Podcasts about great barbecue

Today, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methodsBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Moodswing BBQ's Sunny Moody has won world championships and wowed judges on Food Network ... without compromise. Misconceptions about how "unhealthy" barbecue can be Pork shoulders for dummies.  Different steaks ... different cooking styles? Everything you should know on spritzing, water pans, wrapping, wet brine vs. dry brine

Send Us Your Grilling QuestionsThink you know everything about BBQ? Think again! In this episode of Grilling To Get Away, we're busting some of the biggest BBQ myths out there. From the truth about letting meat rest to letting meat sit out before cooking, we're separating fact from fiction. Whether you're a backyard griller or a seasoned pitmaster, you won't want to miss these game-changing insights. Tune in and take your BBQ skills to the next level!Book Mentioned: Meathead: The Science of Great Barbecue and Grilling 

This week we celebrate the one-year anniversary of our conversation with the renowned expert on everything grilled, smoked, and cooked with or over fire, Meathead Goldwyn. Grilling season is still in full swing, so these evergreen tips and tricks from the master will serve as either new or refreshed information. Meathead: The Science of Great Barbecue and Grilling, is his award winning and best-selling book, and he loves sharing his extensive knowledge with all of us, as you will learn during this delightful conversation, first posted on Pizza Quest in July of 2023.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week's guest, Meathead Goldwyn, BBQ Hall of Fame inductee & author of "Meathead: The Science of Great Barbecue and Grilling", is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST".  He will discuss getting your brisket spot on and how to deal with the infamous stall that invariably happens. Andy and Todd will be talking about trimming and cooking “Thor's Hammer”.www.bbqradionetwork.com www.holsteinmfg.com

Barbecue connoisseur, Meathead, Yogi Berra's son, Larry Berra, and Guest Co-host, Doug Scheiding make this a Hall of Fame episode. Meathead is the founder and publisher of the immensely popular BBQ and grilling website AmazingRibs.com.  He is a member of the Barbecue Hall of Fame and the author of Meathead: The Science of Great Barbecue and Grilling, a New York Times Best Seller, and named one of the “100 Best Cookbooks of All Time” by Southern Living.  He first joined us on episode 55, and we have been eager to have him back.  The first person to call him Meathead was his dad after watching the groundbreaking television show, All in the Family.  Now he is known to millions as Meathead, and his knowledge and advice on food is highly sought after.  We are joined by Doug Scheiding as we talk about baseball, hot dogs, and of course, barbecue.  Go to https://amazingribs.com/ and prepare to be amazed. Larry Berra was an attendee at the 2022 New York State Baseball Hall of Fame Dinner sporting a tie with his dad, National Baseball Hall of Fame member, Yogi Berra's number eight proudly displayed.  We quickly hit it off and fast-forward a few months to when we are meeting Larry at the Yogi Berra Museum and Learning Center on the campus of Montclair State University in Little Falls, New Jersey.  We spent the day talking about Larry's baseball career which featured him catching many of the New York Mets' exceptional pitchers and the wonderfully exciting life he has enjoyed being the son of the great Yogi Berra.  Everything you read and hear about Yogi Berra includes his treating all people equally which Larry confirmed as well as sharing many wonderful stories.  We thank Larry for a wonderful day.  For more information on Yogi Berra and the museum go to https://yogiberramuseum.org We conclude the show with the song, Baseball Always Brings You Home by the musician, Dave Dresser, and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you.   Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.comTwitter:  @baseballandbbqInstagram:  baseballandbarbecueYouTube:  baseball and bbqWebsite:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq

We'll be back next week with a new episode! In the meantime here's one of our favorite past episodes with Meathead! --This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show

Tuffy Stone, a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue) joins Jeff and LeeAnn in AfterhoursMentioned in this episode:nullnull

Tuffy Stone, A native Virginian, is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor, joins Jeff and LeeAnn.Mentioned in this episode:nullnull

This week's guest, Meathead Goldwyn, was inducted into the BBQ Hall of Fame this last September at The American Royal.  Author of "Meathead: The Science of Great Barbecue and Grilling", Mr. Goldwyn is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST".  He will discuss couch-gating and making 'cracklins' and wings for your guests as we transition to the peak of football season. Dave and Andy will be talking about making delicious and savory nut mixes.www.bbqradionetwork.com

The first person to call him Meathead was his dad, he's been going by the name ever since and he's ok with it. Meathead Goldwyn, author of New York Times bestselling cookbook, "Science of Great Barbecue & Grilling" says his love for barbecue really started with his dad, but it all clicked for him when he stopped by a BBQ joint while in college in Florida. The pitmasters took him under their wing and showed him the ropes and he's been cooking with fire and smoke ever since. He explains the science behind cooking this way, common mistakes when it comes to barbecuing, and then we dive into turkey : his tips on the best way too cook the bird this holiday season. Find out more on his website : amazingribs.com.

Terrance from T- Dubb BBQ and Charlie from Maveric BBQ are back to talk more live fire

The two game changers for great barbecue are a good thermometer and the ability to manage your fire. This week's guest, Meathead Goldwyn, who was inducted into the BBQ Hall of Fame this last September, will enlighten us on key factors to consider.  Author of "Meathead: The Science of Great Barbecue and Grilling", Mr. Goldwyn is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST" BBQ website out there.  Dave and Andy will be talking about what to consider when buying a new smoker or grill for this season.

What are the secrets to fantastic barbecue? Is a beer can chicken really any better than a plain grilled bird? John Hines gets the answers to those questions and many more as he celebrates National BBQ Day with Meathead.

This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show (https://www.patreon.com/thegrillcoach)

This week's guest, Meathead Goldwyn, was inducted into the BBQ Hall of Fame this last September at The American Royal.  Author of "Meathead: The Science of Great Barbecue and Grilling", Mr. Goldwyn is recognized as one of the leading authorities on BBQ.  His website, www.AmazingRibs.com, is probably the most popular BBQ website on the internet.  What is indisputable is the fact Forbes calls it the "BEST".  He will discuss couch-gating and making cracklin's and wings for your guests as we transition to the peak of football season. Dave and Andy will be talking about turning those holiday leftovers into delicious soups for gameday.

George "Tuffy" Stone is one of the most influential people in barbecue. He is a six-time World Barbecue Champion Pitmaster, a Barbecue Hall of Fame inductee, a former Marine, a French-trained Chef. He is on the competitive barbecue circuit. He has appeared on the Destination America reality television show BBQ Pitmasters. He runs the team "Cool Smoke" and owns a barbecue restaurant chain called "Q Barbeque". His nickname is "The Professor". He is the author of Cool Smoke- The Art of Great Barbecue. In addition we also have Jed Lirette from Jack Daniel's to discuss all things BBQ.

AmazingRibs.com is without a doubt one of the most highly used BBQ resources in the world. In fact, Forbes Magazine recently announced that it was the #1 BBQ website in the world. Furthermore, it's founder and chief content writer Meathead Goldwyn was very recently welcomed into the American Royal Barbecue Hall of Fame. This is an honour that is reserved for those who have made significant contributions to the advancement of barbecue. And so it is our privilege to have Meathead on the Smoking Hot Confessions BBQ Podcast. On a personal note, Amazing Ribs was one of the first BBQ resources that I found when I was first getting started in BBQ a decade ago. It's filled with delicious recipes for everything from pulled pork to beef brisket to ribs, to smoked turkey. In fact, his articles such as How to Make Bacon and How to Smoke a Turkey are some of the most frequent BBQ pages on the internet. This is in addition to endless product reviews, scientific experiments and of course, his deep exploration of the Maillard Effect.  In this full episode of the Smoking Hot Confessions BBQ Podcast, Meathead and I get into: What is Meathead's real name? (4:07) His admission into the American Royal Barbecue Hall of Fame (5:34) How he got the nickname ‘The Barbeque Whisperer' (14:52) What exactly is ‘The Stall' (18:58) The low-down on AmazingRibs.com (23:40) His recipe for homemade pastrami and his obsession with the Reuben Sandwich from Katz Deli (32:11) His new book ‘The Science of Great Barbecue and Grilling' (38:05) BBQ Mythbusting with Meathead (43:48) This episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, OzPig. If you love the outdoors, camping, and food, be sure to check out the OzPig range. With three different models and countless accessories, the OzPig is your perfect outdoor camp cooker! Check out: https://ozpig.com.au/ If you would like to become a Podcast Partner we'd love to hear from you. Send Ben an email at ben@smokinghotconfessions.com and let's get that conversation started! To get your free copy of 'The Beginners Guide to Real BBQ', including some smoked meat recipes, head to: https://smokinghotconfessions.com 

You won't want to miss this episode with local celebrity, Craig Goldwyn. Tune in to hear all about Craig's journey to the Barbecue Hall of Fame, his New York best seller and "Meathead: The Science of Great Barbecue and Grilling"

This week's guest, Meathead Goldwyn, will be inducted into the BBQ Hall of Fame this September at The American Royal.  Author of "Meathead: The Science of Great Barbecue and Grilling", Mr. Goldwyn is recognized as one of the leading authorities on BBQ.  He will discuss cooking chicken, the magical science of salt and putting the grill back into grilled cheese.  

Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!

Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!

Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue. Get BBQ recipes and watch the full series here!

For this episode we brought in Meathead Goldwyn who is focused on Thanksgiving turkey (smoked and deep-fried), as well the essential sides like stuffing and gravy. Listen in to discover what “muffings” are. Meathead is the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living. An expert in wine, as well as barbecue, Meathead has written hundreds of articles as a syndicated columnist for The Washington Post and Chicago Tribune, among others. Discover more about Meathead at AmazingRibs.com

On today's episode of Let's Dig In, host Rich Rosendale's guest is BBQ Whisperer Meathead Goldwyn, Pitmaster, founder of AmazingRibs.com, critically-acclaimed wine critic, and New York Times Best Selling Author of Meathead: The Science of Great Barbecue and Grilling that has sold over 200,000 copies since its release. Meathead shares his unique history and story behind his unforgettable name, along with how his education in Journalism and Art led to the creation of AmazingRibs.com, one of today’s top resources for all things barbecue and outdoors cooking. We explore crucial concepts and scientific breakdown when it comes to barbecuing, food photography tricks, and get a first-hand experience of his impressive wealth of culinary knowledge.

You can listen to our show on iTunes and where you find your favorite podcasts. Please subscribe/rate/review our show at iTunes, Spotify, and YouTube and follow us at @richrosendale. Thanks for being a part of the Let's Dig In Podcast!

Great Barbecue and great beer are a match made in heaven, which makes this episode’s guest, Jordan Sorrenti of Paddy's Barbecue & Brewery, the Barley Belt’s greatest matchmaker.Nestled in the heart of Calgary’s Barley Belt district, husband and wife duo Jordan and Kerry Sorrenti are serving up world class barbecue and award winning beers to wash it down. But the question on everyone’s mind is who the heck is Paddy? We learn that this Barley Belt staple is named after Jordan and Kerry's son, and Jordan assures us it’s okay to call him Daddy.Paddy’s began not as a local barbecue joint but as a catering business specializing in keeping people fed through the Calgary Stampede. After adding a skookum Southern Pride Smoker to their arsenal they segued from catering to operating a physical restaurant where they specialize in barbecue and small batch lagers, including their award winning black lager.Jordan makes our last in-person interview before social distancing a tasty one, and the guys can’t get over how he can make them hungry just with this words alone, which is no coincidence. Prior to being a barbecue boss Jordan worked in radio where he specialized in discussing and reviewing food. We learn about the process of reviewing a restaurant and how to deal with bad reviews, which is not to feed the trolls. As it stands the team at Paddy’s have enough trolls to feed with their regular crew of brisket trolls waiting for great deals on brisket at the end of a busy day.After our mouthwatering interview with Paddy’s Daddy we conduct the first of our socially-distant sessions of Ask Mama T wherein she shares some tips on how to stay sane through times of social distancing along with advice on how to practice forgiveness for others when people screw up and the importance of letting go of the things that can weigh you down.—Have a question for Mama T? A story from the bottom of a beer can? Send it in and we’ll read it anonymously on-air! DM us on instagram @wildrosebrewery or email it to Nick - nmcmorrow@wildrosebrewery.comWild Rose Brewery: taproom | website | instagram | twitterJordan Sorrenti - Paddy's Barbecue & Brewery: website | instagram | twitter

The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for burgers, ribs, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Finally, we’re happily surprised by Pasqua Romeo & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger. Support the show.

Big BIG Epsiode #55Len and Jeff are joined by two exciting guests who provide two wonderful interviews.Meathead Goldwyn, author of Meathead: The Science of Great Barbecue and Grilling and also from the website, https://amazingribs.com/ joins the show to talk about his career, St. Patrick's Day, Corned Beef, Pastrami and so much more in a very entertaining fashion.Anika Orrock, author and illustrator of the new book, The Incredible Women of the All-American Girls Professional Baseball League. If you thought you knew it all from the movie, A League of Their Own, think again. Anika will enlighten us with actual stories from the women themselves and where women’s baseball is headed. The book will be available on March 10, 2020. A must for any baseball library collection. Check out all of Anika's work at https://www.anikaorrock.com/We once again end the show with the wonderful baseball song, “Baseball Always Brings You Home” from Dave Dresser and Shel Krakofsky.Call the Show - 516-855-8214Email - baseballandbbq@gmail.comTwitter - @baseballandbbqIntsagram - baseballandbarbecueYouTube - baseball and bbqWebsite - https://baseballandbbq.weebly.com/Also - check out this YouTube video of the great song by Shel Krakofsky and Dave Dresser https://www.youtube.com/watch?v=qmmzzXl0VPUA jam-packed show you don't want to miss.

Check out my conversation with Meathead Goldwyn, owner and creator of AmazingRibs.com, and the author of "Meathead: The Science of Great Barbecue and Grilling!, one of the TOP selling barbecue books on Amazon! We discuss how he started the website, the book, and how he started tinkering around with "Sous Vide Que". We also discuss the Sous Vide Summit, and the new "BBQ Stars" video series he is doing with other top names in BBQ like Harry Soo and Tuffy Stone! Check out AmazingRibs and join the "Pitmaster Club" HERE. Check out BBQ Stars HERE, and Check out his NY Times Best selling Book HERE! If you would like the PDF on "Sous Vide Que" Meathead discussed, shoot him and Email at Meathead@Amazingribs.comCheck out InkBirds IBT-4XS bluetooth 4 probe bbq thermometer HERE for just $44! Up to 150 foot range, magnetic back lets you stick it anywhere. Monitor from your cell phone really easy!

This week John teaches us Maggots are friends, Chris says space has an odor, and Gabe says that we all believe a misconception of a misconception about spiders. Some listeners get us to talk about eating bugs and animatronic sharks.Submit "facts" for us to use on the show here: www.abolishunits.comOur Intro and Outro song is Never Far by James Hunter USA, check it out here: https://jameshunterusa.bandcamp.com/track/never-far

Tweet LIVE this Sunday, August 12th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, sitting in with Glenn as special Co-host this week is John Cohl the Editor in Chief for Mobile Food News, Philly Mobile Food Association Ambassador that Rob Mitchell is President of, and John is partner with Corner Pub Kitchen's Ron Sullivan. They're going to have a smoking good time welcoming on the show Tuffy Stone to talk about his new cookbook Cool Smoke: The Art of Great Barbecue from St. Martin's Press. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone's competition secrets―gleaned from more than a decade of success on the circuit―have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look behind the scenes and offers advice on creating perfect competition turn-ins that have made Tuffy Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone's Cool Smoke is the definitive guide to all things barbecue. Why is this book so great? Because Tuffy Stone is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, and an occasional reality television star. Dubbed “The Professor,” Tuffy's legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. In the 13 years since he founded Cool Smoke Barbecue, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel's World Championship Barbecue Invitational back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, he was selected to join Destination America's show BBQ Pitmasters, in 2012. Tuffy's life is barbecue has taken him all over the world including cooking for the troops in Kuwait, and heading to Meatstock in Australia to teach his famous Cool Smoke Barbecue Class. Most recently he cooked for sold out crowds at the James Beard Foundation House, a rarity for a barbecue pitmaster. Then joining them will be Adam Fleischman the author of Flavor Bombs: The Umami Ingredients That Make Taste Explode from Rux Martin Houghton Mifflin Harcourt. ADAM FLEISCHMAN is the creative force behind Umami Burger and 800degreesme Neopolitan Pizza, restaurants with more than 40 locations in California, Chicago, Las Vegas, Dubai, and Japan. He has been profiled in The New Yorker, the New York Times, Wired, and the The Wall Street Journal. The founder of the national empires Umami Burger and 800 Degrees Pizza shows how to detonate flavor in beloved dishes using ordinary ingredients high in umami. Why does everyone love burgers and pizza? When Adam Fleischman investigated, he discovered what they—and many other ultra-flavorful dishes—have in common: umami. A renegade self-taught cook, Fleischman deployed this savory “fifth dimension of taste” to ratchet up flavor using ingredients naturally rich in umami, such as Parmesan, tomatoes, caramelized onions, and anchovy paste. In so doing, he created ultimate versions of icons, including Umami Burger with Port and Stilton, Sweet and Savory Brisket, and Parmesan Fondue. All the recipes are made from the same “umami pantry” ably explicated in the front of the book. This sounds delicious. Talking more about flavors in studio will be Micheal Van Houten the owner of Bottled Thyme. The artisanal craft of sauce making can be dated as far back as the beginnings of the Roman empire.  Many historians believe that sauces were originally meant to cover up the debatable freshness and quality of the food being served. The good news for us is we live in a time where sauces are a delicate accompaniment, meant to enhance the entire meal. Bottled Thyme is built on the philosophy that the family unit is one of the most important parts of life, and helps bring balance to an otherwise hectic schedule.  One of the most influential times of the day for families is the tradition of sitting around the table, enjoying a nice meal while sharing stories of what the day was like for everyone. What once required an afternoon of preparing and cooking is no longer necessary. Bottled Thyme aims to provide you with the same flavorful and delicious meal, all while not having to sacrifice your time. Their culinarians hand craft each sauce with the same love and devotion as they would if they were cooking for their own families.  The passion, mixed with the highest quality of ingredients conveyed into each sauce leaves our customers excited for more after each bite. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy and Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and Player FM. The post Small Bites Episode 91 appeared first on Wildfire Radio.

Presented by Meathead Barbecue Maven and New York Times Best-Selling Author, “Meathead, the Science of Great Barbecue and Grilling" The barbecue world is rife with rules and concepts that modern food science has proven wrong, and our speaker, reverently known in BBQ-land as Meathead, will debunk a bunch of them and teach concepts and techniques that can be applied to cooking indoors as well. He will also serve up a side order of some delectable barbecue history, along with a small barbecue sampling. Join us for a program that will be info packed, and delicious. * * * Meathead is the author of the New York Times Best Seller “Meathead, the Science of Great Barbecue and Grilling”. His book made many Best Cookbooks of the Year lists including the Chicago Tribune, the BBC, Epicurious, Wired, Amazon, and Leite’s Culinaria. Copies of the book will be available for sale and signing by the author. Meathead is also the founder of AmazingRibs.com, a popular outdoor cooking website. He is the former wine critic of the Chicago Tribune and Washington Post, and has been a lecturer at Le Cordon Bleu in Chicago, Cornell University’s School of Hotel Administration, Yale, and more. Meathead lives in Brookfield and is a longtime member of the Culinary Historians of Chicago. Recorded at Kendall College on June 17, 2017 http://culinaryhistorians.org/old-husbands-tales-barbecue-myths-deserve-die/

(June 12, 2018 - Hour 1) Audio Disclaimer upfront...the phone connection was a little brutal) This interview has been lined up for WEEKS! So, while it seems like I am riding the BBQ Hall of Fame stuff a bit too much, you will excuse me while I welcome newly inducted 2018 BBQ Hall of Famer and Pitmaster of Cool Smoke competition team, Tuffy Stone back to the show. We talked a bit about the passing of Anthony Bourdain, making it in to the BBQ Hall of Fame this year and his new book.  We also talked abut what it would mean to win the Memphis In May World Grand Championship. By the book using this link:  "Cool Smoke...the Art of Great Barbecue",  Tuffy did both segments...always a great time!! For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News

(June 12, 2018 - Hour 1) Audio Disclaimer upfront...the phone connection was a little brutal) This interview has been lined up for WEEKS! So, while it seems like I am riding the BBQ Hall of Fame stuff a bit too much, you will excuse me while I welcome newly inducted 2018 BBQ Hall of Famer and Pitmaster of Cool Smoke competition team, Tuffy Stone back to the show. We talked a bit about the passing of Anthony Bourdain, making it in to the BBQ Hall of Fame this year and his new book.  We also talked abut what it would mean to win the Memphis In May World Grand Championship. By the book using this link:  "Cool Smoke...the Art of Great Barbecue",  Tuffy did both segments...always a great time!! For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookshack Cookin Pellets FireBoard Smithfield Traeger Grills Southside Market & Barbeque National Barbecue News

It’s been three years since we started #TreeAreKey. We’ve covered a lot of ground in that time. Join us this week as we look back at some of the key topics we’ve covered in the first three years including Why Trees Are Key, Keys to Great Barbecue, and how Trees Are Key to Human Health. This is the last episode of season 3 of Trees Are Key. Next week we will start season 4. There's no species spotlight this week.

En este episodio complementamos y rectificamos información acerca del capitulo 008 " Que tanto sabes de ahumado?". Nos basamos en el capítulo 2 del libro Meathead Goldwyn: The Science of Great Barbecue and Grilling. Afinamos información sobre los tipos de leñas, sobre la ciencia del anillo de humo en la carne ahumada, los compuestos químicos y la física del humo (termoféresis). Develaremos algunos mitos ampliamente arraigados en la cultura gastronómica de parrilla o los mejor conocidos como parrilleros. Daremos algunos tips que se mencionan en este maravilloso libro, para lograr un anillo de humo en la carne, que es, el "santo grial" de la cocina de humo o barbecue. Iniciamos debate acerca del uso de pino en forma de briquetas para cocinar. Te agradecemos si nos das un me gusta en Facebook, una reseña en iTunes o un comentario en iVoox , además te invitamos a que nos sigas en Intragram.

En este episodio hacemos una de varias revisiones que llevaremos a cabo sobre el gran libro Meathead "THE SCIENCE of GREAT BARBECUE and GRILLING" . Desmenuzamos el primer capítulo esta obra donde se aborda "La Ciencia del Calor". Debelamos el gran mito de dejar reposar la carne posterior a asar, dando su explicación científica, entre otros temas de bastante interés. Libro The science of Great Barbecue and Grilling de Meathead Goldwyn. Recuerda visitar nuestra página hijosdelatiznada.com Imagen del episodio Pixabay sipa gracias por permitirnos usar esta hermosa imagen. Música Jabob Gómez.

The Total Tutor Neil Haley will interview Meathead Goldwyn, Author of The Science of Great Barbecue and Grilling.   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 applies the latest research to backyard cooking more than 100 thoroughly tested recipes.   With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; 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.  

The key to great barbecue is layering flavors. Steven Raichlen tells you how to do it with recipes for sauces, rubs, and marinades. Get ready for ribs, burgers, and more. Plus, a CT restaurant serves a soft-shell crab BLT that gets raves, and Amy Dickinson of Wait. . .Wait Don’t Tell Me!® and the “Ask Amy” column describes her early life on a dairy farm and her mother’s cooking. Finally, we’re happily surprised by Pasqua Romeo & Juliet Bianco, a white wine that actually pairs with the spice and heat of our new favorite barbecue burger.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

https://images.fireside.fm/podcasts/images/1/1c2e964e-6fbf-4dd7-acc7-fb9bf726a856/episodes/4/4693538e-2e52-480a-a7dc-48eb5a2b00de/header.jpg Beers Ellicottville Brewing Stainless Steel IPA (ABV: 7% | IBU: 77) Ellicottville Brewing Caramel Apple Cuvee (ABV: 8.5% | IBU: 40) Ellicottville Brewing Pantius Droppus Imperial IPA (ABV: 10.6% | IBU: 100) Show Notes 00:00 - Mad Mex anniversary 00:54 - Bocktown Hoe Down 01:58 - Brewtal Beer Fest 03:22 - Welcome back! 03:44 - Yinz Love BBQ and Meathead's "The Science of Great Barbecue and Grilling" on Amazon 08:20 - What’s next for SIDT and an invasion of little people. 11:52 - Warmup beer: Colette Farmhouse Ale 12:09 - Ellicottville Brewing Company 13:18 - Ellicottville Stainless Steel IPA 15:18 - Spoon shoots guns - video 1 (NSFW) | video 2 19:00 - YaJagoff summer porch tour and E.L.F. Entertainment 21:05 - Drinking Partners podcast show 23:44 - Palate Burnout 25:38 - Ellicottville Caramel Apple Cuvee 32:00 - YOU MUST visit Noble Stein Brewing Company 34:50 - Ellicottville Pantius Droppus Follow SIDT Twitter - @sidt Facebook Page- shouldidrinkthat Facebook Group - shouldidrinkthat YouTube - shouldidrinkthat Instagram - shouldidrinkthat SnapChat - sidtbeer Untappd - spoon

The Total Tutor Neil Haley will interview Author Meathead Goldwyn Meathead: The Science of Great Barbecue and Grilling. The founder of the destination website amazingribs.com promoting his book Meathead: The Science of Great Barbecue and Grilling - The book was named Best Cookbook of The Year at midyear by Amazon

In his new book MEATHEAD: The Science of Great Barbecue and Grilling, Meathead Goldwyn busts barbecue misconceptions and teaches you how to grill the right way, for the Fourth of July and all summer long. Read the full transcript here: http://bit.ly/29LbEdQ

The Texas Trinity is brisket, sausage and ribs but they couldn’t happen without trees. Wood smoke is key to the flavor of BBQ. From post oak in central Texas to pimento wood in the Caribbean, the wood of choice influences the taste of our dinner. Listen to this week’s Trees Are Key podcast to learn more about using wood smoke as flavor. Species Spotlight: Mesquite or honey mesquite is a tough, Texas native that many despise for its weedy character but love for its tasty enhancement of barbecue. Listen this week to learn more about this much hated and loved tree.

This week on Cooking Issues, Dave and Nastassia are joined in the studio by barbecue whisperer, hedonism evangelist, and culinary mythbuster Meathead Goldwyn. He runs the website AmazingRibs.com, and is the author of Meathead: The Science of Great Barbecue and Grilling.

This week on the Chewing food and health podcast, it’s the Bits, Bites, and BBQ episode with co-hosts Louisa Chu and Monica Eng. Monica talks to Meathead Goldwyn, founder of amazingribs.com, and author the bestselling new book Meathead: The Science of Great Barbecue and Grilling. Then in a tale of two Beard awards, Louisa talked to Bizarre Eats’ Andrew Zimmern, Momufuku’s David Chang, and Top Chef Master Rick Bayless on their Chicago must-eats; while Monica talked to top food media on their go-to home recipes. Plus Chu brings Eng surprise treats from the annual Sweets and Snacks Expo, aka Candy Show, but Will She Eat It? (Photo: Hotlix Real Sour Earthwoormz at Sweets and Snacks Expo 2016 in Chicago, by Louisa Chu)

NWP welcomes Meathead Goldwyn! His biz card says he is the the BBQ Whisperer and Hedonism Evangelist behind AmazingRibs.com, the world's most popular BBQ & grilling website. The Roman god Bacchus is my paragon. He's had the privilege of judging barbecue and other foods and drinks from Italy to California. He has been a judge at the Jack Daniel's World Championship Invitational Barbecue, at the Kingsford Invitational, at the California State Fair Commercial Wine Competition, at the World-Wide Mustard Competition, and the World Championship Steak Cook-Off. Meathead has served as Chief Judge of the Finger Lakes International Wine Competition and Chief Judge of the College Football Hall of Fame Kickoff Riboff, and founded and directed for many years the World Wine Championships, World Beer Championships, and World Spirits Championships. Along the way he has tried to share his love of the sensory world with words and pictures. As a journalism major at the University of Florida and he has written hundreds of articles about food and drink as a syndicated columnist for the Washington Post and the Chicago Tribune.http://amazingribs.com