Retrato do autor
3 Works 175 Membros 3 Críticas

About the Author

Meathead (Craig) Goldwyn is the president and founder of amazingribs.com. He studied journalism and photography at the University of Florida. He moved around while writing wine and food columns for the Chicago Tribune and the Washington Post using his given name, Craig. Currently he writes for mostrar mais Serious Eats. His articles have been published in the Huffington Post, Wine Spectator and more. His photos have appeared in Time and Playboy magazines. He also judges barbecue cook-offs. Meathead: The Science of Great Barbecue and Grilling (2016) is his latest book and is a New York Times Bestseller. (Bowker Author Biography) mostrar menos

Obras por Meathead Goldwyn

Etiquetado

Conhecimento Comum

Nome legal
Goldwyn, Craig
Data de nascimento
1949-06-04
Sexo
male
Nacionalidade
USA
Local de nascimento
Chicago, Illinois, USA
Locais de residência
Chicago, Illinois, USA
Educação
University of Florida
School of the Art Institute of Chicago (MFA|Generative Systems)
Ocupações
journalist
lecturer
Prémios e menções honrosas
Barbecue Hall Of Fame

Membros

Críticas

Barbecue Chicken Made Easy by Meathead and Bright Binns
Starts with table of contents then a section for the authors. Introduction talks about getting food ready for the grill. Anatomy of the bird is included showing color pictures of the parts, front and back.
Lots of photos included everything to do with the poultry. Charts showing how to make gravy as also included.
Rubs are also included along with seasonings.
Recipes start out with a photo, summary of the dish, servings, cook in mins. List of ingredients and you should be able to substitute for your dietary healthy needs: low fat, low sodium, low fat products.
Directions are given and tips about the ingredients themselves.
Directions are given.
Other recipes are also listed. Other works by the author are also highlighted at the end.
… (mais)
 
Assinalado
jbarr5 | Nov 25, 2020 |
Made me hungry. Made me want to break out the smoker/bbq. Made me impatient for summer.
 
Assinalado
parloteo | 1 outra crítica | Dec 21, 2019 |
Meathead: The Science of Great Barbecue and Grilling is a darn great book for anyone interested in grilling or smoking meat. From the novice to someone on the professional BBQ tour, anyone can find something to learn from in this book.
Meathead has created a book of equipment reviews, scientific analysis of techniques, recipes, opinions (some of which are quite funny) and a myth busting feature through the book that busts many prevailing thoughts that are out there regarding barbecuing and grilling (i.e. you do not have to let meat rest after cooking).
It is written in a way that anyone of any level of experience can understand. The level of detail is astounding. They seem to have thought of all aspects of grilling and barbecuing and have done due diligence with research, experimenting, and tasting. The images and illustrations are all fitting, and as a plus they give a 90 day access to Meathead’s website/BBQ forum.
If you grill of smoke or both you need this book.
… (mais)
½
 
Assinalado
Schneider | 1 outra crítica | Jul 18, 2016 |

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Estatísticas

Obras
3
Membros
175
Popularidade
#122,547
Avaliação
4.2
Críticas
3
ISBN
5
Línguas
1

Tabelas & Gráficos