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Aaron Robinson
Aaron Robinson

Meathead: The Science Of Great Barbecue And Gri...


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 BBQ sauces; rubs for meats and vegetables.




Meathead: The Science of Great Barbecue and Gri...



To become a pitmaster or grillmaster, or even if your goal is to simply improve your cooking, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This book is the definitive guide to the concepts, methods, and equipment of barbecue and grilling. And along the way we shatter the myths that stand in the way of perfection.


In his book, The Science of Great Barbecue and Grilling, Meathead shares more than a hundred barbecue smoking and grilling recipes, explaining the science behind them and how you can use BBQ science to perfect them.


If you only invest in one barbecue book, let it be "Meathead: The Science of Great Barbecue and Grilling" written by Craig "Meathead" Goldwyn. It has more than 100 amazing recipes, as well as valuable insights about all things grilling. If you're just delving into the world of barbecue, "Real BBQ: The Ultimate Step-By-Step Smoker Cookbook" is a beginner-friendly choice with lots of great recipes.


Why it made the list: Cooking is science. And science can often be complex. Meathead takes these complex ideas and translates them in a way that a home cook not only can understand, but can remember. This book is for all the cooks who love the nitty-gritty explanations that go into making a great steak or ribs.


As we said in our last lifestyle article we are continuing with the theme of cooking with fire. Another great cooking technique that uses fire is the barbecue, known and worshiped throughout the world. As a result, they are much information about this topic, unfortunately not everything is true. So we decide to bring you the 10 most common barbecue myths.


Meathead works in close collaboration with physicist and food scientist, Dr. Greg Blonder, to bring you not only dozens of terrific tried and tested grilling recipes (over 100), but also to explain the science behind good barbecue.


Mike entertains as well as teaches his readers. Part-cookbook, part coffee-table book, this collection makes a great gift for the griller who loves the culture and regional differences as well as the food of barbecue.


How to Cook Ribs1) Rinse. Rinse the ribs in cool water to remove any bone bits from the butchering and any bacterial film that grew in the package (don't worry, cooking will sterilize the meat). Pat dry with paper towels.removing the membrane from ribs2) Skin 'n' trim. If the butcher has not removed the membrane from the back side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps smoke and sauce out. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Finally, trim the excess fat from both sides. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking. Click here to see more photos of how to skin 'n' trim.3) Rub. Salt the meat and if you can, give it an hour or two to be absorbed. Then coat the meat with a thin layer of vegetable oil. The oil will help make the bark, the desired crust on the top. Sprinkle enough Meathead's Memphis Dust to coat all surfaces but not so much that the meat doesn't show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in. Some folks insist on putting the rub on before cooking or even the night before, but I don't think this is necessary.Two zone fire for indirect cooking4) Set up your cooker for 2-zone or indirect cooking.5) Adjust the temp. Preheat your cooker to about 225F and try to keep it there throughout the cook. This is crucial: You can absolutely positively noway nohow rely on bi-metal dial thermometers. Even if you spent a fortune on your grill they mount unreliable thermometers on them. If you are not monitoring your cooker with a good digital oven thermometer, you are setting yourself up for disappointment. Using a dial thermometer is like trying to send email with a typewriter. Click here to read my buyer's guide to thermometers.On a charcoal grill, adjust the air intake dampers at the bottom to control heat on charcoal grills. Intake dampers are more effective than exhaust dampers for controlling the temp because they reduce the supply of oxygen to the coals. Take your time getting the temp right. Cooking at 225F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225F, get as close as you can. Don't go under 200F and try not to go over 250F. Click here for more about how to calibrate your grill. To learn more about what happens inside the meat when it is cooking read my article on meat science. Read my article on the thermodynamics of cooking to learn how different grills cook differently.5) Smoke. For charcoal or gas cookers, add 4 ounces of wood at this time. On a gas grill, put the wood as close to the flame as possible. On a charcoal grill, put it right on the hot coals. Resist the temptation to add more wood. Nothing will ruin a meal faster and waste money better than oversmoked meat. You can always add more the next time you cook, but you cannot take it away if you oversmoke.Wood types6) Relax. Put the slabs in the cooker on the indirect side of the grill, meaty side up. Close the lid and go drink a beer, read a book, or make love.7) More smoke. When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. That's it. Stop adding wood. If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.8) The Texas Crutch. This trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all competition cooks use the crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and any time in foil can soften the bark and remove a lot of rub. I recommend it only for competition when the tiniest improvement can mean thousands of dollars. Skip it and you'll still have killer ribs. But if you've seen it on TV and must try it, click here to learn more about The Texas Crutch.Bend test for ribs9) The bend test. Although I insist that you buy a good digital meat thermometer for grilling, this is one of the few meats on which you cannot use a thermometer because the bones have an impact on the meat temp and because the meat is so thin. Allow 5 to 6 hours for St. Louis Cut ribs and spare ribs, or 3 to 4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady you have kept the temp. If you use rib holders so they are crammed close to each other, add another hour. Then check to see if they are ready. I use the bend test (a.k.a. the bounce test). Pick up the slab with tongs and bounce it gently. If the surface cracks, it is ready.BBQ ribs with sauce10) Sauce. Now paint both sides with your favorite home made barbecue sauce or store-bought sauce and put it directly over the hottest part of the grill in order to caramelize and crisp the sauce. On a charcoal grill, just move the slab over the coals. On a gas grill, remove the water pan and crank up all the burners. On a water smoker, remove the water pan and move the meat close to the coals. On an offset smoker, put a grate over the coals in the firebox and put the meat there. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. Stand by your grill and watch because sweet sauce can go from caramelized to carbonized in less than a minute! One coat of a thick sauce should be enough, but if you need two, go ahead, but no more! Don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.If you've done all this right, you will notice that there is a thin pink layer beneath the surface of the meat. This does not mean it is undercooked! It is the highly prized smoke ring caused by the combustion gases and the smoke. It is a sign of Amazing Ribs. Now be ready to take a bow when the applause swells from the audience.Source: amazingribs.com 041b061a72


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