Meathead
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I am a Barbecue Whisperer and Hedonism Evangelist. An eater, drinker, writer, photographer, and teacher based in the Chicago area, I run AmazingRibs.com. Bacchus is my personal deity. That's my lab above. The key to the cookers is below.

2010-06-26-rib_lab3.jpgAlong the way I have tried to share my love of the sensory. I have written hundreds of articles about food and drink for consumers as a syndicated columnist for the Washington Post, the Chicago Tribune, Restaurant Hospitality magazine, Wine Spectator, Wine Enthusiast, Wine & Spirits, and now Huffington Post.

I hosted the Food & Drink Network on America Online for nine years, and I have taught at Cornell University's famous Hotel School in Ithaca, NY, and at Le Cordon Bleu in Chicago. As the founder of the Beverage Testing Institute I produced seven books on wine, beer, and spirits.

My photos have been bought by a lot of folks from TIME to Playboy, and my first one man show was at the gallery at Robert Mondavi Winery. I've had the privilege of judging barbecue from Kansas City to Memphis, and wine from California to Italy. It's a dirty job, but...

Meathead's Lab
Readers often ask what kind of grill I use. Well, I test recipes on several different cookers trying to anticipate the problems you might encounter. In addition, manufacturers frequently send me cookers to test. As of 5/17/2010, my current inventory:

(A) Char-Broil Quantum Commercial 4 Burner with GrillGrates
(B) 22.5" Weber Smokey Mountain Smoker/Grill with a Rock's Stoker
(C) 22.5" Weber Kettle with GrillGrates and Smokenator with Hovergrill
(D) Memphis Pellet Grill/Smoker/Oven
(E) Cobb Portable Charcoal Grill
(F) MAK Pellet Smoker/Grill/Oven
(G) Char-Broil Big Easy Gas Roaster
(H) Brinkmann Gas Smoker
(I) Masterbuilt Electric Smoker
(J) Fire Extinguisher
(K) Storage box for charcoal, wood, accessories
(L) Cast iron Hibachi
(M) Ash Can
(N) Weber Go Anywhere Portable Propane Grill
(O) Newcastle Ale
(P) Molly the Border Collie

Blog Entries by Meathead

Cooking with Charcoal vs. Gas: The Definitive Answer

(3) Comments | Posted May 17, 2012 | 7:06 AM

The flame war between charcoal grill purists and gas grill hotheads burns brighter than the debate between Mac and PC users. You should read some of the slop slung on the barbecue message boards. On second thought, don't. Let me try to sort it out for you with a few...

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The Ultimate Mint Julep Recipe

(135) Comments | Posted May 4, 2012 | 9:37 AM

Bourbon is the quintessential American whiskey and the drink of choice of many Southerners. Made primarily in Kentucky, mostly from corn, when properly made, filtered, and aged, Bourbon can rival the finest Cognacs in richness, depth, and complexity.

Mint is a weed. Plant some now and you'll be engulfed by...

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Where are the Salt & Pepper? And What's With the Pepper Mill?

(54) Comments | Posted May 3, 2012 | 6:29 PM

2012-04-26-Pepper_Mill.jpgThis is the third in a series of articles by Mike Sanson the Editor-in-Chief of Restaurant Hospitality magazine, a great trade mag and website for restaurant management. Every issue he tweaks his readers into passionate responses. The issues he confronts them with...

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Preserve Spring: Pickle Ramps And Other Onions

(2) Comments | Posted April 26, 2012 | 3:03 PM

"I give you Chicago. It is not London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from snout to tail." HL Mencken

2012-04-26-ramps.jpgAccording to historians, the river that ran by the...

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Are Restaurants Holding on to Foolish Rules?

(108) Comments | Posted April 2, 2012 | 4:40 PM

2012-03-23-Sanson_mug.jpgThis is the second in a series of articles by Mike Sanson the Editor-in-Chief of Restaurant Hospitality magazine, a great trade mag and website for restaurant management. Every issue he tweaks his readers into passionate responses. The issues he confronts them...

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How To Make DC Mumbo Sauce (Or Is It Really Chicago Mumbo Sauce?)

(19) Comments | Posted March 26, 2012 | 10:34 AM

2012-03-23-mumbo_sauce_chicken.jpgWashington D.C., is the nation's most international city populated by long term locals and many many imports. Much of the local population comes and goes with the political tides. According to the Washington Post, only 15 percent of the white population was...

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Obama's Gift to the Camerons: A Very Cool Grill -- Here's What Makes it Special

(26) Comments | Posted March 15, 2012 | 9:45 AM

2012-03-15-Engle1.jpgThis time the Obamas got it right. They gave the British Prime Minister, David Cameron, and his wife, a very cool gift, a $1,900 wood and charcoal-burning grill and smoker combo, made, where else, in Obama's home state, Illinois.

Last time...

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Corned Beef And Cabbage: Let's Do It Right!

(24) Comments | Posted March 14, 2012 | 9:52 AM

Surprisingly, corned beef and cabbage is not an Irish tradition. It is an Irish-American tradition. Corned pork and cabbage is more common in the Emerald Isles, but Irish immigrants to the U.S. found beef more plentiful in their lower Manhattan ghettos where the butchers were mostly kosher and pork was...

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What Restaurateurs Think When You Ask For Substitutions

(1073) Comments | Posted March 13, 2012 | 9:22 AM

2012-03-02-take_it.jpg

Mike Sanson is the Editor-in-Chief or Restaurant Hospitality magazine, a great trade mag and website for restaurant management. He knows the biz inside and out.

My favorite feature is his editorial. Every issue he tweaks his readers into passionate responses, often...

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Making Homemade Corned Beef from Scratch: Start Now For St. Patrick's Day

(22) Comments | Posted March 2, 2012 | 12:20 PM

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Your first question has to be "Why bother?" And the answer is simple. Homemade corned beef is better.

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Why? The commercial stuff, especially the cheap stuff mass marketed for St. Patrick's day for Irish...

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Chestnuts Roasted On An Open Fire, In The Oven, In The Microwave, Steamed Or Boiled

(18) Comments | Posted December 5, 2011 | 12:23 PM

2011-12-05-raw_chestnuts.jpg Raw chestnuts are harvested in spiny pods, shown above in the Campo di Fiori market in Rome. 2011-12-05-chestnut_vendor.jpg They are roasted and sold by street vendors in Rome...
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Where Is the Outrage Against the War on Thanksgiving?

(576) Comments | Posted November 25, 2011 | 7:43 AM

What I want to know is why is there not a booming outcry about the creeping of "Black Friday" into Thursday by the bloviators, especially the super patriotic types on FOX? Why are we letting greedy merchants steal this unique national family valued event from their clerks, stockboys, cashiers, and...

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Brining: Everything You Need To Know (And Then Some)

(79) Comments | Posted November 17, 2011 | 9:58 AM

2011-11-16-turkey.jpg

2011-11-16-turkey_brining2.jpgThe question is: Brine my bird or not? The answer? Maybe.

Turkey that is labeled "enhanced" or "flavor enhanced" or "self-basting" or "basted" has been injected with a salt solution at the packing plant. Kosher meat...

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Tailgaters' Checklist And The Best Tailgating Grill Ever

(23) Comments | Posted October 28, 2011 | 2:19 PM

I'm a big football fan -- an undersized high school linebacker who even did spring training with the University of Florida as "Paper Gator" when I was sports editor of the campus paper (click the link to read about my dubious record at the Swamp). I'm the guy...

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No-Fuss Kosher Dill Pickled Green Tomatoes

(33) Comments | Posted October 17, 2011 | 11:35 AM

Read more reports from Meathead's kitchen and grill deck at AmazingRibs.com

My garden is heaving its last breath. The tomatoes are green and show no inclination toward joining my salads. But they will not go to waste! A few will become fried green tomatoes for Sunday breakfast,...

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Physicist Cracks BBQ Mystery

(76) Comments | Posted September 30, 2011 | 12:18 PM

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The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook. I know because they email me right in the middle of their cook. Panicky.

You get a big hunk-o-meat, like a pork...

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Why BBQ & Grilling Are The Best Cooking

(0) Comments | Posted September 28, 2011 | 1:36 PM

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2011-09-29-MadisonDuchnik.jpgAmong all the creatures on earth, only humans cook -- and barbecue is the world's oldest cooking method. Barbecue may even be the world's second oldest profession.

It has been said by anthropologists that mastery of...

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Caprese Tomato Salad: The Ultimate Tomato Recipe, Essence Of August

(54) Comments | Posted August 31, 2011 | 4:45 PM

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Caprese salad is the world's best use of tomatoes and possibly the world's best salad. This classic summer dish from the Island of Capri off the west coast of Italy is the essence of August on a plate. It is the...

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Absolutely, Positively No Ketchup On Hot Dogs. Never. Fogeddaboudit.

(432) Comments | Posted August 19, 2011 | 1:10 PM

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Earlier this week Oscar Mayer and Ball Park found themselves before a judge in Chicago accusing each other of false advertising. One battle in the wiener wars is over Oscar Meyer's claim that their frank is the best.

Apparently

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How To Stop Worrying About Food Contamination

(90) Comments | Posted August 5, 2011 | 12:59 PM

2011-08-04-live_turkey_1.jpgBazillions of pounds of ground turkey were recalled this week because a man died in California and scores more are puking up their guts and crapping blood. Dozens were killed in Germany by cute little sprouts and scores more had their kidneys destroyed. Fer...

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