--- product_id: 28017845 title: "Meathead: The Science of Great Barbecue and Grilling" price: "KD 12.19" currency: KWD in_stock: true reviews_count: 13 url: https://www.desertcart.com.kw/products/28017845-meathead-the-science-of-great-barbecue-and-grilling store_origin: KW region: Kuwait --- # Meathead: The Science of Great Barbecue and Grilling **Price:** KD 12.19 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Meathead: The Science of Great Barbecue and Grilling - **How much does it cost?** KD 12.19 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.kw](https://www.desertcart.com.kw/products/28017845-meathead-the-science-of-great-barbecue-and-grilling) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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. He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales: * Myth: Bring meat to room temperature before cooking. * Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more. Review: The most important book on BBQ ever written. Win competitions with the information contained within. - Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself. This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information. I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er. PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well. Review: 10 years and still going strong - With the new book out I decided to come over and review this one, I bought it 10 years ago and it’s still one of the staples in my kitchen, whenever I want do ribs and briskets, I go back to it and make sure my intuition is right. While there are recipes, where this book shines is in explaining the science of barbecue so that you can understand what you’re doing and take it beyond just repeating the steps. You’ll understand how and why a bark is formed, when stall happens and the options you have to go beyond it and how rubs are going to affect the outcome of your cooking. For instance, it hadn’t occurred to me how important sugar is in forming a nice black crust on the food. This book gave me the tools and understanding to barbecue almost every weekend and come out with perfect results every single time. The smoke is your friend and low and slow is the way! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #11,236 in Books ( See Top 100 in Books ) #9 in Barbecuing & Grilling #10 in Meat Cooking #16 in Southern U.S. Cooking, Food & Wine | | Customer Reviews | 4.8 out of 5 stars 4,055 Reviews | ## Images ![Meathead: The Science of Great Barbecue and Grilling - Image 1](https://m.media-amazon.com/images/I/81vuWnYucpL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ The most important book on BBQ ever written. Win competitions with the information contained within. *by 3***D on June 12, 2016* Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself. This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information. I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er. PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well. ### ⭐⭐⭐⭐⭐ 10 years and still going strong *by M***. on January 17, 2026* With the new book out I decided to come over and review this one, I bought it 10 years ago and it’s still one of the staples in my kitchen, whenever I want do ribs and briskets, I go back to it and make sure my intuition is right. While there are recipes, where this book shines is in explaining the science of barbecue so that you can understand what you’re doing and take it beyond just repeating the steps. You’ll understand how and why a bark is formed, when stall happens and the options you have to go beyond it and how rubs are going to affect the outcome of your cooking. For instance, it hadn’t occurred to me how important sugar is in forming a nice black crust on the food. This book gave me the tools and understanding to barbecue almost every weekend and come out with perfect results every single time. The smoke is your friend and low and slow is the way! ### ⭐⭐⭐⭐⭐ Meathead Book for BBQ *by J***. on April 21, 2026* Great BBQ Tips. ## Frequently Bought Together - Meathead: The Science of Great Barbecue and Grilling - Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] - Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... 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