Meathead: The Science of Great Barbecue and Grilling [Hardcover]

New York TimesBestseller
Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com
Named "25 Favorite Cookbooks of All Time" by Christopher Kimball
Named "Best Cookbooks Of 2016" byChicago Tribune,BBC,Wired,Epicurious,Leite's Culinaria
Named "100 Best Cookbooks of All Time" by Southern Living Magazine

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 and 118 thoroughly tested recipes.
 
He 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.
 
He shatters the myths that stand in the way of perfection. Busted misconceptions include:
 
•Myth:Bring meat to room temperature before cooking.Busted!Cold meat attracts smoke better.
 
•Myth:Soak wood before using it.Busted!Soaking produces smoke that doesn't taste as good asl#|