Goldwyn, Meathead  | Rux Martin/Houghton Mifflin Harcourt

46,560원  | 20160510  | 9780544018464

The first book to apply the latest scientific research to barbecuing and grilling by the founder of the popular website amazingribs.com-with more than 100 recipes About the Book About the Author Reviews 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 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 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. Busted misconceptions include: * Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. * Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. * Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. * Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll 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; Lobster, and many more.

 | Black Rose Writing

24,670원  | 20201001  | 9781684335480

"[A] sweet snapshot of a 1970s suburban American childhood." -IndieReader"A young boy experiences some hard knocks and learns to appreciate what it means to be a good person in this charming and entertaining story." -Sublime Book ReviewJimmy, known by his friends as Meathead, wants to be a good kid... he really does. But his friends are wild and lead him into serious trouble.

 | 4th & Goal Publishing

19,670원  | 20130826  | 9780973931297

The Meathead Manifesto--the only 'How-To' guide you'll ever need! If you're into bodybuilding and girls and nutrition ? ?(--and girls!) then you'll love this irreverent take on concepts like 'How To Handle Your Raging Jealousy' and 'Fat: Like The Stuff You Need (As Opposed to the Thing you Think you are.

 | WestBow Press

29,620원  | 20150210  | 9781490864440

Meathead bridges scientific discoveries with athletic anecdotes to unravel the neuroscience of exercise for the jock, gym rat, and sports nut. This is one of few popular science books that strictly focuses on exercise and athletic performance at the level of the brain.

 | Venture Ink

32,920원  | 20190724  | 9781925997651

This is the PERFECT barbecue cookbook for every meat lover! Keep it next to your grill and always have a new BBQ recipe ready to go!?What if you could mix it up and cook something different every time you're on the grill??Imagine serving up the most delicious meat dishes (that are different every time) to your friends and family!?Multi-time best selling cooking author and influencer, Olivia Rogers, shares with you some of her most popular BBQ recipes.

 | Robert Satterfield

32,920원  | 20200318  | 9781989787366

Barbecue is an all American tradition. The secret to a perfect barbecue is the sauce, it compliments the flavors of a great barbecue. It bastes the meat while it is cooking, and glazes it before its ready to serve. Barbecue sauce can be used on the meat before the cooking process, during, or after the meat is cooked as a condiment. Sauces are available in a variety of flavors,colors, and types that add flavor and moisture to your barbecue.