Much more media praise on the page about our book, "Meathead, The Science of Great Barbecue and Grilling".
Science Friday on NPR
They got it right here: "There's plenty [in this book] for beginners, barbecue champs, or anyone who wants to understand how live fire cooking works before they get the coals going. The Takeaway: For everyone who has ever been frustrated by a barbecue book that insisted you just 'get a feel' for fire." Click here for the entire review.
Irascible, iconoclastic, convention-twitting, barbecue-loving, wisdom-testing, hard-headed empiricist... Tamar Haspel, Washington Post, StarvingOffTheLand.com
From the Milwaukee Sentinel Journal
This vid ran on First Business News on 100 stations across the nation. Moral: Don't lean on stainless baking in the hot sun. Nice work Ed Curran.
From Crain's Chicago Business
Here's a 30 minute interview with Jeff Tracy, The Cowboy Cook of Barbecue Nation, syndicated on Oregon radio stations. We discuss flipping steaks, chicken safety, and pulled pork.
Meathead debunks beercan chicken on the FoodNetwork in 2 minutes
If you are unconvinced, read this.
On December 31, 2014 Jeff O'Heir of Yahoo! Food wrote "If you have a question—any question—about grilling, smoking, or outdoor cooking, chances are extremely high your search will end at amazingribs.com... Take Click and Clack of Car Talk, mix them with a few shots of Julia Child, replace the boeuf bourguignon and sherry with pork shoulder and a cold beer, and you'll have a general idea of what to expect from Meathead and his small team of testers." Click here to read the entire article.
Hear Meathead on radio in Kansas City
Hear Meathead talking about hot dogs on "Live! from Jasper's Kitchen" with co-host Mitch Baker. KCMO is in the barbecue capital of the world, Kansas City, so for me, this is like Carnegie Hall! He also appears frequently on Rob Carson's show.
Boca loves BBQ
Meathead is blushing as pink as a smoke ring after reading this lengthy review from Tricia Grindley of the Boca Raton Examiner I had to shorten it otherwise I would never fit in my red ballcap:
"This Memorial Day , it is PARAMOUNT that you visit amazingribs.com to get a host of serious barbecuing tips! Otherwise, you'll sadly miss out on a site that's packed with key pointers on how to get the best out of your outdoor barbecuing experience... the flow of BBQ related information on this site is endless, truly. The author's passion reverberates throughout the bright orange page that is absolutely stuffed with content focused to what you swiftly begin to believe is the most necessary and rewarding culinary process, outdoor barbecuing."
She goes on to say things like "truly a BBQ mecca... down-home recipes... comprehensive information... dynamic, packed with energy and vivacity... extensive... endless... you need to check it out and get that grill fired up and ready to try out these absolute marvels... you WILL have fun...
"All in all, amazingribs.com is the passionate work of one man who ADORES anything to do with barbecuing. His energy comes out of every word that's printed on the site but the greatest achievement of this entire project is that the information is useful and it inspires us to not only barbecue, but barbecue well." Mom? Are you writing under the name Tricia Grindley now.
"Website of the Week" in DC
On May 26, 2010, AmazingRibs.com was selected "Website of the Week" by WTOP-FM in the Nation's Capital: "The most dedicated backyard grillers are like wine snobs. They are concerned with every element, when they cook: taste, aroma, temperature. The recipes and tips at Meathead Goldwyn's site, AmazingRibs.com, should satisfy the fussiest griller, while helping the occasional cook get exceptional results with minimal (but well directed) effort. Looking for Kansas City Classic BBQ Sauce, East Carolina Mop Sauce, and Eve's Apple Butter Pig Paint? You'll find it here."
They like BBQ in SF too
On May 24, 2010, the San Fancisco Chronicle discovered a barbecue website whose "cool factor" is that it "has everything you might want to know about the world's oldest cooking method, including barbecue recipes, cooking tips and techniques, and a buyer's guide to grills, smokers and accessories."
Investment gurus like BBQ too
Meatheads chats on the air with the boys from Tastytrade at Bootstrapping America
"Articles, such as The Thermodynamics of Cooking and When to Cook Hot & Fast, When to Cook Low & Slow, will educate and entertain you as you discover how serious some people take their cooking and their barbecue. There is even a good amount of consideration given for those that want to cook something other than meat on the barbecue so no matter what your culinary tastes, there's something here for you." Syd Bolton, London Free Press, London ON
How to break down a prime rib roast by Food52.com