{"product_id":"the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-with-114-recipes","title":"The Meathead Method: A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes (Spiral Bound)","description":"\n\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\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An essential read, this masterfully blends the art of cooking with the science. A must-have for the backyard BBQer and home chefs alike!\" - \n\u003cb\u003e\u003ci\u003eDanielle Bennett, pitmaster and CEO of Diva Q\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"A must-have. Fantastic recipes and elegant images, but myth-busting is his favorite sport, and Meathead wins the Super Bowl of cookbooks with this one.\" - \n\u003cb\u003e\u003ci\u003eJeff Tracy, BBQ Nation radio\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"WOW! This is one of the most incredible books on barbecue and grilling I've ever read, and believe me, I have read every book on barbecue or grilling ever written!\" - \n\u003cb\u003e\u003ci\u003e\"Famous Dave\" Anderson, America's Rib King and a BBQ Hall of Famer\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"There is so much great new information, safety talk, and myth-busting that this will become a go-to resource for all your live-fire cooking. On top of all that, there are incredible recipes.\" - \n\u003cb\u003e\u003ci\u003eGreg Rempe, The BBQ Central Show\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"The sequel is hardly ever as good as the original, except for \n\u003cem\u003eThe\u003c\/em\u003e\n\u003cem\u003eGodfather Part II, \u003c\/em\u003ewhich is as good or may be better than the first one. \n\u003cem\u003eThe Meathead Method \u003c\/em\u003emay be better than \n\u003cem\u003eMeathead: The Science of Great Barbecue and Grilling\u003c\/em\u003e. Is this your \n\u003cem\u003eGodfather Part II\u003c\/em\u003e?\" - \n\u003cb\u003e\u003ci\u003eLeonard Aberman, cocreator of the Baseball and Barbecue podcast\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003eNearly a decade after writing \n\u003cem\u003eMeathead\u003c\/em\u003e, the BBQ Hall of Famer is back. . .Meathead's latest offers plenty of new information, including preparation and cooking techniques such as brinerades (combining brines and marinades), pizza making \n\u003cem\u003e, \u003c\/em\u003e and stir-frying on a grill with a wok. . .Writing with passion, panache, and plenty of dry wit, Meathead breaks down the art and science of grilling and barbequing, making this an indispensable guide even for collections that have other excellent grilling books. . . - \n\u003cb\u003e\u003ci\u003ePublishers Weekly (starred review)\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Nobody distills the art and science of outdoor cooking down into digestible, actionable lessons and recipes like Meathead.\" - \n\u003cb\u003e\u003ci\u003eJ. Kenji López-Alt, New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"A master's irreverent, opinionated, deeply informed, down-to-earth treatise. Meaty all around!\" - \n\u003cb\u003e\u003ci\u003eHarold McGee, food scientist and author of On Food and Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Meathead is a force. He presents tempting recipes and fail-safe outdoor cooking techniques, and backs them up with real science and secrets to success, and he took some of the best looking food photography ever.\" - \n\u003cb\u003e\u003ci\u003eChef Elizabeth Karmel, cookbook author and the OG Grill Girl\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Epic--the be-all and end-all to demystify the art and science of BBQ.\" - \n\u003cb\u003e\u003ci\u003eChef Grant Crilly, ChefSteps.com\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Packed with fire and flavor, it breaks down the science behind great BBQ and all its secrets.\" - \n\u003cb\u003e\u003ci\u003eCowboy Kent Rollins\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\" \n\u003cem\u003eThe Meathead Method\u003c\/em\u003e is the perfect blend of science and sizzle. It strips away the myths and reveals the secrets behind great barbecue. A must-read for anyone serious about barbecue, from backyard enthusiasts to competition-level pitmasters.\" - \n\u003cb\u003e\u003ci\u003eChef Chris Young, food scientist and coauthor of Modernist Cuisine\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"The only book on outdoor cookery you'll ever need.\" - \n\u003cb\u003e\u003ci\u003eAlton Brown\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"The only book on outdoor cookery you'll ever need.\" --Alton Brown\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmazon May 2025 Best of the Month Pick\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Meathead Method \u003c\/em\u003eis where barbecue goes next.\u003c\/strong\u003e In the follow-up to his\u003cem\u003e New York Times\u003c\/em\u003e bestseller \u003cem\u003eMeathead\u003c\/em\u003e: \u003cem\u003eThe Science of Great Barbecue and Grilling, \u003c\/em\u003e BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. \u003cem\u003eThe Meathead Method\u003c\/em\u003e is a toolbox to elevate all your cooking, outdoors and indoors.\u003c\/p\u003e\n\u003cp\u003eLearn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!\u003c\/p\u003e\n\u003cp\u003eYou'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including: \u003c\/p\u003e\n\u003cul\u003e\n  The secret recipes of competition championsThe Ultimate Prime RibPho with Leftover Brisket and Smoked Bone BrothMussels on Smoked FettucineMiso Maple Black Cod à la NobuVichyssoiseImproved Nashville Hot ChickenRed Pepper RisottoPineapple Foster \n\u003c\/ul\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\"\u003eLibrary Journal\u003c\/span\u003e 03\/01\/2025 pg. 112 (EAN 9780063272842, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMeathead\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeathead \u003c\/strong\u003eis the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling author of \u003cem\u003eMeathead: The Science of Great Barbecue and Grilling\u003c\/em\u003e, named \"One of the 100 Best Cookbooks of All Time\" by \u003cem\u003eSouthern Living Magazine\u003c\/em\u003e, and called an \"indispensable guide\" by \u003cem\u003eThe New Yorker. \u003c\/em\u003eHe\u003cem\u003e \u003c\/em\u003ehas taken 10 years to publish this valuable companion, \u003cem\u003eThe Meathead Method.\u003c\/em\u003e Meathead is the founder of AmazingRibs.com, the world's largest and most popular barbecue and grilling website, and one of only 40 living members of the BBQ Hall of Fame. He has penned hundreds of articles about food and drink for the \u003cem\u003eWashington Post\u003c\/em\u003e, the \u003cem\u003eChicago Tribune, \u003c\/em\u003eamong others, and his photos have appeared in such publications as \u003cem\u003eTime\u003c\/em\u003e and \u003cem\u003ePlayboy\u003c\/em\u003e. He has judged food and drink from Kansas City to Italy. The \u003cem\u003eChicago Tribune\u003c\/em\u003e called him \"as brainy as Food Network's Alton Brown.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51086029062422,"sku":"SPTM-9780063272842","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780063272842_1753839464166.png?v=1774950193","url":"https:\/\/lusper.myshopify.com\/products\/the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-with-114-recipes","provider":"Lusperbooks","version":"1.0","type":"link"}