Meathead: The Science of Great Barbecue and Grilling

This isn’t just a cookbook—it’s a BBQ bible wrapped in smoke, science, and sass. “Meathead” breaks down the mysteries of grilling like a culinary mythbuster with a spatula. If you’ve ever asked yourself, “Do I need to soak my wood chips?” or “Why did my brisket turn into a boot?”—this book has answers (and opinions).The recipes are mouthwatering, but it’s the why behind the how that makes this book a game-changer. You’ll walk away understanding heat zones, dry brining, and the secret to ribs that make grown men cry. Meathead mixes humor with hardcore food science, and somehow makes you feel like both a pitmaster and a food nerd in the best way possible.Whether you’re a newbie with a Weber or a seasoned smoke whisperer, this book belongs next to your grill—preferably with sauce stains and a cold drink nearby.Buy it. Use it. Watch your neighbors start showing up mysteriously around dinnertime.

I have used several cookbooks for outdoor cooking. This is the only one that I regularly turn to. What I learned from this book is amazing, even when I’m following someone else’s YouTube video I tweak the cook based on what I’ve learned here. If I were to go back in time this and his new cookbook would be the only two cookbooks I would own. I regularly make his Memphis Dust rub and his Big Bad Beef rub.

I have lots of BBQ books. This is definitely one of my favorites. The book covers everything from cookers to fuels, to meat science. Many people can repeat something they hear someone else say without having an understanding of the topic. This book will help you "understand" barbecue! I love that they test (and debunk) many barbecue myths in this book. There are lots of recipes. I haven't made anywhere near them all, but the ones I have made have been excellent. I do think every BBQ enthusiast should be making their own rubs. This book has several great rubs to get you started on journey into making your own rubs.Buy this book - you will NOT be disappointed! All your friends will be envious of how you can talk (and more importantly, cook) BBQ.

Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself.This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information.I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er.PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well.

There was no damage to the box this book was shipped in but the book front cover was badly damaged. This was not a used book purchase. So far the book appears to be full of a large amount of info and the book was 40% off so overall I am happy with the purchase but when you buy a new book you have the expectation that it will be in new condition. Not worth returning so I will keep it.