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Meathead : the science of great barbecue and grilling / text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D.

By: Material type: TextTextPublisher: Boston : A Rux Martin Book, Houghton Mifflin Harcourt, [2016]Description: xv, 384 pages ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780544018464 (hardback)
  • 054401846X (hardback)
Other title:
  • Science of great barbecue and grilling
Subject(s): Genre/Form:
Contents:
The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides.
Summary: "For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"-- Provided by publisher.
Fiction notes: Click to open in new window
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.76 G624 Available 33111008408680
Total holds: 0

Enhanced descriptions from Syndetics:

New York Times Bestseller

Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com

Named "25 Favorite Cookbooks of All Time" by Christopher Kimball

Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria

Named "100 Best Cookbooks of All Time" by Southern Living Magazine



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, and a BBQ Hall of Fame member, "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 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; Lobster, and many more.

Includes index.

"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"-- Provided by publisher.

The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides.

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