Meathead: The Science of Great Barbecue and Grilling

Goldwyn, Meathead

ISBN 10: 054401846X ISBN 13: 9780544018464

Verlag: Houghton Mifflin Harcourt, 2016

Neu Hardcover

Verk�ufer Revaluation Books, Exeter, Vereinigtes K�nigreich Verk�uferbewertung 5 von 5 Sternen

AbeBooks-Verk�ufer seit 6. Januar 2003

Dieser Artikel ist nicht mehr verf�gbar.

Alle Artikel dieses Verk�ufers anzeigen Ein Kaufgesuch f�r �hnliche Artikel erstellen

Alle Exemplare dieses Buches anzeigen

Beschreibung

384 pages. 10.25x8.25x1.25 inches. In Stock. Bestandsnummer des Verk�ufers 054401846X

Diesen Artikel melden

Inhaltsangabe:

For 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, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.

He 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. Busted misconceptions include:

• Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.

• Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.

• Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.

• Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.

Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional 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; Lobster, and many more.

�ber die Autorin bzw. den Autor:

MEATHEAD (CRAIG) GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for Serious Eats. His articles have appeared in the Huffington Post, WIne Spectator, and more. His photos have run in Time and Playboy. He judges BBQ cookoffs from Kansas City to Memphis.

��ber diesen Titel� kann sich auf eine andere Ausgabe dieses Titels beziehen.

Bibliografische Details

Titel: Meathead: The Science of Great Barbecue and ...
Verlag: Houghton Mifflin Harcourt
Erscheinungsdatum: 2016
Einband: Hardcover
Zustand: Brand New

Beste Suchergebnisse beim ZVAB

Beispielbild f�r diese ISBN

Meathead The Science of Great

Goldwyn, Meathead

Verlag: Harvest, 2016

ISBN 10: 054401846X ISBN 13: 9780544018464

Gebraucht Hardcover

Anbieter: World of Books (was SecondSale), Montgomery, IL, USA

Verk�uferbewertung 5 von 5 Sternen

Zustand: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Artikel-Nr. 00105208605

Verk�ufer kontaktieren

Gebraucht kaufen

EUR 9,09

Versand gratis
Versand innerhalb von USA

Anzahl: 1 verf�gbar

In den Warenkorb

Beispielbild f�r diese ISBN

Meathead The Science of Great

Goldwyn, Meathead

Verlag: Harvest, 2016

ISBN 10: 054401846X ISBN 13: 9780544018464

Gebraucht Hardcover

Anbieter: World of Books (was SecondSale), Montgomery, IL, USA

Verk�uferbewertung 5 von 5 Sternen

Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Artikel-Nr. 00104905262

Verk�ufer kontaktieren

Gebraucht kaufen

EUR 9,09

Versand gratis
Versand innerhalb von USA

Anzahl: 2 verf�gbar

In den Warenkorb

Beispielbild f�r diese ISBN

Meathead : The Science of Great Barbecue and Grilling

Goldwyn, Meathead, Martin, Rux

Verlag: HarperCollins Publishers, 2016

ISBN 10: 054401846X ISBN 13: 9780544018464

Gebraucht Hardcover

Anbieter: Better World Books, Mishawaka, IN, USA

Verk�uferbewertung 5 von 5 Sternen

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Artikel-Nr. 15616076-6

Verk�ufer kontaktieren

Gebraucht kaufen

EUR 18,65

Versand gratis
Versand innerhalb von USA

Anzahl: 1 verf�gbar

In den Warenkorb

Beispielbild f�r diese ISBN

Meathead : The Science of Great Barbecue and Grilling

Goldwyn, Meathead, Martin, Rux

Verlag: HarperCollins Publishers, 2016

ISBN 10: 054401846X ISBN 13: 9780544018464

Gebraucht Hardcover

Anbieter: Better World Books, Mishawaka, IN, USA

Verk�uferbewertung 5 von 5 Sternen

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Artikel-Nr. 10715558-6

Verk�ufer kontaktieren

Gebraucht kaufen

EUR 18,65

Versand gratis
Versand innerhalb von USA

Anzahl: 1 verf�gbar

In den Warenkorb

Beispielbild f�r diese ISBN

Meathead : The Science of Great Barbecue and Grilling

Goldwyn, Meathead, Martin, Rux

Verlag: HarperCollins Publishers, 2016

ISBN 10: 054401846X ISBN 13: 9780544018464

Gebraucht Hardcover

Anbieter: Better World Books, Mishawaka, IN, USA

Verk�uferbewertung 5 von 5 Sternen

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Artikel-Nr. 11805128-6

Verk�ufer kontaktieren