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Meathead

The Science of Great Barbecue and Grilling

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Meathead

By: Meathead Goldwyn, Greg Blonder PhD - with
Narrated by: Jim Seybert
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About this listen

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 Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

With the help of physicist and food scientist Professor 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.

©2016 AmazingRibs.com (P)2021 Tantor Cooking Food Science

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Amazing

This has to be one of the best bbq books I have read or listened to. Full of fact and great tips and recipes. It’s a must for anybody serious about bbq. Thanks

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