Description
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 and 118 thoroughly tested recipes. 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 beerand nowhere close to the bestway to cook a bird. Lavishly designed with hundreds of illustrations and full-colour photos by the author, this book contains all the sure-fire recipes for traditional American favourites and many more outside-the-box creations.
The Science of Great Barbecue and Grilling. 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.
About the Author
The president and founder of AmazingRibs.com, one of the most popular online barbecuing sites, MEATHEAD and has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, AOL, Wine Spectator, and a weekly column for Huffington Post. His photos have appeared in such publications as Time and Playboy. He judges barbecue cookoffs from Kansas City to Memphis, including the Jack Daniels World Championship Invitational Barbecue and the College Football Hall of Fame Barbecue.
Book Information
ISBN 9780544018464
Author Meathead Goldwyn
Format Hardback
Page Count 400
Imprint Harvest
Publisher HarperCollins Publishers Inc
Weight(grams) 1508g
The Science of Great Barbecue and Grilling. 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.
About the Author
The president and founder of AmazingRibs.com, one of the most popular online barbecuing sites, MEATHEAD and has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, AOL, Wine Spectator, and a weekly column for Huffington Post. His photos have appeared in such publications as Time and Playboy. He judges barbecue cookoffs from Kansas City to Memphis, including the Jack Daniels World Championship Invitational Barbecue and the College Football Hall of Fame Barbecue.
Book Information
ISBN 9780544018464
Author Meathead Goldwyn
Format Hardback
Page Count 400
Imprint Harvest
Publisher HarperCollins Publishers Inc
Weight(grams) 1508g
