{"product_id":"the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-with-114-recipes","title":"The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking With 114 Recipes","description":"\u003cdiv role=\"tabpanel\" class=\"tab-pane tab-white active\" id=\"tab-overview\"\u003e\n\u003cdiv itemprop=\"description\"\u003e\n\u003cp\u003e\u003cstrong\u003e“The only book on outdoor cookery you’ll ever need.” —Alton Brown\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn his long-awaited follow-up to his \u003cem\u003eNew York Times\u003c\/em\u003e bestselling \u003cem\u003eMeathead\u003c\/em\u003e, BBQ Hall of Famer and founder of Amazingribs.com Meathead presents an unmatched guide to the science of great barbecue, grilling, griddling, and outdoor cooking with the latest cutting-edge science, covering even more cooking techniques\u003c\/strong\u003e—\u003cstrong\u003eplus more than 110 creative and inspiring recipes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLet Meathead take you where barbecue goes next. In his long awaited, must-have companion book to \u003cem\u003eMeathead, \u003c\/em\u003eMeathead shares even more cutting-edge science and imaginative recipes in \u003cem\u003eThe Meathead Method\u003c\/em\u003e. \u003c\/p\u003e\n\u003cp\u003eYou’ll find cooking methods and techniques not covered in his first book, like brinerades (combining brines and marinades), sous vide que (combining sous vide and the grill or smoker), grill frying (the grill is the perfect place for deep frying), faux frying (great crunchy breadings without all the oil), griddling, cooking with koji, stir-frying on a grill with a wok, tea smoking, tandoori cooking, pizza making, smoking cheeses, building rubs and sauce, and much more.\u003c\/p\u003e\n\u003cp\u003eAll along the way, Meathead busts even more myths, reveals little known facts, and shares hot tips to master your grill (or griddle or smoker).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMyth.\u003c\/strong\u003e Soak your wood for more smoke. \u003cstrong\u003eBusted! \u003c\/strong\u003eThere’s a reason they build boats out of wood—wood doesn’t absorb water and soaking it prevents smoke.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMyth.\u003c\/strong\u003e Cook chicken until the juices run clear. \u003cstrong\u003eBusted! \u003c\/strong\u003ePink juice in cooked chicken is due to myoglobin and cytochrome, which may not turn clear until 180°F (which is overcooked).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMyth\u003c\/strong\u003e. Marinades will penetrate faster under a vacuum. \u003cstrong\u003eBusted! \u003c\/strong\u003eWhen you suck the air out from around the meat, you are creating a vacuum outside the meat and it will suck the juices out of the meat, not in.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAnd he follows it all up with more than 110 tested creative recipes to inspire you to break out of the traditional barbecue box—experiment with new ingredients, techniques, and impressive recipes not covered in other barbecue books, with dishes like Championship Pork Ribs, Pho with Leftover Brisket and Smoked Bone Broth, Real Fried Chicken on a Gas Grill (It’s Safe!), The Ultimate Smash Burger, Mussels with Smoked Fettucine, Crawfish on Dirty Rice, Squash Bisque, and Drunken Peaches and Cream.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Royal Gift Land","offers":[{"title":"Default Title","offer_id":42919045267545,"sku":"9780063272842","price":21.65,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/0206\/3705\/files\/9780063272842-l.jpg?v=1765819389","url":"https:\/\/royalgiftland.com\/tr\/products\/the-meathead-method-a-bbq-hall-of-famers-secrets-and-science-on-bbq-grilling-and-outdoor-cooking-with-114-recipes","provider":"Royal Gift Land","version":"1.0","type":"link"}