He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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.
He shatters the myths that stand in the way of perfection. Busted misconceptions include:
- Myth: Bring meat to room temperature before cooking. Busted Cold meat attracts smoke better.
- Myth: Soak wood before using it. Busted Soaking produces smoke that doesn't taste as good as dry fast-burning wood.
- Myth: Bone-in steaks taste better. Busted The calcium walls of bone have no taste and they just slow cooking.
- Myth: You should sear first, then cook. Busted Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.
Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Lobster, and many more.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-02-15
- Reviewer: Staff
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. Much of the discussion involves myth busting widely practiced techniques such as letting meat rest after cooking and searing steaks to seal in their juices. There is also instruction on how to achieve the ultimate goal of “golden brown deliciousness,” which takes into account both caramelization and the process of how meat browns, known as the Maillard reaction. The recipe section begins with numerous sauces and rubs. One might think that Goldwyn combined parsley, sage, rosemary, and thyme just so that he could call it Simon & Garfunkel Rub, except that he makes wide use of it in dishes as varied as stuffed pork loin roast, buffalo chicken wings, and grilled duck breasts. Instruction and technique permeate much of the recipe section. The specifics of simmering brats in beer are charted in the excellent guidebook, and there is an 18-page master class on dealing with a whole hog. Agent: Sally Ekus, Lisa Ekus Group. (May)