Kostenlos books Meathead: The Science of Great Barbecue and Grilling Autor Meathead Goldwyn – Paydayloansnsi.co.uk

Meathead: The Science of Great Barbecue and Grilling For succulent results every time, nothing iscrucial 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 worlds most popular BBQ and grilling website, AmazingRibs, Meathead applies the latest research to backyard cookingthanthoroughly tested recipes With the help of physicist and food scientist Prof Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining how marinades really work why rubs shouldnt have salt in them the importance of digital thermometers why searing doesnt seal in juices how salt penetrates but spices dont 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 Among the many busted old husbands tales Myth Bring meat to room temperature before cooking Myth Soak wood before using it Myth Bone in steaks taste better Myth You should sear first, then cook The book blends chemistry, physics, meat science, and humor Lavishly designed with hundreds of full color photos by the author, this book contains all the sure fire recipes for traditional American favorites and manyoutside the box creations Youll 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 Grilled Lobster, and many

About the Author: Meathead Goldwyn

Dad was the first to call me Meathead after watching Archie Bunker and now everyone calls me that No offense taken It fit, especially as I got into BBQ It s better than what my editors and my wife call me If you ve read this far, you re my buddy and you can call me whatever you want.My biz card says I am the BBQ Whisperer and Hedonism Evangelist behind AmazingRibs.com, the world s most popular BBQ grilling website The Roman god Bacchus is my paragon.I ve had the privilege of judging barbecue and other foods and drinks from Italy to California I have been a judge at the Jack Daniel s World Championship Invitational Barbecue, at the Kingsford Invitational, at the California State Fair Commercial Wine Competition, at the World Wide Mustard Competition, and the World Championship Steak Cook Off I have served as Chief Judge of the Finger Lakes International Wine Competition and Chief Judge of the College Football Hall of Fame Kickoff Riboff, and I founded and directed for many years the World Wine Championships, World Beer Championships, and World Spirits Championships.Along the way I have tried to share my love of the sensory world with words and pictures I was a journalism major at the University of Florida and I have written hundreds of articles about food and drink as a syndicated columnist for the Washington Post and the Chicago Tribune.I ve been helping folks learn about food and drink online since 1990 when I started Wine Dine Online as part of LAOnline, long before anybody typed w three times in a row I then hosted the Food Drink Network on America Online from 1992 2000, built Tastings.com in 1998, and built AmazingRibs.com in 2005.I lectured forthan a decade on wine at Cornell University s famous School of Hotel Administration in Ithaca, NY, and I was an adjunct professor at Le Cordon Bleu in Chicago for three years As founder of the Beverage Testing Institute I produced seven books on wine, beer, and spirits.As an undergrad I studied photography with the brilliant Jerry N Uelsmann and picked up the world s first Masters degree in Art in Technology from the School of the Art Institute of Chicago under Sonia Landy Sheridan.My interest in cooking began when I was about 10 and Mom and Dad opened a restaurant and I got to be a real jerk, a soda jerk They named the place after a beautiful flower, the Oleander We later learned it was poisonous, and eventually the restaurant failed If you ever hear that I m opening a restaurant, hunt me down and shoot me.In my senior year of high school my science project was setting up a test plant to measure the oxygen output from algae, and then harvesting it for food to see if it could be used in space travel I developed my first recipe Algae cookies They needed a LOT of chocolate chips It won a prize from NASA at the 1967 Florida State Science Fair I just showed pictures of the cookies because if the judges had tasted them they would have kicked me out.I first discovered real barbecued ribs, smoked over wood, at a rickety joint named YT Parker s Bar B Q in Gainesville, FL, when I was at the University of Florida YT let me hang out around the open air pit with him and his pals My parents had warned me that smoking marijuana would lead to harder stuff Well, they were right I gave up weed and took up smoking pork.Since then I have become an omnivore, eating and drinking for a living since 1970 It s a dirty job, but somebody s gotta do it And I ve got wine and sauce stains on all my shirts and the well marbled waistline to prove I do it well My goal is to improve the world one cook at a time and one meal at a time.

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