The Meathead Method A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes

<p> <strong>“The only book on outdoor cookery you’ll ever need.” —Alton Brown</strong></p><p><strong><em>The Meathead Method </em>is where barbecue goes next.</strong> In the follow-up to his<em> New York Times</em> bestseller <em>Meathead</em>: <em>The Science of Great Barbecue and Grilling,</em> BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. <em>The Meathead Method</em> is a toolbox to elevate all your cooking, outdoors and indoors.</p><p>Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!</p><p>You’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, includin </p><ul><li>The secret recipes of competition champions</li><li>The Ultimate Prime Rib</li><li>Pho with Leftover Brisket and Smoked Bone Broth</li><li>Mussels on Smoked Fettucine</li><li>Miso Maple Black Cod à la Nobu</li><li>Vichyssoise</li><li>Improved Nashville Hot Chicken</li><li>Red Pepper Risotto</li><li>Pineapple Foster</li></ul>