Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill \u0026 Smoker (Deep Dive Guide Book 3) by Meathead Goldwyn

This is version 2, significantly expanded and improved on 12/23/2021We've all experienced BBQ chicken featuring charred skin, burnt sauce, and undercooked meat. No more! Say goodbye to dry, stringy, cardboardy, boring birds and say hello to the most tender, flavorful, juicy chicken you ever tasted. With “Barbecue Chicken Made Everything You Need To Know About Amazing Chicken On the Grill & Smoker” by Meathead and Brigit Binns, you can master the art of perfectly grilled and smoked chicken. Learn how to buy the best birds, the right way to butcher, how to spatchcock, how to wet and dry brine to keep it juicy, the ins and outs of smoke roasting and reverse searing, all about pink juices and safe cooking temperatures, the tools you need, and carving. There are numerous well-tested recipes, delicious spice rubs, barbecue sauces, and much more. This downloadable Kindle e-book is the third Deep Dive Guide from the AmazingRibs.com team.Meathead is one of only 26 living BBQ Hall of Famers.He is the proprietor of the website “Meathead’s AmazingRibs.com,” called “by far the leading resource for BBQ and grilling information” by Forbes. He has been called Chicago Tribune “as brainy as Food Network’s Alton Brown and J. Kenji Lopez-Alt of Serious Eats” by the Chicago Tribune.He is also the author of “ The Science of Great Barbecuing and Grilling.” It was a New York Times bestseller and was named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks.Meathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more.In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.