David Joachim (sounds like rock ’em) has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in Fine Cooking magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”
His credits include The Food Substitutions Bible and The Science of Good Food, both winners of International Association of Culinary Professionals (IACP) Awards. The Science of Good Food also won a World Gourmand Award for Best Food Literature Book, a Cordon D’Or Award for Best Culinary Reference Book, and was a finalist for a James Beard Award in the Best Reference and Scholarship category.
His “A Man, A Can…” series of books has sold more than one million copies (and no, they’re not about beer can chicken).Among his many other titles are The Tailgater’s Cookbook and Pure Pork Awesomeness,co-authored with Top Chef fan favorite Kevin Gillespie. His books Mastering the Grill, a New York Times bestseller, and the recent Williams-Sonoma Grill Schoolwere both co-authored with award-winning cooking teacher Andrew Schloss. He also helped edit the IACP Award finalist Meathead: The Science of Great Barbecue and Grilling.
His writing and tips have appeared in national publications such as USA Today, Better Homes & Gardens, Cook’s Illustrated, Relish, Prevention, Fitness, Self, Men’s Health, Women’s Health, and Bicycling. He has made numerous national appearances on television and radio.
Since high school, Joachim has also enjoyed a second life as a drummer in various blues and rock bands in the New York City and Philadelphia areas. He has performed in several New York City clubs such as The Village Gate, The Bitter End, The China Club, Le Bar Bat, and Mercury Lounge, among others.
Joachim is former food editor at Vegetarian Gourmet magazine, but please don’t call him Potatohead.
Published On: 10/30/2017 Last Modified: 2/24/2021
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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.
The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.
Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.
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 PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.
The Slow ‘N’ Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
Click here for our article on this breakthrough tool