The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes by Meathead Goldwyn

  • Meathead's Memphis dust, an all-purpose rub (page 165)

    from The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes The Meathead Method by Meathead Goldwyn

    • Categories: Spice / herb blends & rubs; Cooking ahead; American South
    • Ingredients: dark brown sugar; granulated sugar; paprika; garlic powder; ground ginger; onion powder; ground rosemary
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  • ISBN 10 0063272857
  • ISBN 13 9780063272859
  • Published May 13 2025
  • Format eBook
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Harvest

Publishers Text

In his long-awaited follow-up to his New York Times bestselling Meathead, BBQ Hall of Famer and founder of Amazingribs.com Meathead presents an unmatched guide to the science of great barbecue, grilling, griddling, and outdoor cooking with the latest cutting-edge science, covering even more cooking techniques—plus more than 110 creative and inspiring recipes.

Let Meathead take you where barbecue goes next. In his long awaited, must-have companion book to Meathead, Meathead shares even more cutting-edge science and imaginative recipes in The Meathead Method.

You’ll find cooking methods and techniques not covered in his first book, like brinerades (combining brines and marinades), sous vide que (combining sous vide and the grill or smoker), grill frying (the grill is the perfect place for deep frying), faux frying (great crunchy breadings without all the oil), griddling, cooking with koji, stir-frying on a grill with a wok, tea smoking, tandoori cooking, pizza making, smoking cheeses, building rubs and sauce, and much more.

All along the way, Meathead busts even more myths, reveals little known facts, and shares hot tips to master your grill (or griddle or smoker).

Myth. Soak your wood for more smoke. Busted! There’s a reason they build boats out of wood—wood doesn’t absorb water and soaking it prevents smoke.

Myth. Cook chicken until the juices run clear. Busted! Pink juice in cooked chicken is due to myoglobin and cytochrome, which may not turn clear until 180°F (which is overcooked).

Myth. Marinades will penetrate faster under a vacuum. Busted! When you suck the air out from around the meat, you are creating a vacuum outside the meat and it will suck the juices out of the meat, not in.

And he follows it all up with more than 110 tested creative recipes to inspire you to break out of the traditional barbecue box—experiment with new ingredients, techniques, and impressive recipes not covered in other barbecue books, with dishes like Championship Pork Ribs, Pho with Leftover Brisket and Smoked Bone Broth, Real Fried Chicken on a Gas Grill (It’s Safe!), The Ultimate Smash Burger, Mussels with Smoked Fettucine, Crawfish on Dirty Rice, Squash Bisque, and Drunken Peaches and Cream.

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