Meathead: The Science of Great Barbecue and Grilling
With Meathead: The Science of Great Barbecue and Grilling, the founder of the hugely successful website Amazingribs.com applies the latest scientific research to America’s favorite form of cooking.
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food. In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:
– Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.
– Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.
– Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.
Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment-from grills and grates to the best thermometers.
Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.
|Made in North America||