{"product_id":"meathead-the-science-of-great-barbecue-and-grilling","title":"Meathead: The Science of Great Barbecue and Grilling","description":"\u003cp\u003eNew York Times Bestseller\u003c\/p\u003e\u003cp\u003eNAMED A BEST COOKBOOK BY Serious Eats - Christopher Kimball - Chicago Tribune - BBC - Wired - Epicurious - Leite's Culinaria - Food \u0026amp; Wine\u003c\/p\u003e\u003cp\u003eFor 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, myth-busting 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, and a BBQ Hall of Fame member, \"Meathead\" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes in his masterpiece on the science of barbecue and grilling.\u003c\/p\u003e\u003cp\u003eHe 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 beer and nowhere close to the best way to cook a bird.\u003c\/p\u003e\u003cp\u003eHe shatters the myths that stand in the way of perfection. Busted misconceptions include: \u003c\/p\u003e\u003cp\u003e- Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.\u003c\/p\u003e\u003cp\u003e- Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.\u003c\/p\u003e\u003cp\u003e- Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.\u003c\/p\u003e\u003cp\u003e- Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.\u003c\/p\u003e\u003cp\u003eLavishly designed with hundreds of illustrations and full-color photos by the author, this barbecue cookbook 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 \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; 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; Lobster, and many more.\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":47983304835261,"sku":"BS-TC0-018464","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/9780544018464-HD.jpg?v=1786564865","url":"https:\/\/boundigo.com\/products\/meathead-the-science-of-great-barbecue-and-grilling","provider":"Boundigo Bookstore","version":"1.0","type":"link"}