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Meathead Goldwyn
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Reviews by Meathead Goldwyn
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Full review
Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn and Greg Blonder
Author discusses 10 of the myths from his book regarding barbecue and grilling.
Biography
Meathead is one of only 26 living BBQ Hall of Famers. He is the proprietor of the website “Meathead’s AmazingRibs.com,” called “by far the leading resource for BBQ and grilling information” by Forbes. He has been called Chicago Tribune “as brainy as Food Network’s Alton Brown and J. Kenji Lopez-Alt of Serious Eats” by the Chicago Tribune.He is also the author of “Meathead: The Science of Great Barbecuing and Grilling.” It was a New York Times bestseller and was named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks.
Meathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more.
In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.
