Meathead.: The Science of Great Barbecue and Grilling
(eAudiobook)
Description
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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Citations
Goldwyn, M., & Seybert, J. (2021). Meathead. Unabridged. [United States], Tantor Media, Inc.
Chicago / Turabian - Author Date Citation (style guide)Goldwyn, Meathead and Jim, Seybert. 2021. Meathead. [United States], Tantor Media, Inc.
Chicago / Turabian - Humanities Citation (style guide)Goldwyn, Meathead and Jim, Seybert, Meathead. [United States], Tantor Media, Inc, 2021.
MLA Citation (style guide)Goldwyn, Meathead, and Jim Seybert. Meathead. Unabridged. [United States], Tantor Media, Inc, 2021.
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Hoopla Extract Information
| hooplaId | 13921724 |
|---|---|
| title | Meathead |
| language | |
| kind | AUDIOBOOK |
| series | |
| season | |
| publisher | |
| price | 2.89 |
| active | 1 |
| pa | |
| profanity | |
| children | |
| demo | |
| duration | |
| rating | |
| abridged | |
| fiction | |
| purchaseModel | INSTANT |
| dateLastUpdated | Jan 14, 2023 06:30:17 PM |
Record Information
| Last File Modification Time | Sep 02, 2024 10:36:56 PM |
|---|---|
| Last Grouped Work Modification Time | Sep 09, 2024 01:46:43 PM |
MARC Record
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| 100 | 1 | |a Goldwyn, Meathead, |e author. | |
| 245 | 1 | 0 | |a Meathead. |p The Science of Great Barbecue and Grilling |h [electronic resource] / |c Meathead Goldwyn. |
| 250 | |a Unabridged. | ||
| 264 | 1 | |a [United States] : |b Tantor Media, Inc., |c 2021. | |
| 264 | 2 | |b Made available through hoopla | |
| 300 | |a 1 online resource (1 audio file (16hr., 22 min.)) : |b digital. | ||
| 336 | |a spoken word |b spw |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 344 | |a digital |h digital recording |2 rda | ||
| 347 | |a data file |2 rda | ||
| 506 | |a Instant title available through hoopla. | ||
| 511 | 1 | |a Read by Jim Seybert. | |
| 520 | |a 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. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 650 | 0 | |a Barbecuing. | |
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Cooking, American. | |
| 650 | 0 | |a Ethnicity. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Technology. | |
| 700 | 1 | |a Seybert, Jim, |e reader. | |
| 710 | 2 | |a hoopla digital. | |
| 856 | 4 | 0 | |u https://www.hoopladigital.com/title/13921724?utm_source=MARC&Lid=hh4435 |z Instantly available on hoopla. |
| 856 | 4 | 2 | |z Cover image |u https://d2snwnmzyr8jue.cloudfront.net/ttm_9781666107838_180.jpeg |