The Meathead Method

In his long-awaited follow-up to his New York Times bestselling Meathead, BBQ Hall of Famer and founder of Amazingribs.com Meathead presents an unmatched guide to the science of great barbecue, grilling, griddling, and outdoor cooking with the latest cutting-edge science, covering even more cooking techniques—plus more than 110 creative and inspiring recipes.

Let Meathead take you where barbecue goes next. In his long awaited, must-have companion book to Meathead, Meathead shares even more cutting-edge science and imaginative recipes in The Meathead Method. 

You’ll find cooking methods and techniques not covered in his first book, like brinerades (combining brines and marinades), sous vide que (combining sous vide and the grill or smoker), grill frying (the grill is the perfect place for deep frying), faux frying (great crunchy breadings without all the oil), griddling, cooking with koji, stir-frying on a grill with a wok, tea smoking, tandoori cooking, pizza making, smoking cheeses, building rubs and sauce, and much more.

All along the way, Meathead busts even more myths, reveals little known facts, and shares hot tips to master your grill (or griddle or smoker).

• Myth. Soak your wood for more smoke. Busted! There’s a reason they build boats out of wood—wood doesn’t absorb water and soaking it prevents smoke.
• Myth. Cook chicken until the juices run clear. Busted! Pink juice in cooked chicken is due to myoglobin and cytochrome, which may not turn clear until 180°F (which is overcooked).
• Myth. Marinades will penetrate faster under a vacuum. Busted! When you suck the air out from around the meat, you are creating a vacuum outside the meat and it will suck the juices out of the meat, not in.

And he follows it all up with more than 110 tested creative recipes to inspire you to break out of the traditional barbecue box—experiment with new ingredients, techniques, and impressive recipes not covered in other barbecue books, with dishes like Championship Pork Ribs, Pho with Leftover Brisket and Smoked Bone Broth, Real Fried Chicken on a Gas Grill (It’s Safe!), The Ultimate Smash Burger, Mussels with Smoked Fettucine, Crawfish on Dirty Rice, Squash Bisque, and Drunken Peaches and Cream.

“The only book on outdoor cookery you’ll ever need.” — Alton Brown“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“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 ShowNearly 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)“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 podcast

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."

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