Publisher 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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About Jim Seybert
Jim Seybert has worked as a radio announcer, talk show host, and television producer. He also spent many years as business development vice president at an association of independent retail stores. Today, he maintains a private consulting practice and works with companies in many industries, helping them find new ways to do things. A frequent speaker and seminar leader, he has shared his ideas and expertise with the National Center for Database Marketing, Direct Marketing Association, Christian Management Association, Gospel Music Association, and Biola University’s Executive MBA program, where he is a frequent lecturer.