Coming Soon: The Meathead Method, Barbecue Science Meets Art

[fuzzydaddy]

Thanks for the kind words sir, though often I'm lucky 1 of the 50 pics I took on my iPhone 7 is halfway decent.

[Mosca]

2020, I hope I live that long!

[tbob4]

Im looking forward to the book but I know it will depress me. I bought the Iphone 7 just so that my photos could come close to fuzzydaddy 's. Not a chance. Then I started looking at the posts and it seems as though everyone who was already a good chef is now an artist. I kept my head high and just kept trying not to think about my photographic deficiencies. If this book teaches me how to capture my food in a photo I am looking forward to it. If it doesn't, I'm still buying it and looking forward to the recipes. However, some of the pages may have tears on them.

[bardsleyque]

Thanks Meathead,can"t wait to get your new book!

[FireMan]

One thing you have taught us is to expect nothing less than groundbreaking. Waiting with great anticipation. 👍

[Steve B]

I'm sure you guys will get something together at some point.

[ItsAllGoneToTheDogs]

Spell check won't catch this error because of the italics, but there's a space missing after Science

"I covered them pretty well in Scienceand on AmazingRibs.com."



Looking forward to the book, the use of tested science to explain a recipe or technique just makes so much more sense to me than the typical cook book or recipe explanation or non-reasoning.

[Meathead]

Yeah. We are still working on a plan for a Meat-Up but the numbers are killer. We just can't make it inexpensive and break-even. Still looking at some options.

[panteracfh3]

Another book by Meathead? I'm still digesting the information in the first one!

In all seriousness though, I'm looking forward to its release. Keep up the great work

[Steve B]

I'm no writer for sure. But from what you are showing us it seems to me that you have all of your I's dotted and T's crossed. also looking forward to the finished product.
Oh and can you please hurry up. The rest of are waiting patiently for a "Meat Up".

[Dr ROK]

Sounds like a great book! Looking forward to it.

[Skip]

Meathead this book sounds fun and interesting. I can't wait to get a copy as soon as it's available!

[klflowers]

Man, I can't wait to get my hands on this one. I used to want to retire to travel, now I want to retire to travel and cook.

[JoeSousa]

Can't wait to check it out! And that lightpainting technique looks very interesting. Much different than most food photography I see.

While I love brisket, pork butt, and the standard barbecue fare it will be great to have some other go-to recipes as well. Really looking forward to this one.

[Meathead]

This is from the introduction to the book



"Always remember, cooking for others is an act of love, and the most important part of the meal is not what's on the plate, but who's in the chairs." Meathead

This is not your typical barbecue book. As with my last book, Meathead, The Science of Great Barbecue and Grilling, it goes where barbecue has never gone before. Like "Science", this book, The Meathead Method, Barbecue Science Meets Art begins in a comfy chair, moves to the back yard, and ends on your dining table.

It starts by exploring the nature of culinary art, then it teaches a suite of modern concepts based on science, takes a deep dive into ingredients rarely seen in barbecue and grilling recipes, and ends with 120 all new innovative recipes sure to wow your friends and family, recipes that go beyond the realm of science and into the world art.

I am honored that the last book made a lot of best cookbook lists including "The 100 Best Cookbooks of All Time" by Southern Living (alas, I still have to take out the trash at night and shovel snow). The reason for the accolades is simple, for years I have been questioning conventional wisdom and testing what I call Old Husbands’ Tales. When the lessons I have learned are woven together they comprise a philosophy and approach to culinary arts that have become known as The Meathead Method and I am gratified to see that they have percolated out through the community and have been adopted by many pros and authors.

So with this book I have woven them all into one place for the first time, in a coherent flow that encapsulates the craft of outdoor cooking. To be an artist of any kind, one must first master one’s craft, and in the culinary arts, that means understanding the science of cooking because every time you start to cook you put in motion a series of chemistry and physics phenomena. With the counsel of my science advisor, Prof. Greg Blonder of Boston University, we will explore what food is made of, how it reacts to heat and smoke, and how our senses react to your creations.

You will not find the traditional checkered tablecloth recipes from the Southern barbecue canon in this book. I covered them pretty well in Science and on AmazingRibs.com. In this book I have enlisted the aid of Brigit Binns, author of more than 30 cookbooks and owner of Refugio, a wonderful cooking school and B&B in Paso Robles, CA. Together we spent months in some of the most exhilarating conversations of my life concocting recipe concepts that you might find in a white tablecloth restaurant.

"Greatness begins where your comfort zone ends." Meathead

The criteria in creating a recipe for this book was that it must be delicious, cooking it outdoors must make it better than cooking it indoors, it must be creative, and fun to cook. We also wanted to have good examples of each of the cooking methods and we wanted to encourage you to try new ingredients. We challenged ourselves, and we challenge you, to elevate your cooking to artistry. We have gone outside the box because we want you to see just how capable you are.