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Meathead Goldwyn

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Meathead Goldwyn’s books

Average rating: 4.5 · 1,321 ratings · 70 reviews · 8 distinct works • Similar authors

	Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn, Greg Blonder 4.53 avg rating — 1,191 ratings — published 2016 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide (Deep Dive Guide Book 1) by Meathead Goldwyn, Clint Cantwell 4.05 avg rating — 63 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Amazing Ribs Made Easy: Everything You Need To Know About America’s Favorite Food: Pork Ribs, With Great Tested Recipes And More Than 100 Photos (Deep Dive Guide Book 2) by Meathead Goldwyn, Clint Cantwell 4.48 avg rating — 33 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill & Smoker (Deep Dive Guide Book 3) by Meathead Goldwyn, Brigit Binns (Goodreads Author) 4.50 avg rating — 22 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Turkey On The Grill Or Smoker Made Easy: The Best Turkey Of Your Life And Side Dishes For Thanksgiving With More Than 25 Great Tested Recipes Including ... Disney Turkey Legs (Deep Dive Guide Book 4) by Meathead Goldwyn, Brigit Binns (Goodreads Author), Clint Cantwell 4.60 avg rating — 5 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Texas Brisket Made Easy: How To Climb The Mt. Everest Of Barbecue (Deep Dive Guide Book 6) 4.25 avg rating — 4 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Steakhouse Steaks Made Easy: Everything You need To Know To Grill Beef Steaks Like A Pro (Deep Dive Guide Book 5) by Meathead Goldwyn, David Joachim (Editor) 4.50 avg rating — 2 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Heavenly Hamburgers Made Easy: With 20 Great Tested Recipes (Deep Dive Guide Book 8) by Meathead Goldwyn, David Joachim really liked it 4.00 avg rating — 1 rating	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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“Cooking without a good digital thermometer is like driving without a speedometer, building furniture without a tape measure, or filling your tires without a pressure gauge. Invest in good thermometers. They’re inexpensive, fast, and accurate. They will pay for themselves. Nothing will improve your cooking more. You Need Three Thermometers Temperature is paramount in cooking, and you must measure it accurately in three different places: the cooker, the food, and your refrigerator. Oven/grill/smoker thermometer. Can you imagine cooking indoors if your oven did not have a thermometer? Then why try to cook outdoors without a good oven thermometer? (And”
― Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

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“2 teaspoons dried rosemary 1 teaspoon celery seeds 2 teaspoons chicken bouillon granules or 1 chicken bouillon cube, crushed ¾ cup sugar 1 tablespoon dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups yellow ballpark-style mustard ⅔ cup apple cider vinegar 3 tablespoons tomato paste or ketchup ½ teaspoon Tabasco Chipotle Sauce or your favorite hot sauce 1. Prep. Crush the rosemary and celery seeds in a mortar and pestle or in a blender or coffee grinder. Transfer to a bowl, add the remaining ingredients, and mix thoroughly. 2. Cook. Pour the mixture into a saucepan and bring to a simmer. Cook for 5 minutes. Taste and adjust the seasoning as you wish. Storing it overnight in the fridge helps meld the flavors.”
― Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

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