"Praise is cheap, but criticism is priceless." Jerome Goldwyn, Meathead's Dad
All the articles, recipes, and tips on technique, on AmazingRibs.com are written by Meathead but I stand on the shoulders of some very helpful people, listen alphabetically.
Brigit Binns is my culinary consultant, occasional editor, advisor, and confidant. She is also is the esteemed author of more than two dozen cookbooks (many for Williams-Sonoma).
She has taught me much, corrected my stupidities, and sent me recipes to test for her books that always bowl me over. She teaches bread and pizza baking outdoors at her wood burning oven in Paso Robles. Follow her at TheCrispyBit.com.
Dr. Greg Blonder, is an amazing polymath and the AmazingRibs.com resident science advisor and mythbuster. He has a physics BS from Harvard and a physics PhD from MIT. In his life as a physicist he rose to become the Chief Technical Advisor at AT&T's legendary Bell Labs and he holds more than 80 patents in the areas of optical disk recording, integrated fiber optic devices, displays, computer systems, software, and user interfaces. He has designed furniture, electronic window treatments, and some very cool toys.
As an entrepreneur, he has been a partner at the Morgenthaler Ventures, a technology centric venture capital firm that has supplied funds to Apple among others. He has also lectured at Columbia University and Wharton, written a number of articles for Business Week, and teaches Scenario Planning part time at Parson's The New School for Design.
His love of food, especially barbecue, has brought him to food science where he conducts original research for this website, and patiently answers my dumb questions.
Jerod Broussard is a maestro of the drum smoker and Texas barbecue in general. Born and raised in Southwest Louisiana on a rice farm, Jerod earned a Bachelor's degree in Animal Science and moved to Texas where he has been a food inspector since 2002. Don't be shy with your questions regarding chicken, Jerod inspects about 15,000 a day prior to them being chilled and processed. He's an enthusiast who can't stop smokin'.
Max is the man in charge of finding the best products for the AmazingRibs.com Equipment Reviews section. Max loves barbecue so much that he took his barbecue sauce recipes, had them bottled, and now sells Black Swan Premium, All-Natural Sauces around the world.
Barbecue was not his first career. He earned a BA from Columbia College in Chicago and studied at the Cleveland Institute of Art and the Dana School of Music. He has been involved in every aspect of film, video and music production. He edited the 1991 Academy Award nominated documentary, "The Mark of the Maker" and "Universal Hotel", which is part of a permanent exhibit at the Dachau Memorial Museum.
Christy lives in California wine country and has been cooking since her neighbor taught her to make chocolate chip cookies at age 7. From then on she took every opportunity to cook for her working Mom. After high school she studied for a year at a hotel/restaurant management program at the local community college, and when she was 17, I worked as a baker in San Jose. She then put in a good long stint in Silicone Valley while honing her cooking skills at home. She and her husband took a course offered by the California BBQ Association that she says "was incredibly informative and successfully steered us away from competition cooking". Their neighbors raise pigs, chickens, and goats and they especially love curing hams and bacon for them. She works on a Weber Kettle and a Weber Smokey Mountain.
One of the fringe benefits of having a retired school teacher for a Mom is she will gladly underline all my spelling and grammar errors in bright red ink. Mom stays active editing, going to the theatre, and guides art museum tours as a volunteer. She says she's thrilled with her son's success, but still wishes he had become a doctor and really really wishes he would use the name she gave him not the nickname, Meathead.
Jonas has helped me understand a tiny part of the online advertising world, negotiated deals for me, and guided me in many other ways. Jonas also owns DrinkoftheWeek.com and is author of the excellent book DIY Cocktails: A simple guide to creating your own signature drinks reviewed on our page of book reviews.
George Hensler is the founder and pitmaster for the competition BBQ team named "Who Are Those Guys?" They have been competing on the Kansas City Barbeque Society (KCBS) circuit since 2007. He is a columnist for the KCBS Bullsheet and the National BBQ News and he has written two books, Totally Q, an insider's look at the crazy world of barbecue and Startin' the Fire , a "how to" book on starting your own competition BBQ team. He resides with his family in Street, MD.
Kinger loves to cook and shoot videos. A while ago he started sending me short vids he made of my recipes and I loved them. Now many of them now appear on these pages to help you visualize the process. You can also see them on BBQFOOD4U. Kinger lives in Toronto and says "My Mother told me 'If you wanna eat you better learn to cook.' So I did. Cooking, filming, editing, and cleaning up the mess is a lot of work, but I just love to show everyone how easy it is to make delicious food."
Lisa Lynott, Artist & Illustrator
How lucky can I get? My neighbor across the back fence is an accomplished artist and she is slowly replacing my crude drawings with polished professional illustrations that explain complex concepts.
Lisa is a technical illustrator who studied illustration and graphic design at the American Academy of Art, Chicago, and scientific and botanical illustration at the Morton Arboretum in Lisle, IL. A senior designer at the Brookfield Zoo, Lisa's animal and plant illustrations have appeared in publications and zoo exhibits. Other projects have included anatomical illustrations for physical therapy manuals and corporate graphics. She has also exhibited drawings in groups shows in Chicago.
Born and raised in central Michigan, so he calls it "pop" not soda. His dad loved making burgers and chicken on the gas grill, and thus began his love of all things barbecue. "I love the outdoors, I love meat, and I love a good ol' bonfire so naturally I wanted to combine them." A Certified Barbeque Judge (CBJ), he experimented for a year or so with a cheap Brinkmann cabinet charcoal smoker and graduated to a loaded Yoder Wichita offset log smoker in early 2012. He uses it as both a grill and a smoker year round with charcoal and/or logs. He works night shift in a hospital as a full time licensed and registered respiratory therapist and moonlights (literally) as a backyard pitmaster. Will competition be in his future? "We'll see," he says.
Dr. Antonio Mata, PhD, is a meat scientist known around the world as "The Meat Geek". He has been a Consulting Technical Coordinator to the National Cattlemen's Beef Association and the discoverer of the Petite Tender steak and the Las Vegas Strip Steak. He was also involved in the discovery of the flatiron steak. He answers my meat questions and makes me laugh. In 2013 he was #44 on the Fast Company magazine list of the 100 Most Creative People. Here's a link to an interview with him on CBS News. Also, Meatingplace Magazine did a cover story and posted videos about him and the LVSS.
Jim is head of Desktop Design in Chicago. He is an Adobe Certified Expert (ACE) and Adobe Certified Instructor (ACI) with over 20 years of experience working with graphic design and office productivity software. He has written two books for Adobe Press and hundreds of articles on graphic design and electronic publishing. He is a nationally known speaker and presenter who represents Adobe Systems at industry events and seminars nationwide. His associate, Jeremy Chambers, is a Drupal database expert and his remarkable skills created our equipment reviews database. We also benefit greatly from the consultations and expertise of Paul Huntsberger of 303software and Alex Hambrick of CloudSixteen.
Bill McGrath is our Thermometer Maven. He has sophisticated equipment, an electrical engineering degree from Cornell University, and an MBA (almost) from UC Berkley. Despite being mostly retired, he is still the person responsible for developing and updating all of ExxonMobil's training modules for their refinery and chemical plant electricians worldwide. He is an avid cook, oenophile, photographer, pilot, scuba diver, and motorcycle buff. He lives in a motor home and he and his significant other follow the sun. He started with us in February 2014 and his first reviews will appear online soon.
Andrew Miller, Consultant
Miller is a Boston based serial entrepreneur who has started numerous internet ventures among them CreditCards.com (sold to Click Success in 2004) and InsuranceQuotes.com (sold to BankRate, NYSE RATE, 2010). He is a consultant to Fortune 100 brands, private equity firms and venture capital companies on internet and social media opportunities. He is the founder and president of FootballNation.com, DivorcedMoms.com, Command Media, and ATM Holdings, Inc. He is amazingly expert and insightful in marketing matters and social media.
Sarahlynn Pablo, fact checker
Sarahlynn Pablo helps with fact checking and has done a lot of work on our cooking glossary. Her writing on the history and cuisine of the Philippines appears in the book, Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. Sarahlynn blogs about culture, food and travel at sarahlynnpablo.com.
Parrish has so much steel on his deck it is in danger of collapsing (six cookers and counting). Dave is a nine year veteran of the US Air Force where he flew C-130 cargo/transport aircraft in the navigator crew position. He returned home to the South to settle into civilian life as an Information Systems Auditor.
Ryan Udvett, Sous Chef
An classically trained chef from Le Cordon Bleu in Chicago, Udvett has managed sevderal kitchens including the one at AmazingRibs.com World Headquarters (Meathead's backyard). He tests recipes, offers suggestions and modifications, helps develop new recipes, and brings his excellent home made beers to brainstorming sessions.
Candy Sue Weaver is one of the best known and most respected people in the world of barbecue. She is President Emeritus of the Kansas City Barbeque Society, the largest barbecue association in the world and sanctioning body to more than 500 competitions. She has been competing since 1993 and has a roomful of trophies. She is also president of BBQrs Delight, manufacturers of my favorite hardwood pellets. I had the pleasure of hanging out with her through a competition once and wrote this article about the experience.
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