Wow talk about thorough! Meathead is here busting myths and showing us how it’s done! The recipes are incredible. Well written and easy to follow. Great for all barbecue enthusiasts!!!!

The Meathead Method is a comprehensive grilling/bbq tutorial guide with recipes written and curated by Meathead. Released 14th May 2025 by HarperCollins on their Wm. Morrow Harvest imprint, it's 432 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout.

This is an absolutely encyclopedic collection with a surprisingly thorough treatment of food science & outdoor cooking subjects from a crash course over the human neurology and anatomy of smell & taste (interesting and -accessible- facts here), to fats, oils, starches, nutrients, moving through gear/equipment/utensils/etc (what's necessary and what's nice), and all the way to recipes for barbecue (of course), but also all the trimmings: salads, desserts, dairy, and more. ALL the meats (including seafood, fowl, red meat, white meat, and veg (yes!). He's even included a fair number of breads/grain based dishes in the book.

Recipes are written with background/descriptions, a bullet list of ingredients, and step by step prep and cooking directions. Ingredient measures are given in imperial (American) units only, no metric. Most of the ingredients will be available at pretty much any well stocked grocery store in North America. Nutritional info is not included.

All of the recipes are accompanied by one or more photos. The photography is outstanding for this collection and all the photos are clear and in color. The theory chapters are also well-illustrated with explanatory graphs and understandable captions.

The book includes a QR code which links to supplementary online info and the author's website. Very helpful and especially a huge plus for visual learners.

Five stars. No barbecue-allied subject is missed out in the book. It really is comprehensive. It would be an excellent choice for public or home library acquisition, for cookbook aficionados, cookery venues/schools and the like. Alton Brown says in the intro that it's "honestly probably the only book on outdoor cookery you'll ever need".

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

As someone that just bought a house and the summertime approaching, this is the perfect housewarming gift! There are so many delicious recipes to try out. I love how the beginning of the book goes through the sort of science behind food and tasting and how it all connects. There are some real things to learn besides the secrets behind delicious food! Highly recommend for anyone that has a grill or to give as a gift.

I was recently invited to review "The Meathead Method Cookbook”.  This cookbook offers an encyclopedic amount of information on an approach to cooking that focuses on techniques and recipes for meat lovers. Authored by the well-known barbecue expert Meathead Goldwyn, this cookbook provides an accessible guide for both novice and experienced cooks looking to enhance their grilling and smoking skills.

The cookbook features a wide variety of recipes that emphasize the importance of understanding cooking methods rather than just following instructions. Understanding the methods encourages the reader to develop their own recipes and techniques based on Meathead’s principles.

The cookbook also includes a robust section on rubs and sauces, such as the **Sweet and Savory Pork Rub**, which inspired me to create my own version of his rub which you can find below.

Additionally, there is a chapter on smoking where the author emphasizes patience and temperature control. The chapter guides readers through the importance of low and slow cooking, underscoring how this method results in tender, flavorful meat while also addressing the common pitfalls when attempting to use this cooking method.

Overall, "The Meathead Method Cookbook" stands out for its instructive style and emphasis on technique over rigidity. The recipes are designed to be approachable, allowing readers to feel confident in their cooking endeavors. By focusing on the methods behind the meals, Meathead Goldwyn provides delicious recipes and empowers cooks to explore their culinary creativity. This cookbook is a valuable addition to the collection of anyone looking to enhance their meat cooking skills and enjoy the process.

Since I never like to leave you without a recipe, here is my version of a dry rub based on what I read in Meathead's cookbook.

Sweet and Savory Pork Loin Rub

Ingredients:

2 tablespoons brown sugar

1 tablespoon kosher salt

1 tablespoon of cracked black pepper

1 tablespoon smoked paprika (or regular paprika for less smokiness)

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon ground cumin

1 teaspoon dried thyme (or your preferred herb)

Instructions:

1. mix all the ingredients together in a medium bowl until well combined. Ensure that there are no large clumps of brown sugar remaining.

2.  Pat the pork loin dry with paper towels to remove excess moisture. This helps the rub adhere better and results in a nice crust.

3. Generously apply the rub to the pork loin, ensuring it covers all sides. You can gently massage the rub into the meat for better flavor penetration.

4.  For the best results, let the seasoned pork loin sit at room temperature for about 30 minutes, or refrigerate it for a few hours (or overnight) to allow the flavors to meld.

5. Cook the pork loin using your preferred method—roasting in the oven, grilling, or smoking. For roasting, 350°F (175°C) is generally effective, cooking until the internal temperature reaches 145°F (63°C). Allow the meat to rest for 10-15 minutes before slicing.

I cooked these pork loins in a casserole topped with sliced grape tomatoes, chopped onions, and about 1/3 cup of white wine.

7. Slice the pork loin and serve with your favorite sides, enjoying the rub's balance of sweetness and savory flavors.

My husband is a huge Meathead fan, and we use his previous cookbook as our bible for all things grilling. We were excited to review this eARC of his new cookbook. It has some great new recipes to build upon his previous cookbook. I'm not sure both cookbooks are ultimately needed, you can probably opt for one or the other. Both are fantastic cookbooks and a great gift idea for anyone who loves to grill, smoke, BBQ all the things, and if you love someone who loves to cook this way, you should definitely have a Meathead cookbook in your library.

This would be an excellent guide for a novice BBQer curious about the science behind success. However, it wasn't as helpful for someone already comfortable at the grill who understands the "how and why" and is looking for recipes.

This is the cookbook of all cookbooks. It broke down the science of cooking to its core. This book was taking all the myths we have carried with us through the wisdom passed down to us and flipped it on its head. "Conventional wisdom is not so wise." was stated and was beyond true with each page that was turned. Even things taught in culinary school, was not safe here. Myths were "busted" on so many pages and had the science to back it up. It did not stop there! There was a break down on herbs and spice, and how to use them. Safety in not only cooking temperatures but equipment as well. These recipes were mouthwatering and beautiful to look at when accompanied with a photo.

The most precious thing though was near the beginning, the dedication to his wife. It set the tone for the cookbook and showed how much love and humor we as readers were about to encounter. As Alton Brown pointed out in his statement, "I hope they make a heatproof/waterproof edition." I could not agree more with him. As an avid cook, Culinary School graduate, mother and wife, this cookbook will be an essential in my home for many years to come. I even hope to pass it down to my son so he does not make the same mistakes that I have in the world of cooking.

Although, as a recipe collector, I own dozens of barbecue cookbooks. However, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes―A Barbecue Cookbook,, is different than most, not only including unique recipes, but plenty of information on the art of the barbecue that answers questions and explains why popular thinking isn’t always right. There is a wealth of information in this excellent cookbook. The recipes are also very different and unique as far as barbecue recipes.

This impressive cookbook has notes at the beginning of each recipe, not only showcasing the personality of the author (slightly humorous and enthusiastic), with tons of hints and explanations of the recipes that follow and the whys of why a certain technique is better than another. The recipes are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions, making them easy to follow and suitable for cooks of any skill level. The recipes include marinades, rubs, and sauces, and also beautiful, professional photographs that make all the dishes seem mouthwatering.

All told, anyone looking for a good barbecue cookbook with common sense information and instructions, will want to pick up this excellent cookbook. It is my new favorite barbecue book and my queue of “must do this week” grows longer every time I pick up the cookbook.

Special thanks to NetGalley for supplying a review copy of this book.

This book is a handbook of all things related to meat. It has recipes, cooking utensils, techniques and everything a person needs to know. I liked how the book is broken into sections. There is a multitude of information found in this book. I really think it offers so much than a cookbook. This is not one to disappoint.







I would like to thank NetGalley and William Morrow for an ARC.

This is truly an encyclopedia of all things meat. It’s filled with a wealth of information about all types of meat. From the basics of selecting your meats, to the best techniques for each type and the science behind them, this book truly is a must-have for all meat-eaters!

We are devoted Meathead fans in this house. His recipes work, the technique descriptions are clear, the science and tips are invaluable, and the photos make me want to get grilling.

The Meathead Method is incredibly detailed and has recipes, descriptions and photos for almost anything one could want — it’s an exceptional reference. It includes rubs, marinades, and sauces; covers smoking, grilling and barbecue; includes recommendations for gas and charcoal grills as well as smokers; recipes for beef, lamb, pork, chicken, turkey and seafood, vegetables, breads and desserts. Meathead also includes a solid section on safety, which I don’t think I’ve ever seen covered in such a cookbook.

This much more than cookbook and deserves a place on backyard cook’s shelf.

Thank you to NetGalley and the publisher for ARC.

The Meathead Method is the most in-depth cookbook on outdoor cooking I have ever seen. I would call this more of a chemistry book with some recipes at the end. That is a good thing. Mr. “Meathead” walks you through every aspect of grilling you could possibly think of from type of meats to cooking methods. I have never seen a cookbook go into such depth. The first half of the book or so is explanation of all things cooking.

As mentioned above, this book has the answer to every question you could ever about outdoor cooking. I would use this book as a reference guide to look back on when you are cooking. There were a couple of things I really liked about the layout of the book. The first was the table of contents and index in the book. It was broken down well, and would allow you to quickly access the sections of the book you were looking for. The other part I like about the book was the side blurbs with hot takes or myths. The hot takes gave you some tips to help you have success when cooking. The myth blurbs took a number of common beliefs in the industrial and gives you reasons why the belief was a myth.

The book also has a number of recipes that cover the gambit of outdoor cooking. There are rubs, marinades, and recipes for almost every protein or course you might encounter. There are a number of pictures that show the end result of the recipes. They are well done and left me wanting to go out and grill up a some dinner.

If you get this book, you will never need to look elsewhere when you need to reference something with outdoor cooking. Everything is throughly explained often with pictures and diagrams to make it easy to follow. This cookbook is a must have for anyone who does a lot of outdoor cooking. It will answer all your questions and evaluate your grilling to the next level. Thank you to Netgalley, Mr. “Meathead”, and William Morrow for a free advanced readers copy for an honest review.

Don't read this cookbook while hungry—you’ve been warned.

Meathead's masterpiece is more than a cookbook; it’s a crash course in barbecue brilliance. The amount of information packed into these pages is jaw-dropping. I thought I knew a thing or two about grilling, but turns out I’ve been doing it all wrong—especially when it comes to smoking on my gas grill. Thanks to this book, I’ve got a fresh method to try, and I’m optimistic about finally nailing it.

The recipes? Practical and mouthwatering. The ingredients are easy to find if you’ve got a decent grocery store nearby, and while some of the techniques may sound a little advanced, the step-by-step instructions are clear enough for even a beginner to follow. With a bit of focus, anyone can churn out perfectly grilled chicken or beef. And can we talk about the soups? Including those in a barbecue book was a surprise twist that made my heart (and stomach) extra happy.

This cookbook is both informative and maybe a little too delicious for its own good. It’s like a backyard barbecue bible, with tips and tricks that’ll level up your grilling game. Meathead really knocked it out of the backyard barbecue!!