BBQ Hall of Fame, publisher "World's Best" BBQ site https://xitter.cf/t.co/CPpwtxFGME; author NY Times Best Seller "Meathead, The Science of Great BBQ and Grilling”
Chicago
Joined February 2009
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Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
adam benim hayalimde ki hayatı yaşıyor kafayı yicem
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Here is my Chanterelles V2.0 à la @meathead , meaning I cooked them exactly the same but the finishing wine was Amontillado medium dry not Sake. Had a more "fruity" taste to my palate. Next step, V 3.0 with a super dry Fino or Manzanilla, then I'll tell you which is my favorite.
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
A Chicago Dog makes everything around it beautiful.
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Un día como hoy pero de 1985, los Osos de Chicago derrotaron a los Green Bay Packers por 23-7 en el “Monday Night Football”, disputado en el Soldier Field, con lo que alcanzaron un récord de 7-0 en la temporada.
El “tackle defensivo” novato William "The Refrigerator" Perry anotó el primer “touchdown” de su carrera, convirtiéndose en el primer jugador de más de 300 libras (aprox. 136 kg) en lograr un “touchdown” mediante un acarreo en la NFL.
#VamosOsos
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Korea really said “street food” and turned it into an art form 🔥🇰🇷
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
This is what I call “rich people activities” 😭
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
The way those eggs hit the hot plate 🤯🔥 That crispy sizzle is dangerously satisfying! Who else could watch this on loop?
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Un chef extranjero mostró cómo picar una cebolla de manera impecable en cuestión de segundos.
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
This is the real definition of “rich people activities”
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Very Tasty Simple Caesar Dressing,
Easier than you think
Same ratio for any mayo/aioli
1 egg yolk
1 tsp mustard
1 tsp vingear
100mls oil,
Then flavorings added,
I also add the grated paremsan to the salad as prefer it textured but you can add straight to the sauce if you prefer
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Believe this advice. Meathead knows of which he speaks.
Your rub does not need to go on at dawn. Put the coffee down. Cancel the 4 a.m. alarm. The pork shoulder isn’t going anywhere.
Here’s the science: salt is the only part of your rub that actually travels. It dissolves and works its way deep into the meat, so it rewards a head start. Thick cuts, salt the day before. Thin cuts, an hour or two.
Everything else? The paprika, the garlic, the pepper, the secret ingredient you won’t tell your brother-in-law about. Those molecules are too big to get much past the surface. They stop about an eighth of an inch in and just sit there. Waiting. Like you, at 4 a.m.
So salt early. Rub when you’re ready. Sleep in.
The full breakdown: amazingribs.com/tested-recip…
#AmazingRibsDotCom #BBQScience #DryRub #SeasoningTips #MeatScience #BBQTips #SmokingMeat #GrillingTips
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
This one changed my Saturdays. I salt the shoulder the night before and leave it uncovered in the fridge, then the pepper, paprika and sugar go on right before it hits the pit. Bark comes out the same and I get an extra hour of sleep. Do you hold the sugar till the last minute too?
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
A great follow. Meathead is a BBQ guru and provides a lot of free info online. I have his book.
Everything he does is science based.
Your rub does not need to go on at dawn. Put the coffee down. Cancel the 4 a.m. alarm. The pork shoulder isn’t going anywhere.
Here’s the science: salt is the only part of your rub that actually travels. It dissolves and works its way deep into the meat, so it rewards a head start. Thick cuts, salt the day before. Thin cuts, an hour or two.
Everything else? The paprika, the garlic, the pepper, the secret ingredient you won’t tell your brother-in-law about. Those molecules are too big to get much past the surface. They stop about an eighth of an inch in and just sit there. Waiting. Like you, at 4 a.m.
So salt early. Rub when you’re ready. Sleep in.
The full breakdown: amazingribs.com/tested-recip…
#AmazingRibsDotCom #BBQScience #DryRub #SeasoningTips #MeatScience #BBQTips #SmokingMeat #GrillingTips
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Cantonese Roast Duck (Siu Aap)
📍 Guangdong, China 🇨🇳 & Hong Kong 🇭🇰
Cantonese roast duck (Siu Aap) is one of the crowning achievements of Southern Chinese BBQ traditions (siu mei). Renowned for its glistening, golden-brown skin and deeply aromatic meat, this roasted specialty is a ubiquitous sight hanging in the display windows of roast meat shops across Guangdong and Hong Kong.
Unlike its famous northern cousin, Peking duck, which originated in Beijing, Cantonese roast duck places equal emphasis on the richness of the meat as it does on the crispy skin. Before roasting, the Cantonese duck is filled with a rich, liquid spice mixture featuring five-spice powder, star anise, ginger, garlic, soy sauce, and rice wine. As it roasts, the meat absorbs these savory juices from the inside out. Peking duck, by contrast, is left unmarinated inside, relying on air pumped beneath the skin and a maltose syrup coating to achieve its signature, paper-thin, extra-crispy exterior.
Video: @chuanjiangliu3
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
Trying all the best food at the world famous Tsukiji fish market!
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
A rural guardian in China heads into the mountains: fishing in clear streams, picking wild vegetables, passing healing waterfalls, then cooking a warm rural meal. This is the beauty of China’s countryside. Come and experience it yourself!
#RuralChina #ChinaTravel #ChineseFood
Meathead "BBQ Hall of Famer, Hedonism Evangelist” retweeted
It’s tempting to use parchment paper for easier cleanup, but it actually prevents this ingredient from browning and crisping up properly. simplyrecipes.com/parchment-…
