Meathead : The Science Of Great Barbecue And Grilling Meathead Goldwyn
MeatheadThe Science of Great Barbecue and Grilling
Author(s): Meathead Goldwyn, Rux Martin
Format: Hardback
Publisher: HarperCollins Publishers Inc, United States
Imprint: Harvest
ISBN-13: 9780544018464, 978-0544018464
Synopsis
The founder and editor of the world's most popular BBQ and grilling website, [url] \""Meathead\"" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. 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.
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Details:Meathead : The Science Of Great Barbecue And Grilling Meathead Goldwyn
MeatheadThe Science of Great Barbecue and Grilling
Author(s): Meathead Goldwyn, Rux Martin
Format: Hardback
Publisher: HarperCollins Publishers Inc, United States
Imprint: Harvest
ISBN-13: 9780544018464, 978-0544018464
Synopsis
The founder and editor of the world's most popular BBQ and grilling website, [url] \""Meathead\"" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. 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.
Price now:
From
£20.55
To
£26.12
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Product Description
MeatheadThe Science of Great Barbecue and Grilling
Author(s): Meathead Goldwyn, Rux Martin
Format: Hardback
Publisher: HarperCollins Publishers Inc, United States
Imprint: Harvest
ISBN-13: 9780544018464, 978-0544018464
Synopsis
The founder and editor of the world's most popular BBQ and grilling website, [url] \""Meathead\"" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. 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.
Product Specifications
General | |
|---|---|
Brand | HarperCollins Publishers Inc |
format | hardcover |
Language | english |
artist | not specified |
type | not specified |
age level | adults |
Size | 20.83 x 3.3 x 25.65 cm |
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