Much more media praise on the page about our book, “Meathead, The Science of Great Barbecue and Grilling”.
Science Friday on NPR
I have appeared twice on NPR’s stimulating delve into science twice: BBQ & Grilling Pitfalls and Debunking Beer Can Chicken.
From Epicurious.com
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.
Washington Post
Irascible, iconoclastic, convention-twitting, barbecue-loving, wisdom-testing, hard-headed empiricist… Tamar Haspel, Washington Post, StarvingOffTheLand.com
From the Milwaukee Sentinel Journal
Getting fired up over grilling with Meathead
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
Simon Owens’s Tech and Media Newsletter
Simon Owens, well respected publisher of the “Simon Owens’s Tech and Media Newsletter” recorded one of the best interviews ever with me in which he explored the business model that makes AmazingRibs.com run. We are well respected for our BBQ content, but it is not well known that we were pioneers in the membership model and our structure is still unusual. Here’s his home page, the interview with me is right near the top. Lotta other interesting stuff in there too.
Shawn Walchef of CaliBBQ.media interview
Shawn Walchef of Cali Media interviewed Meathead in depth about his business and career.
Oregon Radio
Here’s a 30 minute interview with Jeff Tracy, The Cowboy Cook of Barbecue Nation, syndicated on Oregon radio stations. We discuss great tips for getting the best out of the grill this Labor Day.
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.
“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.
“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
Five Grilling Myths Debunked by Garden & Gun magazine, Charleston, SC
How to make a perfectly grilled steak using science, By Valerie Ryan, The Boston Globe
How to break down a prime rib roast by Food52.com
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
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