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Meathead the science of great barbecue and grilling

"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazing...

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Main Author: Goldwyn, Meathead (Author)
Format: Books Print Book
Language:English
Published: Boston : A Rux Martin Book, Houghton Mifflin Harcourt, [2016]
Subjects:
Barbecuing.
Cookbooks.
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Summary:"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"--Provided by publisher.
Item Description:Includes index.
Physical Description:xv, 384 pages ; 27 cm
ISBN:9780544018464 (hardback)
054401846X (hardback)
Author Notes:Meathead (Craig) Goldwyn is the president and founder of amazingribs.com. He studied journalism and photography at the University of Florida. He moved around while writing wine and food columns for the Chicago Tribune and the Washington Post using his given name, Craig. Currently he writes for Serious Eats. His articles have been published in the Huffington Post, Wine Spectator and more. His photos have appeared in Time and Playboy magazines. He also judges barbecue cook-offs. Meathead: The Science of Great Barbecue and Grilling (2016) is his latest book and is a New York Times Bestseller.

(Bowker Author Biography)

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