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Meathead: The Science of Great Barbecue and Grilling Hardcover – 1 Apr 2017

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Product details

  • Hardcover: 400 pages
  • Publisher: Mariner Books,US (1 April 2017)
  • Language: English
  • ISBN-10: 054401846X
  • ISBN-13: 978-0544018464
  • Product Dimensions: 20.2 x 3 x 25.4 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Bestsellers Rank: 28,388 in Books (See Top 100 in Books)
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Review

This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That s good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious.
Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process.
With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don t just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading "Meathead," I'm gonna be pretty darned good at faking it though.
J. Kenji Lopez-Alt, Author of "The Food Lab"
An amazing compendium of barbecue knowledge.
Aaron Franklin, Franklin Barbecue, Austin, and Author of "Franklin Barbecue"
Barbecue nerds will delight in Meathead s detail-oriented research. Busting myths and blinding us with science, "Meathead" is a must for the collection of any serious barbecue cook.
Mike Mills and Amy Mills, 17th Street Barbecue and authors of "Peace, Love, & Barbecue"
Barbecuing is a subject that arouses strong opinions, and you won t find many that are stronger than Meathead Goldwyn s. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book.
Russ Parsons, Author of "How to Read a French Fry"
An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in my barbecue collection.
Jim Shahin, "Washington Post" barbecue columnist
As a former scientist, I am thrilled to see a cookbook that is more than just a collection of recipes. Meathead has clearly and simply explained the science of live-fire cooking from understanding the role of fire and smoke to how marinades and brines work to flavor and enhance meat and lots more. Many old myths are debunked as well, using science, not heresy. I predict this book will be lovingly battered and greasy from years of serious use.
Bruce Aidells, Author of "The Great Meat Cookbook"
I'm embarrassed to admit how many cooking myths I thought were true. Meathead and his team of scientists and food fanatics, backed by science, sever barbecue fact from fiction to make us better cooks. Learn what s happening at every stage of cooking, from marinating to the last flame lick on the grill.
Jaden Hair, Publisher of "SteamyKitchen.com" and author of "The Steamy Kitchen Cookbook" and "Steamy Kitchen's Healthy Asian Favorites"
Recipes can get you cooking; proper techniques can get you cooking well. But only understanding the underlying science can make you a smarter cook. And that s what makes this book required reading.
Barry Sorkin, Owner and Pitmaster, Smoque BBQ, Chicago
A wonderful book filled with years and years of trial and error with many meats and techniques. A compilation and study of everything that affects your meat s taste and texture.
Charlie McKenna, Chef Owner of Lillie s Q, LQ Chicken Shack, and Dixie in Chicago
A game-changer reminiscent of the scientific wisdom of Harold McGee and the masterful techniques of Jacques Pepin.
Paul Virant, Executive Chef of Perennial Virant in Chicago and author of "The Preservation Kitchen"
The ultimate compilation of the science of barbecue. One would be hard pressed to have a single question or curiosity that is not answered within the pages of this book.
Linda Orrison, President, National Barbecue Association, 2015 2016
"This is a go-to book in my cookbook library." Rick Gresh, Executive Chef, Virgin Hotel Chicago
By far the most comprehensive barbecue book I have seen. Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce
The bible against which all other barbecue cookbooks will be judged. His truths will set you free. Michael Sanson, Editor, "Restaurant Hospitality Magazine"
When asked 'why, ' never have to say 'just because' again. Meathead demystifies the science of great barbecue. When the smoke clears, you ll taste the difference.
Chris Lilly, Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, Alabama
Meathead chops years off your learning curve with this encyclopedia of barbecue knowledge. Chris Hart, author of "Wicked Good Barbecue""

"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...[an] excellent guidebook." --"Publishers Weeklky" This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That s good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious. Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process. With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don t just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading "Meathead," I'm gonna be pretty darned good at faking it though. J. Kenji Lopez-Alt, Author of "The Food Lab" An amazing compendium of barbecue knowledge. Aaron Franklin, Franklin Barbecue, Austin, and Author of "Franklin Barbecue" Barbecue nerds will delight in Meathead s detail-oriented research. Busting myths and blinding us with science, "Meathead" is a must for the collection of any serious barbecue cook. Mike Mills and Amy Mills, 17th Street Barbecue and authors of "Peace, Love, & Barbecue" Barbecuing is a subject that arouses strong opinions, and you won t find many that are stronger than Meathead Goldwyn s. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book. Russ Parsons, Author of "How to Read a French Fry" An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in my barbecue collection. Jim Shahin, "Washington Post" barbecue columnist As a former scientist, I am thrilled to see a cookbook that is more than just a collection of recipes. Meathead has clearly and simply explained the science of live-fire cooking from understanding the role of fire and smoke to how marinades and brines work to flavor and enhance meat and lots more. Many old myths are debunked as well, using science, not heresy. I predict this book will be lovingly battered and greasy from years of serious use. Bruce Aidells, Author of "The Great Meat Cookbook" I'm embarrassed to admit how many cooking myths I thought were true. Meathead and his team of scientists and food fanatics, backed by science, sever barbecue fact from fiction to make us better cooks. Learn what s happening at every stage of cooking, from marinating to the last flame lick on the grill. Jaden Hair, Publisher of "SteamyKitchen.com" and author of "The Steamy Kitchen Cookbook" and "Steamy Kitchen's Healthy Asian Favorites" Recipes can get you cooking; proper techniques can get you cooking well. But only understanding the underlying science can make you a smarter cook. And that s what makes this book required reading. Barry Sorkin, Owner and Pitmaster, Smoque BBQ, Chicago A wonderful book filled with years and years of trial and error with many meats and techniques. A compilation and study of everything that affects your meat s taste and texture. Charlie McKenna, Chef Owner of Lillie s Q, LQ Chicken Shack, and Dixie in Chicago A game-changer reminiscent of the scientific wisdom of Harold McGee and the masterful techniques of Jacques Pepin. Paul Virant, Executive Chef of Perennial Virant in Chicago and author of "The Preservation Kitchen" The ultimate compilation of the science of barbecue. One would be hard pressed to have a single question or curiosity that is not answered within the pages of this book. Linda Orrison, President, National Barbecue Association, 2015 2016 "This is a go-to book in my cookbook library." Rick Gresh, Executive Chef, Virgin Hotel Chicago By far the most comprehensive barbecue book I have seen. Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce The bible against which all other barbecue cookbooks will be judged. His truths will set you free. Michael Sanson, Editor, "Restaurant Hospitality Magazine" When asked 'why, ' never have to say 'just because' again. Meathead demystifies the science of great barbecue. When the smoke clears, you ll taste the difference. Chris Lilly, Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, Alabama Meathead chops years off your learning curve with this encyclopedia of barbecue knowledge. Chris Hart, author of "Wicked Good Barbecue""

"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...[an] excellent guidebook."
--Publishers Weeklky

"This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That's good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious.
Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process.
With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don't just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though."
-- J. Kenji Lopez-Alt, Author of The Food Lab

"An amazing compendium of barbecue knowledge."
-- Aaron Franklin, Franklin Barbecue, Austin, and Author of Franklin Barbecue

"Barbecue nerds will delight in Meathead's detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook."
-- Mike Mills and Amy Mills, 17th Street Barbecue and authors of Peace, Love, & Barbecue

"Barbecuing is a subject that arouses strong opinions, and you won't find many that are stronger than Meathead Goldwyn's. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book."
-- Russ Parsons, Author of How to Read a French Fry

"An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in my barbecue collection."
-- Jim Shahin, Washington Post barbecue columnist

"As a former scientist, I am thrilled to see a cookbook that is more than just a collection of recipes. Meathead has clearly and simply explained the science of live-fire cooking from understanding the role of fire and smoke to how marinades and brines work to flavor and enhance meat and lots more. Many old myths are debunked as well, using science, not heresy. I predict this book will be lovingly battered and greasy from years of serious use."
-- Bruce Aidells, Author of The Great Meat Cookbook

"I'm embarrassed to admit how many cooking myths I thought were true. Meathead and his team of scientists and food fanatics, backed by science, sever barbecue fact from fiction to make us better cooks. Learn what's happening at every stage of cooking, from marinating to the last flame lick on the grill."
-- Jaden Hair, Publisher of SteamyKitchen.com and author of The Steamy Kitchen Cookbook and Steamy Kitchen's Healthy Asian Favorites

"Recipes can get you cooking; proper techniques can get you cooking well. But only understanding the underlying science can make you a smarter cook. And that's what makes this book required reading."
-- Barry Sorkin, Owner and Pitmaster, Smoque BBQ, Chicago

"A wonderful book filled with years and years of trial and error with many meats and techniques. A compilation and study of everything that affects your meat's taste and texture."
-- Charlie McKenna, Chef Owner of Lillie's Q, LQ Chicken Shack, and Dixie in Chicago

"A game-changer reminiscent of the scientific wisdom of Harold McGee and the masterful techniques of Jacques Pepin."
-- Paul Virant, Executive Chef of Perennial Virant in Chicago and author of The Preservation Kitchen

"The ultimate compilation of the science of barbecue. One would be hard pressed to have a single question or curiosity that is not answered within the pages of this book."
-- Linda Orrison, President, National Barbecue Association, 2015-2016

"This is a go-to book in my cookbook library." -- Rick Gresh, Executive Chef, Virgin Hotel Chicago

"By far the most comprehensive barbecue book I have seen." -- Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce

"The bible against which all other barbecue cookbooks will be judged. His truths will set you free." -- Michael Sanson, Editor, Restaurant Hospitality Magazine

"When asked 'why, ' never have to say 'just because' again. Meathead demystifies the science of great barbecue. When the smoke clears, you'll taste the difference."
-- Chris Lilly, Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, Alabama

"Meathead chops years off your learning curve with this encyclopedia of barbecue knowledge." -- Chris Hart, author of Wicked Good Barbecue

-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...[an] excellent guidebook.-
--Publishers Weeklky

-This is the book barbecue nerds have been waiting for. Myth and lore abounds in the world of cooking, and nowhere more so than in the primal arena that exists when humans put open fire and meat together in the great outdoors (or suburban backyard, as the case may be). That's good news for anyone who, like me, longs to understand the science of grilling and barbecue; the thermodynamics of heat transfer under that kettle dome, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious.
Meathead's gift lies not just in factual accuracy, but also in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. A good technical writer will leave you feeling like you know more than when you started. A great one can leave you feeling like more than a passive bystander. It'll make you feel like an active participant, like you've been on a voyage of discovery for yourself. Flipping over each page to discover what lies on the next will remind you of the very first time you peeked under the cover of your grill and breathed in the alchemy that occurs between smoke and meat. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process.
With hundreds of pages on techniques, theory, equipment, and background science before you even get to the recipes, this is a book that is squarely aimed at cooks who don't just want a single good rack of ribs coming off their grill, but who want to understand what makes them good and how to repeat it time after time. Soak in enough of the background technique and you won't even need a recipe. You have all the tools you need to develop your own. I love to grill but I'm not barbecue guru. After reading Meathead, I'm gonna be pretty darned good at faking it though.-
-- J. Kenji Lopez-Alt, Author of The Food Lab

-An amazing compendium of barbecue knowledge.-
-- Aaron Franklin, Franklin Barbecue, Austin, and Author of Franklin Barbecue

-Barbecue nerds will delight in Meathead's detail-oriented research. Busting myths and blinding us with science, Meathead is a must for the collection of any serious barbecue cook.-
-- Mike Mills and Amy Mills, 17th Street Barbecue and authors of Peace, Love, & Barbecue

-Barbecuing is a subject that arouses strong opinions, and you won't find many that are stronger than Meathead Goldwyn's. The difference is that he has the evidence to back them up. Anyone from a backyard burger king to a competition smoker is likely to learn something from this book.-
-- Russ Parsons, Author of How to Read a French Fry

-An indispensable barbecue book. It is at once comprehensive and engaging and will become a cornerstone reference book in my barbecue collection.-
-- Jim Shahin, Washington Post barbecue columnist

-As a former scientist, I am thrilled to see a cookbook that is more than just a collection of recipes. Meathead has clearly and simply explained the science of live-fire cooking from understanding the role of fire and smoke to how marinades and brines work to flavor and enhance meat and lots more. Many old myths are debunked as well, using science, not heresy. I predict this book will be lovingly battered and greasy from years of serious use.-
-- Bruce Aidells, Author of The Great Meat Cookbook

-I'm embarrassed to admit how many cooking myths I thought were true. Meathead and his team of scientists and food fanatics, backed by science, sever barbecue fact from fiction to make us better cooks. Learn what's happening at every stage of cooking, from marinating to the last flame lick on the grill.-
-- Jaden Hair, Publisher of SteamyKitchen.com and author of The Steamy Kitchen Cookbook and Steamy Kitchen's Healthy Asian Favorites

-Recipes can get you cooking; proper techniques can get you cooking well. But only understanding the underlying science can make you a smarter cook. And that's what makes this book required reading.-
-- Barry Sorkin, Owner and Pitmaster, Smoque BBQ, Chicago

-A wonderful book filled with years and years of trial and error with many meats and techniques. A compilation and study of everything that affects your meat's taste and texture.-
-- Charlie McKenna, Chef Owner of Lillie's Q, LQ Chicken Shack, and Dixie in Chicago

-A game-changer reminiscent of the scientific wisdom of Harold McGee and the masterful techniques of Jacques Pepin.-
-- Paul Virant, Executive Chef of Perennial Virant in Chicago and author of The Preservation Kitchen

-The ultimate compilation of the science of barbecue. One would be hard pressed to have a single question or curiosity that is not answered within the pages of this book.-
-- Linda Orrison, President, National Barbecue Association, 2015-2016

-This is a go-to book in my cookbook library.- -- Rick Gresh, Executive Chef, Virgin Hotel Chicago

-By far the most comprehensive barbecue book I have seen.- -- Dave Raymond, Creator of Sweet Baby Ray's Barbecue Sauce

-The bible against which all other barbecue cookbooks will be judged. His truths will set you free.- -- Michael Sanson, Editor, Restaurant Hospitality Magazine

-When asked 'why, ' never have to say 'just because' again. Meathead demystifies the science of great barbecue. When the smoke clears, you'll taste the difference.-
-- Chris Lilly, Pitmaster, Big Bob Gibson Bar-B-Q, Decatur, Alabama

-Meathead chops years off your learning curve with this encyclopedia of barbecue knowledge.- -- Chris Hart, author of Wicked Good Barbecue

About the Author

MEATHEAD (CRAIG) GOLDWYN is the president and founder of amazingribs.com, one of the most popular online barbecuing sites. He writes for Serious Eats. His articles have appeared in the Huffington Post, WIne Spectator, and more. His photos have run in Time and Playboy. He judges BBQ cookoffs from Kansas City to Memphis.


Customer Reviews

4.9 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
So, what can be said - WOW. I rarely read books cover to cover, but this is a total gem of a book, read cover to cover, and it will be my go to book for years to come.

While there are many chapters, the book can be summarised as
1) How to sort heat, smoke and what to do and avoid.
2) Hardware - aka what toys you need
3) What to put on your meat - rubs, sauces
4) Recipes.

The book is great, unlike others I've seen, this says "do this because...." it tells you why, which I think is bloody wonderful.
This book will give you confidence to experiment and cook great food.

Until yesterday I had never cooked food on a BBQ for more than say 30 mins.......yesterday, I followed the book, or should I say BBQ BIBLE, and I did some slow cook ribs for 6 hours. I followed the clear instructions from charcoal setup to seasoning to sauce and wow our ribs were immense.

Buy now and say goodbye to burnt sausages and hello to mouth watering food.

NOTE: if you don't like cooking don't buy.

Nuff said :)
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Format: Hardcover Verified Purchase
I am biased... It was Meathead's website that encouraged me to buy a Webber Smokey Mountain and Jumbo Joe when off sick one summer. And he now has a lot to answer for... My notoriety at work, the anger within my family for expanding waistlines and the constant critique I give to friends and colleagues that they should "try this" and "try that". After all, it's science!

And that's where Meathead takes it up a notch (exactly how I described my skills when reviewing the Smokey Mountain courtesy of Meathead's teachings)... Science!!! It will debunk, enforce, encourage and entice like no other experience in cookbookery. Except maybe Heston! This will take good food cooked by a good home cook and probably a lot of chefs (I can hear the sounds of many a Santoku being sharpened to pierce my still beating heart for that comment) and turn it into a piece of edible artistry!

Seriously, if you want something unique in the cookbook area and want to learn how to improve your skills, or just appreciate your cooking more, just buy it! It applies equally to the kitchen and BBQ. And what's not in the book can be found in abundance on his great website. And, like he states in the book, he will get into conversation via his blogs regarding questions and advice... Even with some banter which just makes it all the more personal.

This book is worthy of positive reviews and, after all his selflessness in sharing his knowledge for free on his website, help and support over the years (and the quality of the book), I felt the need to review it with five stars (I've read loads of it already so this is an informed review) and tell you all to buy it on its day of release! You will not be let down! And thanks Amazon.... Sleepless nights waiting for this since pre order!

I now get 20% off from my butcher as well due to being such a frequent flyer.

All hail Saint Meathead, his holiness of the steak.
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Format: Hardcover Verified Purchase
This is not a bbq recipe book. This is a book about cooking meat with fire, if you want a pure recipe book look elsewhere.
Meathead explains the whys and wherefores of cooking different meats in various ways using fire in various forms (open fire, fire pit, etc)
His methods (and his reasoning) are clearly explained with examples and suggestions.There are some "recipes" but these are not the focus of this book.

Highly recommended.
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Format: Hardcover Verified Purchase
Most of this is already on his website but I bought the book as thanks for so much useful information about the science of grilling and BBQ. I have learnt a lot from Meathead but so much more to go. It is a great reference book that you will keep going back to. It also included 6 month membership to his online forum.
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Format: Hardcover Verified Purchase
Meathead is a truly interesting guy. His scientific and fairly matter of fact way of describing techniques and recipes is refreshing. It's very much a book from the BBQ traditions of the USA, so don't expect recipes that move far away from that basis. Do expect a excellent explanation of the science behind incredible ribs, pulled pork, brisket etc. A lot of the recipes are investments in terms of time, and you may need a friendly butcher to help you get some of the american style cuts. This book will elevate your skills way beyond the nightmare of the stereotypical British BBQ.
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I've eaten some of the greatest food on the planet and 2 dishes stand out. One was a steak cooked by one of the worlds top chefs at The Oberoi Hotel in Mauritius and the other was a rack of pork ribs cooked by some bikers at a BBQ rib shack in upstate New York. I have since then been on a quest to get even slightly close to those lovely ribs. I bought the rib shacks own book which helped. I bought a Pro-Q BBQ which helped, but Google was my best friend as Meathead (if you christen your son Meathead what do you expect he will do for a living?) writes many articles explaining the secret art of real BBQ, not the usual flipping burgers and burning chicken that we do in the UK, but the real long slow smoke pit type that produces the greatest food you'll ever eat! (Although grilling is covered too). Of course I had to buy the book, partly to pay Meathead back for all the free advice, and mostly to learn more! and here it is, delivered quickly by the usual Amazon effeciency. The only downside to this book is that it makes all my other BBQ books redundant, it covers everything from how to select a BBQ, cleaning it, types of wood, butchery, cooking on campfires, meat selection, recipies, rubs etc. EVERYTHING! And thanks to Meathead, I've so far (from the internet) produced a Beef brisket to rival the Oberoi steak, a rack of ribs to (almost) rival the biker pork ribs, and smoked chicken wings to rival anything! And I'm already looking forward to my next smoke pit session to try some of the amazing recipies and ideas in this book! Thankyou Meat!!!
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