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Meathead: The Science of Great Barbecue and Grilling

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Lieu : Indianapolis, Indiana, États-Unis

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Caractéristiques de l'objet

État: Acceptable: Un livre présentant des traces d'usure apparentes. Sa couverture peut être endommagée, ... Acceptable: Un livre présentant des traces d'usure apparentes. Sa couverture peut être endommagée, mais elle est globalement intacte. Sa reliure peut être légèrement endommagée, mais elle est globalement intacte. Il est possible que les marges portent des inscriptions ou que des passages aient été soulignés ou surlignés, mais il n'y a aucune page manquante et rien ne compromet la lisibilité ou la compréhension du texte. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)

ISBN: 9780544018464

Book Title: Meathead : the Science of Great Barbecue and Grilling

Publisher: HarperCollins

Item Length: 10.3 in

Publication Year: 2016

Format: Hardcover

Language: English

Illustrator: Yes

Item Height: 1.1 in

Author: Rux Martin, Meathead Goldwyn

Genre: Cooking

Topic: Methods / Barbecue & Grilling, Methods / Outdoor, Methods / Low Budget, Specific Ingredients / Meat

Item Weight: 45.9 Oz

Item Width: 8.3 in

Number of Pages: 400 Pages

À propos de ce produit

Product Identifiers

Publisher

HarperCollins

ISBN-10

054401846X

ISBN-13

9780544018464

eBay Product ID (ePID)

11038717993

Product Key Features

Book Title

Meathead : the Science of Great Barbecue and Grilling

Number of Pages

400 Pages

Language

English

Topic

Methods / Barbecue & Grilling, Methods / Outdoor, Methods / Low Budget, Specific Ingredients / Meat

Publication Year

2016

Illustrator

Yes

Genre

Cooking

Author

Rux Martin, Meathead Goldwyn

Format

Hardcover

Dimensions

Item Height

1.1 in

Item Weight

45.9 Oz

Item Length

10.3 in

Item Width

8.3 in

Additional Product Features

Intended Audience

Trade

LCCN

2015-049143

Dewey Edition

Reviews

"We've won 5 Grand Championships and 2 Reserve Championships [second place] in the past three months. That's $48,000 in prize money.Loved your site for years. Learned much about BBQ from you. Your site has loads of objective info and it has helped me greatly. You have put it together in one convenient spot." - Harry Soo, SlapYoDaddyBBQ.com"You are the Alton Brown of Que." - Joe Mizrahi, Smokin' Joe's, NYC"Well, I didn't look foolish on the Food Network thanks to you. You da Man. Hope you know it. I owe you a dance, a drink, a feast, my life. Bless you, my hero." - Chef Sara Horowitz

CLASSIFICATION_METADATA

{"IsNonfiction":["No"],"IsOther":["No"],"IsAdult":["No"],"MuzeFormatDesc":["Hardcover"],"IsChildren":["No"],"Genre":["COOKING"],"Topic":["Methods / Outdoor","Methods / Barbecue & Grilling","Methods / Low Budget","Specific Ingredients / Meat"],"IsTextBook":["No"],"IsFiction":["No"]}

Dewey Decimal

641.7/6

Synopsis

The first book to apply the latest scientific research to barbecuing and grilling by the founder of the popular website amazingribs.com--with more than 100 recipes, New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune , BBC , Wired , Epicurious , Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine 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 and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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. Busted misconceptions include: - Myth: Bring meat to room temperature before cooking. Busted Cold meat attracts smoke better. - Myth: Soak wood before using it. Busted Soaking produces smoke that doesn't taste as good as dry fast-burning wood. - Myth: Bone-in steaks taste better. Busted The calcium walls of bone have no taste and they just slow cooking. - Myth: You should sear first, then cook. Busted Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more., New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine 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, and a BBQ Hall of Fame member, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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. Busted misconceptions include: * Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. * Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. * Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. * Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more., New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune , BBC , Wired , Epicurious , Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine 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, and a BBQ Hall of Fame member, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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. Busted misconceptions include: - Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. - Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. - Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. - Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more.

LC Classification Number

TX840.B3G63 2016

2016

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Numéro de l'objet eBay :196147043377

Dernière mise à jour : mai 27, 2024 10:52:01 HAEAfficher toutes les modificationsAfficher toutes les modifications

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Indianapolis, Indiana, États-Unis

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4.9

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4.6

54 évaluations du produit

45 utilisateurs ont attribué une note de 5 étoiles sur 5
5 utilisateurs ont attribué une note de 4 étoiles sur 5
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par dririms_4382
sept. 03, 2019
THE BBQ and grilling guide.
This is a great book on how to barbecue and grill, I used to think they were synonymous but that was before I knew better. I have been using a Weber charcoal kettle and a gas grill for years and since I got this book Meathead's techniques have taken my grilling to a whole new level. If you want to impress your friends (and yourself) get this book and you will be rewarded with some great eats. In the past I have always relied on several other "reference" grilling books but they will now be on the sidelines.This is a great book on how to barbecue and grill, I used to think they were synonymous but that was before I knew better. I have been using a Weber charcoal kettle and a gas grill for years and since I got this book Meathead's techniques have taken my grilling to a whole new level. If you want to impress your friends (and yourself) get this book and you will be rewarded with some great eats. In the past I have always relied on several other "reference" grilling books but they will now be on the sidelines.
Achat vérifié : OuiÉtat : NeufVendu par : zoom-dealz
par billjr714206
mars 19, 2019
Essential reading for even a semi-regular weekend BBQer/Griller/Smoker
Any cookbook can easily devolve into simply a recipe list. What Meathead provides us here is a basic education on the science of what various techniques does to our food. Think of it as kind of like an extended Cook's Illustrated series on bbq. Especially enjoyed the various 'Myth Busted!' sections throughout the book, very thought provoking!
Achat vérifié : OuiÉtat : OccasionVendu par : goodwillrs
par 6524819
janv. 03, 2018
Solid cookbook
I don't know about the "compelling" rating, but as others have said, if you could only have one cookbook about cooking meats, this would be my first choice. I gave several copies as gifts. I don't agree with everything and some of the scientific experiments differ from my direct experience, but overall, this is most of what you need to know about cooking different foods on a charcoal grill, gas grill, ceramic cooker, smoker or standard oven.I don't know about the "compelling" rating, but as others have said, if you could only have one cookbook about cooking meats, this would be my first choice. I gave several copies as gifts. I don't agree with everything and some of the scientific experiments differ from my direct experience, but overall, this is most of what you need to know about cooking different foods on a charcoal grill, gas grill, ceramic cooker, smoker or standard oven.
Achat vérifié : OuiÉtat : NeufVendu par : citisportsgifts
par yDb2z4snQse@Deleted
juin 18, 2016
meat info for dummies
good information on selection, preparation, and items needed to make a piece meat to a out of the world delicious item to eat. this book will make a lot of hungry people happy. david c.
Achat vérifié : OuiÉtat : NeufVendu par : grandeagleretail
par goldwyn
juin 27, 2020
Copyright violation likely poor quality
This is an illegal a theft of intellectual property, a violation of federal copyright law, and if you purchase it you will be in possession of stolen goods. Neither I nor the publisher have produced a pdf. There is a high liklihood that the scan is corrupted.
État : NeufVendu par : lib_2020