New York Times Bestseller Named 22 Essential Cookbooks for Every Kitchen by SeriousEats.com Named 25 Favorite Cookbooks of All Time by Christopher Kimball Named Best Cookbooks Of 2016 by Chicago Tribune, BBC, Wired, Epicurious, Leite\'s Culinaria Named 100 Best Cookbooks of All Time by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the Science behind the interaction of food, fire, heat, and smoke.
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.
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.
Cooking at a low temperature first and searing at the end produces evenly cooked meat.
Busted Actually, that overcooks the meat. - Myth: You should sear first, then cook.
Busted The calcium walls of bone have no taste and they just slow cooking. - Myth: Bone-in steaks taste better.
Busted Soaking produces smoke that doesn\'t taste as good as dry fast-burning wood. - Myth: Soak wood before using it.
Busted Cold meat attracts smoke better.
Busted misconceptions include: - Myth: Bring meat to room temperature before cooking.
He shatters the myths that stand in the way of perfection.
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.
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.
This is the definitive guide to the concepts, methods, equipment, and accessories of Barbecue and grilling.
New York Times Bestseller Named 22 Essential Cookbooks for Every Kitchen by SeriousEats.com Named 25 Favorite Cookbooks of All Time by Christopher Kimball Named Best Cookbooks Of 2016 by Chicago Tribune, BBC, Wired, Epicurious, Leite\'s Culinaria Named 100 Best Cookbooks of All Time by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the Science behind the interaction of food, fire, heat, and smoke
