Meathead - Meathead's AmazingRibs.com

Meathead

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.

Meathead the Book

Meathead, the Book

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.

Sonoma Wine Judges

Sonoma Wine Judges

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.

Meathead at Cornell University

Meathead at Cornell University

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.

Recently Authored content:

Published On: 3/14/2017 Last Modified: 4/9/2021


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

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.

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 21 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 membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try 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.

Moderators

  Max

This is the left author sidebar

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


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 moved 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

If you have a Weber Kettle, you need the Slow ‘N’ Sear


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

Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal

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

The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

The Undisputed Champion!


 
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review

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