The Meathead Method

“This is the book barbecue nerds have been waiting for…wildly fun … I love to grill but I’m not a barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though.”  — J. Kenji López-Alt   “Readers will be delighted to learn that a man who willingly calls himself Meathead can still be trusted with a collection that has science in the subtitle. Goldwyn, whose day job is running the website amazingribs.com, explores the complexity of heat, meat, and smoke in the first half of his book, with a sense of humor sharper than his nickname suggests and a stack of scientific research provided by physicist Greg Blonder. Then he offers more than 100 recipes to take to the grill...[an] excellent guidebook.”  — Publishers Weekly on Meathead “An amazing compendium of barbecue knowledge.”  — Aaron Franklin, Franklin Barbecue, Austin, and author of Franklin Barbecue, on Meathead “Barbecue nerds will delight in Meathead’s detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook.”   — Mike Mills and Amy Mills, 17th Street Barbecue and authors of Praise the Lard “Barbecuing is a subject that arouses strong opinions, and you won’t find many that are stronger than Meathead Goldwyn’s. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book.”  — Russ Parsons, author of How to Read a French Fry, on Meathead