Meathead : The Science of Great Barbecue and Grilling
(eBook)
Author
Contributors
Martin, Rux, 1950- author.
Published
[Place of publication not identified] : HarperCollins, [2016].
Physical Desc
1 online resource (400 pages)
Status
Description
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Subjects
LC Subjects
Bisac Subjects
More Details
Format
eBook
Language
English
ISBN
9780544018501
UPC
9780544018501
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
"New York Times Bestseller 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" by Chicago 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 as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -- Style; Baja Fish Tacos; Lobster, and many more."--,Provided by Freading.
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Citations
APA Citation, 7th Edition (style guide)
Goldwyn, M., & Martin, R. (2016). Meathead: The Science of Great Barbecue and Grilling . HarperCollins.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Goldwyn, Meathead and Rux Martin. 2016. Meathead: The Science of Great Barbecue and Grilling. HarperCollins.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Goldwyn, Meathead and Rux Martin. Meathead: The Science of Great Barbecue and Grilling HarperCollins, 2016.
MLA Citation, 9th Edition (style guide)Goldwyn, Meathead,, and Rux Martin. Meathead: The Science of Great Barbecue and Grilling HarperCollins, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
60ee67cc-3a8a-0335-ce25-e42226297ba7-eng
Grouping Information
Grouped Work ID | 60ee67cc-3a8a-0335-ce25-e42226297ba7-eng |
---|---|
Full title | meathead the science of great barbecue and grilling |
Author | goldwyn meathead |
Grouping Category | book |
Last Update | 2023-11-23 20:07:10PM |
Last Indexed | 2024-05-16 03:24:10AM |
Book Cover Information
Image Source | coce_google_books |
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First Loaded | Feb 5, 2023 |
Last Used | May 7, 2024 |
Marc Record
First Detected | Feb 02, 2023 10:15:47 PM |
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Last File Modification Time | Feb 02, 2023 10:15:47 PM |
MARC Record
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