Meathead: the science of great barbecue and grilling

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Publisher:
Varies, see individual formats and editions
Publication Date:
2016
Language:
English

Description

"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of theworld's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"--

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ISBN:
9780544018464
9780544018501

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Grouping Information

Grouped Work IDc6561205-e4a3-b6c6-f00d-a933ce54d47d
Grouping Titlemeathead the science of great barbecue and grilling
Grouping Authormeathead goldwyn
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-08-12 05:05:53AM
Last Indexed2024-08-21 22:35:35PM

Solr Fields

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Goldwyn, Meathead
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hoopla digital
author_display
Goldwyn, Meathead
available_at_hm
Hamden Public Libraries
detailed_location_hm
Hamden/Miller Adult Nonfiction 3rd Floor
display_description
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of theworld's most popular barbecue website amazingribs.com, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"--
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Books
eBook
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Book
eBook
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c6561205-e4a3-b6c6-f00d-a933ce54d47d
isbn
9780544018464
9780544018501
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2024-08-22T04:35:35.484Z
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Non Fiction
literary_form_full
Non Fiction
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641.76/GOL
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Hamden Public Libraries
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Hamden Public Libraries
primary_isbn
9780544018464
publishDate
2016
publisher
A Rux Martin Book, Houghton Mifflin Harcourt
HarperCollins
recordtype
grouped_work
subject_facet
Barbecuing
Cookbooks
Cooking
Cooking, American
Electronic books
Food science
title_display
Meathead : the science of great barbecue and grilling
title_full
Meathead : The Science of Great Barbecue and Grilling [electronic resource] / Meathead Goldwyn
Meathead : the science of great barbecue and grilling / text and photographs by Meathead Goldwyn ; with Greg Blonder, Ph.D.
title_short
Meathead
title_sub
the science of great barbecue and grilling
topic_facet
Barbecuing
Cooking
Cooking, American
Electronic books
Food science

Solr Details Tables

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ils:.b24731572BookBooksEnglishA Rux Martin Book, Houghton Mifflin Harcourt2016xv, 384 pages : color illustrations ; 26 cm

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