Media Coverage: We Have 13 Minutes Of Fame Left

Media Coverage: We Have 13 Minutes Of Fame Left

By:

Meathead

15 minutes of fame

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 Goldwyn

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

meathead in crains

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.


yahoo food logo

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.


kcmo logo

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

SF Chronicle

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


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


Grate debate Charcoal or gas? BBQ guru Meathead Goldwyn on the battle of the grills By Lexi Dwyer, Amazon.com

Published On: 8/29/2017 Last Modified: 4/13/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

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Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review

GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review