Delicious! Also used the rub and sauce recipes in the book. Can’t wait to try more.


    7. Me gustó bastante, está muy bien explicado intentan romper con los mitos alrededor del grilling he probado algunas técnicas que mencionan y si me funcionaron muy bien también incluye un amplió recetario



    8. Great recipies but most importantly, the theory behind BBQ is explained in great detail and will help you master your grill/smoker.



    9. It's hard to imagine a better barbecue cookbook. Before diving into the recipes, Meathead leads you through the peripheral but essential stuff--what meat is, what your grill options are (charcoal/gas, smoker, etc.)--heck, even what it means to cook. Next you get your flavoring options, like rubs that you apply at the beginning and sauces you can use at the end. Finally, you get the meats themselves. If you've read the earlier sections, you almost don't need this--you know that you want to cook l [...]


    10. This is an interesting book to read but, once one has read it, not necessarily a book to which a person will make frequent reference. There are some interesting recipes here but, as a recipe book, there are far better alternatives out there.






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