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BBQ & Grilling Technique, Science, And Mythbusting

Created By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Good cooking needs more than good recipes. The best chefs understand “why” as well as “how” and they have developed tricks and techniques that can make major differences in the outcome. Here is more of the science behind cooking and some of our favorite tips and tricks that make cooking easier, and the outcome better.

Private: BBQ And Grilling 101: A Guide To Better Live Fire Cooking

Basic Meat Science For Cooks

The Thermodynamics of Cooking and How Different Cooking Methods Work

Cooking BBQ Hot And Fast, Low And Slow, And The Reverse Sear Method

Private: Grill And Smoker Setup And Firing Up

Private: Salting, Brining, Curing, And Injecting

Buying Beef: Beef Grades And Labels, And Busting The Kobe Beef Myth

Meathead’s Top 5 Meat Tips

12 Genius BBQ and Grilling Hacks to Save You Time and Money

Myth: The Bones Make The Meat Better

How to Grill and Smoke Everything

What’s A Proper Sear And Why Grill Marks Are Overrated

Extreme Steak: Wild And Crazy Ways To Get A Killer Sear

Myth: Searing Steaks Seals In The Juices

How to Dry Age Steak At Home

Myth: A Melting Fat Cap Penetrates Meat

Myth: Let Meat Come To Room Temp Before Cooking

Thawing Meat And Busting The Hot Water Thawing Myth

How to Remove the Membrane from Ribs: Skin & Trim ‘Em

Pounding or Slicing Chicken Breasts for Perfect Even Cooking

How to Spatchcock and Butterfly Chicken And Turkey

When You’re Cooking More Than One Hunk of Meat

Before You Start Cooking, Mise En Place, Put Everything In Its Place

How To Dice An Onion As Perfectly As The Professionals

Private: Everything You Need to Know About Knives

The Science of Knives

All You Need To Know About How To Sharpen And Hone Knives

Party Planning: How Much to Cook for a Crowd

Cooking Time – What Influences It?

Beer Can Chicken Recipe: There Are Better Ways To Cook Chicken

Award Winning Food Temperature Guide And What You Need To Know About Food Safety

Marinade Myths And How To Add Flavor More Effectively

Wet Brining vs. Dry Brining

Mythbusting: Basting, Mopping, And Spritzing

Myth: Soak Your Wood First

How To Use Drip Pans And Water Pans In Your Smoker Or Grill

Cooking Fish On A Wooden Plank: Separating Fact From Fiction

Private: Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide

How to Keep Food From Sticking to Your Grates

Mythbusting the Potato Nail

Barbecued Mushrooms Use a Revolutionary (and Delicious!) Press and Sear Technique

Golden Brown And Delicious: Why We Love Crust And How It’s Made

What is Bark, and Why It Makes Us Howl for More

What Causes The BBQ Stall: It’s Not What You Think

The Texas Crutch: Wrap In Foil Or Butcher Paper To Tenderize And Speed Cooking

Myth: If You’re Lookin’ You Ain’t Cookin’

Strategies for Using BBQ Sauces

Master the Art of Smoked Ribs with These 8 Simple Tips

Myth: Chicken Is Ready When the Juices Run Clear

Myth: Stabbing Meat with a Thermometer, Fork, or Knife Will Drain it of Vital Juices

Myth: You Can Tell Doneness By Cutting Meat To Check The Color

Carryover Cooking: A Problem or Much Ado About Nothing?

Resting Meat: Why I Think It Is A Mistake, And Why I think Holding Some Meat Is A Good Idea

A Faux Cambro Can Save Your Butt, Turkey, And Save Face

Mythbusting the Smoke Ring: No Smoke Necessary!

The Split Cook: Cook Today, Serve Tomorrow, The Wozniak Way

Freezing and Reheating Leftovers

Private: Tailgate Like a Pro Thanks To Our Amazing Recipes And Tips

Carving Makes a Difference in Tenderness and Appearance

Hamming it Up: A Survey of the World’s Great Hams And How To Cook Them

Beware Of The “Lasagna Cell”: The Danger Of Food And Metals

Backroad Barbecue Beckons

Private: Grill It In A Cast Iron Skillet

How To Season, Clean, and Repair Cast-Iron Cookware

Understanding Stainless Steel

Cooking On Salt Blocks

Private: Pizza Perfection: Everything You Need Know

Conditioning And Seasoning A Pizza Stone

Private: Frying Is Best Done On The Grill!

Private: Get Griddle Grilling With These Mouthwatering Recipes

Dehydrating Meats, Peppers, Tomatoes, Fruits, Etc.

Private: Food Health And Safety: What You Are Doing Right And Wrong

Use A Cooking Log Or Diary

Barbecue Fubar: Some Of The Worst Outdoor Cooking Disasters

What Causes Some Beef To Have A Liver Flavor?

Important Weights, Measures, Calculators, Conversions, And Rules Of Thumb

Private: Ingredients and Glossaries

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Published On: March 17, 2026

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Meet The AmazingRibs.com Team

BBQ Hall of Famer Meathead founded AmazingRibs.com in 2005 to help people master barbecue and grilling. Today he and his team of culinary experts have created a site with more than 2,000 pages of myth-busting, science, recipes, methods, product reviews, and the Pitmaster Club—the world’s largest BBQ association—dedicated to making you a legend.

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