The Meathead method A BBQ Hall of Famer's secrets and science on BBQ, grilling, and outdoor cooking with 114 recipes
Book - 2025
"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"--
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New York :
Harvest, an imprint of William Morrow
[2025]
- Language
- English
- Main Author
- Other Authors
- Edition
- First edition
- Item Description
- Includes index.
- Physical Description
- xviii, 413 pages : color illustrations ; 26 cm
- ISBN
- 9780063272842
- Foreword
- Introduction to the Meathead Method
- Meet Meathead
- Stay in Touch
- 1. Sensory Science
- Flavor, Smell, and Aroma
- Taste
- The Truth about MSG
- Touch
- Sound
- Sight
- Balance and Harmony
- 2. Basic Food Science
- What Is Food?
- Water
- Solid Water
- Gaseous Water
- The Importance of 212°F
- Boiling point at altitude
- Proteins
- Enzymes
- Brown: The Maillard Reaction
- Black
- MYTH: The Maillard reaction starts at 300°F
- Fats and Oils
- Trimming Fat
- MYTH: A fat cap can melt and get into the meat
- Emulsions
- Carbohydrates, Starches, and Sugars
- Fiber
- Starch
- Sugars
- Caramelization
- Minerals
- Salt Conversions
- Salt: The Magic Rock
- Why Brine?
- Wet Brining
- Equilibrium Brining
- Dry Brining
- How Much Salt Do You Need to Dry Brine?
- MYTH: Salt enters meat by osmosis
- Brinerades
- Salt Blanching
- MYTH: Salt will suck moisture out of the meat
- Pickling
- Curing
- The Importance of Thickness
- MYTH: Weight determines cooking time
- The Hockey Stick
- 2-Zone Setup for Almost Everything
- 3-Zone Cooking
- Master Three Temperatures
- The Genius of the Reverse Sear
- MYTH: Flip only once
- For Thin Cuts
- Carryover Cooking
- Resting Meat
- Holding Meat
- MYTH: Butter-basting steaks
- MYTH: Basting poultry
- NOT A MYTH: Basting ribs, brisket, pork butt, etc.
- Understanding Smoke
- MYTH: Soak your wood for more smoke
- Chunks, Chips, Pellets, Bricks, Etc.
- Smoke Generators
- Stop Obsessing over Which Species of Wood to Use
- Why Smoke Gets in Your Eyes
- Smoke and Food
- MYTH: At about 150F, meat stops taking on smoke
- MYTH: Let meat come to room temperature
- The Smoke Ring
- Buying a Grill or Smoker
- Cooking with Logs
- Smoking with Logs
- Cooking with Charcoal
- Starting Charcoal
- Cooking with Gas
- Cooking with Wood Pellets
- Electric Grills and Smokers
- Griddling
- Wok Cooking on a Charcoal Chimney
- MYTH: Never use soap or metal utensils on carbon steel or cast iron
- MYTH: The seasoning on a carbon-steel or cast-iron pan is a polymer
- Cleanliness Is Next to Deliciousness
- Why Foods Stick
- Smoking with Tea, Herbs, Spices, Hay, Pine Needles, and Orange Peels
- Tandoors and Making a Kamadoor
- Don't Cook Whole Animals
- Leftovers
- The Truth about Marinades
- Keeping Food Juicy
- MYTH: A water pan will raise the humidity inside the cooker and help keep meat juicy
- MYTH: Sand in the water pan helps stabilize the temperature
- MYTH: Put beer, wine, apple juice, an onion, or spices in the water pan to add flavor
- Drippings and Flare-Ups
- Beware of the Stall
- Sous-Vide-Que
- Pasteurization vs. Sterilization
- Sous-Vide-Que…
- Koji
- Pizza
- Cold-Smoking Meats-Don't Do It
- Cold-Smoking Cheese and Chocolate-Do It
- 4. Some More Important Tools
- Recommended Charcoal Grills
- Recommended Gas Grills
- Recommended Smokers
- Log Smokers (aka Stick Burners)
- Charcoal Smokers
- Gas Smokers
- Wood Pellet Smokers
- Grill Grates
- Grill Toppers
- Skewers
- Cast Iron
- MYTH: Cooking with cast iron is healthy
- MYTH: Cooking with cast iron is unhealthy
- Gloves
- Digital Scale
- Tongs
- Other Tools
- 5. Safety
- Grill and Smoker Safety
- Clean
- Washing Meat
- Separate
- Cook
- Chill
- Thawing
- Proceed with Caution
- MYTH: Cook chicken until the juices run clear
- 6. Using My Recipes
- Notes on Some of My Ingredients
- MYTH: Don't wash mushrooms
- Herbs and Spices
- Pepper
- Pepper Grinds Make a Difference
- Vegetable Oils
- Animal Fats
- 7. Rubs and Spice Blends
- The Five Ss of a Rub
- For Those Wary of Sugar
- No Salt in My Rub Recipes
- Do This Experiment
- How to Use Rubs
- Make Your Own Pepper Flakes, Powders, and Smoked Paprika
- Meathead's Memphis Dust, an All-Purpose Rub
- Red Meat Rub
- Cajun Seasoning
- French Rub
- 8. Marinades, Brinerades, Vinaigrettes, Injections
- SAF: Salt, Acid, Flavor
- MYTH: Basting adds flavor
- Pros and Cons of Marinades/Brinerades
- Using Them as Sauces
- Toothpick Depth Gauge
- Lemongrette
- Smoked Tomato Vinaigrette
- Miso Vinaigrette
- Sesame-Lime Dressing
- Teriyaki Brinerade and Sauce
- Yogurt Marinade
- MYTH: Marinades will penetrate faster under a vacuum
- Basic Injection
- 9. Barbecue Sauces
- Kansas City Red
- Carolina Gold for Grownups
- Alabama White Sauce
- Lexington Dip #2
- 10. Butters and Diary-Based Sauces
- Compound Butters
- Black Garlic Butter
- Yuzu Butter
- Miso Butter
- Smoked Butter
- Clarified Butter, Drawn Butter, Ghee
- Brown Butter
- Herbed Lemon Brown Butter
- Beurre Blanc
- Buttery Mignonette
- Duxelles and Mushroom Cream Sauce
- Poblano-Basil Cream Sauce
- Melty Cheeses
- Grilling Cheeses
- Smoked Cheeses
- 11. Other Fun Sauces and Coatings
- Balsamic Syrup
- Orange Tuscan-Style Board Sauce
- Thai Sweet Chile Sauce (Nam Jim Kai)
- Zhug
- Tare Sauce
- 12. Beef, Bison, Lamb
- Beef Grades
- MYTH: The bones flavor the meat
- Other Beef Terms
- MYTH: Buy only rosy colored beef
- Aging Beef
- Championship Brisket and Burnt Ends
- How Are Competitions Scored?
- Pho with Leftover Brisket and Smoked Bone Broth
- The Ultimate Prime Rib Roast
- Beef Back Ribs
- Smoked Sous-Vide Steak
- Japanese Beef
- MYTH: Get the best sear by putting the meat right on the coals
- Koji Filet Mignon
- Clint's Chuck Roast Sandwiches
- Afterburner Fajitas
- Torched Beef Short Ribs Yakitori, Sorta
- Vigneron Method for Flank Steak Subs
- Beef Fried Rice
- Lamb
- Double-Wide Lamb Rib Chops with Board Sauce
- Lamb Kebabs Are Better Without Skewers
- 13. Pork
- Championship Pork Ribs
- MYTH: Boil ribs to make them tender
- Tuffy Stone's Championship Pork Butt
- Dorie's Pork á la Normande
- Griddled Ham-n-Shrimp Hash
- 14. Chicken and Turkey
- Poultry Terms to Know
- Cooking Chicken
- Spatchcocking (Butterflying) Whole Birds
- Halving the Bird
- Quartering the Bird
- Eight or Ten Pieces
- Carving a Whole Bird
- MYTH: Beer Can Chicken
- MYTH: Truss poultry legs
- Championship Chicken
- Extra Crispy Chicken Wings Without Frying
- Paris Chicken
- Chick Under a Brick
- Pastalaya
- Tandoori Chicken
- Real Fried Chicken on a Gas Grill (It's Safe!)
- Coating the Chicken
- For French Fries
- Improved Nashville Hot Chicken
- Buttered-Up Turkey Breast with Drunken Cranberries and Crunchy Skin
- 15. Ground and Chopped
- MYTH: Never squish a burger with your spatula while it is on the grill
- The Ultimate Smash Burger: Oklahoma Onion Burger
- Best Chicken Burger Ever
- Mary's Meatballs
- Not Grannie's Meatloaf
- 16. Seafood
- Finfish
- Removing Pin Bones
- What's with the Gray Flesh in My Fish?
- Planking
- Smoking Fish
- Bivalves
- Cephalopods
- Crustaceans
- Ponassing Salmon
- Charter Boat Smoked Fish
- Salmon Candy
- Close Proximity Smoked Fish with Poblano-Basil Cream Sauce
- Tea-Smoked Whiteflsh
- Miso Maple Sable à la Nobu
- Smoked Yooper Fish Pâté
- Smoked Tuna with Sesame-Lime Dressing
- Peter Mayle's Flaming Fish: A Wonder
- Scallops with Black Garlic Butter Sauce
- Mussels with Smoked Fettuccine
- Smoke Catcher Clambake
- Smoked New England Clam Chowder
- Brine-Simmered and Charred Octopus
- Lobster with Beurre Blanc
- Shrimp with Grand Marnier Butter
- Crawfish on Dirty Rice
- 17. Vegetables
- Smoke-Roasted Garlic
- Smoked Tomato Raisins
- Fire-Roasted Red Bell Peppers (Pimientos)
- Red Pepper Risotto
- Quick Pickles
- Cabbage Dressed in Honey Mustard
- BBQ Beans
- Ratatouille
- Maria's Caponata
- Squash Bisque
- Corn Salad
- Broccoli with Panko Pebbles and Yuzu Butter
- Asparagus with Miso Vinaigrette
- Zucchini Salad
- Mushroom Sandwiches with Teriyaki Sauce
- 18. Potatoes
- Greekish Potato Salad
- Griddled Potatoes with Goodies
- Smoked Vichyssoise
- Clint's Hasselback Sweet Potatoes with Maple Pecan Butter
- 19. Breads
- Smoke-Roasted Garlic Bread
- Grand Marnier Garlic Bread
- Easy No-Fail Flaky Biscuits
- Why Use a Toothpick and Not a Thermometer?
- Why Is Butter Temperature So Crucial in Many Baking Recipes?
- Old-Fashioned Skillet Cornbread and Hush Puppies
- Panko Pebbles
- 20. Desserts
- Warm Fruit Salad
- Drunken Peaches and Cream
- Torched Figs
- Grilled Pound Cake with Leah's Chocolate Buttercream
- Baked Apples
- Pineapple Foster
- Appendix
- Temperature
- Dry Measurements
- Wet Measurements
- Special Thanks
- Take a Deep Dive
- Index
Review by Library Journal Review (c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.