Meathead : the science of great barbecue and grilling / text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D.
Material type:
TextPublisher: Boston : A Rux Martin Book, Houghton Mifflin Harcourt, 2016Description: xv, 384 pages ; 27 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780544018464 (hardback)Other title: Science of great barbecue and grillingSubject(s): BarbecuingGenre/Form: Cookbooks.Additional physical formats: Online version:: MeatheadDDC classification: 641.7/6 LOC classification: TX840.B3 | G63 2016Other classification: CKB005000 | CKB000000 Summary: "For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"-- Provided by publisher.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.76 GOL (Browse shelf(Opens below)) | Available | 06336388 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.76 GOL (Browse shelf(Opens below)) | Available | 06336396 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.76 GOL (Browse shelf(Opens below)) | Issued | 25/11/2024 | 06336418 | ||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.76 GOL (Browse shelf(Opens below)) | Available | 06337368 |
Includes index.
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"-- Provided by publisher.
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