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Meathead
- The Science of Great Barbecue and Grilling
- Narrated by: Jim Seybert
- Length: 16 hrs and 22 mins
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Meathead
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Publisher's Summary
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 more than 100 thoroughly tested recipes.
With the help of physicist and food scientist Professor 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.
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What listeners say about Meathead
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- Jody
- 2022-12-14
love the content
Can't find the pdf that comes with the book.
I thought there was an accompanying pdf.
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Overall4 out of 5 stars
- David
- 2021-04-20
great first half, second half is a lot of recipes.
the first half is crazy informative but the second part being recipes is kind of a dry listen when driving. It is nice though if you listen to it while cooking in a small kitchen.
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2 people found this helpful
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- Old Pink 1944
- 2021-09-11
Made me hongry
Made me hongry: 💙Meathead has ways of describing BBQ that stimulate salivary glands and the the desperation to grill grill grill! Even at 3:30 in morning which it currently is right now!!! Only problems are local wild dogs and coyotes fighting for meat 🥩 and waking neighbors. Oops here come the cops. No big deal but they eat a lot!
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1 person found this helpful
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Overall4 out of 5 stars
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Performance2 out of 5 stars
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Story5 out of 5 stars
- Sal G.
- 2023-09-05
Content great/ reader annoying
The information is very valuable.
The reader sounds like he’s reporting on the lunar landing in the 70’s.
The hardcover book is much less
grating.
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