{"product_id":"meathead-the-science-of-great-barbecue-and-grilling","title":"Meathead: The Science of Great Barbecue and Grilling","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tInducted into the BBQ Hall of Fame in 2021, MEATHEAD GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for \n\u003ci\u003eSerious Eats. \u003c\/i\u003eHis articles have appeared in the Huffington Post, \n\u003ci\u003eWIne Spectator, \u003c\/i\u003eand more. His photos have run in \n\u003ci\u003eTime \u003c\/i\u003eand \n\u003ci\u003ePlayboy. \u003c\/i\u003eHe judges BBQ cookoffs from Kansas City to Memphis.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has \u003cem\u003escience\u003c\/em\u003e in the subtitle. \u003c\/strong\u003eGoldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] \u003cstrong\u003eexcellent guidebook\u003c\/strong\u003e.\" - \u003cb\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eNew York Times Bestseller\u003c\/p\u003e\n\u003cp\u003eNAMED A BEST COOKBOOK BY Serious Eats - Christopher Kimball - Chicago Tribune - BBC - Wired - Epicurious - Leite's Culinaria - Food \u0026amp; Wine\u003c\/p\u003e\n\u003cp\u003eFor 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, myth-busting 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 in his masterpiece on the science of barbecue and grilling.\u003c\/p\u003e\n\u003cp\u003eHe 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.\u003c\/p\u003e\n\u003cp\u003eHe shatters the myths that stand in the way of perfection. Busted misconceptions include: \u003c\/p\u003e\n\u003cp\u003e- Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.\u003c\/p\u003e\n\u003cp\u003e- Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.\u003c\/p\u003e\n\u003cp\u003e- Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.\u003c\/p\u003e\n\u003cp\u003e- 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.\u003c\/p\u003e\n\u003cp\u003eLavishly designed with hundreds of illustrations and full-color photos by the author, this barbecue cookbook 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 \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/15\/2016 (EAN 9780544018464, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/15\/2016 pg. 96 (EAN 9780544018464, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 06\/01\/2016 pg. 19 (EAN 9780544018464, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780544018464, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGoldwyn, Meathead\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe president and founder of AmazingRibs.com, one of the most popular online barbecuing sites, MEATHEAD and has penned hundreds of articles about food and drink for the \n\u003cem\u003eWashington Post\u003c\/em\u003e, the \n\u003cem\u003eChicago Tribune, AOL, Wine Spectator, \u003c\/em\u003e and a weekly column for \n\u003cem\u003eHuffington Post.\u003c\/em\u003e His photos have appeared in such publications as \n\u003cem\u003eTime\u003c\/em\u003e and \n\u003cem\u003ePlayboy\u003c\/em\u003e. He judges barbecue cookoffs from Kansas City to Memphis, including the Jack Daniels World Championship Invitational Barbecue and the College Football Hall of Fame Barbecue.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Goldwyn, Meathead\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-05-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Technology \u0026amp; Engineering|Food Science|General|Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|Methods|Outdoor|Cooking|Specific Ingredients|Meat|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Comfort Food|Cooking|Holiday|General|Cooking|History|Cooking|Entertaining|General|Cooking|Reference|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.3 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544018464\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780544018464\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154481021206,"sku":"SP-9780544018464","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780544018464_spiral.png?v=1774946896","url":"https:\/\/lusper.myshopify.com\/products\/meathead-the-science-of-great-barbecue-and-grilling","provider":"Lusperbooks","version":"1.0","type":"link"}