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First up is Meathead Goldwyn with his latest book “Meathead: The Science of Great Barbecue and Grilling.”
The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes
To become a pitmaster or grillmaster, or even if your goal is to simply improve your cooking, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This book is the definitive guide to the concepts, methods, and equipment of barbecue and grilling. The price can easily be justified if I keep you from messing up one dinner. And along the way Meathead will shatter many of the myths that stand in the way of perfection.
Meathead with Rachael Ray
Meathead Goldwyn is the founder, barbecue whisperer, and hedonism evangelist behind AmazingRibs.com, the world’s most popular outdoor cooking website. His articles have appeared in numerous publications and he was previously syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration and Le Cordon Bleu in Chicago and he has judged food, wine, beer, and spirits all around the world. He lives with his wife in Chicago.
Named Best Cookbook of 2016 (So Far) by Amazon! Get a copy NOW 🙂
In the second half I’ll be talking to Joe Stumpe, writer, home chef, Butler Community College culinary instructor and more importantly notorious Wichita musician about his bands new release and the party to showcase the new CD.
The World Famous “Fly by Night”
The band: Fly by Night, LIVE Saturday August 13 at Industry Old Town here in Wichita. Fly By Night performs songs from its new CD, “The NOLA Tapes,” then keeps the party rockin’ all night long on Wichita’s only rooftop bar. With special encore performance at Mort’s the next day, Sunday. Band members are: Ben Ornelas, Joe Stumpe, Cianna Atchison, Jody Davis, and Kevin Moore.
Good Life Guy’s Wine of the Week: Something fun with Grilled Meat!
2012 Gran Pasas Monastrell from Jumilla, Spain
WINEMAKING
Late manual harvest in the beginning of November. Gentle crush and destemming. Temperature controlled fermentation in stainless steel tanks at 24-26ºC and maceration on the skins for 12-15 days. 100% malolactic fermentation in stainless
TASTING NOTES
Deep dark ruby red color with violet blue rim. The aromas are mature blackberries, ripe juicy dark rich and juicy with good concentration between mature fruits and rich dark chocolate with a natural sweetness and gentle tannins that lay smooth over the palate.
Winemakers David Tofterup and Daniel Gimenez team up in Jumilla to create Gran Pasas. Sun kissed grapes clusters send sweet whispers of mature plum and blackberry fruits, juicy raisins and ribbons of chocolate and vanilla swirling around you. Each sweet sip will tell a delicious story and bring you closer to the wonderful joys of Nature.