Meathead Goldwyn - Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide

I.

VIII.

This is my invariable advice to people: Learn how to cook try new recipes, learn from your mistakes, be fearless, and above all have fun!

Julia Child

Deep Dive Guides is the ebook imprimatur of Meatheads AmazingRibs.com. It is a growing series of ebooks in which we have attempted to share our breadth and depth of experience on a culinary topic. They are designed to give you an inexpensive deep dive into a topic so you come away knowledgeable and confident. They contain numerous links to pages on the internet and videos. You will enjoy this book best if you read it while you are connected to the internet.

Some of this content is scattered among the 2,000+ pages on Meatheads AmazingRibs.com. Although websites are great references, they are not great learning environments, not nearly as good as books. We think that binding together carefully edited articles in an organized flow from start to finish in book format, is a far better way to learn than from articles scattered around on a website.

Some of this info appears in other Deep Dive guides because we think that it is important that they all contain foundational info on such things as meat science, safety, tools, etc. So we have included the most important info within these pages, and written new, previously unpublished, related info. Enjoy!

Part II

INTRODUCTION

For his birthday in 2003, Meatheads wife bought him a cheap starter smoker and he was hooked after his first slab of ribs. One day, his neighbor, a former butcher, started bragging on his ribs and, always competitive, Meathead challenged him to a cookoff. Then he panicked.

So he went to Amazon to order all the books he could find on ribs and barbecue. To his dismay, there werent many. Trained as a writer and photographer with some culinary chops, he saw an opportunity. He thought Ill write a book about ribs! To get things rolling, he built a website, AmazingRibs.com (because in those days search engines listed results alphabetically). It had one recipe, Last Meal Ribs.

Well it took him until 2016 to get that book off the presses. Meathead, The Science of Great Barbecue and Grilling was called one of the 100 best cookbooks ever written by Southern Living magazine, and page 206 has the recipe for Last Meal Ribs.

In the meantime, his website has grown to more than 2,000 pages with hundreds of recipes from steaks to burgers to eggplant parmesan, almost all cooked outdoors, plus lessons on technique, science and mythbusting, as well as unbiased product reviews of hundreds of grills, smokers, thermometers, gadgets, and more.

Then, in 2013 he discovered sous vide. He dove into this relatively unknown method and began crossing the streams, combining sous vide with grilling and smoking. He dubbed the technique Sous Vide Que and began writing about it on AmazingRibs.com. His experiments caught the attention of the scientists and chefs who were writing books on sous vide, and when the International Sous Vide Association (ISVA) was founded, he was invited to present a paper to the conferees and cook dinner for them. He did 500 steaks and seared them on three charcoal chimneys, his now famous afterburner technique. It was a 100F day, and thats the story of the cover photo of this book, tongs in one hand and beer in the other.

Devour this book and you will emerge with the expertise to create this holy grail of backyard BBQ and family and friends will worship you. Be amazing!

About Meathead

Meathead points at baby front ribs

M eathead is the barbecue whisperer, hedonism evangelist, and mythbuster who founded Meatheads AmazingRibs.com, by far the worlds most popular outdoor cooking website. He is a BBQ Hall of Famer and the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller that was also named One of the 100 Best Cookbooks of All Time by Southern Living magazine, one of 22 Essential Cookbooks for Every Kitchen By SeriousEats.com, and one of the 25 Favorite Cookbooks of All Time By Christopher Kimballs Milk Street.

He was previously a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell Universitys School of Hotel Administration in Ithaca, NY, and Le Cordon Bleu in Chicago, and he has judged food, wine, beer, and spirits around the world. He lives in the Chicago area with his wife, a PhD microbiologist and a food safety expert, so if you dine at his house you will eat and drink well, and safely.