Meathead: The Science of Great Barbecue and Grilling
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, 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. Read more
Features:
Product Details:
- Publisher : Harvest; Illustrated edition (May 10, 2016)
- Language : English
- Hardcover : 400 pages
- ISBN-10 : 054401846X
- ISBN-13 : 64
- Item Weight : 2.84 pounds
- Dimensions : 8.2 x 1.3 x 10.1 inches
- Best Sellers Rank: #4,218 in Books (See Top 100 in Books) #1 in Food Science (Books) #8 in Meat Cooking #11 in Barbecuing & Grilling
- #1 in Food Science (Books)
- #8 in Meat Cooking
| Dimensions | 10.24 × 8.19 × 1.11 in |
|---|---|
| Ean | 9780544018464 |
| Mpn | 23148435 |
| GTIN | 09780544018464 |
| Isbn | 054401846X |
| ISBN10 | 054401846X |
| ISBN13 | 9780544018464 |
| Upc | Does not apply |
| Brand | LINGKU |
| Format | Hardcover, Illustrated |
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