Table Of Contents

[Meathead]

The Meathead Method, Barbecue Science Meets Art

Tentative Table Of Contents
Note: This is a work in progress and the TOC will change)

1) Welcome


2) Culinary Art In Your Backyard

What Is Art?
What Is Good Art?
How Can We Make Culinary Art?

3) What Is In Food?
Water
Proteins
Fats
Carbohydrates And Sugars
Fiber
Starch
Sugar
Salt, Minerals, And Vitamins

4) Using our Senses
Smell
Taste
Touch
Sound
Sight
Elements Of Art
Principles Of Design
The Art Of Plating And Presentation
Symmetry vs Asymmetry
Balance And Harmony In Food

5) The Meathead Method: Blending Art & Science
PPPP
Preparation
Patience
Practice
Persistence
Shopping
Beware Of The Marketers
Some Thoughts On GMO Use and Sustainability
Some Thoughts About Organic Food
Some Thoughts On Food And Health
The Problem With Dietary And Nutrition Science
Eating Meat
A Final Thought On Shopping
Energy
Conduction Energy
Indirect Convection Energy
Direct Radiation Energy
Smoke
Why We Love Combustion
Calibrate Your Cooker
Cook With A Thermometer Not A Clock
Food Temperature Guide
Why You Need A Digital Scale
Cleanliness Is Next To Chefiness
Salt: The Magic Rock
Dry Brining
Wet Brining
Salt Blanching
Brinerades
Curing
Pickling
Spice Is Life
No Salt In Rubs
Marinades And Brinerades
Injecting
Meat Tenderizers
No Bones About It
Take The Fat Cap Off
Size Matters
2-Zone Setup For Everything
The Genius Of The Reverse Sear
How To Fire Up
Dial It Down
Broiling On A Grill
Keeping Meat Juicy
Rotisserie
Crispy Skin
Kebabs
Oil The Food Not The Grill
Don’t Cook Whole Animals
Direct Radiant Heat Cooking
Indirect Convection Heat Cooking
Cooking With Hardwood
Cooking With Charcoal
Cooking With Gas
The Vigneron Method
The Caveman Method
Using Grill Toppers
Cooking On A Bed Of Herbs
Charring
Smoking
Smoking Outdoors
Smoke Cold Wet Meats
Beware Of The Stall
Smoking With Tea, Herbs, Spices, And Hay Smoking
Smoking Indoors
Smoking Nuts
Bathtubbing
Put A Hat On It
Cold Smoking
Cast-Iron Cooking
Here’s What You Need To Get Started
Seasoning Bare Cast-Iron
Restoring Rusted Cast Iron
Cooking With Bare Cast-Iron
Cleaning Cast-Iron
Griddle Me This
Campfire Cooking
Hobo Packs
Fireplace And Hearthside
Hang It Up
Tailgating
Searing
Sous-Vide-Que
Smoking With Pellets And Sawdust
Wood Oven
Tandoor
Grill Frying
Frying Turkey
Faux Frying
The Afterburner
Woking On The Chimney
Here’s what you need:
How to use it
Paella
Torching
Dry Aging Beef
Resting Meat Vs. Holding Meat
Cut Across The Grain
Safety
Safe Shopping
Kitchen And Food Safety
Grill And smoker safety
Sauce
Taste Taste Taste
Entertaining
My Tools
Grills
Smokers
Accessories

6) Ingredients: The Artist’s Palette
Sugars And Sweeteners
Acids
Fats
Vegetable Oils
Animal Fats
Dairy Products
Butters
Cheeses
Chocolates
Starches
Mushrooms
Washing Mushrooms
Chiles
Making Pepper Flakes And Powders
Wine, Beer, And Spirits
Asian Flavors
Other Fun Ingredients In Our Recipes

RECIPES

7) Building Blocks: Spices, Herbs, And Rubs

8) Building Blocks: Sauces And Dressings

9) Red Meats
Rib primal or ribeye (about 10% of the meat)
Roasts
Steaks
Other

Loin (Short Loin & Sirloin 17%)
Roasts
Steaks
Other

Round (23%)
Roasts
Steaks
Other

Chuck (30%)
Roasts
Steaks
Other

Brisket (6%)
Roasts

Short Plate (6%)
Steaks
Other

Fore Shank (4%)

Flank (4%)

Offal & Other Cuts

10) Lamb

11) Pork

12) Birds
Common Types Chickens
Less Common Types
Duck Breeds
Poultry Label Terms
Tips On Cooking Chicken
Getting Crispy Skin
Don’t Truss Poultry
Spatchcocking/Butterflying
Boning Poultry
Under A Brick

13) Ground And Chopped: Burgers, Sausages, And More (12 recipes)

14) Seafood
Cooking Seafood
Fin Fish
Bivalves
Cephalopods
Crustaceans

15) Potatoes

16) Vegetables

17) Fruits

18) Pizza And Baking

19) Cocktails

20) Index

[EdF]

It starts taking shape!

[ILikePigButts]

So this book is going to be 1300+ pages, got it.

[TechSmoker]

I was thinking the same thing as I was looking through the table of contents.

[FireMan]

Either that or 12 pages. 🕶

[Troutman]

Ambitious and impressive. Can't wait to see the net result.

[Dr ROK]

Wow!!!

[Steve B]

Definitely looking like the beginning of another great book.

[Keiferr]

Please publish it in an electronic form also . It'll be easier to carry......

[Meathead]

Yes. It will definately be in Kindle, iBook, Nook, and possibly even an app.

[Keiferr]

Meathead thanks! I have your other book on Kindle. Makes referencing it very easy! Looking forward to this one!

[tbob4]

I honestly have to figure out how to like to recipes electronically. Every once in a while I will get the computer or iPad out and try to put something together. For some reason, I get paranoid I am going to mess the computer or recipe up. I rarely use the book, though. Instead I copy a page and put it in a plastic protector. Your method is easier - just have to try it out more.

[RonB]

Lookin' forward to this.

[FireMan]

As I said on another post, we have
neen taught to expect nothing less than groundbreaking.

[Chuck in Charlotte]

Sounds like a cookbook, and a lookbook.

[Sweaty Paul]

Looks great. Anything on wild game? Looking forward to the next one for sure.

[Meathead]

Alas, not much in the way of game in this book because I am not a hunter. But we are seriously looking at getting some hunter/cook experts to write for the website.

[Sweaty Paul]

Meathead Well if you need some game pheasant and quail season opening here in Kansas soon!

[JGo37]

My family recipe 'book' - an organic living thing - has just shriveled up, slithered away and gone to hide in a dark corner of my data storage... Geez oh Pete...

But I DO have a prologue on 'to Beano, or not to Beano', and when to use Tums, Alka Seltzer, or Pepto Bismol. (maybe it's my cooking?)

If it is my cooking, you are straightening that out.

[Mosca]

In the "What Is in Food?" chapter, where are the flavors, all the aromatic compounds?

[Meathead]

Yes, they are covered in that chapter and in the ingredients sections.

[Mosca]

When I sit and marvel about things, sometimes I marvel that the smallest and fewest molecules account for the greatest pleasures.

[Chief1232]

This is going to be great! Can't wait to see the final!

[Black99vette]

I'll pre-order two