Meathead: The Science of Great Barbecue and Grilling

Description: Meathead: The Science of Great Barbecue and Grilling Product Description Product Description 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, , 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. Review "Readers will be delighted to learn that a man who willingly Goldwyn, whose day job is running the website , 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 Weeklky “This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That’s good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious. Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and mea Features Houghton Mifflin Harcourt Shipping Shipping for this item is free in the 48 continental United States. We do not offer shipping to Alaska, Hawaii, Puerto Rico, US Territories, APO & FPO. After your order has been shipped, you will receive an e-mail with the name of the carrier and the tracking number. Returns We permit returns if you are not satisfied with your purchase. Your return request must be initiated within 30 days of the purchase date. To initiate a return, please contact us through the eBay Message Center. You will receive an RMA number to ensure proper handling of the return. We do not provide refunds for a return WITHOUT an RMA number. You will be refunded in full, minus the shipping and handling expenses incurred at time of purchase. Payment We accept payments through PayPal. You may use a major credit card via PayPal. For all “Buy It Now” items, immediate payment is required.

Price: 35.99 USD

Location: Denver, Colorado

End Time: 2025-01-28T17:30:02.000Z

Shipping Cost: N/A USD