Meathead · the Science of Great Barbecue and Grilling by Meathead Goldwyn, Greg Blonder -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Contents Foreword by J. Kenji López-Alt Welcome Stay in Touch 1. The Science of Heat

The Magic of Infrared (IR) How Heat Moves Within Meat MYTH: Plan on a 5 to 10°F carryover. How Boiling Temperatures Impact Cooking MYTH: Meat needs to rest after cooking. The Two-Zone Setup and Indirect Cooking When to Put a Lid on It

2. Smoke

How Smoke Flavors Meat MYTH: Creosote in smoke must be avoided at all costs. Smoke and Food The Smoke Ring MYTH: The more smoke you see, the better. Buying Wood MYTH: After an hour or two, meats stop taking on smoke. MYTH: A smoke ring is caused by billowing smoke. Which Wood? The Quest for Blue Smoke MYTH: It’s important to match the wood to the meat. MYTH: Soak wood chips and chunks for the most smoke. Smoke Bombs Troubleshooting Chips and Chunks Smoking with Herbs

3. Software

The Makeup of Meat Slow-Twitch vs Fast-Twitch Muscles MYTH: The red juice is blood. Buying Meat Tenderness of Meat MYTH: Let meat come to room temperature before cooking. Juiciness of Meat MYTH: Searing meat seals in the juices. What You Need to Know About Salt Measuring Different Salts Brining MYTH: Osmosis is how salt gets into meat during brining. Briners, Beware: Double-Salt Jeopardy! Rubs and Spice Blends MYTH: Massaging in the rub pierces the surface and makes the juices run out. Injecting: No Wait, No Waste, More Flavor MYTH: Apply the rub, then wrap the meat in plastic wrap and let it rest overnight for maximum penetration. The Secrets and Myths of Marinades MYTH: Marinades penetrate deep into meat. Why We Love Bark, Crust, Caramelization, and the Maillard Reaction The Fat Cap: To Trim or Not to Trim MYTH: The fat cap will melt and make the meat juicier. When to Cook Hot and Fast, When to Cook Low and Slow, and When to Do Both Master These Two Temperatures What Factors Influence Cooking Time? A Faux Cambro Gives You Breathing Room Food Temperature Guide MYTH: Pink pork puts you at risk for trichinosis. MYTH: Cook chicken until the juices run clear. How to Get the Perfect Maillard Sear MYTH: Meat is safe when it is no longer pink. How Bones Affect the Cooking MYTH: Grill marks are the sign of a great steak. What Is That Stuff Oozing Out of My Salmon and Burgers? The Dreaded Stall MYTH: Flip your meat as little as possible. Basting and Spritzing MYTH: Lookin’ ain’t cookin’. Strategies for Using Barbecue Sauces Cooking More Than One Large Hunk of Meat Cook Today, Serve Tomorrow A Challenge to Gas Grill Manufacturers Freezing and Reheating Leftovers Cooking Vegetables and Fruits Competition Barbecue Cooking

4. Hardware

Charcoal vs Gas Grill Throwdown What to Look for in a Grill How to Get a 50 Percent Discount About That So-Called Grill “Thermometer” Buying a Gas Grill What Are Propane and Natural Gas? What About Electric Grills? MYTH: The higher the BTU rating, the hotter the grill. Buying a Charcoal Grill Buying a Log-Burning Grill Buying a Portable Grill Buying a Smoker What to Look for in a Smoker Not All Stainless Steel Is Created Equal Large-Capacity, Commercial, and Trailer-Mounted Rigs for Restaurants, Caterers, and Competitors Think Carefully Before Buying Built-In Grills or Smokers Extension Cords for Pellet Smokers, Electric Smokers, and Electric Grills The Most Important Tool You Can Buy: A Thermometer MYTH: You can tell the temperature of your grill by holding your hand over it. MYTH: You can tell the doneness of meat by poking it and comparing the bounciness of the meat to the flesh between your thumb and forefinger. MYTH: You can tell doneness by cutting into meat to check the color. The Best Grill Grates Grill Toppers Keeping Food from Sticking MYTH: Oil the grill grates to keep food from sticking. Cleaning Your Grill Grates The Fish Problem Other Accessories You Really Need Beware Rib Holders User’s Guide Calibrating Your Grill or Smoker with Dry Runs Using Your Gas Grill Where to Stick It Rotisserie and Spit Grilling Troubleshooting and Cleaning Your Gas Grill How to Tell When the Gas Tank Is Low MYTH: The best way to clean the grates on a gas grill is to cover them with foil, turn up the heat, and close the lid. This will carbonize the grease and make it easier to remove. Be Careful of Extremes Using Your Charcoal Grill Check the Weather MYTH: Lump charcoal burns hotter than briquets. Setting Up a Charcoal Grill MYTH: Caveman steaks are the best. Smoking MYTH: The parabolic shape of the Weber Kettle acts like a heat reflector. Don’t Worry If Your Wood Bursts into Flame Temperature Gradients in a Weber Smokey Mountain Add a Water Pan or Two Cleaning the Exterior of Your Grill or Smoker Cleaning the Interior of the Cooking Chamber Fighting Mold MYTH: A thick black seasoning is needed inside a smoker or grill. Grilling with Wood MYTH: The best tinder is dry leaves or newspaper. Smoking with Wood Only Burn Boxes Roasting Whole Animals Griddling and Pan Roasting with Steel, Wood, and Salt Blocks Tips for Griddling Success Griddle Surfaces Cowboy and Chuck-Wagon Cooking

5. Brines, Rubs, and Sauces

About My Recipes About My Ingredients About My Methods Mise en Place Brines, Marinades, Rubs, Spice Blends, Pastes, and Injections The Simple Blonder Wet Brine (6.3% Salinity) Basic Brinerade How Long to Brine? Brines for Injection Lubing Turkey Breasts Rubs and Blends of Herbs and Spices No Salt in Rubs Dalmatian Rub Big Bad Beef Rub Mrs. O’Leary’s Cow Crust Meathead’s Memphis Dust Simon & Garfunkel Rub Dolly’s Lamb Rub Marietta’s Fish Rub Cajun Seasoning Citrus Salt and Pepper Cowboy Java Rub Smoked Garlic Powder or Onion Powder Butcher Block Seasoning Saucing Strategies Barbecue Sauces KC Classic How Long Can You Keep a Barbecue Sauce? Columbia Gold: A South Carolina Mustard Sauce East Carolina Mop Sauce Lexington Dip: The West Carolina Barbecue Sauce Texas Mop Sauce Alabama White Sauce Sunlite Kentucky Black Sauce for Lamb and Mutton Hawaiian Huli-Huli Teriyaki Sauce and Marinade Tartar Sauce Chocolate Chile Barbecue Sauce Grand Marnier Glaze Cascabel Mole, Inspired by Chef Rick Bayless Burger Glop Board Sauces Chimichurri Sauce Pesto Roasted Red Pepper and Garlic Coulis Japanese Happy Mouth Yakitori Sauce Greek Ladolemono for Seafood Grilled Marinara Sauce Bacon and Onion Jam D.C. Mumbo Sauce

6. Pork

Perfect Pulled Pork Butt Basics Leftover Pulled Pork Really Loaded Potato Canoes Pork Ribs: The Holy Grail The Different Cuts of Ribs Last-Meal Ribs 60-Minute Ribs Dreamland Style How to Skin and Trim Ribs Happy Mouth Yakitori Ribs Kermit’s Second-Favorite Pork Chops Don’t Stuff the Chop Pork Tenderloin with Cowboy Java Rub Sweet and Sour Pork Tenderloin Types of Pork Chops Pesto-Crusted Pork Loin Roast Stuffed Pork Loin Roast Wet-Cured Ham Grand Marnier–Glazed Ham Steaks Smoked Bone Broth Momofuku-Inspired Ramen Bowl Whole Hog Pig Pickin’ Ordering the Hog Approximate Timetable for Cooking a 75-Pounder The Pit Suckling Pig: Small Enough for Your Grill Suckling Porchetta Waste Nothing

7. Beef

Steaks Big, Thick Steakhouse Steaks Skinny Steaks Prime Rib and Beef Roast Revolution The Afterburner Method for Skinny Steaks Prime Rib For Those Who Don’t Want Medium-Rare Santa Maria Tri-Tip: Poor Man’s Prime Rib Ban the V-Shaped Rack Chateaubriand with Compound Butter Beef Butter Beef Ribs: The Long and the Short of Them Short Ribs, Texas Style Short Ribs, Brazilian Steakhouse Style Brisket Basics Texas Beef Brisket Slicing Brisket Close to Katz’s Pastrami Steaming Pastrami

8. Ground Meats: Burgers, Hot Dogs, and Sausages

Burger Basics Flavoring the Burger The Great American Steakhouse Steakburger Diner Burgers The Zen of Cheeseburgers Hot Dogs Regional Dogs A Better Italian Sausage Sandwich Cooking Sausages Touchdown Tailgate Brat Tub Does the Beer Penetrate?

9. Lamb

Wood-Grilled Rack of Lamb Herbed Lamb Lollipops Marinated Lamb Loin Chops Leg o’ Lamb Choosing a Leg o’ Lamb Binghamton Spiedie Sandwiches Sunlite Kentucky Mutton or Lamb

10. Chicken and Turkey

Tips on Cooking Poultry MYTH: Beer can chicken is the best way to cook a bird. Simon & Garfunkel Chicken Cornell Chicken Hawaiian Huli-Huli Teriyaki Chicken Sweet Georgia Brown Smoked Yard Bird Pulled Chicken Big Bob Gibson’s Chicken in ’Bama White Sauce Piri Piri Chicken Blasphemy Buffalo Chicken Wings Anatomy of a Chicken Wing Rotisserie Chicken Provençal The Color of the Pan Matters Marinated Cornish Game Hens The Ultimate Smoked Turkey Choosing Your Turkey Cooking the Perfect Turkey How to Carve a Turkey Turkey Breast Teriyaki MYTH: If you cook a turkey breast side down, the juices will flow into the breast meat and make it moister. Grilled Duck Breasts in Cherry-Port Sauce Tips for Cooking Duck

11. Seafood

Buying Fish Cooking Fish To Fillet a Whole Fish Chef Bonner’s Fish Fillets with Brioni Broth Fish Oils Permeate Everything Smoked Trout, Florida Mullet Style Schmancy Hot-Smoked Salmon About Other Recipes Smoked Salmon Mousse Canapés Smoked Salmon Quiche Smoked Halibut Salad Butter-Poached Fillets Baja Fish Tacos Grilled Calamari Ladolemono Clams, Oysters, and Mussels Choosing and Cleaning Squid Quick-Smoked Clams, Mussels, or Oysters MYTH: You can purge bivalves with cornmeal and water. Clambake with Grilled Crostini Grilled Oysters with White Wine Sauce Smoked Oysters Shrimp Joe’s Fireproof Grilled Shrimp Championship Bacon-Wrapped Stuffed Shrimp Lobster Greg’s Grilled Lobster

12. Sides

Simple Grilled Crostini Grilled Asparagus About Balsamic Grilled Cauliflower The Ultimate Grilled Corn on the Cob Chipotle-Lime Corn on the Cob Grilled Romaine Salad Fire-Roasted Eggplant Baba Ghanoush Smoked Potato Salad Baked Potatoes Are Best on the Grill How to Gussy Up the Humble Spud Twice-Baked Potatoes Grilled Polenta Boston Barbecue Beans Sweet-Sour Slaw Prepping Cabbage for Slaw Classic Deli Slaw with Sour Cream and Mayo

Special Thanks Index About the Author

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