Meathead

Produk Detail:
  • Author : Meathead Goldwyn
  • Publisher : Rux Martin/Houghton Mifflin Harcourt
  • Pages : 400 pages
  • ISBN : 9780544018464
  • Rating : 4.5/5 from 2 reviews
CLICK HERE TO GET THIS BOOK >>>Meathead

Download or Read online Meathead full in PDF, ePub and kindle. this book written by Meathead Goldwyn and published by Rux Martin/Houghton Mifflin Harcourt which was released on 20 September 2021 with total page 400 pages. We cannot guarantee that Meathead book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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. He shatters the myths that stand in the way of perfection. Busted misconceptions include: * Myth: Bring meat to room temperature before cooking.Busted! Cold meat attracts smoke better. *Myth: Soak wood before using it.Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. *Myth:Bone-in steaks taste better.Busted! The calcium walls of bone have no taste and they just slow cooking. *Myth: You should sear first, then cook.Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Sty≤ Baja Fish Tacos; Lobster, and many more.

Meathead

Meathead
  • Author : Meathead Goldwyn
  • Publisher : Rux Martin/Houghton Mifflin Harcourt
  • Release : 20 September 2021
GET THIS BOOK Meathead

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work;

Serial Griller

Serial Griller
  • Author : Matt Moore
  • Publisher : Houghton Mifflin
  • Release : 20 September 2021
GET THIS BOOK Serial Griller

From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of

Flavors of the Southeast Asian Grill

Flavors of the Southeast Asian Grill
  • Author : Leela Punyaratabandhu
  • Publisher : Ten Speed Press
  • Release : 31 March 2020
GET THIS BOOK Flavors of the Southeast Asian Grill

60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on

The Offset Smoker Cookbook

The Offset Smoker Cookbook
  • Author : Chris Grove
  • Publisher : Simon and Schuster
  • Release : 22 July 2019
GET THIS BOOK The Offset Smoker Cookbook

Discover how to make authentic, competition-quality BBQ with your offset smoker Serving up flavor-packed recipes and step-by-step techniques, this handy how-to guide and cookbook will have you smoking like a true pitmaster in no time. It features everything from pro tips on flavoring with smoke to little-known tricks for maintaining perfect temperature control. The easy-to-follow recipes and helpful color photos guarantee you’ll be making the best barbecue of your life, including mouth-watering meals such as: Green Chile Crusted Flank

Smokelore

Smokelore
  • Author : Jim Auchmutey
  • Publisher : University of Georgia Press
  • Release : 01 June 2019
GET THIS BOOK Smokelore

Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious

The Austin Cookbook

The Austin Cookbook
  • Author : Paula Forbes
  • Publisher : Abrams
  • Release : 20 March 2018
GET THIS BOOK The Austin Cookbook

The story of Austin food is equal parts deep Texan traditions and a booming food scene. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue. Austin food is also tacos and Tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe. And above all, it’s a source of intense pride

Pigs Pork and Heartland Hogs

Pigs  Pork  and Heartland Hogs
  • Author : Cynthia Clampitt
  • Publisher : Rowman & Littlefield
  • Release : 16 October 2018
GET THIS BOOK Pigs Pork and Heartland Hogs

Pigs, Pork, andHeartland Hogs is an engaging celebration of the 12,000-year connection between humans and the world’s most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region’s diversity and abundance.

Texas Q

Texas Q
  • Author : Cheryl Jamison
  • Publisher : Harvard Common Press
  • Release : 14 April 2020
GET THIS BOOK Texas Q

For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas! Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as