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Meathead: The Science of Great Barbecue and Grilling info
Hardcover: 400 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (May 10, 2016)
Language: English
ISBN-10: 054401846X
ISBN-13: 978-0544018464
Product Dimensions: 7.9 x 1.2 x 10 inches
Author: Greg Blonder, Meathead Goldwyn
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With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
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