The Meathead Method with Meathead
In Episode 111 of the Kitchen Confidante Podcast, Liren chats with Meathead about his career as a barbecue master, and his newest book, “The Meathead Method”.
The Meathead Method — with Meathead
On the podcast, I recently had the pleasure of chatting with BBQ Hall of Famer Meathead. Known as the BBQ Whisperer, Meathead is the founder of AmazingRibs.com, a go-to destination for grilling and barbecue enthusiasts since 2005. He’s also the New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling.
Now, he’s back with a new book: The Meathead Method: A BBQ Hall of Fame Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes, featuring mouthwatering recipes and a deep dive into the science behind great outdoor cooking.
In this episode, we talk about the origins of his name, the myths and science behind perfect grilling, and why understanding heat, flavor, and chemistry can transform the way you cook.
Listen to the full episode or keep reading for some of the highlights from our conversation.
How did you get started with barbecue?
I grew up in Florida, where fishing and backyard grilling were a big part of life. My dad had one of the original Weber grills back in the early ’50s and taught me how to gut the fish we caught and throw them on the fire. One of his specialties was flank steak and beef ribs, and I loved being out on the deck with him, soaking in the smell, the taste, and the whole experience of barbecue.
“It just kind of drew me in, and I wanted to learn how to do what he was doing.”
The nickname “Meathead” actually comes from those days, too. My dad and I used to watch All in the Family, where the character Michael was a young liberal nicknamed Meathead by his gruff father-in-law, Archie Bunker. My dad and I butted heads in similar ways—though he wasn’t a bigot like Archie—and the name stuck. When I got involved in the early days of the internet, I used Meathead as my handle, and it turned out to be the perfect name for someone who loves grilling.
Tell us more about your book, The Meathead Method
“Cooking is the culinary arts. While science is at the core of it, it is an art form.”
My new book dives into the science behind barbecue and grilling—the chemistry, the physics, and the myths we’ve picked up along the way. Today’s cooks want to understand why things work. Why do we rest meat? What really happens when we sear a steak? Is beer-can chicken actually doing anything?
Spoiler: searing doesn’t lock in juices, and beer can chicken looks fun but doesn’t add moisture.
I also explore modern techniques, such as sous vide, the importance of the Maillard reaction, and why rubs work the way they do. Salt, for instance, behaves differently from herbs and spices—it penetrates meat, while other seasonings mostly stay on the surface. That’s why I recommend salting separately and using a salt-free rub for more control.
And for sticking? Oil the meat, not the grill. Let the Maillard reaction finish, and the meat will release naturally. For delicate fish, try a little mayo—it’s mostly oil, and it works surprisingly well.
The Meathead Method is about cooking smarter, understanding the science, and feeling confident behind the grill. My work is part of a broader movement of culinary “Nerdists,” made up of cooks who want to go beyond following recipes to understanding why they work. At its core, cooking is an art, and it’s also a science—and when you understand both sides, that’s when the magic happens.
“Cooking is a mystery to most of us, and so a lot of what I do is try to demystify it and get rid of people’s fear of food.”
Learn more
Listen to the full podcast episode with Meathead here. You can find his books anywhere books are sold. You can learn more on his website, amazingribs.com.
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