Publishers

Houghton Mifflin Harcourt
(May 2016)

Genres

Non-Fiction

Current material

E-MS

More information

http://amazingribs.com/

MEATHEAD. The Science of Great Barbecue and Grilling

Meathead Goldwyn, Greg Blonder

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 Dr. Greg Blonder 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; 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. 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.

Meathead Goldwyn is the founder, barbecue whisperer, and hedonism evangelist behind AmazingRibs.com, the world's most popular outdoor cooking website. His articles have appeared in numerous publications and he was previously syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University's School of Hotel Administration and Le Cordon Bleu in Chicago and he has judged food, wine, beer, and spirits all around the world. He lives with his wife in Chicago.

Available Rights

Language Territory Type Agency Client
German World Book Marc Koralnik
Liepman AG
The Jean V. Naggar Literary Agency Inc.

Comments

4. December 2017, Review
“Goldwyn...explores the complexity of heat, meat, and smoke...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]

Publishers Weekly

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