Meathead: The Science of Great Barbecue and Grilling
(eAudiobook)

Book Cover
Average Rating
Published
Tantor Media, Inc., 2021.
Status
Available Online

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Physical Description
16h 22m 0s
Format
eAudiobook
Language
English
ISBN
9781666107838

Citations

APA Citation, 7th Edition (style guide)

Meathead Goldwyn., Meathead Goldwyn|AUTHOR., & Jim Seybert|READER. (2021). Meathead: The Science of Great Barbecue and Grilling . Tantor Media, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Meathead Goldwyn, Meathead Goldwyn|AUTHOR and Jim Seybert|READER. 2021. Meathead: The Science of Great Barbecue and Grilling. Tantor Media, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Meathead Goldwyn, Meathead Goldwyn|AUTHOR and Jim Seybert|READER. Meathead: The Science of Great Barbecue and Grilling Tantor Media, Inc, 2021.

MLA Citation, 9th Edition (style guide)

Meathead Goldwyn, Meathead Goldwyn|AUTHOR, and Jim Seybert|READER. Meathead: The Science of Great Barbecue and Grilling Tantor Media, Inc., 2021.

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.

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Grouped Work ID60ee67cc-3a8a-0335-ce25-e42226297ba7-eng
Full titlemeathead the science of great barbecue and grilling
Authorgoldwyn meathead
Grouping Categorybook
Last Update2024-03-01 17:50:11PM
Last Indexed2024-03-02 04:35:53AM

Book Cover Information

Image SourcecontentCafe
First LoadedApr 23, 2023
Last UsedFeb 28, 2024

Hoopla Extract Information

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    [synopsis] => 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 more than 100 thoroughly tested recipes.

With the help of physicist and food scientist Professor Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; 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.
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