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Author : Meathead Goldwyn,Rux Martin
Publisher : HarperCollins
Page : 400 pages
File Size : 51,8 Mb
Release : 2016-05-17
Category : Cooking
ISBN : 9780544018501

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Meathead by Meathead Goldwyn,Rux Martin Pdf

New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by 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,, “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.


Author : Allison Brager
Publisher : WestBow Press
Page : 218 pages
File Size : 47,5 Mb
Release : 2015-02-10
Category : Science
ISBN : 9781490864433

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Meathead by Allison Brager Pdf

Meathead bridges scientific discoveries with athletic anecdotes to unravel the neuroscience of exercise for the jock, gym rat, and sports nut. This is one of few popular science books that strictly focuses on exercise and athletic performance at the level of the brain. This book also serves as inspirational reading for the “pre-determined” couch potato by showing how easy it is for the brain to positively crave exercise and the short- and long-term benefits of exercise for brain health and function. For athletes and coaches, this book provides unique perspectives for enhancing athletic performance and recovery.

The Way of the Vegan Meathead

Author : Daniel Austin
Publisher : Unknown
Page : 128 pages
File Size : 46,7 Mb
Release : 2022-03-18
Category : Electronic
ISBN : 0999788876

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The Way of the Vegan Meathead by Daniel Austin Pdf

In the second edition of The Way of The Vegan Meathead, champion powerlifter Daniel Austin demolishes the mass of lies you've heard about the "difficulties" of building strength on a vegan diet. He'll show you how eating to become a Vegan Beast is easier than you ever thought it could be.After going vegan in 2005, Daniel has gone from being the stereotypically "skinny vegan" to winning competition medals on national and international platforms, continuing to hone greater strength year after year, proving that veganism is no impediment to fitness--so long as you know how to build your diet in accordance with your goals.With an hour-by-hour, calorie-by-calorie meal plan that comfortably overshoots protein requirements for strength athletes, The Way of The Vegan Meathead will have you poised to achieve new personal records and leaner body composition in no time. Packed from cover to cover with seemingly unconventional yet easily digestible expertise regarding nutrition, supple-mentation, and ample doses of motivational shit-talking, this book will drag you by the collar to meet your new, stronger self. You're welcome.

Down the Gully

Author : James B Zimmerman
Publisher : Unknown
Page : 78 pages
File Size : 54,7 Mb
Release : 2021-10-21
Category : Electronic
ISBN : 1684337879

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Down the Gully by James B Zimmerman Pdf

Jimmy, known by his friends as Meathead, is struggling to keep a secret. He wets the bed. Together with his dog and his pet ferret, Meathead rides his Big Wheel to misadventures in the gully, a swampy stream that cuts through his neighborhood. Impressing the older kids seems important, but it leads him into trouble. Losing his beloved pets and having his secret exposed, Meathead learns his lessons the hard way.

Cool Smoke

Author : Tuffy Stone
Publisher : St. Martin's Griffin
Page : 288 pages
File Size : 42,6 Mb
Release : 2018-05-15
Category : Cooking
ISBN : 9781250137852

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Cool Smoke by Tuffy Stone Pdf

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.

Sous Vide Que Made Easy

Author : Meathead Goldwyn
Publisher : Deep Dive Guides a division of Meathead’s
Page : 213 pages
File Size : 46,9 Mb
Release : 2021-12-24
Category : Cooking
ISBN : 8210379456XXX

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Sous Vide Que Made Easy by Meathead Goldwyn Pdf

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.

Smokin' Hot in the South

Author : Melissa Cookston
Publisher : Andrews McMeel Publishing
Page : 192 pages
File Size : 47,5 Mb
Release : 2016-05-10
Category : Cooking
ISBN : 9781449479107

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Smokin' Hot in the South by Melissa Cookston Pdf

The author of Smokin’ in the Boys’ Room shares more than eighty-five Southern-influenced recipes enhanced with the cultural flavors of Mexico, France, and Asia. Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her second cookbook. With the grill and smoker as her go-to tools, chef Melissa Cookston—named “One of the most influential pitmasters in America” by Fox News, and one of the “25 Super Women in Business” by the Memphis Business Journal in 2015—shares her all-new, modern interpretations of traditional Southern ingredients and recipes. Melissa explains how the culinary traditions of the South—long a bastion of slow-simmered vegetables and deep-fried everything—have expanded in the last decade to embrace Southwestern flavors, Asian spices, and the French palate. The nine chapters venture beyond the competition and barbecue principles of her first book and focus on instilling flavor with fire, using fresh herbs, and diversifying seasoning components in recipes that reflect the New South. She fire-roasts homegrown green tomatoes for a spicy take on a traditional pizza sauce and uses a barbecue smoker to add Southern nuance to porchetta. Also included are recipes for Butterbean Pate, Asian Pork Tenderloin with Watermelon Rind Pickles and Minted Watermelon Salad, Deep South Burgers with Pimento Cheese and more. She also covers the tools, techniques, and ingredients needed to be successful grilling or smoking at home. This book will not leave you hungry!


Author : Andy Husbands,Chris Hart
Publisher : Fair Winds Press (MA)
Page : 227 pages
File Size : 52,6 Mb
Release : 2017-03-15
Category : Cooking
ISBN : 9781592337583

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Pitmaster by Andy Husbands,Chris Hart Pdf

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics. This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue. Pitmaster features: Specific tips and techniques for proper smoker operation—the cornerstone of all successful barbecue recipes—using Weber, Offset, Kamado, and other classic smoker styles A backyard cooking chapter offering the basics of becoming a successful barbecue cook Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs An exploration of new styles of barbecue developing in the North Chris and Andy’s secret competition barbecue recipes that have won them hundreds of awards Regional side dishes, cocktails, and simple desserts A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

Cartoon Voices of the Golden Age, Vol. 2

Author : Keith Scott
Publisher : BearManor Media
Page : 322 pages
File Size : 55,7 Mb
Release : 2022-10-03
Category : Performing Arts
ISBN : 8210379456XXX

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Cartoon Voices of the Golden Age, Vol. 2 by Keith Scott Pdf

Cartoon voices of the golden age, 1930-70 Volume Two of CARTOON VOICES is the massive reference companion to Volume One. This is the information for which animation enthusiasts have been waiting. Based on thirty two years of painstaking research in archives and libraries, this volume features an exhaustive listing of thousands of theatrical cartoons, containing never-before-published voice credits for hundreds of obscure acting talents who until now remained unidentified. The listings herein cover the Golden Age output and voice talent of the following major film studios: Warner Bros. (the immortal Looney Tunes and Merrie Melodies), MGM (cartoons by giants like Hanna-Barbera and Tex Avery), Columbia (the often oddball Screen Gems cartoons), UPA (home of Mister Magoo), Universal (the Walter Lantz Cartunes), Walt Disney Productions (both shorts and feature-length films of the Golden Age supervised by Walt), and from New York & Miami, Paramount’s releases of the great Max Fleischer cartoons. While various vintage cartoon voice mysteries are still to be solved, the one-of-a-kind information in this volume finally confirms hundreds of hitherto uncredited voice artists for the first time in decades. Keith Scott has spent over forty years as an internationally recognized cartoon voice actor and impressionist. He narrated two George of the Jungle movies, and was the voice of both Bullwinkle J. Moose and the Narrator in The Adventures of Rocky and Bullwinkle. He is the author of The Moose That Roared and many articles on animation and Hollywood radio history.

All about Powerlifting

Author : Tim Henriques
Publisher : Unknown
Page : 504 pages
File Size : 44,9 Mb
Release : 2014-04-24
Category : Electronic
ISBN : 0991522400

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All about Powerlifting by Tim Henriques Pdf

This is a book about the sport of powerlifting

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

Author : Steven Raichlen
Publisher : Workman Publishing Company
Page : 353 pages
File Size : 47,6 Mb
Release : 2017-05-02
Category : Cooking
ISBN : 9781523502189

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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too by Steven Raichlen Pdf

Every griller's secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys—this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.

Metalheads and Meatheads

Author : Greg Krojac
Publisher : Independently Published
Page : 173 pages
File Size : 55,8 Mb
Release : 2020-02-28
Category : Electronic
ISBN : 9798619023114

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Metalheads and Meatheads by Greg Krojac Pdf

Spooning - the violent removal of an android's eyes - is unfortunately a commonplace occurrence. Gangs of meatheads (humans) wander the streets looking for metalheads (androids) to attack and steal their ocular trophies. Paul, a sophont android, is attacked by one such gang and is rescued - although not before being spooned - by a stranger who introduces him to a sophont rights movement. These sophont androids have had their emotion inhibitors removed and have personal autonomy of thought and deed.Free of the restrictions of his inhibitor, Paul is given a very special assignment - one that may necessitate contravening the Three Laws of Robotics that liberated sophonts still aspire to adhere to.If there is no other choice open to him, can Paul overcome his desire to cause no harm to humans and do whatever is necessary to complete his mission?

Franklin Barbecue

Author : Aaron Franklin,Jordan Mackay
Publisher : Ten Speed Press
Page : 226 pages
File Size : 42,7 Mb
Release : 2015-04-07
Category : Cooking
ISBN : 9781607747215

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Franklin Barbecue by Aaron Franklin,Jordan Mackay Pdf

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.

Growing Up Meathead

Author : James B Zimmerman
Publisher : Unknown
Page : 116 pages
File Size : 49,5 Mb
Release : 2020-10
Category : Electronic
ISBN : 1684335485

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Growing Up Meathead by James B Zimmerman Pdf

Meathead hilariously struggles to be a good kid after a terrible loss. Set in the 70s, lavishly illustrated, even Meathead slowly learns what it takes to be a good man.

Mulcahey's Meatheads

Author : Vernon Holmberg
Publisher : iUniverse
Page : 158 pages
File Size : 51,7 Mb
Release : 2000-08
Category : Fiction
ISBN : 9780595098019

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Mulcahey's Meatheads by Vernon Holmberg Pdf

TEXT FOR AUTHOR BIO: Vernon D. Holmberg made sculpture for twenty-seven years and supported his family with military-industrial complex editorial work before taking to writing fiction in 1984. He has written over two hundred short stories, finished two novels, drafted two more, and finished a collection of essays in Sport is Dangerous to your Health. TEXT FOR BOOK DESCRIPTION: Mulcahey's Meatheads are 200 civilians in transformation to infantry riflemen. Fat and lazy Ernest Ohmstead is one. Drafted in to the U.S. Army on St. Patrick's Day, 1953 he gets into trouble with questions in Fort Sheridan and subsequently in Camp Polk, Louisiana. His curiosity attracts the attention of Sergeant Mulcahey, the First Sergeant. Mulcahey makes it his personal vendetta to break Ohmstead's body and spirit and subjects Ohmstead to degradation and scorn for his person and ideas. Because of his Reserve Officers Training Corp experience in college and his dismal performance at military athletics, Ohmstead is maliciously promoted to acting sergeant. He is forced to be mean and nasty to the eight inept men he is assigned to teach to march. He and his 'spastics' (the fifth platoon) are constantly called for extra duty in the blistering heat doing dirty, sweaty, labor. Mulcahey constantly reminds the meatheads that they are worthless human trash. He uses military training techniques with them to mold them into obedient soldiers. Ohmstead resists, yet succombs to the training method. he emerges a professional infantryman: lean, mean, fit, proud, and trained to kill. So much so he is disappointed at the armistice signed at Panmunjon.