The Meathead Method: A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes

Nearly a decade after writing Meathead, the BBQ Hall of Famer is back. While there is some overlap between the two books, Meathead’s latest offers plenty of new information, including preparation and cooking techniques such as brinerades (combining brines and marinades), pizza making, and stir-frying on a grill with a wok. The first quarter of the book is dedicated to food science and covers everything from using one’s senses in cooking to paying attention to food temperature and safety. Along the way, Meathead busts up long-held grilling myths, including the one that basting meats adds flavor. The 114 recipes that follow include everything from barbecue sauces, marinades, and spice rubs to classic grill items such as beef back ribs and the ultimate smash burger. But Meathead also throws some unexpected culinary curves into the mix, such as a chic Paris chicken, “Greekish” potato salad, and Grand Marnier garlic bread.