Meathead: The Science of Great Barbecue and Grilling

Non-Fiction, Food & Drink, Food Writing, Home
Hardback Published on: 03/04/2017
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The founder and editor of the world's most popular BBQ and grilling website,, "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.

  • Publisher: HarperCollins Publishers Inc
  • ISBN: 9780544018464
  • Number of pages: 400
  • Weight: 1508g
  • Dimensions: 254 x 202 mm

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