{"product_id":"meathead-hb","title":"Meathead Hb","description":"\u003cdiv\u003e\u003cdiv\u003e\u003cdiv\u003e\u003cdiv\u003e\u003cdiv\u003e\n\u003cb\u003e\u003ci\u003eNew York Times \u003c\/i\u003eBestseller\u003cbr\u003e Named \"22 Essential Cookbooks for Every Kitchen\" by SeriousEats.com\u003cbr\u003e Named \"25 Favorite Cookbooks of All Time\" by Christopher Kimball\u003cbr\u003e Named \"Best Cookbooks Of 2016\" by \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eBBC\u003c\/i\u003e, \u003ci\u003eWired\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eLeite''s Culinaria\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNamed \"100 Best Cookbooks of All Time\" by Southern Living Magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e He shatters the myths that stand in the way of perfection. Busted misconceptions include:\u003cbr\u003e  \u003cbr\u003e ''\u003cb\u003e Myth:\u003c\/b\u003e Bring meat to room temperature before cooking. \u003cb\u003eBusted!\u003c\/b\u003e Cold meat attracts smoke better.\u003cbr\u003e  \u003cbr\u003e '' \u003cb\u003eMyth:\u003c\/b\u003e Soak wood before using it. \u003cb\u003eBusted!\u003c\/b\u003e Soaking produces smoke that doesn''t taste as good as dry fast-burning wood.\u003cbr\u003e  \u003cbr\u003e '' \u003cb\u003eMyth: \u003c\/b\u003eBone-in steaks taste better. \u003cb\u003eBusted!\u003c\/b\u003e The calcium walls of bone have no taste and they just slow cooking.\u003cbr\u003e  \u003cbr\u003e '' \u003cb\u003eMyth:\u003c\/b\u003e You should sear first, then cook. \u003cb\u003eBusted!\u003c\/b\u003e Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.\u003cbr\u003e  \u003cbr\u003e 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 \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; 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.\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"MediaPlace","offers":[{"title":"Default Title","offer_id":57506450473342,"sku":"NW9780544018464","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1379\/1261\/files\/9780544018464.jpg?v=1780501586","url":"https:\/\/mediaplace.com\/en-usa\/products\/meathead-hb","provider":"MediaPlace","version":"1.0","type":"link"}