Meathead "BBQ Hall of Famer, Hedonism Evangelist” @meathead
BBQ Hall of Famer, publisher world's most popular BBQ site https://t.co/iZofN562qC; author NY Times Best Seller "Meathead, The Science of Great BBQ and Grilling” amazingribs.com Chicago Joined February 2009-
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It’s a great day for BBQ !! Yeah we are @Braves game today with @TraegerGrills The team will be handing out some great delicious woodfired pulled pork sliders and we are making some incredible VIP plates. Going to make some people super happy today with all things Q
When they are young we wete taught to make the puppy st and hold the sit and the let people pet them. It was a reward for being calm. As they got to 5 months or so they could not be touched. I always explained and never had anyone get pissed.
When they are young we wete taught to make the puppy st and hold the sit and the let people pet them. It was a reward for being calm. As they got to 5 months or so they could not be touched. I always explained and never had anyone get pissed.
I havent run into that BUT larger grains of salt float to the top just like large popcorn floats to the top
Doh!
I use maldon as a finishing salt
I quick pickle ramps an d the recipe is on amazingribs.com. Use the search.
I quick pickle ramps an d the recipe is on amazingribs.com. Use the search.
Operation BBQ Relief is deploying to Nebraska. Please stand by for specific location announcements. If you have any information or require assistance, including mass feeding needs, please contact us at [email protected]. Volunteer needs are unknown at this time.
Cheap thrill: Kill a jar of pickles & pour the liquid in a glass pan & dry in your smoker. More on salt here amazingribs.com/more-technique…
“If you wish to make an apple pie from scratch, you must first invent the universe'' - Carl Sagan, Cosmos
Great trick here
A great cook and a great store
Today from 12 - 5 I'll be at the Ace on 31st St in LaGrange Park IL answering questions and signing books. There are also grill/smoker demos, samples, more. Stop by!
Happy Saturday all !! It’s #NationalPrimeRibDay Check out my tried and true herb crusted prime rib roast traeger.com/recipes/diva-q…
Unfortunately, there is no certification for service dogs. Or their trainers. You can go on Amazon and buy a jacket that says service dog. I have trained seven puppies for Leader Dogs for the Blind and their process is rigid and demanding. Something needs to be done to make sure…
Unfortunately, there is no certification for service dogs. Or their trainers. You can go on Amazon and buy a jacket that says service dog. I have trained seven puppies for Leader Dogs for the Blind and their process is rigid and demanding. Something needs to be done to make sure…
I have standardized all my recipes on Morton Coarse kosher salt. No they didn’t pay me. I picked it because it is easy to pinch and sprinkle and every grocery store carries it. Also, it has a few additives.
I have standardized all my recipes on Morton Coarse kosher salt. No they didn’t pay me. I picked it because it is easy to pinch and sprinkle and every grocery store carries it. Also, it has a few additives.
Chicago city limits are about 3 miles from my home and I have eaten at Volare but didn't have the Grigliata Mista (grilled mixed meats). We walk there from Lookingglass Theatre occasionally.
Chicago city limits are about 3 miles from my home and I have eaten at Volare but didn't have the Grigliata Mista (grilled mixed meats). We walk there from Lookingglass Theatre occasionally.
Chuck smokes up nicely. Tastes a lot like brisket. Recipes on AmazingRibs.com
Chuck smokes up nicely. Tastes a lot like brisket. Recipes on AmazingRibs.com
@meathead Biggest problem I’ve had over the years related to grill not getting hot is the small holes on the burner tubes getting corroded and blocked. I use a pipe cleaning wire brush, cut the handle off, and put it in a cordless drill, and go over the holes. Works like a charm.
@meathead Meathead has the best website for BBQ around. He gets into the science behind smoking and BBQ meat. I learned a ton from his site. His tips improved my BBQ game 100%
Tomorrow is National Prime Rib Day (really!) Here's the absolute best way to cook one (on the #grill) of course: amazingribs.com/tested-recipes…
Meat Church ™ @MeatChurch
106K Followers 1K Following Matt Pittman - Live Fire Cook | BBQ Pitmasters Season 5 | BBQ seasoning, merch, & instruction. Our BBQ rubs come with a happy ending.
Danielle - Diva Q® @DivaQBBQ
42K Followers 587 Following World Champ BBQ Pitmaster•Best selling Author• BBQ & Grilling Pro•Culinary Instructor•TV @traegergrills #DuluthWoman #BillsMafia
Malcom Reed @HowToBBQRight
54K Followers 353 Following https://t.co/N5vZy8276G Pitmaster and Kentucky Colonel 🔥 HowToBBQRight 🔥 Killer Hogs BBQ
Bill Wheeler @wjwheeler54
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Jess Pryles @jesspryles
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michael symon @chefsymon
685K Followers 4K Following husband..father..grandfather!...iron chef @foodnetwork...host of #SymonDinners + #BBQUSA @foodnetwork..go browns!shipping nationwide on @goldbelly
Come.Grill.With.Me by.. @ComeGrillWithMe
24K Followers 177 Following 🔥Content Creator 🔥Co-Founder of Grill Sisters. I’m the Co-Author of The Grill Sisters Guide to Legendary BBQ cookbook. Available worldwide! ⤵️
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8K Followers 1K Following 75x Grand Champion | 2022 Memphis in May World Rib Champ | Award-Winning Rubs, Sauces, and Injections | Contact [email protected] for inquiries
Moe Cason @Moecasonbbq
30K Followers 8K Following brand ambassador,family man,luv bbq & my rubs & sauces can be purchased at https://t.co/b4D8VMqBaU https://t.co/jy9Y6TN0js
Traeger Grills @TraegerGrills
90K Followers 17K Following The original since 1987. Join the wood-fired revolution 🔥 For all Customer Support inquiries, shoot us a DM @traegersupport 📥
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Danielle - Diva Q® @DivaQBBQ
42K Followers 587 Following World Champ BBQ Pitmaster•Best selling Author• BBQ & Grilling Pro•Culinary Instructor•TV @traegergrills #DuluthWoman #BillsMafia
Malcom Reed @HowToBBQRight
54K Followers 353 Following https://t.co/N5vZy8276G Pitmaster and Kentucky Colonel 🔥 HowToBBQRight 🔥 Killer Hogs BBQ
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685K Followers 4K Following husband..father..grandfather!...iron chef @foodnetwork...host of #SymonDinners + #BBQUSA @foodnetwork..go browns!shipping nationwide on @goldbelly
Come.Grill.With.Me by.. @ComeGrillWithMe
24K Followers 177 Following 🔥Content Creator 🔥Co-Founder of Grill Sisters. I’m the Co-Author of The Grill Sisters Guide to Legendary BBQ cookbook. Available worldwide! ⤵️
Onlyslaggin @onlyslaggin
29K Followers 2K Following Food Blogger - make a bit of content on Instagram & TikTok - Brand Ambassador for @kamadojoeuk & @webergrills UK
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8K Followers 1K Following 75x Grand Champion | 2022 Memphis in May World Rib Champ | Award-Winning Rubs, Sauces, and Injections | Contact [email protected] for inquiries
Moe Cason @Moecasonbbq
30K Followers 8K Following brand ambassador,family man,luv bbq & my rubs & sauces can be purchased at https://t.co/b4D8VMqBaU https://t.co/jy9Y6TN0js
Traeger Grills @TraegerGrills
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@meathead I've done blind comparisons with assorted salts and dozens of people. Mortons won by a significant ratio
@meathead next step is to standardize on weight. Salt should be in grams ... not tablespoons
Is it ok to eat ribs for breakfast?
Cooking is not about talking a big game but showing up and letting the food do the talking
If you're looking for a spiritual awakening.... Chicken Fried Steaks served at our Katy location on Saturdays.
@meathead I rotisserie over charcoal on a Weber Kettle.
@meathead @the_dadchef @mikej1996 @JoCo68w A stick burner can be really awesome or horrible results - I use mine once a month, my pellet 3 times a week, and results consistently crush the amateur stick burner guys that can't maintain temp . The simplicity, especially for an amateur "smoker" is worth the minor diff
With cheese, there is a difference between “the rind is edible” and “the rind is delicious.”
Have you ever heard of a fish camp? 🤔 In the 1930s, fish camps sprang up in fishing communities along riverbanks and coastal sounds in NC. 🎣 Fish camps were rudimentary shacks where fisherman fried up their daily catches for locals. 😋 Eventually, these camps moved indoors…
Make sure to look at the detailed reviews on amazingribs.com
@meathead While I went on to develop a passion for backyard smoking, I still treasure simple foods cooked simply and with love and attention. There's a place for all-day smoking and a quick celebration that doesn't let snobbery get in the way of a good time. 2/2
@meathead Octopus is one of those things that if I see it on a menu, I will order it. But only a handful of chefs really grasp it. When you find a great one, it’s sublime.
@meathead It's only in raw chicken products that are breaded and stuffed. It's a teeny slice of the market but still good news.
@Blisser @ICanCookThis @meathead Correct. 👊 I listened to a @meathead podcast with @ICanCookThis Chef Steph as his guest. Good info, so I put it on my list of cooking methods to try.
@meathead Very interesting. Thanks for the follow up science experiment to prove your explanation.
@troytime420 @meathead Salt in marinade penetrates deeply, subject to time, amount of salt, etc., into the the actual muscle; the flavouring compounds stay mostly along the exterior. Next time you have a cheap steak, marinade in teriyaki sauce, cook it, cut it, and see how deep the marinade goes!
@meathead @TiricoHairline I was ready to hate on this post. But it’s some good stuff in this article.
@meathead It seems self-evident. I don't understand the debate. Meat is mostly water. Water and oil don't mix.
@meathead I use the fat cap as a heat shield for when I bbq hot and fast. Then I collect the rendered liquids in a pan and use for burnt Ends or other things. It’s the marbling inside that makes the meat juicy, not the fat cap on the outside.
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