To achieve consistent, succulent BBQ and grilling results, Meathead: The Science of Great Barbecue and Grilling helps us understand the science behind the vitally important interaction between food, fire, heat, and smoke. Meathead cookbook was written by the popular AmazingRibs.com website founder and editor Meathead Goldwyn, and physicist and food science professor Greg Blonder. They have produced an easy to read and understand blend of chemistry, physics, meat science, and humor.
This extremely popular BBQ cookbook has a 4.9 out of 5 stars rating on Amazon. It contains more than 100 recipes accompanied by full-color photographs. If you want to master barbecue and grilling so you understand how your equipment and recipes work, then this book is for you!
This book is Available Now on Amazon.com
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
