Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn

New York Times Bestseller Named ""22 Essential Cookbooks for Every Kitchen"" by SeriousEats.com Named ""25 Favorite Cookbooks of All Time"" by Christopher Kimball Named ""Best Cookbooks Of 2016"" by Chicago Tribune, Bbc, Wired, Epicurious, Leite's Culinaria Named ""100 Best Cookbooks of All Time"" by Southern Living Magazine 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, and a Bbq Hall of Fame member, 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.