000			02090nam a2200337 i 4500
001			689976
005			20210719172944.0
008			151218s2016 mau 001 0 eng
010			_a2015049143
020			_a9780544018464 (hardback)
035			_a(DLC) 2015049143
040			_aDLC _beng _cDLC _erda _dDLC _dUkLoUWL
042			_apcc
050	0	0	_aTX840.B3 _bG63 2016
082	0	0	_a641.7/6 _223
084			_aCKB005000 _aCKB000000 _2bisacsh
100	1		_aGoldwyn, Meathead, _eauthor.
245	1	0	_aMeathead : _bthe science of great barbecue and grilling / _ctext and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D.
246	3	0	_aScience of great barbecue and grilling
264		1	_aBoston : _bA Rux Martin Book, Houghton Mifflin Harcourt, _c2016
300			_axv, 384 pages ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"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"-- _cProvided by publisher.
650		0	_aBarbecuing.
655		7	_aCookbooks. _2lcgft
776	0	8	_iOnline version: _aGoldwyn, Meathead, author. _tMeathead _dBoston : A Rux Martin Book, Houghton Mifflin Harcourt, 2016 _z9780544018501 _w(DLC) 2015050718
942			_n0
999			_c43876 _d43876