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Meathead: The Science Of Great Barbecue And Grilling-used
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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.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 Beercan 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. Among The Many Busted Old Husband'S Tales:* Myth: Bring Meat To Room Temperature Before Cooking.* Myth: Soak Wood Before Using It. * Myth: Bonein Steaks Taste Better. * Myth: You Should Sear First, Then Cook. The Book Blends Chemistry, Physics, Meat Science, And Humor. Lavishly Designed With Hundreds Of Fullcolor Photos By The Author, This Book Contains All The Surefire Recipes For Traditional American Favorites And Many More Outsidethebox 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; Hulihuli Chicken; Smoked Trout Florida Mullet Style; Baja Fish Tacos; Grilled Lobster, And Many More.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Meathead: The Science of Great Barbecue and Grilling'? A: The book focuses on the science behind barbecue and grilling, explaining how food interacts with fire, heat, and smoke to achieve succulent results.
- Q: Who is the author of this book? A: The author is Meathead Goldwyn, the founder and editor of AmazingRibs.com, one of the most popular BBQ and grilling websites.
- Q: How many recipes are included in this book? A: The book contains over 100 thoroughly tested recipes for various barbecue and grilling techniques.
- Q: What unique insights does this book provide about cooking techniques? A: It offers scientific explanations for common cooking myths, such as the effectiveness of dry brining versus wet brining and why searing does not seal in juices.
- Q: Is this book suitable for beginners in barbecue and grilling? A: Yes, the book is designed for all levels, providing foundational knowledge along with advanced techniques for experienced cooks.
- Q: What type of binding does the book have? A: The book is bound in hardcover, which offers durability and a quality feel.
- Q: Does the book include visual content? A: Yes, it is lavishly designed with hundreds of full-color photos that illustrate the recipes and techniques.
- Q: What is the publication date of this book? A: The book was published on May 10, 2016.
- Q: How many pages does 'Meathead: The Science of Great Barbecue and Grilling' have? A: The book has a total of 400 pages.
- Q: What kind of recipes can I expect to find in this book? A: You can find recipes for traditional American barbecue favorites as well as innovative dishes, including various regional barbecue sauces and meats.