
The Meathead Method Mastering The Art Of Fire And Smoke
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With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.
Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods
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