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Meathead Method : A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling,...
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Located in: Peabody, Massachusetts, United States
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eBay item number:127111257379
Item specifics
- Condition
- ISBN
- 9780063272842
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0063272849
ISBN-13
9780063272842
eBay Product ID (ePID)
28070938904
Product Key Features
Book Title
Meathead Method : A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes
Number of Pages
432 Pages
Language
English
Publication Year
2025
Topic
Methods / Barbecue & Grilling, General, Methods / Outdoor
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
54.1 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2024-053048
TitleLeading
The
Reviews
"This is the book barbecue nerds have been waiting for...wildly fun ... I love to grill but I'm not a barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though." -- J. Kenji López-Alt "Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] excellent guidebook." -- Publishers Weekly on Meathead "An amazing compendium of barbecue knowledge." -- Aaron Franklin, Franklin Barbecue, Austin, and author of Franklin Barbecue, on Meathead "Barbecue nerds will delight in Meathead's detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook." -- Mike Mills and Amy Mills, 17th Street Barbecue and authors of Praise the Lard "Barbecuing is a subject that arouses strong opinions, and you won't find many that are stronger than Meathead Goldwyn's. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book." -- Russ Parsons, author of How to Read a French Fry, on Meathead
Dewey Edition
23
Dewey Decimal
641.5784
Synopsis
"The only book on outdoor cookery you'll ever need." --Alton Brown Amazon May 2025 Best of the Month Pick The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead : The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors. Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more! You'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including: The secret recipes of competition champions The Ultimate Prime Rib Pho with Leftover Brisket and Smoked Bone Broth Mussels on Smoked Fettucine Miso Maple Black Cod à la Nobu Vichyssoise Improved Nashville Hot Chicken Red Pepper Risotto Pineapple Foster, In his long-awaited follow-up to his New York Times bestselling Meathead, BBQ Hall of Famer and founder of Amazingribs.com Meathead presents an unmatched guide to the science of great barbecue, grilling, griddling, and outdoor cooking with the latest cutting-edge science, covering even more cooking techniques--plus more than 110 creative and inspiring recipes. Let Meathead take you where barbecue goes next. In his long awaited, must-have companion book to Meathead, Meathead shares even more cutting-edge science and imaginative recipes in The Meathead Method. You'll find cooking methods and techniques not covered in his first book, like brinerades (combining brines and marinades), sous vide que (combining sous vide and the grill or smoker), grill frying (the grill is the perfect place for deep frying), faux frying (great crunchy breadings without all the oil), griddling, cooking with koji, stir-frying on a grill with a wok, tea smoking, tandoori cooking, pizza making, smoking cheeses, building rubs and sauce, and much more. All along the way, Meathead busts even more myths, reveals little known facts, and shares hot tips to master your grill (or griddle or smoker). Myth. Soak your wood for more smoke. Busted! There's a reason they build boats out of wood--wood doesn't absorb water and soaking it prevents smoke. Myth. Cook chicken until the juices run clear. Busted! Pink juice in cooked chicken is due to myoglobin and cytochrome, which may not turn clear until 180°F (which is overcooked). Myth. Marinades will penetrate faster under a vacuum. Busted! When you suck the air out from around the meat, you are creating a vacuum outside the meat and it will suck the juices out of the meat, not in. And he follows it all up with more than 110 tested creative recipes to inspire you to break out of the traditional barbecue box--experiment with new ingredients, techniques, and impressive recipes not covered in other barbecue books, with dishes like Championship Pork Ribs, Pho with Leftover Brisket and Smoked Bone Broth, Real Fried Chicken on a Gas Grill (It's Safe!), The Ultimate Smash Burger, Mussels with Smoked Fettucine, Crawfish on Dirty Rice, Squash Bisque, and Drunken Peaches and Cream.
LC Classification Number
TX840.B3G629 2025
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singift
93.3% positive Feedback•42 items sold
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- m***_ (7)- Feedback left by buyer.Past monthVerified purchaseThe book was packaged very well. Thank you! Great seller!
- w***4 (114)- Feedback left by buyer.Past 6 monthsVerified purchaseArrived just as advertisedConfronting the Presidents: No Spin Assessments from Washington to Biden (#126982685152)
- s***0 (1)- Feedback left by buyer.Past 6 monthsVerified purchaseHe llegado totalmente dañado, sin color y con golpes, apenas sin protección más allá de un poco de cartón , vendedor nada recomendable.
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singift
93.3% positive Feedback•42 items sold
Registered as a private sellerThereby, consumer rights stemming from EU consumer protection law do not apply. eBay buyer protection still applies to most purchases.
Popular categories from this shop
Seller Feedback (16)
- m***_ (7)- Feedback left by buyer.Past monthVerified purchaseThe book was packaged very well. Thank you! Great seller!
- w***4 (114)- Feedback left by buyer.Past 6 monthsVerified purchaseArrived just as advertisedConfronting the Presidents: No Spin Assessments from Washington to Biden (#126982685152)
- s***0 (1)- Feedback left by buyer.Past 6 monthsVerified purchaseHe llegado totalmente dañado, sin color y con golpes, apenas sin protección más allá de un poco de cartón , vendedor nada recomendable.