Title: Meathead Pdf The Science of Great Barbecue and Grilling
Author: Meathead Goldwyn
Published Date: 2016
Page: 400
With the help of physicist and food scientist Prof. 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.
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
Hate the advertisements Never ever would have purchased the digital version if I would have known about the advertisements on every page. Have to pay $23.95 per year to join the Pitmaster Club to block the ads? Very wrong, IMHO. If I had known that up-front, I would have purchased the printed book instead. Disappointed, to say the least.The Meathead Bible---Bingo! I am an old BBQ cook, a certified BBQ Judge, and a reader of Meathead's columns. He is the expert in ALL the many types of BBQ's that exist and he reports not about emotion or promotion of a cooker but about it from a technical basis and you really do learn wonderful ways to do BBQ.Over my 30 some years of BBQ cooking, I have changed types and styles of cookers from plain to fancy pellet rigs and now back to the fantastic Pit Barrel Cooker using just old fashioned charcoal. There are very few cookers that can cook the quality and quantity of meat that a Pit Barrel can turn out and taste so spectacularly good.I own over 130 BBQ cook books and this one is the Bible and the ideas, suggestions and recipes are always dead on. Meathead has cooked them.You will enjoy this book and it will make a grand gift to a new BBQ fan. Remember, BBQ is America's gift to the culinary world.A GREAT READ AND EVEN BETTER REFERENCE FOR THOSE WHO LOVE COOKING Bought the book after finding Mr. Goldwyn's recipe for corning your own corned beef online. In his recipe, I noticed that his comments about nutrition and chemistry were spot on (I have at least the rudiments of a scientific education) rather than the collection of anecdotes and old wive's tales that seem to permeate much of the cookbook genre. While still involved in the brining of my first batch of homemade corned beef, I have read a good deal of his book, and decided that I definitely made the right decision to buy it. I'm still awaiting the results of Corned Beef a la Meathead, and may expand on my review depending on the result! For the present, my reading has convinced me that he knows, not only the recipes and tried and true mechanics of barbecuing (and brining/smoking), but the actual science behind the art. Since cooking is both an art and a science, I regard this, so far, as a classic of no mean proportions.I've now made three batches of corned beef (about ten pounds per batch) with his method, and have decided that I'll never buy corned beef in the package again. I followed his online recipe religiously and have never tasted better. All of the people I've shared my product with agree.
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