In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.
Elevate Your Outdoor Cooking
Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in Meathead’s first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!
You’ll also find out how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, including:
• The secret recipes of competition champions • The Ultimate Prime Rib • Pho with Leftover Brisket and Smoked Bone Broth • Mussels on Smoked Fettucine • Miso Maple Black Cod à la Nobu • Vichyssoise • Improved Nashville Hot Chicken • Red Pepper Risotto • Pineapple Foster
Discover The Latest Methods And Science
Myth
Weight determines cooking time.
Busted!
Doneness is measured by temperature in the center of the thickest part. That means thickness determines cooking time, not weight.
Myth
Never use soap or metal utensils on carbon steel or cast iron.
Busted!
Modern mild dish soaps are repelled by the seasoning on your pan, and they will not seep in and make your food taste soapy. You can even use a metal spatula. Restaurant chefs do it all the time.
Myth
Salt will suck moisture out of the meat.
Busted!
At first a small amount of liquid will come to the surface and dissolve the salt. But only a small amount. Then the salt gets wet, dissolves, ionizes, and uses its electrical charges to move toward the center of the meat.
Myth
Flip only once.
Busted!
When searing a steak, the energy comes from a single source—below. You need to flip or burn. Flipping often also helps meat cook 20 to 30% faster because heat enters from more than one side at a time.
Put Your Knowledge To Work With 114 Out-Of-The-Box Recipes
“Nobody distills the art and science of outdoor cooking down into digestible, actionable lessons and recipes like Meathead.” — J. Kenji López-Alt, New York Times
“A master’s irreverent, opinionated, deeply informed, down-to-earth treatise. Meaty all around!” — Harold McGee, food scientist and author of On Food and Cooking
Meathead: The Science of Great Barbecue and Grilling
Here’s where it all started—Meathead’s first book has all the basics you need to know! Discover the science of heat. The science of smoke. And how to make the absolute best BBQ from Smoked Pulled Pork to classic Texas BBQ Brisket. It’s all here in the original New York Times bestseller, named one of the 100 Best Cookbooks of All Time by Southern Living Magazine. If you’re getting Meathead’s new book, you might as well make it a two-fer and grab his new book. Together, they make the ultimate gift for the BBQ fanatic!
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Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
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High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner 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 MANY 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, and help keep this site alive.
Post comments and questions below
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.
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