Meathead The Science of Great Barbecue and Grilling
36,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
10.05.2016
Verlag
Houghton Mifflin CompanySeitenzahl
400
Maße (L/B/H)
26,1/20,7/3 cm
Gewicht
1510 g
Sprache
Englisch
ISBN
978-0-544-01846-4
New York Times Bestseller
NAMED A BEST COOKBOOK BY Serious Eats • Christopher Kimball • Chicago Tribune • BBC • Wired • Epicurious • Leite's Culinaria • Food & Wine
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, myth-busting 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, and a BBQ Hall of Fame member, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes in his masterpiece on the science of barbecue and grilling.
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 barbecue cookbook 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.
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