My guest this week is the world famous BBQ Guru “Meathead” talking about his latest book: The Meathead Method.
“The only book on outdoor cookery you’ll ever need.” —Alton Brown
Amazon May 2025 Best of the Month Pick
The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.
Learn the basics of great barbecue, grilling, and griddling plus new methods and science 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 (get your mind out of the gutter); and much more!
You’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods. Learn more at https://amazingribs.com/
Meathead is the publisher of amazingribs.com and the author of most of the content on his website. He’s 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.
His dad was the first to call him Meathead after watching Archie Bunker and now everyone calls him that. No offense taken. In fact, he love’s it. It’s better than what his editors and wife call him. He says: If you’ve read this far, you’re my BBQ buddy and you can call me whatever you want. Follow Meathead on Facebook
Good Life Guy’s Wine of the Week:
2023 Sean Minor “Nicole Marie Red Blend
This full bodied, zesty blend has flavors of warm blueberry pie and dark cherry compote with hints of vanilla and cassis, making it perfect for your weekly pasta night. 50% Merlot – 25% Zinfandel – 25% Petite Sirah
This wine is rich, deep, with aromas of dark plum, baked cherry, nutmeg, toasted vanilla, and notes of violet on the nose. The flavors on the palate are Black strawberry, blackberry, dried chicory, dark chocolate, tobacco, and a dry long silky finish. Pair with Grilled Rib-Eye — Tonya Pitts Wine Enthusiast WE93, TP94, LAIWC94