New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

Meathead bridges scientific discoveries with athletic anecdotes to unravel the neuroscience of exercise for the jock, gym rat, and sports nut. This is one of few popular science books that strictly focuses on exercise and athletic performance at the level of the brain. This book also serves as inspirational reading for the pre-determined couch potato by showing how easy it is for the brain to positively crave exercise and the short- and long-term benefits of exercise for brain health and function. For athletes and coaches, this book provides unique perspectives for enhancing athletic performance and recovery.

In the second edition of The Way of The Vegan Meathead, champion powerlifter Daniel Austin demolishes the mass of lies you've heard about the "difficulties" of building strength on a vegan diet. He'll show you how eating to become a Vegan Beast is easier than you ever thought it could be.After going vegan in 2005, Daniel has gone from being the stereotypically "skinny vegan" to winning competition medals on national and international platforms, continuing to hone greater strength year after year, proving that veganism is no impediment to fitness--so long as you know how to build your diet in accordance with your goals.With an hour-by-hour, calorie-by-calorie meal plan that comfortably overshoots protein requirements for strength athletes, The Way of The Vegan Meathead will have you poised to achieve new personal records and leaner body composition in no time. Packed from cover to cover with seemingly unconventional yet easily digestible expertise regarding nutrition, supple-mentation, and ample doses of motivational shit-talking, this book will drag you by the collar to meet your new, stronger self. You're welcome.

Jimmy, known by his friends as Meathead, is struggling to keep a secret. He wets the bed. Together with his dog and his pet ferret, Meathead rides his Big Wheel to misadventures in the gully, a swampy stream that cuts through his neighborhood. Impressing the older kids seems important, but it leads him into trouble. Losing his beloved pets and having his secret exposed, Meathead learns his lessons the hard way.

A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat.

This is a book about the sport of powerlifting

Elevate your grill game with this mouthwatering guide to backyard barbequing. Through changing careers as a stay-at-home dad, marine, and entrepreneur, Matt Eads has journeyed from Grill Seeker to Grill Master. But don't be intimidated! This book shows how easy grilling can be, so it doesn't have to be reserved just for weekend duty. And no matter your type of grill, great results can be achieved. Fire up the grill and get ready to be the star of your next neighborhood party.