{"title":"Meathead Goldwyn","description":"\u003cp\u003eDiscover the culinary wisdom of \u003cem\u003eMeathead Goldwyn\u003c\/em\u003e, a renowned authority in the world of grilling and barbecue. If you're eager to elevate your outdoor cooking skills, Meathead's books, including the acclaimed title \u003cem\u003eMeathead\u003c\/em\u003e, are essential reads. Dive into the art and science of barbecue with clear instructions, backed by thorough research and a passion for the grill.\u003c\/p\u003e\n\n\u003cp\u003eGoldwyn is not just an author; he's also the founder of the popular website AmazingRibs.com, where he demystifies the secrets to perfect grilling. His expertise in the culinary arts has earned him recognition and praise from both amateur enthusiasts and professional chefs. Through accessible and engaging writing, Meathead provides insights, tips, and techniques that are both educational and enjoyable.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're a seasoned pitmaster or a novice eager to learn, Goldwyn's work guides you through recipes and cooking methods that bring out the best in your barbecue. Delve into this collection of books in the Cooking \u0026amp; Food category and transform your grilling skills today with the expert advice of Meathead Goldwyn.\u003c\/p\u003e","products":[{"product_id":"meathead-by-meathead-goldwyn-9780544018464","title":"Meathead","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFor 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, \u003cem\u003eMeathead\u003c\/em\u003e Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.\u003c\/p\u003e\n\n\u003cp\u003eHe 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.\u003c\/p\u003e\n\n\u003cp\u003eBusted misconceptions include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e Bring meat to room temperature before cooking. \u003cstrong\u003eBusted!\u003c\/strong\u003e Cold meat attracts smoke better.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e Soak wood before using it. \u003cstrong\u003eBusted!\u003c\/strong\u003e Soaking produces smoke that doesn't taste as good as dry fast-burning wood.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e Bone-in steaks taste better. \u003cstrong\u003eBusted!\u003c\/strong\u003e The calcium walls of bone have no taste and they just slow cooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e You should sear first, then cook. \u003cstrong\u003eBusted!\u003c\/strong\u003e Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eLavishly designed with hundreds of illustrations and full-colour photos by the author, this book contains all the sure-fire recipes for traditional American favourites and many more outside-the-box creations.\u003c\/p\u003e\n\n\u003cp\u003eYou'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; 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-Style; Baja Fish Tacos; Lobster, and many more.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAuthor Biography:\u003c\/strong\u003e The president and founder of AmazingRibs.com, one of the most popular online barbecuing sites, Meathead has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, AOL, Wine Spectator, and a weekly column for Huffington Post. His photos have appeared in such publications as Time and Playboy. He judges barbecue cookoffs from Kansas City to Memphis, including the Jack Daniels World Championship Invitational Barbecue and the College Football Hall of Fame Barbecue.\u003c\/p\u003e\n\n\u003cp\u003eFull colour throughout.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HarperCollins New Zealand","offers":[{"title":"Default Title","offer_id":46515397624044,"sku":"9780544018464","price":68.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780544018464.jpg?v=1748904825"}],"url":"https:\/\/bookhero.pro\/collections\/meathead-goldwyn.oembed","provider":"Book Hero","version":"1.0","type":"link"}