“Meathead, The Science of Great Barbecue and Grilling” book by Barbecue Hall of Famer and founder of AmazingRibs.com Meathead with Prof. Greg Blonder, PhD of Boston University was named one of the “100 Best Cookbooks of All Time” by Southern Living magazine and was a New York Times Best Seller.
“Meathead, The Science of Great Barbecue and Grilling” book by Barbecue Hall of Famer and founder of AmazingRibs.com Meathead with Prof. Greg Blonder, PhD of Boston University was named one of the “100 Best Cookbooks of All Time” by Southern Living magazine and was a New York Times Best Seller.

SKU: MH-BOOK-1

Meathead: The Science of Great Barbecue and Grilling Book (Hardcover) - Signed Copy

  • -$-25.99
  • Regular price $25.99

    Get your signed copy of “Meathead, The Science of Great Barbecue and Grilling” hardcover book by Barbecue Hall of Famer and founder of AmazingRibs.com Meathead with Prof. Greg Blonder, PhD of Boston University. It was named one of the "100 Best Cookbooks of All Time" by Southern Living magazine and was a New York Times Best Seller.

    With 400 pages and 400 color photographs and illustrations, the first half of the book emphasizes concepts, science, technique, tips, and tools, while the second half is 118 recipes demonstrating the concepts.

    Along the way they shatter the myths that stand in the way of perfection. To become a pitmaster or grillmaster, or even if your goal is to simply improve your cooking, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. The price can easily be justified if it keeps you from messing up one dinner. It will make you, or someone who gets it as a gift, a better cook, indoors or out.

    But wait! There’s more! When you buy the book you get a free 90 day membership in the AmazingRibs.com Pitmaster Club! Don't forget, this is also a signed copy. 

    “As brainy as Food Network’s Alton Brown, Meathead is obsessed with testing everything down to a molecular level — and imparting that knowledge to fellow meatheads.” Chicago Tribune

    “This is the book barbecue nerds have been waiting for. Meathead’s gift lies not just in factual accuracy, but in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You’ll laugh out loud at his metaphors. You’ll see conventions challenged, techniques elucidated, and myths busted, and you’ll have a wildly fun time in the process.” J. Kenji Lopez-Alt, New York Times columnist and author of “The Food Lab: Better Home Cooking Through Science”

    Weight: ‎ 3.35 pounds
    Dimensions: ‎ 8.2 x 1.3 x 10.1 inches