Why DDR BBQ Supply?
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35+ Years of Smoking Experience
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Trusted by 10,000+ BBQ Enthusiasts
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Handpicked for Quality & Performance
Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn and Rux Martin is one of the most respected BBQ cookbooks ever published. A New York Times Bestseller and named one of the best cookbooks by numerous culinary publications, this comprehensive guide combines food science, proven barbecue techniques, and 118 thoroughly tested recipes to help backyard cooks and experienced pitmasters produce consistently outstanding results.
Rather than relying on barbecue myths, this award-winning smoker cookbook explains the science behind food, fire, smoke, and heat. Learn why dry brining works, how smoke actually flavors meat, when charcoal or gas performs better, how pellet grills compare, why digital thermometers are essential, and dozens of other techniques backed by research instead of tradition.
Featuring hundreds of full-color photographs and illustrations, this barbecue cookbook includes recipes for brisket, pulled pork, ribs, steaks, burgers, poultry, seafood, lamb, barbecue sauces, rubs, and much more. If you're searching for one of the best grilling cookbooks or a complete guide to smoking meat, this hardcover belongs in every outdoor cooking library.
Why You'll Love This BBQ Cookbook- New York Times bestselling BBQ cookbook
- Features 118 thoroughly tested barbecue and grilling recipes
- Explains the science of smoke, fire, heat, and cooking
- Separates proven techniques from common BBQ myths
- Covers charcoal grills, gas grills, pellet grills, smokers, and rotisserie cooking
- Includes recipes for brisket, ribs, pulled pork, steaks, burgers, seafood, poultry, sauces, and rubs
- Hundreds of full-color photos and illustrations throughout
- An essential reference for beginners and experienced pitmasters alike
- Title: Meathead: The Science of Great Barbecue and Grilling
- Authors: Meathead Goldwyn & Rux Martin
- Format: Hardcover
- Pages: 400
- Illustrated: Yes
- Publication Date: May 10, 2016
- Dimensions: 10.1" x 8.2" x 1.3"
Whether you're smoking brisket, grilling steaks, roasting poultry, or experimenting with pellet grills, this cookbook teaches the science behind every stage of outdoor cooking. You'll learn how temperature, airflow, smoke, seasoning, and cooking methods work together so you can consistently produce better barbecue with confidence.
Is this cookbook suitable for beginners?
Yes. While it dives deeply into barbecue science, the explanations are clear and practical, making it valuable for beginners while offering advanced insights for experienced pitmasters.
What recipes are included?
The book features 118 recipes covering brisket, ribs, pulled pork, steaks, burgers, poultry, seafood, lamb, barbecue sauces, rubs, and many regional barbecue specialties.
Does the book explain barbecue science?
Absolutely. A major focus is understanding how food, fire, smoke, heat, and seasoning interact, helping readers improve their barbecue by understanding why techniques work.
Does it cover different grills and smokers?
Yes. The book discusses charcoal grills, gas grills, pellet grills, smokers, rotisserie cooking, and the equipment needed to achieve excellent barbecue.
Is this considered one of the best BBQ cookbooks?
Yes. As a New York Times bestseller and a cookbook recognized by numerous food publications, Meathead: The Science of Great Barbecue and Grilling is widely regarded as one of the definitive references for barbecue and grilling enthusiasts.
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Texas-Born. BBQ Bred.
With over 35 years of smoking experience, we started DDR BBQ Supply with a simple goal: to help others cook better barbecue. We've spent decades learning what works and what doesn't, and we apply that knowledge to every product we carry. From high-performance grills and smokers to carefully selected rubs, sauces, and tools, everything we offer is something we believe in and use ourselves. We don’t believe in cutting corners or selling gear we wouldn’t rely on during our own backyard cooks and when we compete in BBQ competitions.