Most people don’t grill food properly. With summer grilling season approaching, it is a good time to consider your grilling practices and biases. Take a look at this review of a new book by the Meathead, a proprietor of a popular web site on grilling. He follows the fundamental principles of looking at data and research instead of passing on conventional wisdom.
Much of the Gospel of Meathead skewers barbecue conventions and received wisdom—what Goldwyn calls “old husband’s tales.” To wit, the finest ribs do not necessarily fall off the bone, soaking wood chips is a mistake, and searing first before turning the heat down is not the best way to cook a thick steak.
His mostly male audience tends to fawn, except when beer-can chicken is the subject. Goldwyn used seven pages, three charts, and two diagrams to assail the popular notion that a can of beer shoved into a chicken gets hot enough on a grill to steam the bird. “The chicken is a thick, wet insulation blanket wrapped around the beer,” he wrote, “so, contrary to myth, the beer remains cool and never ever steams.”