Meathead: The Science of Great Barbecue and Grilling

Meathead Goldwyn

abr 2021 · Tantor Media Inc · Narrado por Jim Seybert

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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 Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes. With the help of physicist and food scientist Professor 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.

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Meathead Goldwyn is the founder, barbecue whisperer, and hedonism evangelist behind amazingribs.com, the world's most popular outdoor cooking website. His articles have appeared in numerous publications and he was previously syndicated wine critic for the Washington Post and Chicago Tribune.

As a young boy Jim Seybert would dictate stories, telling his parents to "write this down." Fast-forward to the present, and Jim lends his clear, confident voice to some of the most interesting stories of the day: military histories, political commentary, true crime, heroic memoirs, and great fiction.