Turkey On The Grill Or Smoker Made Easy: The Best Turkey Of Your Life And Side Dishes For Thanksgiving With More Than 25 Great Tested Recipes

by Meathead Goldwyn, Brigit Binns (Editor)

Overview

Turkey – it's America's bird, the apple pie of poultry! Most of us relegate turkey to the Thanksgiving or Christmas table only. Try as we might, we at AmazingRibs.com just can't understand this! Turkey, when properly cooked, is flavorful, moist, versatile and a veritable magnet for flavor. We enjoy it year round. But it is tricky to cook. Slip up and the breasts are as dry as cardboard and the skin is flabby as a burst balloon. Within these pages we share the tricks of a scrumptious smoky bird, tender and moist, with crisp skin, as well as how to cook just breasts, or legs, or turkey burgers, as well as stuffing, even mouthwatering Disney Turkey Legs.

Product Details

BN ID:	2940161142288
Publisher:	AmazingRibs.com
Publication date:	12/22/2021
Sold by:	Barnes & Noble
Format:	eBook
Sales rank:	705,291
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