Meathead
the science of great barbecue and grilling
by Meathead Goldwyn
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"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"--
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Meathead: The Science of Great Barbecue and Grilling
2016, Houghton Mifflin Harcourt Publishing Company
in English
0544018508 9780544018501
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Includes index.
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| May 11, 2022 | Edited by ImportBot | import existing book |
| August 6, 2021 | Edited by New York Times Bestsellers Bot | Add NYT bestseller tag |
| September 21, 2020 | Edited by MARC Bot | import existing book |
| July 19, 2019 | Created by MARC Bot | import new book |