Barbecue Chicken Made Easy: Barbecue Chicken Made Easy Everything You Need To Know About Amazing Chicken On the Grill & Smoker

by Meathead Goldwyn, Brigit Binns (Editor)

Overview

We've all experienced BBQ chicken featuring charred skin, burnt sauce, and undercooked meat. No more! Say goodbye to dry, stringy, cardboardy, boring birds and say hello to the most tender, flavorful, juicy chicken you ever tasted.

With "Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill & Smoker" by Meathead and Brigit Binns, you can master the art of perfectly grilled and smoked chicken.
Learn how to buy the best birds, the right way to butcher, how to spatchcock, how to wet and dry brine to keep it juicy, the ins and outs of smoke roasting and reverse searing, all about pink juices and safe cooking temperatures, the tools you need, and carving. There are numerous well-tested recipes, delicious spice rubs, barbecue sauces, and much more.

Product Details

BN ID:	2940161142417
Publisher:	AmazingRibs.com
Publication date:	12/22/2021
Series:	Deep Dive Guides
Sold by:	Barnes & Noble
Format:	eBook
Sales rank:	557,871
File size:	10 MB

About the Author

Meathead is one of only 26 living BBQ Hall of Famers. He is the proprietor of the website Meathead’s AmazingRibs.com, called “By far the leading resource for BBQ and grilling information” by Forbes. He is the author of Meathead: The Science of Great Barbecuing and Grilling. It has sold more than 250,000 copies, it was a New York Times bestseller and was named “One of the 100 Best Cookbooks of All Time" by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, Epicurious, and the Chicago Tribune, which called him “as brainy as Food Network’s Alton Brown and J. Kenji Lopez-Alt of Serious Eats.” He is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more. Meathead is also the author of three ebook cookbooks: Ribs Made Easy, Barbecue Chicken Made Easy, and Sous Vide Que Made Easy. His Meathead’s Amazing Spice Rubs and BBQ Sauce are beloved. In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.

Editorial Reviews

Meathead is as brainy as Food Network's Alton Brown and J. Kenji Lopez-Alt of Serious Eats.

Chicago Tribune - N/A