The Science of Great Barbecue and Grilling

Meathead Goldwyn, founder and editor of the hugely popular BBQ and grilling website,, gives us a tour of his new book MEATHEAD: The Science of Great Barbecue and Grilling. In this definitive guide to America’s favorite form of cooking, Meathead applies the latest scientific research to shatter many of the myths that hang around barbecue lore, including:

• Meat should be brought to room temperature before cooking
• You should soak wood before using it
• Bone in steaks taste better
• You should sear first, then cook

Meathead goes on to reveal dozens of other proven techniques, including three core concepts—two-zone cooking; reverse sear; and the use of digital thermometers—that will elevate your bbq game.

Tags from the story
More from The Editors

Big Data Environmentalism: Meet Portland’s Freshwater Trust

One of the many-faceted cameras that produce Google Maps Street View was...
Read More