Author : Meathead Goldwyn
Publisher : Rux Martin/Houghton Mifflin Harcourt
Release :2016
Total pages :400
Language : EN, FR, DE, ES
ISBN : 054401846X

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 -Sty≤ Baja Fish Tacos; Lobster, and many more.

Author : Allison Brager
Publisher : WestBow Press
Release :2015-02-10
Total pages :218
Language : EN, FR, DE, ES
ISBN : 9781490864433

Meathead bridges scientific discoveries with athletic anecdotes to unravel the neuroscience of exercise for the jock, gym rat, and sports nut. This is one of few popular science books that strictly focuses on exercise and athletic performance at the level of the brain. This book also serves as inspirational reading for the “pre-determined” couch potato by showing how easy it is for the brain to positively crave exercise and the short- and long-term benefits of exercise for brain health and function. For athletes and coaches, this book provides unique perspectives for enhancing athletic performance and recovery.

Author : Allison Brager
Publisher : WestBow Press
Release :2015-02-10
Total pages :218
Language : EN, FR, DE, ES
ISBN : 9781490864433

Meathead bridges scientific discoveries with athletic anecdotes to unravel the neuroscience of exercise for the jock, gym rat, and sports nut. This is one of few popular science books that strictly focuses on exercise and athletic performance at the level of the brain. This book also serves as inspirational reading for the “pre-determined” couch potato by showing how easy it is for the brain to positively crave exercise and the short- and long-term benefits of exercise for brain health and function. For athletes and coaches, this book provides unique perspectives for enhancing athletic performance and recovery.

Author : Daniel Austin
Publisher :
Release :2018-01-22
Total pages :329
Language : EN, FR, DE, ES
ISBN : 0999788809

Author : N.A
Publisher :
Release :1969-04-07
Total pages :64
Language : EN, FR, DE, ES
ISBN :

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Author : Adam Rapoport
Publisher : Andrews McMeel Publishing
Release :2013-05-14
Total pages :432
Language : EN, FR, DE, ES
ISBN : 9781449427528

Features over three hundred fifty recipes for the grill, including rosemary-basted chicken, Yucatâan-style pork chops, and corn with hoisin-orange butter.

Author : James B Zimmerman
Publisher :
Release :2020-10
Total pages :116
Language : EN, FR, DE, ES
ISBN : 1684335485

Meathead hilariously struggles to be a good kid after a terrible loss. Set in the 70s, lavishly illustrated, even Meathead slowly learns what it takes to be a good man.

Author : Aaron Franklin,Jordan Mackay
Publisher : Ten Speed Press
Release :2019-04-09
Total pages :224
Language : EN, FR, DE, ES
ISBN : 9780399580970

The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Author : Tom Adams,Jamie Berger,Simon Anderson
Publisher : Mitchell Beazley
Release :2013-09-02
Total pages :288
Language : EN, FR, DE, ES
ISBN : 9781845338527

With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue's legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Smoked ox cheek toasts with pickled walnuts; Lamb rib with molasses mop and onion salad; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more, it's all irresistibly delicious food to savour and share.

Author : Steven Raichlen
Publisher : Workman Publishing
Release :2017-05-02
Total pages :352
Language : EN, FR, DE, ES
ISBN : 9781523500819

Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.