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Meathead: The Science of Great Barbecue and Grilling Hardcover – Illustrated, May 10, 2016

by Meathead Goldwyn (Author), Greg Blonder (Author)
4.8 4.8 out of 5 stars 3,921 ratings
Editors' pick Best Cookbooks, Food & Wine
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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 applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
 
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains 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.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of 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; Grilled Lobster, and many more.
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  1. Print length
    400 pages
  2. Language
    English
  3. Publisher
    Harvest
  4. Publication date
    May 10, 2016
  5. Dimensions
    8.2 x 1.3 x 10.1 inches
  6. ISBN-10
    054401846X
  7. ISBN-13
    978-0544018464
  8. See all details
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Editorial Reviews

Review

"Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] excellent guidebook." --Publishers Weeklky “This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That’s good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious.             Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process. With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don’t just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though.” — J. Kenji López-Alt, Author of The Food Lab    “An amazing compendium of barbecue knowledge.” — Aaron Franklin, Franklin Barbecue, Austin, and Author of Franklin Barbecue    “Barbecue nerds will delight in Meathead’s detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook.” — Mike Mills and Amy Mills, 17th Street Barbecue and authors of Peace, Love, & Barbecue   “Barbecuing is a subject that arouses strong opinions, and you won’t find many that are stronger than Meathead Goldwyn’s. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book.” — Russ Parsons, Author of How to Read a French Fry   “An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in

About the Author

MEATHEAD GOLDWYN is the founder, barbecue whisperer, and hedonism evangelist behind AmazingRibs.com, the world's most popular outdoor cooking website. His articles have appeared in numerous publications and he was previously syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University's School of Hotel Administration and Le Cordon Bleu in Chicago and he has judged food, wine, beer, and spirits all around the world. He lives with his wife in Chicago. 

Product details

  • Publisher ‏ : ‎ Harvest; Illustrated edition (May 10, 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages
  • ISBN-10 ‏ : ‎ 054401846X
  • ISBN-13 ‏ : ‎ 978-0544018464
  • Item Weight ‏ : ‎ 2.84 pounds
  • Dimensions ‏ : ‎ 8.2 x 1.3 x 10.1 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 3,921 ratings

About the authors

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  1. Meathead Goldwyn

    Meathead Goldwyn

    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    I am one of only 26 living members of the BBQ Hall of Fame. My hardbound book, "Meathead, The Science Of Great Barbecue and Grilling" was a New York Times Best Seller and named "One of the 100 Best Cookbooks of All Time" by Southern Living Magazine right alongside of Julia and Jacques.

    My biz card says I am the BBQ Whisperer and Hedonism Evangelist behind AmazingRibs.com, the world's most popular BBQ & grilling website, by far. The Roman god Bacchus is my paragon.

    Dad was the first to call me Meathead after watching Archie Bunker and now everyone calls me that. No offense taken. It fit, especially as I got into BBQ. It's better than what my editors and my wife call me. If you've read this far, you're my buddy and you can call me whatever you want.

    I've had the privilege of judging barbecue and other foods and drinks from Italy to California. I have been a judge at the Jack Daniel's World Championship Invitational Barbecue, at the Kingsford Invitational, at the California State Fair Commercial Wine Competition, at the World-Wide Mustard Competition, and the World Championship Steak Cook-Off. I have served as Chief Judge of the Finger Lakes International Wine Competition and Chief Judge of the College Football Hall of Fame Kickoff Riboff, and I founded and directed for many years the World Wine Championships, World Beer Championships, and World Spirits Championships.

    Along the way I have tried to share my love of the sensory world with words and pictures. I was a journalism major at the University of Florida and I have written hundreds of articles about food and drink as a syndicated columnist for the Washington Post and the Chicago Tribune.

    I've been helping folks learn about food and drink online since 1990 when I started Wine & Dine Online as part of LAOnline, long before anybody typed "w" three times in a row. I then hosted the Food & Drink Network on America Online from 1992-2000, built Tastings.com in 1998, and built AmazingRibs.com in 2005.

    I lectured for more than a decade on wine at Cornell University's famous School of Hotel Administration in Ithaca, NY, and I was an adjunct professor at Le Cordon Bleu in Chicago for three years. As founder of the Beverage Testing Institute I produced seven books on wine, beer, and spirits.

    As an undergrad I studied photography with the brilliant Jerry N. Uelsmann and picked up the world's first Masters degree in Art in Technology from the School of the Art Institute of Chicago under Sonia Landy Sheridan. I have since studied with John Paul Caponigro, Harold Ross, and Dave Black.

    My interest in cooking began when I was about 10 and Mom and Dad opened a restaurant and I got to be a real jerk, a soda jerk. They named the place after a beautiful flower, the Oleander. We later learned it was poisonous, and eventually the restaurant failed. If you ever hear that I'm opening a restaurant, hunt me down and shoot me.

    In my senior year of high school my science project was setting up a test plant to measure the oxygen output from algae, and then harvesting it for food to see if it could be used in space travel. I developed my first recipe: Algae cookies. They needed a LOT of chocolate chips. It won a prize from NASA at the 1967 Florida State Science Fair. I just showed pictures of the cookies because if the judges had tasted them they would have kicked me out.

    I first discovered real barbecued ribs, smoked over wood, at a rickety joint named YT Parker's Bar-B-Q in Gainesville, FL, when I was at the University of Florida. YT let me hang out around the open air pit with him and his pals. My parents had warned me that smoking marijuana would lead to harder stuff. Well, they were right. I gave up weed and took up smoking pork.

    Since then I have become an omnivore, eating and drinking for a living since 1970. It's a dirty job, but somebody's gotta do it. And I've got wine and sauce stains on all my shirts and the well-marbled waistline to prove I do it well. My goal is to improve the world one cook at a time and one meal at a time.

    See more on the author's page
  2. Greg Blonder

    Greg Blonder

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    Full content visible, double tap to read brief content.

    Discover more of the author’s books, see similar authors, read author blogs and more

    See more on the author's page
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Customer reviews

4.8 out of 5 stars
4.8 out of 5
3,921 global ratings
The most important book on BBQ ever written. Win competitions with the information contained within.
5 Stars
The most important book on BBQ ever written. Win competitions with the information contained within.
Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself.This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information.I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er.PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well.
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Top reviews from the United States

3D
5.0 out of 5 stars The most important book on BBQ ever written. Win competitions with the information contained within.
Reviewed in the United States on June 12, 2016
Verified Purchase
Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself.

This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information.

I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er.

PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well.
Customer image
3D
5.0 out of 5 stars The most important book on BBQ ever written. Win competitions with the information contained within.
Reviewed in the United States on June 12, 2016
Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself.

This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information.

I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er.

PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well.
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Michael S.
5.0 out of 5 stars Awesome
Reviewed in the United States on February 27, 2024
Verified Purchase
The authors love for this field shows in this book. Inspiring and very informative. I have recommended this book to 15 other friends it’s awesome!!!
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Joel
5.0 out of 5 stars Not a cookbook of the normal type. Much more.
Reviewed in the United States on October 19, 2023
Verified Purchase
Great knowledge of how to BBQ. Great suggestions on how to select the best cuts of meat. What type of equipment for my entry level skills and when and how to save on the cost.
This book will pay for it's self in quick order if you follow a few simple suggestions.
One person found this helpful
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Rocky Helminski
5.0 out of 5 stars The Science and Expertise I was Looking For!
Reviewed in the United States on June 17, 2022
Verified Purchase
If you’re an individual who seeks a scientific understanding as to what happens to the meat you’re barbecuing or grilling, and why, this is the book for you.
No wonder Meathead Goldwyn was elected into the Barbecue Hall of Fame. He’s a genius.
With lots of entraining humor, Mr. Goldwyn explains everything from the different types of heat; to equipment, to collagen breakdown, the stall, to how rubs (and some unnecessary foreign substances) interact with tissue…or do nothing at all. Then he backs everything up with science and experience. Bonus: there’s even pictures and illustrations.
Mr. Goldwyn also debunks many BBQ myths. You know, those not so secret tips you heard from a friend who has a cousin, who knows someone that said, well, [ insert eye rolling nonsensical bbq tip here ].
I was a virgin in the world of low and slow barbecuing. Okay, I was dumber than dirt! In the past I had only cooked using the direct and indirect methods on my wee Kettle. Having just purchased a WSM, 22 inch (don’t laugh) I needed knowledge, lots of beautiful knowledge. Whoever said, “you can’t teach an old dog a new trick” should be sent to their room without barbecue. Personally, I found exactly what I was looking for in “Meathead: The Science of Great Barbecue and Grilling.” Not once did I find myself mentally asking, “But why?” Nor was the content difficult to comprehend.
Did Mr. Goldwyn’s book magically transform me into an expert Pitmaster? No. It gave me something better. His book gave me the knowledge and confidence I needed for my first cook and a solid foundation on which to build.
With Meathead as my wingman, my very first low and slow cook didn’t go down in flames.
I highly recommend this book to everyone from Padawan to Pitmaster.
9 people found this helpful
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Rowdy Rowdy
4.0 out of 5 stars Great book
Reviewed in the United States on October 25, 2023
Verified Purchase
Lots of great information
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xPCSI07
5.0 out of 5 stars All you need to know about basic BBQ.
Reviewed in the United States on September 15, 2023
Verified Purchase
I first got this book from the library and liked it so much that I bought it. It very clearly answers a lot of questions and misunderstandings about using your grill (gas, charcoal, smoker) . Although there are some good and basic recipes the best part is understanding the process. The recipes that I have tried are non-fail and very good. If you want one basic BBQ book this is it.
One person found this helpful
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Top reviews from other countries

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KD
5.0 out of 5 stars Much more than recipes
Reviewed in Canada on July 6, 2022
Verified Purchase
Purchased Meathead based on recommendation from a friend. Excellent book. It goes into the science of the how and why when grilling and barbecuing. Written in a form that is easy to understand. Goes way beyond a bunch of recipes, covers what to look for in equipment, accessories, covers the why meat cooks as it does on the BBQ and how to get the best outcome. I have tried a number of the techniques and recipes. The boss has been pleased and she doesn't say 'no' if I offer to try something! If you use your BBQ a lot - get this book, well worth the investment.
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Cesar Ferreira
5.0 out of 5 stars Melhor Livro Tecnico sobre Carnes
Reviewed in Brazil on November 14, 2021
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O Livro e o próprio site são os melhores se estão procurando o porque e não apenas o como fazer um excelente churrasco. Livro técnico e um dos melhores que adquiri.
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Cliente Amazon
5.0 out of 5 stars Muy buen libro!
Reviewed in Spain on May 19, 2023
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Muy buen libro si eres un amante de las barbacoas
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Amazon Customer
5.0 out of 5 stars 👍
Reviewed in Germany on August 20, 2021
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ANP
5.0 out of 5 stars Semplicemente il top.
Reviewed in Italy on February 7, 2021
Verified Purchase
Questo libro è un must-have per chi si avvicina al mondo del bbq. È molto apprezzato anche dai "professional griller". La lettura è piacevole, l'inglese è comprensibilissimo e ogni ricetta è spiegata in modo dettagliato. Chiaramente si concentra sulle carni/proteine, dedicando poche pagine alle verdure. Moltissimi i contenuti sulle salse, sulle preparazioni ideali e sui dati scientifici a supporto di determinate tesi. È tutto molto chiaro e logico, e gli ingredienti "esotici o inusuali" che vengono talvolta richiesti sono tutti facilmente reperibili anche su amazon. Questo libro ha modificato completamente il mio approccio al bbq, facendomi capire l'enorme quantità di errori che commettevo fino ad un po' di tempo fa. Pur essendo un semplice amatore ora cucino con la consapevolezza che, se si seguono bene tutti i passaggi, il risultato finale sarà sempre ottimo. Ho preso molti libri sull'argomento, questo è il migliore in assoluto.
4 people found this helpful
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