BBQ & Grilling Technique, Science, And Mythbusting (cont'd)

stainless steel grill
Here is what you need to know about stainless steel when buying a grill or smoker, including terms like austenitic, ferritic, 304 steel, and 430 steel. Find out why thickness matters, what is heavy gauge, and how to interpret gauge numbers. Find info on powder coated and enameled steel and how to clean stainless steel. read more
meat slices exposed to air
Is meat color an accurate indicator of doneness? A lot of cooks cut into meat and judge doneness by the meat color. But the color of meat changes when it is exposed to oxygen. The only reliable way to judge doneness is with a good digital thermometer. Here's everything you need to know about meat color and doneness. read more
pink juices
Many recipes say to cook poultry 'until the juices run clear'. If you do, you could end up overcooking your poultry or spending the night on the toilet. Find out the real science behind pink juices, undercooked chicken, safe doneness temperatures, salmonella, and why the best tool for food safety is a good thermometer. read more
brisket smoke ring
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring. read more
carryover cooking
What is carryover cooking? It's true that the internal temperature of food can continue to rise after you've taken the food off the heat and placed it at room temperature. How long does carryover cooking continue? By how many degrees will the internal temperature rise? Here are all the variables you need to know. read more
saucing smoked bbq ribs
We're crazy for incredible BBQ ribs and have plenty of rib recipes, smoking techniques, equipment recommendations, and mythbusting secrets throughout the site. But we know sometimes you just want to see the highlight reel instead of watching the whole game. No problem. Here are the 8 key steps you need to take. read more
resting meat
Stop worrying about resting meat after it is cooked. Serve it hot. We bust this myth with a review of the scientific research, some tests of our own, some basic meat science, explanations of carryover cooking and what makes meat juicy, a look at doneness temperatures, and how carving comes into play. read more
beer cooler faux cambro
How do caterers hold cooked meats safely for so long? It's called a hotbox or Cambro and you can make a faux Cambro with a simple beer cooler. It's the secret to resting large cuts of BBQ like brisket, pork butts, and whole turkeys while keeping them warm and transporting them. Here's how to set up a faux Cambo. read more
chewing fiber
You can ruin a perfectly cooked piece of meat by carving it horribly. Why? Because meat consists of long parallel muscle fibers. If you cut parallel to the fibers, they remain intact and are difficult to chew. When you slice across the fibers or across the grain, you make them easier to chew and hence more tender. read more
wozniak
If you must cook your meat in advance and serve it the next day, here are some useful tips, courtesy of award-winning pitmaster Mike Wozniak. His tips and tricks work wonders for make-ahead smoked beef brisket and pork shoulder and can even be used for barbecued ribs if you're in a pinch. read more
food saver
Don't throw it away! Leftovers are just future meals waiting to happen. Here's what you need to know about freezing leftover meat, thawing, reheating, and using a vacuum sealer, along with some meal planning tips. Yes, it is possible to freeze and reheat leftover barbecue ribs. read more
wrapped
My foil-wrapped lasagna has holes in the foil: what's going on here? Some chemicals in foods react badly with certain metals and can even create toxins. Here's what you need to know about reactive and corrosive metals, how your lasagna can create a sort of electric battery cell, and how to avoid this problem. read more
large kitchen scale in texas barbecue
Here are some very useful weights, measures, and equivalents that come in handy in the kitchen. You'll find an online conversion calculator for metric, imperial, volume, weight, length, and temperature, plus various handy food equivalents for salt, fat, sugar, and many other ingredients. read more
Meat Head's Cooking Log
Want to cook better barbecue? Keep a log of your previous cooks and learn from them. In your log, include the meat, its weight, how you prepped it, what seasonings you used, the cooker and ambient air temperatures, the wood used, and how much. Here's the log that Meathead uses. Download it as a pdf or Excel copy. read more
smoked grape tomatoes
Beef jerky, chipotle chilies, and smoke-dried tomatoes taste fantastic. To make them, you need to dehydrate them. Learn about which foods you can dehydrate in a smoker for extra smoke flavor and which foods dehydrate best in an indoor electric dehydrator. Hint: kale chips don't work as well on a smoker. read more

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is 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.

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