Meathead Goldwyn on barbecue, doing what you love, and turkey

Hungry for More : an Epicurean's Dilemma

Вміст надано Hungry for More : an Epicurean's Dilemma and Trish glose. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Hungry for More : an Epicurean's Dilemma and Trish glose або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.

2y ago 1:14:22

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The first person to call him Meathead was his dad, he's been going by the name ever since and he's ok with it. Meathead Goldwyn, author of New York Times bestselling cookbook, "Science of Great Barbecue & Grilling" says his love for barbecue really started with his dad, but it all clicked for him when he stopped by a BBQ joint while in college in Florida. The pitmasters took him under their wing and showed him the ropes and he's been cooking with fire and smoke ever since. He explains the science behind cooking this way, common mistakes when it comes to barbecuing, and then we dive into turkey : his tips on the best way too cook the bird this holiday season. Find out more on his website : amazingribs.com.

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