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Meathead: The Science of Great Barbecue and Grilling, by Meathead Goldwyn, (Houghton Mifflin Harcourt; $35)

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Meathead may not be the name he was born with (that would be Craig), but the nickname that stuck is a fitting one. Not in the sense of Meathead being a dummy-his book is filled with scientific explanations of the whys and hows of cooking over fire-but because the founder of AmazingRibs.com does love meat. In fact, meat recipes make up the bulk of the recipes in his debut cookbook. And while many of the recipes look good, what you’ll really buy this book for is the sheer abundance of grilling and barbecuing information that takes up about half of its 384pages. The most fun bits to read are his myth-busting diatribes, including counterarguments to the following statements: “Meat needs to rest after cooking,” “The fat cap will melt and make the meat juicier,” “Flip your meat as little as possible,” and “Soak wood chips and chunks for the most smoke.” Meathead may not be the prettiest grill book out there, but it’s one you’ll pick up again and again and always learn something new.
To add to your repertoire: Hawaiian Huli-Huli Teriyaki Chicken. This features what Meathead calls a “brinerade,” a cross between a brine and a marinade. Whatever you call it, it makes for moist, delicious chicken.

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    ShannonGalloway | 01/14/2019

    This post is really good!

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