--- product_id: 28017845 title: "Meathead: The Science of Great Barbecue and Grilling – An NYT Bestselling BBQ Cookbook and Smoker Guide" price: "256.54 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/28017845-meathead-the-science-of-great-barbecue-and-grilling-an-nyt store_origin: TN region: Tunisia --- # Meathead: The Science of Great Barbecue and Grilling – An NYT Bestselling BBQ Cookbook and Smoker Guide **Price:** 256.54 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Meathead: The Science of Great Barbecue and Grilling – An NYT Bestselling BBQ Cookbook and Smoker Guide - **How much does it cost?** 256.54 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/28017845-meathead-the-science-of-great-barbecue-and-grilling-an-nyt) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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 applies the latest research to backyard cooking more than 100 thoroughly tested recipes. With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; 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. Among the many busted old husband's tales: * Myth: Bring meat to room temperature before cooking. * Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of 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; Grilled Lobster, and many more. Review: The most important book on BBQ ever written. Win competitions with the information contained within. - Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself. This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information. I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er. PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well. Review: This book deserves 7 stars....so much to learn. - My wife got me a smoker for Christmas and I can't wait to use it. So while I wait (6 degrees F as I write this review) until a little warmer weather I thought I should look for a book that would provide me with rubs, sauces, and recipes plus some how to do it best methods for smoking. After reading the reviews on this book I downloaded and began looking through it....boy, do I have a lot to learn about grilling and smoking. I always thought myself a pretty good griller....I bought an IR grill two years ago and it was a learning curve. This book was just what I needed to up my game and turn out some of the best tasting meat imaginable. I know, you say...."wait, you said you just downloaded so how can you make that statement". Well, after reading the science behind cooking meat I took two 2 in thick beef filets out of the freezer and used Meathead's indirect cooking method in my oven. I cooked them at 225 degrees in a cast iron skillet (not preheated) and checked them every 10 minutes until the internal temperature was 130 degrees on my thermometer. I then turned on my burner, took out the filets and preheated the skillet for about 3 minutes, put the filets back in and watched them sizzle, turning them every minute for about 5 minutes. I took them off the heat and directly to the plate, NO RESTING PERIOD. Oh, forgot i used the cowboy java rub from the book. When i sliced into the steak I was amazed at how nice and pink the entire filet was. Just a thin tan line from searing them AFTER I cooked them. That filet was so tender and juicy my wife said it was the best filet I had ever cooked and one of the best she had ever tasted. And that includes places like Morton's and Ruth's. I could cut it with my fork. Talk about tasty.....I can't wait for spring so I am going to the butcher and getting some baby backs to smoke. If you really want to up your game in the grilling department or you have a husband who thinks he knows all there is about grilling or smoking (but you know it isn't true) get this book. I plan on finding one for my son in law who got me into smoking. He could use the science behind the why and how it all works. I plan on using my same method on my IR grill this summer at the lake and intend to impress my whole family. Get this book you won't regret it. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #21,462 in Books ( See Top 100 in Books ) #3 in Barbecuing & Grilling #7 in Meat Cooking #10 in Food Science (Books) | | Customer Reviews | 4.8 out of 5 stars 4,069 Reviews | ## Images ![Meathead: The Science of Great Barbecue and Grilling – An NYT Bestselling BBQ Cookbook and Smoker Guide - Image 1](https://m.media-amazon.com/images/I/81vuWnYucpL.jpg) ## Available Options This product comes in different **Media Language, Media Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ The most important book on BBQ ever written. Win competitions with the information contained within. *by 3***D on June 12, 2016* Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself. This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information. I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er. PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well. ### ⭐⭐⭐⭐⭐ This book deserves 7 stars....so much to learn. *by J***S on January 7, 2017* My wife got me a smoker for Christmas and I can't wait to use it. So while I wait (6 degrees F as I write this review) until a little warmer weather I thought I should look for a book that would provide me with rubs, sauces, and recipes plus some how to do it best methods for smoking. After reading the reviews on this book I downloaded and began looking through it....boy, do I have a lot to learn about grilling and smoking. I always thought myself a pretty good griller....I bought an IR grill two years ago and it was a learning curve. This book was just what I needed to up my game and turn out some of the best tasting meat imaginable. I know, you say...."wait, you said you just downloaded so how can you make that statement". Well, after reading the science behind cooking meat I took two 2 in thick beef filets out of the freezer and used Meathead's indirect cooking method in my oven. I cooked them at 225 degrees in a cast iron skillet (not preheated) and checked them every 10 minutes until the internal temperature was 130 degrees on my thermometer. I then turned on my burner, took out the filets and preheated the skillet for about 3 minutes, put the filets back in and watched them sizzle, turning them every minute for about 5 minutes. I took them off the heat and directly to the plate, NO RESTING PERIOD. Oh, forgot i used the cowboy java rub from the book. When i sliced into the steak I was amazed at how nice and pink the entire filet was. Just a thin tan line from searing them AFTER I cooked them. That filet was so tender and juicy my wife said it was the best filet I had ever cooked and one of the best she had ever tasted. And that includes places like Morton's and Ruth's. I could cut it with my fork. Talk about tasty.....I can't wait for spring so I am going to the butcher and getting some baby backs to smoke. If you really want to up your game in the grilling department or you have a husband who thinks he knows all there is about grilling or smoking (but you know it isn't true) get this book. I plan on finding one for my son in law who got me into smoking. He could use the science behind the why and how it all works. I plan on using my same method on my IR grill this summer at the lake and intend to impress my whole family. Get this book you won't regret it. ### ⭐⭐⭐⭐⭐ Scientific and delicious BBQ *by I***R on May 11, 2016* There are many excellent BBQ and grilling cookbooks if you are primarily interested in recipes. Meathead brings us not only recipes but more importantly educates both the novice and experienced cook on the science behind cooking meat and does so brilliantly. Meathead, AKA Mr Goldwyn, does not run a BBQ restaurant, he runs the premier BBQ website/forum on the interweb: AmazingRibsdotcom. This "cookbook" is a distillation of all the expertise and scientific exploration of BBQ and grilling that the author and his colleagues have accumulated over decades. It is emphatically not a "this is the way Big Bob always did it" cookbook but rather an exploration of the science behind the magic that excellent BBQ cooks have developed. Big Bob had to develop his skills through trial and error, the rest of us can now learn from Meathead why certain techniques are better than others without having to devote decades honing the craft. Importantly the book also dispels many many myths that are reiterated in numerous other BBQ cookbooks. I just got the book and haven't had a chance to cook the recipes yet (but I have cooked recipes from Amazing Ribs which is where this book has its genesis). I don't think this is the only BBQ cookbook you'll ever need as other books explore additional styles and recipes but this book is a huge contribution to BBQ because it provides the novice and experienced cook alike the scientific basis for good BBQ. And, this is not just the latest wild theory but rather a collection of tried and tested experiments to support Meathead's teachings. I wouldn't call Meathead a guru because gurus don't use evidence. Meathead's BBQ book is more like the Cook's Illustrated kitchen approach which is empirically and scientifically based. I think anyone starting with BBQ should definitely get this book as a definitive text on how to understand BBQ cooking. Any experienced cook should also get it to challenge themselves to understand why their inherited methodology may or may not make the most sense. This book will be considered an authoritative text on BBQ for many years to come. ## Frequently Bought Together - Meathead: The Science of Great Barbecue and Grilling - Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] - Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... 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