Meathead Goldwyn

Glad you stopped by. Sit a spell and take some time to visit. There's a lot to, ahem, consume on this site.

I am the publisher of this site and the author of most of the content on this website. I am also the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living. You can purchase the book by clicking here.

Placeholder

Dad was the first to call me Meathead after watching Archie Bunker and now everyone calls me that. No offense taken. In fact, I love it. It's better than what my editors and my wife call me. If you've read this far, you're my BBQ buddy and you can call me whatever you want.

Why do I produce AmazingRibs.com? Because I am drawn to flame and I have spent enough time around it that I have become a Barbecue Whisperer, Hedonism Evangelist, and Culinary Mythbuster. An eater, drinker, writer, photographer, and teacher and I love cooking. Almost as much as eating. Especially outdoor cooking. The Greek god Bacchus is my paragon.

I've had the privilege of judging barbecue and other foods and drinks from Italy to California. I have been a judge at the Jack Daniel's World Championship Invitational Barbecue, at the first Kingsford Invitational, at the California State Fair Commercial Wine Competition, at the Banco d'Assagio wine competition in Torgiano, Italy, at the World-Wide Mustard Competition, and the World Championship Steak Cook-Off. I have served as Chief Judge of the Finger Lakes International Wine Competition and Chief Judge of the College Football Hall of Fame Kickoff Riboff (click the link read my argument for being enshrined in the Hall), and I founded and directed for many years the World Wine Championships, World Beer Championships, and World Spirits Championships. Here's a picture of me at the 1978 Sonoma Harvest Fair with the other judges on my panel, from left, Dr. Vern Singleton, Professor of Viticulture and Enology at the University of California at Davis; Yours Truly; Leon Adams, Author of The Wines of America, the first comprehensive book on the subject; and Andre Tschelistcheff, called "The Dean of American Winemakers", he was a mentor to me and many winemakers including Robert Mondavi.

Placeholder

Along the way I have tried to share my love of the sensory with words and pictures. I was a journalism major at the University of Florida and I have written hundreds of articles about food and drink for consumers as a syndicated columnist for the Washington Post (the great Phyllis Richmann was my editor), the Chicago Tribune (several not so great editors), and scores more for the trade magazine Restaurant Hospitality (the awesome Gail Bellamy was my editor). My food columns can still be found on Huffington Post and many other publications.

I've been helping folks learn about food and drink online since 1990 when I started Wine & Dine Online as part of LAOnline, long before anybody typed "w" three times in a row. I then hosted the Food & Drink Network on America Online from 1992-2000, built Tastings.com in 1998, and then built this site in 2005.

I lectured for more than a decade on wine at Cornell University's famous School of Hotel Administration in Ithaca, NY, and I was an adjunct professor at Le Cordon Bleu in Chicago for three years. I have been a guest lecturer at Yale and many cooking schools. As founder of the Beverage Testing Institute I produced seven books on wine, beer, and spirits and the trade magazine, Beverage Media, named me one of the 12 most influential people in the wine industry. SInce then I have lectured from Yale to the University of Minnesota and various venues all over the country.

Placeholder

In 2019 I was nominated for the Barbecue Hall of Fame and selected to be one of the BBQ Stars: Legends of Fire.

As an undergrad I studied photography with the revered Jerry N. Uelsmann and picked up the world's first Masters degree in Art in Technology from the School of the Art Institute of Chicago studying under the pioneering Sonia Landy Sheridan. My photos have been bought by a lot of folks from TIME to Playboy, and my first one man show was at the gallery at Robert Mondavi Winery. Here's an article about my food photography with tips on technique and a list of my tools.

Among my most powerful childhood memories is the seductive scent of sweetly-sauced ribs sizzling and crisping on Dad's grill. Dad, incidentally, was a food scientist from Cornell University. In cooler weather Mom would roast them in the oven and serve them swimming in sauce. My interest in cooking began when I was about 10 and Mom and Dad opened a restaurant and I got to be a real jerk, a soda jerk. They named the place after a beautiful flower, the Oleander. We later learned it was poisonous, and eventually the restaurant failed. If you ever hear that I'm opening a restaurant, hunt me down and shoot me.

I suppose there is some symbolism in the fact that I went to Fruitville Elementary School near Sarasota, and then went to McIntosh Middle School. At Merritt Island High, my senior year science project was setting up a test plant to measure the oxygen output from algae, and then harvesting it for food to see if it could be used in space travel. I developed my first recipe, algae cookies. They needed a LOT of chocolate chips. It won a prize from NASA at the 1967 Florida State Science Fair. I just showed pictures of the cookies because if the judges had tasted them I would have been tossed out as a fraud.

I first discovered real barbecued ribs, smoked over wood, at a rickety joint named Y.T. Parker's Bar-B-Q in Gainesville, FL when I was at the University of Florida in the 1960s (click the link to read about my football career there). My parents had warned me that smoking marijuana would lead to harder stuff. Well, they were right. I gave up weed and took up smoking pork. I also discovered hot pepper sauce at Y.T.'s. He put four sauces on the wobbly tables, mild, regular, hot, and one more without a name. If "hot" was not potent enough for you, he would whup one up that was even more flammable. If you could eat it without bursting into flames, he let you name it. Last time I was there he was up to "Super Sabre Jet". Alas, Parker's is now gone.

Since then I have become an omnivore, eating and drinking for a living since 1970. It's a dirty job, but somebody's gotta do it. And I've got wine and sauce stains on all my shirts and the well-marbled waistline to prove I do it well.

Over the years, outdoor cooking has become my passion (my wife would call it my obsession). A radio interviewer introduced me once as a "Barbecue Whisperer and Hedonism Evangelist" a moniker I kinda like. My ambition to share a few recipes and tips is what has fired me up to bring this website to life. I hope you like it!

Sizzle reel

Here's what the pros call a "sizzle reel", a sort of video resumé, with excerpts and outtakes from some of the videos I have written and produced. It runs just over 4 minutes. Click here for more of my videos.

Interview

Here's a nice in-depth interview with me by my local newspaper, a lot of my history and background.

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


Placeholder

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

Placeholder

Lookit what our members are cooking:


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments