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Meathead : the science of great barbecue and grilling / text and photos by Meathead Goldwyn ; with Greg Blonder, Ph.D.

Available copies

  • 14 of 14 copies available at Evergreen Indiana.

Current holds

0 current holds with 14 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Carnegie PL of Steuben Co - Angola 641.76 GOL (Text) 33118000176070 Adult: Nonfiction Available -
Jefferson Co PL - Madison Main Branch 641.76 GOL (Text) 39391006755001 Nonfiction Available -
Kendallville PL - Kendallville Main Branch COOKING GRILLING Goldwyn (Text) 37516002022359 AdultNF Cooking Available -
Lincoln Heritage PL - Dale Main Library 641 GOL (Text) 70743000155767 Adult Non-Fiction Available -
Monticello-Union Twp PL - Monticello 641.7 GOLDWYN (Text) 37743002183632 Adult Nonfiction Available -
New Castle-Henry County PL - Main 641.76 GOLD (Text) 39231033377165 Adult Non-fiction Collection Available -
Perry Co PL - Bookmobile B641 GOL (Text) 70621000561661 BKM-Adult Oversized Available -
Peru PL - Peru 641.76 GOLDWYN M (Text) 53069000445685 ADULT NON-FICTION Available -
Princeton PL - Princeton 641.76 Gol (Text) 30890000602852 Adult Books Upper level Available -
Roachdale-Franklin Twp PL - Roachdale 641.7-MEATHEAD (Text) 77672000022020 Adult-Non-Fiction Available -
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Record details

  • ISBN: 9780544018464
  • ISBN: 054401846X
  • Physical Description: xv, 384 pages : color illustrations ; 27 cm
  • Publisher: Boston : A Rux Martin Book, Houghton Mifflin Harcourt, [2016]

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
The science of heat -- Smoke -- Software -- Hardware -- Brines, rubs, and sauces -- Pork -- Beef -- Ground meats: burgers, hot dogs, and sausages -- Lamb -- Chicken and turkey -- Seafood -- Sides.
Summary, etc.:
"For succulent results every time, nothing is more crucial in barbecuing and grilling than understanding the science behind the interaction of fire and food. In this book, "Meathead" Goldwyn, pitmaster, national barbecue cookoff judge, and curator of the world's most popular barbecue website, debunks the myths that stand in the way of perfect outcomes. Along the way, he reveals all the secrets every successful griller needs to know, from which wood chips to use to which equipment to choose. Lavishly illustrated with full-color photos and line drawings, The Science of Great Barbecuing and Grilling contains sure-fire recipes for traditional American favorites: Tennessee Hollerin' Sauce, "Last Meal" Ribs, Baltimore Pit Beef, Simon and Garfunkel Chicken, Schmancy Smoked Salmon, hot dogs, hamburgers, grilled pizzas, vegetables, and much more"-- Provided by publisher.
Subject: Barbecuing.
COOKING / Methods / Barbecue & Grilling.
COOKING / General.
Genre: Cookbooks.

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