You gotta love a book entitled Meathead. That the title goes on to include the “science” is the kicker that draws me in. I’m contemplating switching from a charcoal grill to gas and the section “Charcoal vs. Gas Grill Throwdown” was a big help in making my decision. Author Meathead Goldwyn with Professor Greg Blonder know their food science, and they present a massive amount of 'que knowledge, which is helpful for the beginner to understand the seeming vagaries of grilling, and the close attention to every detail should delight the grilling connoisseur. The first sentence in Meathead is in the forward by science food guru J. Kenji Lopez-Alt, author of the bestselling Food Lab: “This is the book barbecue nerds have been waiting for.” Nuff said. Recommended By Tracey T., Powells.com
Synopses & Reviews
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 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. Among the many busted old husband's tales:
* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of 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; Grilled Lobster, and many more.
Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn 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. Much of the discussion involves myth busting widely practiced techniques such as letting meat rest after cooking and searing steaks to seal in their juices. There is also instruction on how to achieve the ultimate goal of “golden brown deliciousness” which takes into account both caramelization and the process of how meat browns known as the Maillard reaction. The recipe section begins with numerous sauces and rubs. One might think that Goldwyn combined parsley sage rosemary and thyme just so that he could call it Simon amp; Garfunkel Rub except that he makes wide use of it in dishes as varied as stuffed pork loin roast buffalo chicken wings and grilled duck breasts. Instruction and technique permeate much of the recipe section. The specifics of simmering brats in beer are charted in the excellent guidebook and there is an 18 page master class on dealing with a whole hog. Agent: Sally Ekus Lisa Ekus Group.(May)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved."
“Barbecuing is a subject that arouses strong opinions, and you won’t find many that are stronger than Meathead Goldwyn’s. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book.” Russ Parsons, Author of How to Read a French Fry
“Barbecue nerds will delight in Meathead’s detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook.” Mike Mills and Amy Mills, 17th Street Barbecue and authors of Peace, Love, & Barbecue
"Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, 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] excellent guidebook." Publishers Weekly
The first book to apply the latest scientific research to barbecuing and grilling by the founder of the popular website amazingribs.com—with 200 recipes.
About the Author
Meathead (Craig) Goldwyn is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for Serious Eats. His articles have appeared in the Huffington Post, WIne Spectator, and more. His photos have run in Time and Playboy. He judges BBQ cookoffs from Kansas City to Memphis.