Advertisement
| meathead prime rib: Meathead Meathead Goldwyn, Rux Martin, 2016-05-17 New York Times Bestseller Named 22 Essential Cookbooks for Every Kitchen by SeriousEats.com Named 25 Favorite Cookbooks of All Time by Christopher Kimball Named Best Cookbooks Of 2016 by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named 100 Best Cookbooks of All Time by Southern Living Magazine 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” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; 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. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and 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; Lobster, and many more. |
| meathead prime rib: The Brisket Chronicles Steven Raichlen, 2019-04-30 Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces. |
| meathead prime rib: Big Bob Gibson's BBQ Book Chris Lilly, 2010-10-27 Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque. |
| meathead prime rib: Smoking Meat Jeff Phillips, 2012 Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff Phillips guides you through your smoking session with the patience unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker. Your every smoking question is answered in these detailed sections: Types of smokers Charcoal, wood, or gas? Building and keeping a fire Tools and equipment Flavouring meat The smoking-meat pantry Food safety You'll never again have to run all over town to search out the best smoked meat! In addition to handing over all his tried-and-true recipes for chicken, ribs, brisket, and burgers, Jeff gives you his favourite recipes for sauces, rubs, and brines. You'll also find recipes for smoking duck, quail, sausage, meatloaf, fish, and even frogs' legs. He rounds out his collection by including desserts, salads, and coleslaws. Smoking Meat will have you feasting on the most succulent and flavourful meat you've ever had in no time. |
| meathead prime rib: Weber's Big Book of Grilling Jamie Purviance, Sandra S. McRae, 2001-03 Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood--and at a price that's as red hot as the coals! |
| meathead prime rib: Franklin Barbecue Aaron Franklin, Jordan Mackay, 2015-04-07 NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. |
| meathead prime rib: I Dream of Dinner (so You Don't Have To) Ali Slagle, 2022-04-12 JAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle “Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, Epicurious With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!) |
| meathead prime rib: Cool Smoke Tuffy Stone, 2018-05-15 Five time Barbecue World Champion Tuffy Stone’s complete guide to barbeque Flame, smoke, and meat—these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone—five time World Champion Pitmaster, co-host and judge of Destination America’s BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants—has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you’ll find a wealth of barbecue information including: - How to choose the right cooker - The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces - Insider tips and hints for taking on the competition circuit - Over 100 creative, delicious recipes to make you a barbecue master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of ‘cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. 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 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. |
| meathead prime rib: Wiley's Championship BBQ Wiley McCrary, Janet McCrary, Amy Paige Condon, 2014-03-05 Recipes for ribs, rubs, and much more from Savannah’s legendary “BBQ General.” Wiley McCrary has spent more than thirty years preaching the gospel of the Church of the Holy Smoke. As a dedicated evangelist of the ’cue and prize-winning owner of Wiley’s Championship BBQ in Savannah, Georgia, he hopes that this photo-filled cookbook will successfully dispel the myths and mysteries behind good barbecue and teach everyone what they’re capable of doing on their own. The techniques and recipes in this cookbook don’t favor one region over another, and cover all manner of animal—from cow, pig, and sheep to bird, fish, and shellfish—along with the best marinades, rubs, sauces, sides, drinks, and desserts to go on ’em, along with ’em, or after ’em. Also includes info on grills, smokers, Wiley’s favorite suppliers and cookbooks, and more |
| meathead prime rib: Whole Beast Butchery Ryan Farr, Brigit Legere Binns, 2011-11-16 DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market. |
| meathead prime rib: Big Green Egg Cookbook Lisa Mayer, 2010-09-14 Over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg, for searing, grilling, smoking, roasting, and baking. The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven. The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture. |
| meathead prime rib: Rodney Scott's World of BBQ Rodney Scott, Lolis Eric Elie, 2021-03-16 IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue. |
| meathead prime rib: Food Styling for Photographers Linda Bellingham, Jean Ann Bybee, 2012-11-12 The number of entry level pro photographers is growing and this book fills the void of information on food styling. |
| meathead prime rib: The Synonym Finder Jerome Irving Rodale, 1978 Contains more than one million alphabetically-arranged synonyms grouped in related clusters. |
| meathead prime rib: Horn Barbecue Matt Horn, 2022-04-12 Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue. |
| meathead prime rib: Praise the Lard Mike Mills, Amy Mills, 2017-05-09 Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history. |
| meathead prime rib: The Food Lab: Better Home Cooking Through Science J. Kenji Alt, 2015-09-21 |
| meathead prime rib: Pure Pork Awesomeness Kevin Gillespie, David Joachim, 2015-03-31 Like Bubba Gump and his shrimp, I have a million ways to cook pork because I love it so much. If I had only one animal to eat forevermore, I would eat pigs. You could have a pork chop one day, pulled pork another, and cured bacon the next day, and they’d all taste completely different. You can't do that with chicken. Chicken tastes like chicken no matter what part of the animal you eat. And I love beef and lamb, but they don't have the amazing versatility of pork. Pork can be the star of the show or a background flavor. But no matter where it shows up, pork is always welcome on my table. ---from the introduction, Kiss a Pig On Bravo TV's season six of Top Chef, Kevin Gillespie became known for his love of pork. He literally wears it on his sleeve with his forearm tatoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his passion and love of pork in a book devoted entirely to the subject. Pure Pork Awesomeness celebrates pork's delicious versatility with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon. Organized like the pig itself, recipes use every cut of pork from shoulder and tenderloin to pork belly and ham. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like ribeye of pork. . . all from a witty, talented chef who knows the ins and outs of cooking pork at home. |
| meathead prime rib: Weber's Ultimate Grilling Jamie Purviance, 2019-04-23 From the experts at Weber, the must-have guide for total grill mastery, with 100 all-new recipes and more than 800 inspiring and instructive photos This is your new go-to companion from the most trusted name in grilling. Much more than just a recipe collection, Weber’s Ultimate Grilling is an entirely new take on grilling today, with every recipe step visually depicted in full-color photography. With these extensively tested recipes, anyone—from amateur to ace—can be a barbecue genius. Foundational recipes for popular grilled foods—steak, burgers, pork chops, ribs, chicken breasts and wings, and salmon fillets—are masterfully explained in this keepsake classroom-in-a-book. “Flavor Bomb” spreads offer inspiring, weeknight-friendly recipe ideas for how to create wonderful variations of the most-loved grilled foods. And fun food science facts, along with infographics, illustrations, and tips, help you get the absolute best results every time. |
| meathead prime rib: Chef Paul Prudhomme's Louisiana Kitchen Paul Prudhomme, 2012-03-13 Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun Popcorn, Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. |
| meathead prime rib: Sous Vide Que Made Easy Meathead Goldwyn, 2021-12-24 By marrying water and fire, by marrying sous vide with the grill or smoker, you get sous vide que, and you can achieve extraordinary results, in many cases, better than with either cooking method on its own. With this book you will learn all the basics of sous vide along with never-before-published safety info and learn how to use fire and smoke to amp the food up. We'll show you how to sear on a grill, gas or charcoal, on top of a charcoal chimney at well over 1000F, with a torch, and how to add smoke. You'll learn that is better to add smoke and spice after sous vide, get our recommendations on tools, and get links to a growing list of recipes. But most important, we have busted myths and super simplified cooking temperatures and times and you can download and print a great chart. |
| meathead prime rib: Serial Griller Matt Moore, 2020-04-21 From the author of South's Best Butts and A Southern Gentleman’s Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it—if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics—the Maillard reaction, which grill is best for you, and more—he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America. |
| meathead prime rib: The Prophets of Smoked Meat Daniel Vaughn, 2013-05-14 The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred. |
| meathead prime rib: Confessions of a Video Vixen Karrine Steffans, 2009-10-13 Part tell-all, part cautionary tale, this emotionally charged memoir from a former video vixen nicknamed 'Superhead' goes beyond the glamour of celebrity to reveal the inner workings of the hip-hop dancer industry—from the physical and emotional abuse that's rampant in the industry, and which marked her own life—to the excessive use of drugs, sex and bling. Once the sought-after video girl, this sexy siren has helped multi-platinum artists, such as Jay-Z, R. Kelly and LL Cool J, sell millions of albums with her sensual dancing. In a word, Karrine was H-O-T. So hot that she made as much as $2500 a day in videos and was selected by well-known film director F. Gary Gray to co-star in his film, A Man Apart, starring Vin Diesel. But the film and music video sets, swanky Hollywood and New York restaurants and trysts with the celebrities featured in the pages of People and In Touch magazines only touches the surface of Karrine Steffans' life. Her journey is filled with physical abuse, rape, drug and alcohol abuse, homelessness and single motherhood—all by the age of 26. By sharing her story, Steffans hopes to shed light on an otherwise romanticised industry and help young women avoid the same pitfalls she encountered. If they're already in danger, she hopes to inspire them to find a way to dig themselves out of what she knows first-hand to be a cycle of hopelessness and despair. |
| meathead prime rib: Thank You for Smoking Paula Disbrowe, 2019-03-26 Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes. Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails. |
| meathead prime rib: Texas Q Cheryl Jamison, 2020-04-14 For bodacious, bragging-rights barbecue that's easy to master in your backyard smoker, look to Texas! Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book. Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating. For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years. |
| meathead prime rib: The Barbecue! Bible 10th Anniversary Edition Steven Raichlen, 2008-05-28 Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure. |
| meathead prime rib: Weber's Way to Grill Jamie Purviance, Weber Grills, 2009-03 A comprehensive guide offers indispensable tips and insights for improving grilling techniques every step of the way, featuring triple-tested, confidence-building recipes; variations on grilling methods, seasonings, and sauces; and detailed step-by-s |
| meathead prime rib: Triphasic Training Cal Dietz, Ben Peterson, 2012-06 What is Triphasic Training? It is the pinnacle of sports performance training. Created by world renown coach, Cal Dietz, Triphasic Training breaks down dynamic, athletic movements into their three components (eccentric, isometric, and concentric), and maximizes performance gains by applying stress to the athlete in a way that allows for the continuous development of strength, speed, and power. Who uses Triphasic Training: Everyone! From elite level athletes to absolute beginners, the triphasic method of training allows for maximal performance gains in minimal time. For that reason professional athletes from all backgrounds seek out Coach Dietz each off-season to train with his triphasic system. Coach Dietz has worked with hundreds of athletes from the NFL, NHL, and MLB, as well as several dozen Olympic athletes in track and field, swimming, and hockey. What the book is about: Triphasic Training was originally a digital book with over 3,000 hyperlinks and 6 hours of video lectures, showing the reader exactly how to perform every exercise and apply the training methods. To ensure that you do not miss out on this valuable component, inside your book you will find a web link to a downloadable PDF that contains all of the hyperlinks and videos from the original digital book. The PDF is laid out to allow you to easily follow along as you read the book. Simply scroll in the PDF to the page that you are reading in the book and it will have every hyperlink and video that is on that page. The book contains over 350 pages, divided clearly into 2 parts: the “why” and the “what”. The first three sections go through the physiological basis for the Triphasic method, undulated block periodization, and general biological applications of stress. The authors will explain how to incorporate the Triphasic methods into existing programs, with complete descriptions on adapting it to virtually any scenario. Sections 4 through 7 are devoted entirely to programming, with over 3,000 exercises and 52 weeks of programs for numerous different sports. Included in the programming section are: Over 3,000 exercises, each hyperlinked to a video tutorial that shows you exactly how to perform the exercise. 5 separate 24-week training programs built for either 6 day, 5 day, 4 day, 3 day, or 2 day models. Over 6 hours of video lectures by Coach Dietz further explaining the Triphasic Training method. These lectures go even deeper into the physiology and application of what he does with his elite athletes. Over two dozen tables showing exactly when and how to modify exercises to ensure continuous improvement in your athletes. Peaking programs for football lineman or skill players, baseball, swimming, volleyball, and hockey players (among others). A complete 52 week training program for football. |
| meathead prime rib: Hoot Carl Hiaasen, 2019-06-13 Hilarious, touching and thought-provoking, Hoot is a modern classic, now celebrating its fifteenth anniversary. Winner of the Newbery Honor award and a New York Times bestseller, Carl Hiaasen's first novel celebrates the natural world with his trademark wit and warmth. Roy Eberhardt never wanted to move to Florida. In his opinion, Disney World is an armpit. Roy’s family moves around a lot so he’s used to the new-kid drill – he's also used to bullies like Dana Matherson. And anyway, it’s because of Dana that Roy gets to see the mysterious running boy who runs away from the school bus and who has no books, no backpack and, most bizarrely, no shoes. Sensing a mystery, Roy starts to trail the mystery runner – a chase that will introduce him to many weird Floridian creatures: potty-trained alligators, cute burrowing owls, a fake-fart champion, a shoeless eco-warrior, a sinister pancake PR man, new friends and some snakes with sparkly tails. As the plot thickens, Roy and his friends realise it's up to them to save the endangered owls from the evil Mother Paula's pancake company who are planning to build a new restaurant on their home . . . |
| meathead prime rib: HERO Perry Moore, 2008-09-04 Even though Thom Creed's a basketball star, his high school classmates keep their distance. They've picked up on something different about Thom. Plus, his father, Hal Creed, was one of the greatest and most beloved superheroes of his time until a catastrophic event left him disfigured and an outcast. The last thing in the world Thom wants is to add to his father's pain, so he keeps secrets. Like that he has special powers. And he's been asked to join the League -- the very organization of superheroes that disowned Hal. But joining the League opens up a new world to Thom. There, he connects with a misfit group of aspiring heroes: * Scarlett, who can control fire but not her anger * Typhoid Larry, who can make anyone sick with his touch * Ruth, a wise old woman who can see the future Together these unlikely heroes become friends and begin to uncover a plot to kill the superheroes. This groundbreaking and widely acclaimed novel tells an unforgettable story about love, loss, and redemption. |
| meathead prime rib: Michael Symon's Playing with Fire Michael Symon, Douglas Trattner, 2018-04-03 Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland. In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further. |
| meathead prime rib: The Ultimate Carnivore Cookbook Cody Zulfer, 2021-03-05 |
| meathead prime rib: Hardcore Carnivore Jess Pryles, 2017-07-26 Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon. |
| meathead prime rib: Blacks and White TV J. Fred MacDonald, 1983 |
| meathead prime rib: The Pioneer Woman Cooks Ree Drummond, 2015 My name is Ree. Some folks know me as The Pioneer Woman. After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged. The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife--including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls--not to mention several cowgirl-friendly dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and Cr me Br l e. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along. You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys. I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life. |
| meathead prime rib: The Art of Escapism Cooking Mandy Lee, 2019-10-15 In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world. For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo. Illustrated with her own gorgeous photography , The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as: For Getting Out of Bed Poached Eggs with Miso Burnt Butter Hollandaise Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts and Caramel Apple Cake Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil. Mandy had no idea that her blog and cooking would become a passion. Now, she helps others make joy (or at least a great meal) out of a difficult situation, wherever they live. |
| meathead prime rib: Breaking Chaos Ben Galley, 2019-03-14 The final book in the Chasing Graves Trilogy sees the stories of Caltro and Nilith come to a climactic conclusion. Although Caltro's freedom almost within grasp, and Nilith has reached Araxes, the whims of the dead gods, the Cult and vengeful royals hold sway over their fates. And all the while, the River Nyx beneath their feet is drying up. |
| meathead prime rib: Smokin'!!! Larry Hendler, 2016-12-22 |
| meathead prime rib: Steakhouse Steaks Made Easy Meathead, 2021-12-23 Whenever steak is on the menu, it’s a special occasion. The most frequent question we get is: How do the great steakhouses do it? How do they cook perfect steaks every time, with sizzling, dark, flavorful crusts, evenly done from edge to edge on the inside, tender and juicy, with big, bold, beefy flavor? In these pages, we share everything we have learned over the years about making great steak. We cover everything from choosing the grade and cut of meat to aging steaks, trimming and tying, dry brining, seasoning, direct searing, reverse searing, and even slicing. So pull up a chair, preferably near the fire, and settle in for a deep discussion of what goes into a truly exceptional steak. |
The Authoritative Source For BBQ & Grilling - Meathead's AmazingRibs.com
Meathead's AmazingRibs.com is the leading BBQ and grilling website, featuring 2100+ pages of recipes, techniques, cooking science, myth-busting, and hands-on reviews.
Rob Reiner - Wikipedia
Robert Reiner (born March 6, 1947) is an American film director, producer, screenwriter, actor, and liberal activist. As an actor, Reiner first came to national prominence with the role of Mike …
MEATHEAD Definition & Meaning - Merriam-Webster
The meaning of MEATHEAD is a stupid or bungling person. How to use meathead in a sentence.
What Is a Meathead? – Harold Gibbons | MovementGPS
May 15, 2011 · What is a meathead? It’s a question that is frequently asked, but society accepts a broad stereotype of what makes a meathead. If you ask any number of people, you would hear …
Meet Meathead King of BBQ Science - Squirrel Cookoff
Aug 27, 2021 · “What matters most is not what is on the table but who is in the chairs.” – Meathead. At his home site Amazingribs.com he has become known as the barbecue …
Meet Meathead, The BBQ Whisperer, Mythbuster, And Barbecue …
Jan 29, 2015 · Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The …
Home - Meat Head
Meat Head ensures a gentle yet effective experience you and your skin will feel good about. Infused with the finest ingredients, our carefully designed formulas deliver revitalization, …
Meathead Goldwyn - Wikipedia
Meathead Goldwyn (born June 4, 1949) is an American food writer, chef, and website publisher, whose writing focuses on barbecue, grilling, and smoking. He is the author of the New York …
meathead - Wiktionary, the free dictionary
Apr 20, 2025 · meathead (plural meatheads) An ungainly, dull, or stupid person; someone who is lazy, disrespectful, and/or whose beliefs and philosophies clash with those of another. A large, …
Meathead: The Science of Great Barbecue and Grilling
May 10, 2016 · 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 …
The Authoritative Source For BBQ & Grilling - Meathead's AmazingRibs.com
Meathead's AmazingRibs.com is the leading BBQ and grilling website, featuring 2100+ pages of recipes, techniques, cooking science, myth-busting, and hands-on reviews.
Rob Reiner - Wikipedia
Robert Reiner (born March 6, 1947) is an American film director, producer, screenwriter, actor, and liberal activist. As an actor, Reiner first came to national prominence with the role of Mike …
MEATHEAD Definition & Meaning - Merriam-Webster
The meaning of MEATHEAD is a stupid or bungling person. How to use meathead in a sentence.
What Is a Meathead? – Harold Gibbons | MovementGPS
May 15, 2011 · What is a meathead? It’s a question that is frequently asked, but society accepts a broad stereotype of what makes a meathead. If you ask any number of people, you would …
Meet Meathead King of BBQ Science - Squirrel Cookoff
Aug 27, 2021 · “What matters most is not what is on the table but who is in the chairs.” – Meathead. At his home site Amazingribs.com he has become known as the barbecue …
Meet Meathead, The BBQ Whisperer, Mythbuster, And Barbecue …
Jan 29, 2015 · Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The …
Home - Meat Head
Meat Head ensures a gentle yet effective experience you and your skin will feel good about. Infused with the finest ingredients, our carefully designed formulas deliver revitalization, …
Meathead Goldwyn - Wikipedia
Meathead Goldwyn (born June 4, 1949) is an American food writer, chef, and website publisher, whose writing focuses on barbecue, grilling, and smoking. He is the author of the New York …
meathead - Wiktionary, the free dictionary
Apr 20, 2025 · meathead (plural meatheads) An ungainly, dull, or stupid person; someone who is lazy, disrespectful, and/or whose beliefs and philosophies clash with those of another. A large, …
Meathead: The Science of Great Barbecue and Grilling
May 10, 2016 · 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 …
