The Meathead Method
A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes
By: Meathead
"The only book on outdoor cookery you'll ever need." --Alton Brown Meathead, the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling, is back with The Meathead Method--a toolbox that teaches why and how to elevate all your cooking. He busts myths, teaches science, shares new methods, tools, ingredients, and recipes. This is where barbecue goes next. Learn. Cooking with logs, pellets, charcoal, and gas. The science of smoke and heat. How to buy a cooker. Wok cooking on a charcoal chimney. Smoking with tea, herbs, and spices. Why foods stick to metal. How enzymes work for you. The Maillard reaction, caramelization, and blackening. Improve browning and crisping with baking powder. Why salt is the magic rock. Dry brining and brinerades. Beware of the boundary layer. A handy food temperature safety guide to hang on the fridge. The inverse square law. The hockey stick. 2- and 3-zone setups. The genius of the reverse sear. Sous-vide-que. Butter basting doesn't work the way you think it does. Neither does beer can chicken. Nor marinades. How the stall works and how to beat it. The grill is the best place to make fried chicken. The Smoking Gun. Koji, the magic mold. MSG. Umami. The five Ss of a rub. Basic injections. Ponassing and spatchcocking (get your mind out of the gutter). Much more! Cook. 114 inspiring and creative international flavored recipes, including the secret recipes that competition champions use. The Ultimate Prime Rib. Miso Maple Sable à la Nobu. Vichyssoise. Caponata. Smoked Brisket and Bone Broth Pho. Improved Nashville Hot Chicken. Flaming French Fish. Mussels with Smoked Fettucine. Charred Octopus. Crawfish on Dirty Rice. Red Pepper Risotto. Pineapple Foster. And out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce.
AI Overview
Comprehensive Overview of "The Meathead Method" by Meathead
Key Themes
Science and Methodology: The book delves deep into the science behind outdoor cooking, grilling, and barbecue. Meathead explains fundamental principles such as fire, smoke, meat, and vegetables, aiming to demystify the cooking process.
New Methods and Techniques: The book introduces advanced techniques not covered in his first book, including brinerades, sous vide que, koji, wok cooking on a charcoal chimney, smoking with tea, herbs, and spices, and building your own rubs and sauces.
Elevating Cooking Skills: It serves as a toolbox to elevate all your cooking, both indoors and outdoors, by providing detailed explanations and practical applications of various cooking methods.
Plot Summary
"The Meathead Method" is a comprehensive guide to outdoor cooking, focusing on barbecue, grilling, and griddling. The book is designed to help readers understand the basics and advanced techniques of outdoor cooking. It includes 114 creative and inspiring recipes that showcase Meathead’s methods, such as:
- Secret Recipes of Competition Champions
- The Ultimate Prime Rib
- Pho with Leftover Brisket and Smoked Bone Broth
- Mussels on Smoked Fettucine
- Miso Maple Black Cod à la Nobu
- Vichyssoise
- Improved Nashville Hot Chicken
- Red Pepper Risotto
- Pineapple Foster
The book covers a wide range of topics, from explaining why foods stick to metal and how to safely deep fry on a gas grill to discussing enzymes, dry brining, the inverse square law, and the hockey stick method.
Critical Reception
- Alton Brown's Endorsement: The book has been endorsed by Alton Brown, who calls it "the only book on outdoor cookery you’ll ever need".
- New York Times Bestseller: "The Meathead Method" is a New York Times bestseller, indicating its popularity and critical acclaim.
- Pitmaster Club Reviews: Early reviews from the Pitmaster Club suggest that the book addresses common misconceptions about smoke lines and provides a detailed, scientifically-backed approach to outdoor cooking.
Overall, "The Meathead Method" is a highly regarded guide that combines scientific explanations with practical recipes to elevate the reader's cooking skills. Its comprehensive approach and detailed explanations make it a valuable resource for both beginners and experienced cooks.