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May is National Barbecue Month, kicking off the grilling and barbecuing season. Now is the ideal time to consider adding a few new barbecue items to your menu. That's where Meathead Goldwyn's new book Meathead: The Science of Great Barbecue and Grilling (Rux Martin Books; Houghton Mifflin Harcourt, $35, May 2016) comes in, with ideas to inspire any barbecue aficionado. With Greg Blonder, PhD, serving as science advisor, this informative and entertaining 400-page volume by Restaurant Hospitality 's former contributor demystifies the science, debunks some prevalent barbecue myths and just plain renews your enthusiasm for grilling. At this writing, Meathead: The Science of Great Barbecue and Grilling is the number one cookbook on Amazon.com.
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In case you're wondering just how big barbecue is, consider this: Meathead's website, AmazingRibs.com, is one of the 50 most popular food websites in the country, with over a million unique visitors a month. He explains that for millions of years-perhaps since the time a hunting party probably first stumbled across a charred animal carcass after...