The Meathead Method: The Latest Book From AmazingRibs.com's Founder

“The only book on outdoor cookery you’ll ever need.”

—Alton Brown, Wizard of Good Eats and Food Science

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The Meathead Method Is Where BBQ Goes Next

In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.

Elevate Your Outdoor Cooking

Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in Meathead’s first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!

You’ll also find out how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, including:

• The secret recipes of competition champions
• The Ultimate Prime Rib
• Pho with Leftover Brisket and Smoked Bone Broth
• Mussels on Smoked Fettucine
• Miso Maple Black Cod à la Nobu
• Vichyssoise
• Improved Nashville Hot Chicken
• Red Pepper Risotto
• Pineapple Foster

Discover The Latest Methods And Science

Myth

Weight determines cooking time.

Busted!

Doneness is measured by temperature in the center of the thickest part. That means thickness determines cooking time, not weight.

Myth

Never use soap or metal utensils on carbon steel or cast iron.

Busted!

Modern mild dish soaps are repelled by the seasoning on your pan, and they will not seep in and make your food taste soapy. You can even use a metal spatula. Restaurant chefs do it all the time.

Myth

Salt will suck moisture out of the meat.

Busted!

At first a small amount of liquid will come to the surface and dissolve the salt. But only a small amount. Then the salt gets wet, dissolves, ionizes, and uses its electrical charges to move toward the center of the meat.

Myth

Flip only once.

Busted!

When searing a steak, the energy comes from a single source—below. You need to flip or burn. Flipping often also helps meat cook 20 to 30% faster because heat enters from more than one side at a time.

Put Your Knowledge To Work With 114 Out-Of-The-Box Recipes

“Nobody distills the art and science of outdoor cooking down into digestible, actionable lessons and recipes like Meathead.” — J. Kenji López-Alt, New York Times

“A master’s irreverent, opinionated, deeply informed, down-to-earth treatise. Meaty all around!” — Harold McGee, food scientist and author of On Food and Cooking

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Meathead: The Science of Great Barbecue and Grilling

Here’s where it all started—Meathead’s first book has all the basics you need to know! Discover the science of heat. The science of smoke. And how to make the absolute best BBQ from Smoked Pulled Pork to classic Texas BBQ Brisket. It’s all here in the original New York Times bestseller, named one of the 100 Best Cookbooks of All Time by Southern Living Magazine. If you’re getting Meathead’s new book, you might as well make it a two-fer and grab his new book. Together, they make the ultimate gift for the BBQ fanatic!