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Meathead-Methode: Die Geheimnisse und Wissenschaft des BBQ Hall of Famer beim Grillen, Grillen,...

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Standort: Peabody, Massachusetts, USA

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eBay-Artikelnr.:127111257379

Zuletzt aktualisiert am 22. Mai. 2025 10:08:51 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand: Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...

ISBN: 9780063272842

Über dieses Produkt

Product Identifiers

Publisher

HarperCollins

ISBN-10

0063272849

ISBN-13

9780063272842

eBay Product ID (ePID)

28070938904

Product Key Features

Book Title

Meathead Method : A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes

Number of Pages

432 Pages

Language

English

Publication Year

2025

Topic

Methods / Barbecue & Grilling, General, Methods / Outdoor

Illustrator

Yes

Genre

Cooking, House & Home

Author

Meathead

Format

Hardcover

Dimensions

Item Height

1.1 in

Item Weight

54.1 Oz

Item Length

10.3 in

Item Width

8.3 in

Additional Product Features

Intended Audience

Trade

LCCN

2024-053048

TitleLeading

The

Reviews

"This is the book barbecue nerds have been waiting for...wildly fun ... I love to grill but I'm not a barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though." -- J. Kenji López-Alt "Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] excellent guidebook." -- Publishers Weekly on Meathead "An amazing compendium of barbecue knowledge." -- Aaron Franklin, Franklin Barbecue, Austin, and author of Franklin Barbecue, on Meathead "Barbecue nerds will delight in Meathead's detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook." -- Mike Mills and Amy Mills, 17th Street Barbecue and authors of Praise the Lard "Barbecuing is a subject that arouses strong opinions, and you won't find many that are stronger than Meathead Goldwyn's. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book." -- Russ Parsons, author of How to Read a French Fry, on Meathead

Dewey Edition

Dewey Decimal

641.5784

Synopsis

"The only book on outdoor cookery you'll ever need." --Alton Brown Amazon May 2025 Best of the Month Pick The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead : The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors. Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more! You'll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods, including: The secret recipes of competition champions The Ultimate Prime Rib Pho with Leftover Brisket and Smoked Bone Broth Mussels on Smoked Fettucine Miso Maple Black Cod à la Nobu Vichyssoise Improved Nashville Hot Chicken Red Pepper Risotto Pineapple Foster, In his long-awaited follow-up to his New York Times bestselling Meathead, BBQ Hall of Famer and founder of Amazingribs.com Meathead presents an unmatched guide to the science of great barbecue, grilling, griddling, and outdoor cooking with the latest cutting-edge science, covering even more cooking techniques--plus more than 110 creative and inspiring recipes. Let Meathead take you where barbecue goes next. In his long awaited, must-have companion book to Meathead, Meathead shares even more cutting-edge science and imaginative recipes in The Meathead Method. You'll find cooking methods and techniques not covered in his first book, like brinerades (combining brines and marinades), sous vide que (combining sous vide and the grill or smoker), grill frying (the grill is the perfect place for deep frying), faux frying (great crunchy breadings without all the oil), griddling, cooking with koji, stir-frying on a grill with a wok, tea smoking, tandoori cooking, pizza making, smoking cheeses, building rubs and sauce, and much more. All along the way, Meathead busts even more myths, reveals little known facts, and shares hot tips to master your grill (or griddle or smoker). Myth. Soak your wood for more smoke. Busted! There's a reason they build boats out of wood--wood doesn't absorb water and soaking it prevents smoke. Myth. Cook chicken until the juices run clear. Busted! Pink juice in cooked chicken is due to myoglobin and cytochrome, which may not turn clear until 180°F (which is overcooked). Myth. Marinades will penetrate faster under a vacuum. Busted! When you suck the air out from around the meat, you are creating a vacuum outside the meat and it will suck the juices out of the meat, not in. And he follows it all up with more than 110 tested creative recipes to inspire you to break out of the traditional barbecue box--experiment with new ingredients, techniques, and impressive recipes not covered in other barbecue books, with dishes like Championship Pork Ribs, Pho with Leftover Brisket and Smoked Bone Broth, Real Fried Chicken on a Gas Grill (It's Safe!), The Ultimate Smash Burger, Mussels with Smoked Fettucine, Crawfish on Dirty Rice, Squash Bisque, and Drunken Peaches and Cream.

LC Classification Number

TX840.B3G629 2025

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