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Unbelievable! Alton Brown's new book landed today and the first copy off the press of my book landed today! And look who wrote the foreword to my book! My hero, Alton Brown!
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Meathead "BBQ Hall of Famer, Hedonism Evangelist”
35.6K posts
Meathead "BBQ Hall of Famer, Hedonism Evangelist”
@meathead
BBQ Hall of Fame, publisher "World's Best" BBQ site https://t.co/CPpwtxFGME; author NY Times Best Seller "Meathead, The Science of Great BBQ and Grilling”
Chicago Katılım Şubat 2009
1.2K Takip Edilen40.6K Takipçiler
@_we_love_food Dishonest. Don’t go back.
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Restaurant automatically included a tip AND is suggesting more tip?
Is this normal?
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@RPatrickAllen I teach people how to cook pizza and I couldn’t agree with you more.
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I have lived in Chicago for a decade. I love it and I am raising my son here. But they cut their pizzas like serial killers.
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@Ford_Nick Often. Read all the science in the book the Meathead method.
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@wilsonhlthcoach Your guests will trim it off and with it will go your rub and the bark. Next time trim it all off except for a quarter of an inch and that will shrink to an eighth of an inch and your guest will eat that.
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I was told that I should've trimmed the fat before smoking the brisket.
We love fat, so I left it on.
What do you think? Trim the fat or leave it on?
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@SagarGaonkar23 In college I got a job at a print shop and they started me out on an old letter Press machine like this with only one ink roller. It was so cool. I eventually graduated to an AB Dick offset. I also learned to sit type on a hot lead lineotype machine.
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Cooking directly on coals is a cute parlor trick, but it almost always scorches the surface in spots, cooks the surface unevenly, and there is often ash and bits of charcoal stuck to the meat. You can get a similar effect by putting the cooking grate just a half an inch above the coals. This technique is best for thin cuts like skirt steak or flank steak because the closer you are to the coals, the more energy and the faster the meat cooks.
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Cooking meat directly on the coals, is that actually good? I think it would be well, a lot of ash on it and not good. I’m curious, how many folks actually do this. I’m not saying it’s not good, just asking a question.
The South Carolina BBQ Co.@TheSCBBQCo
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No. First of all I think cooked steak taste better than raw steak. When you cook a steak, you get all the benefits of salt and seasonings and browning. Second of all anything raw carries a higher risk of food poisoning. Heat kills. The risk is not huge, but it is higher with raw meat.
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Do you eat carpaccio ??
I love ordering it out and this one I made at home
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I need a favor. AmazingRibs.com seems to be under attack. Will you please click the link above and if you cannot get in let me know and tell me what browser you are using. This is crucial because we think Chrome is being targeted.
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@GoPokesU Thank you for testing
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@ChunKiButi Thank you for testing it
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@Spottedviking Thank you for trying. Our Webmaster is good.
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@meathead You have indeed fixed something….all 3 below are lightning fast now, instant loading across links on your website
iPad Pro, Chrome, Samsung S25 Ultra Chrome, MS Surface Pro9 Win 11, Chrome all instantaneous loading now.
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Wagyu flank steak seared over extreme heat with my cow crust. Recipe is now my favorite steak. I like it better than ribeye.
Morning Wood BBQ@morningwoodbbq
Bought a grocery store flank steak to practice before I cook that SRF Wagyu one. Kosher salt dry brine and seasoned with @meathead Mrs O'Leary's Cow Crust. The @hastybakegrills can't turn out a bad steak.
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@PlaygroundBuddy Thanks for trying
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@MrsRanchoFiesta Look like chives to me, but they go by pretty fast so it’s hard to say for sure
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@meathead What are the "greens" he boiled and strained? I thought "lemon grass" but idk 🤷♀️
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Soup and a sandwich! A creative variation on French onion soup. This guy is such a great cook
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I tested three different ways to cook ribs to see which one actually delivered the best results, so you can compare the options before committing your next rack.
f.mtr.cool/aprnbdfqxl
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@meathead looks like the navel end to me, but you're the meat man
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I have reverse engineered their rub and method, and it gets rave reviews on AmazingRibs.com
🚫👁️Drinks on Saturday🇺🇸@drinkonsaturday
Hell yeah, Katz’s is pure deli poetry in motion. That hand-sliced pastrami—warm, pepper-crusted, marbled just right—melting into rye with a swipe of mustard is the gold standard. The corned beef? Juicy, tender, zero gristle. And you’re right, the old-school carvers still sneak you that little warm sample while they’re slicing. It’s not just food, it’s theater with a side of nostalgia. The lines are chaos, the tables are sticky, the pickles are perfect, and the matzo ball soup could fix a hangover from 1943. Nothing else in NYC even plays in the same league. Enjoy it while the magic lasts, my friend. Some things are worth the pilgrimage.
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How nice of you to say this.
Debra Wampler (Bauslaugh)@Deb_Wa
I'm making pulled pork tomorrow which I've done many times. This time I wanted to try making slaw to go with it. Used the recipe from @meathead's book "Meathead: The Science of Great Barbecue and Grilling" and y'all... best slaw ever! It really is like you get from the deli.
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