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Handpicked for Quality & Performance
The Meathead Method: A BBQ Hall of Famer's Secrets and Science on Bbq, Grilling, and Outdoor Cooking with 114 Recipes - Hardcover gives you practical ways to explore barbecue, grilling, griddling, and more. Meathead pairs cooking science with 114 recipes, so you can try new techniques and put them to work in your own kitchen or outdoors.
Use the book to dig into methods such as dry brining, reverse searing, sous vide que, and wok cooking on a charcoal chimney. Then bring ideas to the table with recipes ranging from Ultimate Prime Rib Pho with leftover brisket to Miso Maple Black Cod à la Nobu.
Why You'll Love It- Learn the science behind the cooking: Explore topics including enzymes, why foods stick to metal, and how to beat the stall.
- Try fresh techniques: Find guidance on brinerades, koji, smoking with tea, herbs and spices, injections, and two- and three-zone setups.
- Cook beyond the usual barbecue menu: Recipes include mussels on smoked fettuccine, improved Nashville hot chicken, and pineapple foster.
- Work with distinctive ingredients: Discover ways to use black garlic, gochujang, yuzu, miso, zhug, and tare sauce.
- Build your own flavor combinations: Learn about making rubs and sauces, then explore recipes that showcase the methods.
Written by Meathead, BBQ Hall of Famer and founder of AmazingRibs.com, this illustrated book follows his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling. It covers barbecue, grilling, and griddling basics alongside methods and science not covered in his first book.
Recipe highlights include competition champions’ secret recipes, red pepper risotto, and smoked-bone-broth pho. The book also examines ideas such as butter basting and beer can chicken, explaining why they may not work as expected.
Book Details- Format: Hardcover
- Length: 432 pages
- Illustrated: Yes
- Dimensions: 1.19 x 10.16 x 8.34 inches
- Publication date: May 13, 2025
The book was named National BBQ and Grilling Association BBQ Book of the Year 2026 and selected as an Amazon Best of the Month pick in May 2025.
Who's It For?This book is for barbecue and grilling cooks who want to understand the reasoning behind a method, not just follow a recipe. It also suits curious home cooks looking to bring smoking, griddling, and barbecue techniques into indoor cooking.
If you already cook outdoors, the new methods and flavor ideas offer plenty to explore. If you enjoy experimenting with ingredients such as miso, yuzu, or gochujang, the recipes provide ways to put them on the menu.
How many recipes are in the book?
The book includes 114 recipes, from competition-style barbecue recipes to dishes such as red pepper risotto and pineapple foster.
Is this a follow-up to another Meathead book?
Yes. It follows Meathead’s Meathead: The Science of Great Barbecue and Grilling.
Does the book cover indoor cooking as well as outdoor cooking?
Yes. It presents methods for outdoor cooking and describes itself as a toolbox for cooking indoors and outdoors.
What cooking techniques does it cover?
Topics include dry brining, reverse searing, sous vide que, griddling, wok cooking on a charcoal chimney, smoking with tea and spices, and two- and three-zone setups.
What kinds of ingredients are featured?
The book explores ingredients including black garlic, gochujang, yuzu, miso, zhug, and tare sauce.
Is the book illustrated?
Yes. The hardcover edition is illustrated and contains 432 pages.
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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.