Meathead Method

Meathead is the New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling, named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine, and called an “indispensable guide” by The New Yorker. He has taken 10 years to publish this valuable companion, The Meathead Method. Meathead is the founder of AmazingRibs.com, the world’s largest and most popular barbecue and grilling website, and one of only 40 living members of the BBQ Hall of Fame. He has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, among others, and his photos have appeared in such publications as Time and Playboy. He has judged food and drink from Kansas City to Italy. The Chicago Tribune called him “as brainy as Food Network’s Alton Brown.”

“An essential read, this masterfully blends the art of cooking with the science. A must-have for the backyard BBQer and home chefs alike!” — Danielle Bennett, pitmaster and CEO of Diva Q“A must-have. Fantastic recipes and elegant images, but myth-busting is his favorite sport, and Meathead wins the Super Bowl of cookbooks with this one.” — Jeff Tracy, BBQ Nation radio“WOW! This is one of the most incredible books on barbecue and grilling I’ve ever read, and believe me, I have read every book on barbecue or grilling ever written!” — “Famous Dave” Anderson, America’s Rib King and a BBQ Hall of Famer“There is so much great new information, safety talk, and myth-busting that this will become a go-to resource for all your live-fire cooking. On top of all that, there are incredible recipes.” — Greg Rempe, The BBQ Central Show“The sequel is hardly ever as good as the original, except for The Godfather Part II, which is as good or may be better than the first one. The Meathead Method may be better than Meathead: The Science of Great Barbecue and Grilling. Is this your Godfather Part II?” — Leonard Aberman, cocreator of the Baseball and Barbecue podcastNearly a decade after writing Meathead, the BBQ Hall of Famer is back. . .Meathead’s latest offers plenty of new information, including preparation and cooking techniques such as brinerades (combining brines and marinades), pizza making, and stir-frying on a grill with a wok. . .Writing with passion, panache, and plenty of dry wit, Meathead breaks down the art and science of grilling and barbequing, making this an indispensable guide even for collections that have other excellent grilling books. . .  — Publishers Weekly (starred review)“Nobody distills the art and science of outdoor cooking down into digestible, actionable lessons and recipes like Meathead.” — J. Kenji López-Alt, New York Times“A master’s irreverent, opinionated, deeply informed, down-to-earth treatise. Meaty all around!” — Harold McGee, food scientist and author of On Food and Cooking“Meathead is a force. He presents tempting recipes and fail-safe outdoor cooking techniques, and backs them up with real science and secrets to success, and he took some of the best looking food photography ever.” — Chef Elizabeth Karmel, cookbook author and the OG Grill Girl“Epic—the be-all and end-all to demystify the art and science of BBQ.” — Chef Grant Crilly, ChefSteps.com“Packed with fire and flavor, it breaks down the science behind great BBQ and all its secrets.” — Cowboy Kent Rollins“The Meathead Method is the perfect blend of science and sizzle. It strips away the myths and reveals the secrets behind great barbecue. A must-read for anyone serious about barbecue, from backyard enthusiasts to competition-level pitmasters.” — Chef Chris Young, food scientist and coauthor of Modernist Cuisine“The only book on outdoor cookery you’ll ever need.” — Alton Brown