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Meathead : The Science of Great Barbecue and Grilling (Hardcover) (Meathead Goldwyn)
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The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipesFor succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food. In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:
- Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.
- Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.
- Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.
Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.
Number of Pages: 384.0
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients / Meat, Methods / Barbecue + Grilling
Publisher: Houghton Mifflin Harcourt
Author: Meathead Goldwyn
Street Date: May 10, 2016
Item Number (DPCI): 248-09-0252