Meathead Goldwyn

J. Kenji López-Alt, chef and food writer who decodes expiration dates and storage. Meathead Goldwyn, barbecue authority who breaks down steak grilling techniques. Dr. Arielle Johnson, flavor chemist and fermentation expert who explores taste chemistry, insects as food, and smoke taint in wine. They dive into steak technique, flavor chemistry, fermentation experiments, and what expiration dates really mean.

Join barbecue connoisseurs Daniel Vaughn, who has sampled nearly 2,000 BBQ joints, Meathead Goldwyn, the grilling science guru, and Kenji Lopez-Alt, a New York Times food columnist, as they explore the rich culture of Southern barbecue. They delve into the intricacies of BBQ joint evaluations and shed light on essential grilling techniques. Discover the art of grilling pizza and the communal joy of sharing recipes, all while gathering practical tips that will elevate your outdoor cooking experience!

Barbecue expert Meathead Goldwyn discusses myths about marinades, the science behind the 'smoke ring', and tips for controlling smoke, temperature, and moisture when grilling. The episode delves into distinctions between barbecue and grilling, essential grilling tips, the science behind red smoke rings, and how marinades work on meat.