Meathead : the science of great barbecue and grilling / text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D.
"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.
Record details
- ISBN: 9780544018464 (hardback)
- ISBN: 054401846X (hardback)
- Physical Description: xv, 384 pages ; 27 cm
- Publisher: Boston : A Rux Martin Book, Houghton Mifflin Harcourt, [2016]
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides. |
Search for related items by subject
Subject: | Barbecuing. COOKING / Methods / Barbecue & Grilling. COOKING / General. Barbecuing. |
Genre: | Cookbooks. Cookbooks. |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 641.76 GOL (Text) | 000134582 | Nonfiction | Available | - |