Free PDF , by Meathead Goldwyn Greg Blonder
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, by Meathead Goldwyn Greg Blonder
Free PDF , by Meathead Goldwyn Greg Blonder
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Product details
File Size: 56701 KB
Print Length: 403 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (May 17, 2016)
Publication Date: May 17, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01FX1AUNC
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Amazon Best Sellers Rank:
#66,066 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Easy and extremely informative reading. Get ready to rethink much of what you thought you knew, with the authors updated info. It's not easy to change long existing ways of thinking.Much respect to author for giving due respect to my struggle to get the public to pay more attention to safe cooking temps and use of quality digital thermometers. You would think with the price of meat, that the public would be more attentive investing in a quality thermometer, but sad reality is that many still do guess work. Much myth busting too, will likely have you a bit hesitant. I am in total agreement that buying a steak bone in, is a waste of money, with belief that it will be more flavorful. Agree that the extra taste is so minimal that you are wasting money paying what ever price per pound of meat, that includes the bone, and paying the meat price. I don't want to "give away" all the myth busters, just citing an example.If any hesitancy, try his tips and methods gradually and you will be convinced.
For years I have bought book after book to learn every secret I can about BBQ. Of all the books I've bought, this one is by far, leaps and bounds ahead of the rest. Honestly, you will find every trick you will find in the rest Righetti here in one book. The sauces, rubs, techniques and even methods not commonly thought of as the norm but are far better than what is commonly used. This book will take your BBQ skills right into the professional level . If you only buy one BBQ book in your life, this is the one hands down. I personally have over 1/2 a dozen various smokers & grills I cook outdoors more than indoors so trust me when I say, this is the finest publication on BBQ of all time.
I am an old BBQ cook, a certified BBQ Judge, and a reader of Meathead's columns. He is the expert in ALL the many types of BBQ's that exist and he reports not about emotion or promotion of a cooker but about it from a technical basis and you really do learn wonderful ways to do BBQ.Over my 30 some years of BBQ cooking, I have changed types and styles of cookers from plain to fancy pellet rigs and now back to the fantastic Pit Barrel Cooker using just old fashioned charcoal. There are very few cookers that can cook the quality and quantity of meat that a Pit Barrel can turn out and taste so spectacularly good.I own over 130 BBQ cook books and this one is the Bible and the ideas, suggestions and recipes are always dead on. Meathead has cooked them.You will enjoy this book and it will make a grand gift to a new BBQ fan. Remember, BBQ is America's gift to the culinary world.
Bought the book after finding Mr. Goldwyn's recipe for corning your own corned beef online. In his recipe, I noticed that his comments about nutrition and chemistry were spot on (I have at least the rudiments of a scientific education) rather than the collection of anecdotes and old wive's tales that seem to permeate much of the cookbook genre. While still involved in the brining of my first batch of homemade corned beef, I have read a good deal of his book, and decided that I definitely made the right decision to buy it. I'm still awaiting the results of Corned Beef a la Meathead, and may expand on my review depending on the result! For the present, my reading has convinced me that he knows, not only the recipes and tried and true mechanics of barbecuing (and brining/smoking), but the actual science behind the art. Since cooking is both an art and a science, I regard this, so far, as a classic of no mean proportions.I've now made three batches of corned beef (about ten pounds per batch) with his method, and have decided that I'll never buy corned beef in the package again. I followed his online recipe religiously and have never tasted better. All of the people I've shared my product with agree.
What a great book, from someone that has a fun style to share BBQ secrets.Since I started following Meathead's website, I have completely changed from Meat Waster to Grill Master!My Wife used to scold me when I brought home Thick porkchops because I would make a mess of them on the grill. Now thanks to learning about Reverse Sear and having a Good Thermometer, the family is buying the Thick Porkchops for me. Ha.I really can't say enough about this book, or Meathead. He has a fun teaching style, and if you pay attention you learn about cooking, not just recipes.Learning about the Myths and How to Do It Right are enough. But then you get invaluable advice on grills, tools, and how to use them. Bonus is the recipes that he has developed, along with rubs and sides.This would make a Fantastic Gift for anyone that has a grill...
This, and Franklin's book, will always have a place on my shelf.I own 3 smokers. A barrel wood/charcoal, an upright wood/charcoal and an electric. Where Franklin changed how I make Brisket, Meathead changed how I do many other things. Every year I pick out a new thing to grill/smoke and "perfect". This year I picked burgers (because honestly before I might as well have been making mini meatloafs and throwing them on buns because I'm really not that much of a burger buy). Following his advice and methods, I've made some darn good burgers this year already and am still working on getting everything just right. But there's so much more in this book, so many concepts, descriptions, and I particularly like how he plays mythbuster on so many things (for example, no real need to let meat rest before slicing, which is huge to me).Get this, and get better at what you cook, whatever it is.
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