| Description |
xv, 384 pages : illustrations (chiefly color) ; 27 cm |
| Note |
Includes index. |
| Contents |
The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides. |
| Summary |
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"-- Provided by publisher. |
| Subject |
Barbecuing.
|
|
COOKING -- Methods -- Barbecue & Grilling.
|
|
COOKING -- General.
|
|
Barbecuing. (OCoLC)fst01752821
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Blonder, Greg (Professor), author.
|
| Added Title |
Science of great barbecue and grilling |
| Other Form: |
Online version: Goldwyn, Meathead. Meathead. Boston : A Rux Martin Book, Houghton Mifflin Harcourt, 2016 9780544018501 (DLC) 2015050718 |
| ISBN |
9780544018464 (hardback) |
|
054401846X (hardback) |
|
