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The Good-One Is A Superb Grill And A Superb Smoker All In One The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset. Clearly I am a net head. That's how you and I met, right here on the interwebs. In fact, I first started publishing online in the 1980s, long before anyone ever typed www on purpose.

We launched AmazingRibs.com in 2005 and since then we have built it into the largest and most popular BBQ and grilling website in the world. But print is not dead yet! Humans are linear learners and learning is so much easier from a book with a beginning, middle, and an end than by jumping around from link to link. If you doubt it, may I present a stack of dead tree slices that proves it: 'Meathead, The Science of Great Barbecue and Grilling' co-authored by Yours Truly, and, with a Foreword by J. Kenji Lopez-Alt.

It was named one of the '100 Best Cookbooks of All Time' by Southern Living magazine and was a New York Times Best Seller. Driver genius color page hr7x slim windows 10 64 bit windows 7. You can order now with the buttons below.

With 400 pages and more than 400 of my photographs plus color illustrations, there is new material and new recipes not on this website, and the whole thing is organized so that you can sit down in an easy chair and flow from start to finish. The first half of the book emphasizes concepts, science, technique, tips, and tools. The second half is 118 recipes demonstrating the concepts. Along the way we shatter the myths that stand in the way of perfection. To become a pitmaster or grillmaster, or even if your goal is to simply improve your cooking, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. The price can easily be justified if it keeps you from messing up one dinner. Blonder and I are very proud of this book and I know it will make you, or someone who gets it as a gift, a better cook, indoors or out.

There's more! When you buy the book you get a free 90 day membership in our! Chapters The Science of Heat The Science of Smoke Food Science Hardware Software (Meat science, vegetables, salt, herbs, etc.) Brines, Rubs, Sauces Pork Beef Ground Meats Lamb Poultry Seafood Sides.more Excerpts from the foreword by J. Kenji Lopez-Alt 'This is the book barbecue nerds have been waiting for.

Good news for anyone who, like me, longs to understand the science of grilling and barbecue -- the thermodynamics of heat transfer, the chemistry of the smoke ring, and what makes a char-grilled steak so g*&@%# delicious. And notice I said 'understand,' not just 'read about,' for Meathead's gift lies not just in factual accuracy, but in being able to distill complex subjects to their most essential, applicable core in a manner that is a genuine pleasure to read. You'll laugh out loud at his metaphors. You'll see conventions challenged, techniques elucidated, and myths busted, and you'll have a wildly fun time in the process.'