Read Online Meathead The Science of Great Barbecue and Grilling Meathead Goldwyn Greg Blonder 9780544018464 Books
Download As PDF : Meathead The Science of Great Barbecue and Grilling Meathead Goldwyn Greg Blonder 9780544018464 Books
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.
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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.
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He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales
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*Â Myth Bring meat to room temperature before cooking.
* Myth Soak wood before using it.
Read Online Meathead The Science of Great Barbecue and Grilling Meathead Goldwyn Greg Blonder 9780544018464 Books
"What a great book, from someone that has a fun style to share BBQ secrets.
Since I started following Meathead's website, I have completely changed from Meat Waster to Grill Master!
My Wife used to scold me when I brought home Thick porkchops because I would make a mess of them on the grill. Now thanks to learning about Reverse Sear and having a Good Thermometer, the family is buying the Thick Porkchops for me. Ha.
I really can't say enough about this book, or Meathead. He has a fun teaching style, and if you pay attention you learn about cooking, not just recipes.
Learning about the Myths and How to Do It Right are enough. But then you get invaluable advice on grills, tools, and how to use them. Bonus is the recipes that he has developed, along with rubs and sides.
This would make a Fantastic Gift for anyone that has a grill..."
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Meathead The Science of Great Barbecue and Grilling Meathead Goldwyn Greg Blonder 9780544018464 Books Reviews :
Meathead The Science of Great Barbecue and Grilling Meathead Goldwyn Greg Blonder 9780544018464 Books Reviews
- For years I have bought book after book to learn every secret I can about BBQ. Of all the books I've bought, this one is by far, leaps and bounds ahead of the rest. Honestly, you will find every trick you will find in the rest Righetti here in one book. The sauces, rubs, techniques and even methods not commonly thought of as the norm but are far better than what is commonly used. This book will take your BBQ skills right into the professional level . If you only buy one BBQ book in your life, this is the one hands down. I personally have over 1/2 a dozen various smokers grills I cook outdoors more than indoors so trust me when I say, this is the finest publication on BBQ of all time.
- I am an old BBQ cook, a certified BBQ Judge, and a reader of Meathead's columns. He is the expert in ALL the many types of BBQ's that exist and he reports not about emotion or promotion of a cooker but about it from a technical basis and you really do learn wonderful ways to do BBQ.
Over my 30 some years of BBQ cooking, I have changed types and styles of cookers from plain to fancy pellet rigs and now back to the fantastic Pit Barrel Cooker using just old fashioned charcoal. There are very few cookers that can cook the quality and quantity of meat that a Pit Barrel can turn out and taste so spectacularly good.
I own over 130 BBQ cook books and this one is the Bible and the ideas, suggestions and recipes are always dead on. Meathead has cooked them.
You will enjoy this book and it will make a grand gift to a new BBQ fan. Remember, BBQ is America's gift to the culinary world. - This, and Franklin's book, will always have a place on my shelf.
I own 3 smokers. A barrel wood/charcoal, an upright wood/charcoal and an electric. Where Franklin changed how I make Brisket, Meathead changed how I do many other things. Every year I pick out a new thing to grill/smoke and "perfect". This year I picked burgers (because honestly before I might as well have been making mini meatloafs and throwing them on buns because I'm really not that much of a burger buy). Following his advice and methods, I've made some darn good burgers this year already and am still working on getting everything just right. But there's so much more in this book, so many concepts, descriptions, and I particularly like how he plays mythbuster on so many things (for example, no real need to let meat rest before slicing, which is huge to me).
Get this, and get better at what you cook, whatever it is. - Never ever would have purchased the digital version if I would have known about the advertisements on every page. Have to pay $23.95 per year to join the Pitmaster Club to block the ads? Very wrong, IMHO. If I had known that up-front, I would have purchased the printed book instead. Disappointed, to say the least.
- Bought the book after finding Mr. Goldwyn's recipe for corning your own corned beef online. In his recipe, I noticed that his comments about nutrition and chemistry were spot on (I have at least the rudiments of a scientific education) rather than the collection of anecdotes and old wive's tales that seem to permeate much of the cookbook genre. While still involved in the brining of my first batch of homemade corned beef, I have read a good deal of his book, and decided that I definitely made the right decision to buy it. I'm still awaiting the results of Corned Beef a la Meathead, and may expand on my review depending on the result! For the present, my reading has convinced me that he knows, not only the recipes and tried and true mechanics of barbecuing (and brining/smoking), but the actual science behind the art. Since cooking is both an art and a science, I regard this, so far, as a classic of no mean proportions.
I've now made three batches of corned beef (about ten pounds per batch) with his method, and have decided that I'll never buy corned beef in the package again. I followed his online recipe religiously and have never tasted better. All of the people I've shared my product with agree. - What a great book, from someone that has a fun style to share BBQ secrets.
Since I started following Meathead's website, I have completely changed from Meat Waster to Grill Master!
My Wife used to scold me when I brought home Thick porkchops because I would make a mess of them on the grill. Now thanks to learning about Reverse Sear and having a Good Thermometer, the family is buying the Thick Porkchops for me. Ha.
I really can't say enough about this book, or Meathead. He has a fun teaching style, and if you pay attention you learn about cooking, not just recipes.
Learning about the Myths and How to Do It Right are enough. But then you get invaluable advice on grills, tools, and how to use them. Bonus is the recipes that he has developed, along with rubs and sides.
This would make a Fantastic Gift for anyone that has a grill...
