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The Resource Meathead : the science of great barbecue and grilling, text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D

Meathead : the science of great barbecue and grilling, text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D

Creator
Author
Summary
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"--
Language
eng
Work
Publication
Extent
xv, 384 pages
Note
Includes index
Contents
  • The Science of Heat
  • Smoke
  • Software
  • Hardware
  • Brines, Rubs, And Sauces
  • Pork
  • Beef
  • Ground Meats: Burgers, Hot Dogs, And Sausages
  • Lamb
  • Chicken and Turkey
  • Seafood
  • Sides
Isbn
9780544018464
Instance
Label
Meathead : the science of great barbecue and grilling
Title
Meathead
Title remainder
the science of great barbecue and grilling
Statement of responsibility
text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D
Title variation
Science of great barbecue and grilling
Creator
Author
Subject
Genre
Language
eng
Summary
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"--
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Goldwyn, Meathead
Dewey number
641.7/6
Illustrations
illustrations
Index
index present
LC call number
TX840.B3
LC item number
G63 2016
Literary form
non fiction
http://library.link/vocab/subjectName
  • Barbecuing
  • COOKING / Methods / Barbecue & Grilling
  • COOKING / General
  • Barbecuing
Label
Meathead : the science of great barbecue and grilling, text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides
Control code
ocn913923774
Dimensions
27 cm
Extent
xv, 384 pages
Isbn
9780544018464
Lccn
2015049143
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)913923774
Label
Meathead : the science of great barbecue and grilling, text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Science of Heat -- Smoke -- Software -- Hardware -- Brines, Rubs, And Sauces -- Pork -- Beef -- Ground Meats: Burgers, Hot Dogs, And Sausages -- Lamb -- Chicken and Turkey -- Seafood -- Sides
Control code
ocn913923774
Dimensions
27 cm
Extent
xv, 384 pages
Isbn
9780544018464
Lccn
2015049143
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)913923774

Subject

Genre

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      41.08933 -88.428183

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