{"product_id":"meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook","title":"Meathead by Meathead Goldwyn – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 400 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Meathead Goldwyn, founder of AmazingRibs.com and BBQ Hall of Fame member, with physicist Greg Blonder\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Houghton Mifflin Harcourt, 2016 (now published by HarperCollins)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e The science of heat, smoke and meat, then 118 tested recipes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Charcoal, gas, pellet and offset cooks who want to know why a method works\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780544018464\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMeathead: The Science of Great Barbecue and Grilling is the 400-page hardback from Meathead Goldwyn, the Chicago-based founder of AmazingRibs.com, and it explains the real science of heat, smoke and meat so your grilling and smoking stop relying on guesswork.\u003c\/strong\u003e It's a New York Times bestseller with 118 tested recipes, and Southern Living named it one of the 100 best cookbooks of all time.\u003c\/p\u003e\n\u003ch2\u003eBarbecue, minus the old wives' tales\u003c\/h2\u003e\n\u003cp\u003eMost barbecue advice gets handed down like scripture and never tested. Meathead tested it. Working with physicist Greg Blonder, he ran the experiments and wrote up what actually happens inside a grill, a smoker and a hunk of meat. The result reads like a mate who happens to have a lab coat: funny, blunt and almost always right.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe first half is the concepts: how heat and temperature differ, why digital thermometers matter, how salt penetrates meat while spices sit on the surface, when charcoal beats gas and when it doesn't, tuning a grill or smoker, cooking with logs, rotisserie tricks and the strengths and weaknesses of pellet cookers. It's packed with Meathead's own photos and colour illustrations, and J. Kenji López-Alt writes the foreword.\u003c\/p\u003e\n\u003cp\u003eThe second half is the cooking: 118 recipes that put the theory to work. Standouts include Last Meal Ribs, Texas Brisket, Perfect Pulled Pork, Simon \u0026amp; Garfunkel Chicken, Huli-Huli Chicken, Schmancy Smoked Salmon and Baja Fish Tacos, plus the regional sauces and rubs to go with them. Along the way he takes aim at soaking wood, searing to seal in juices and beer-can chicken.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who has followed a recipe to the letter and still ended up with dry ribs or bitter smoke. Beginners get a proper foundation, and experienced pitmasters get the reasons behind habits they've never questioned. It suits every cooker, from kettles and kamados to pellet grills and offsets.\u003c\/p\u003e\n\u003ch2\u003eAbout Meathead Goldwyn\u003c\/h2\u003e\n\u003cp\u003eMeathead Goldwyn founded AmazingRibs.com in 2005, and it has grown into one of the most-read barbecue and grilling websites in the world. He is a member of the Barbecue Hall of Fame and lives in Chicago. The science in this book was done with Greg Blonder, a physicist with a PhD from Harvard, and Meathead followed it up with \u003cem\u003eThe Meathead Method\u003c\/em\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/059_pork-ribs-rack-proud.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eOff the record, Darryl says this is the book that finally explains why your cook worked, or why it didn't: heat, smoke, salt and meat, tested properly instead of passed down like gospel. The bit he loves is the myth-busting on soaked wood chips, because dry wood and clean smoke will change your ribs straight away. Put it on the shelf and stop guessing. Read it next to \u003ca href=\"\/products\/meat-illustrated-americas-test-kitchen-cookbook\"\u003eMeat Illustrated\u003c\/a\u003e for a cut-by-cut view of the butcher's counter, and \u003ca href=\"\/products\/mastering-barbecue-michael-h-stines-cookbook\"\u003eMastering Barbecue\u003c\/a\u003e for another stack of hard-won technique. Then dust a rack with \u003ca href=\"\/products\/memphis-bbq-dry-rub-340g\"\u003eCroix Valley Memphis BBQ Dry Rub\u003c\/a\u003e and run your own experiment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Myth-Busted Smoked Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCold things catch smoke. The Smuggler catches butter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e a 250g block of cold butter, a tray of ice, a chunk of apple or cherry wood, flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRun your smoker or kettle at about 110°C with the wood chunk going and thin blue smoke.\u003c\/li\u003e\n\u003cli\u003eSit the cold butter on a small rack over the ice tray and smoke it for 20 to 30 minutes.\u003c\/li\u003e\n\u003cli\u003eChill it, then beat in a pinch of flaky salt and spread it on hot corn, steak or toast.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Smoke flavour sticks best to cold, moist surfaces, and the ice stops the butter melting before it picks up the smoke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Meathead: The Science of Great Barbecue and Grilling?\u003c\/h3\u003e\u003cp\u003eIt was written by Meathead Goldwyn, founder of AmazingRibs.com and a Barbecue Hall of Fame member, with the science done alongside physicist Greg Blonder.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Meathead?\u003c\/h3\u003e\u003cp\u003eThere are 118 tested recipes, including Last Meal Ribs, Texas Brisket and Perfect Pulled Pork, after a first half that explains the science of heat, smoke and meat.\u003c\/p\u003e\n\u003ch3\u003eIs Meathead good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts from the fundamentals and explains why each technique works, so beginners build a solid base and experienced cooks unlearn a few myths.\u003c\/p\u003e\n\u003ch3\u003eIs Meathead a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 400-page hardback, first published by Houghton Mifflin Harcourt in 2016.\u003c\/p\u003e\n\u003ch3\u003eDoes Meathead cover pellet grills and charcoal?\u003c\/h3\u003e\u003cp\u003eYes. It compares charcoal and gas, explains how to calibrate grills and smokers, and covers the strengths and weaknesses of pellet cookers, plus cooking with logs and rotisseries.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Meathead: The Science of Great Barbecue and Grilling?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Meathead Goldwyn, founder of AmazingRibs.com and a Barbecue Hall of Fame member, with the science done alongside physicist Greg Blonder.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Meathead?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 118 tested recipes, including Last Meal Ribs, Texas Brisket and Perfect Pulled Pork, after a first half that explains the science of heat, smoke and meat.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meathead good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts from the fundamentals and explains why each technique works, so beginners build a solid base and experienced cooks unlearn a few myths.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meathead a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 400-page hardback, first published by Houghton Mifflin Harcourt in 2016.\"}}, {\"@type\": \"Question\", \"name\": \"Does Meathead cover pellet grills and charcoal?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It compares charcoal and gas, explains how to calibrate grills and smokers, and covers the strengths and weaknesses of pellet cookers, plus cooking with logs and rotisseries.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824801677364,"sku":"9780544018464","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook-front.png?v=1792925432","url":"https:\/\/www.therubhub.com.au\/products\/meathead-the-science-of-great-barbecue-and-grilling-meathead-goldwyn-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}