Meathead: The Science of Great BBQ & Grilling

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I had to get Meathead: The Science of Great BBQ & Grilling. Seriously, I had to. My twin practically threatened me last time I did the grilling.

All of my close friends and siblings are big cooking and grilling people. Some of them take their cooking as seriously as I do my eating. Therefore, I had to get a book and learn to do better with my grilling.

This book definitely makes our list of top gifts ideas for people that take their grilling seriously!

About the author, Meathead Goldwyn

Meathead Goldwyn is The founder and editor of the world’s most popular BBQ and grilling website, AmazingRibs.com. It doesn’t take long for the reader to understand why his cookbook is so popular. Meathead applies the latest research to all his backyard cooking, He also shares more than 100 thoroughly tested recipes in this book. I’m glad to test them again!

Why you need a great BBQ & Grilling cookbook

You either need a good teacher or good book on how to grill great BBQ everytime, if you want to standout for your grilling skills!

People love to eat and everyone loves food that grilled to perfection. If you want succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke.

This cookbook teaches all you need to know about the concepts, methods, equipment, and accessories of barbecue and grilling. Meathead brought in an actual physicist and food scientist, Prof. Greg Blonder, PhD, from Boston University to explain why dry brining is better than wet brining; how marinades really work; why rubs shouldn’t have salt in them; 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.

Do you really need a reason to buy this grilling cookbook? That was the paragraph that really sold me. Hey, I like science and data.

This book shattters myths and explains the chemistry, physics, and meat science while mixing in some humor. The author also shares hundreds of full-color photos to go along with his sure-fire recipes. I’m a picture guy too.

What type of recipes are in this cookbook?

There are recipes for barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & 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; Grilled Lobster, and many more great dishes!

That means there is something for everyone in this cookbook!