{"title":"Rux Martin","description":"\u003cp\u003eWelcome to our collection featuring the acclaimed works published under the guidance of Rux Martin. Known for her exceptional ability to shape culinary literature, Rux Martin has been instrumental in bringing delightful and informative cooking books to food enthusiasts and home cooks alike.\u003c\/p\u003e\n\n\u003cp\u003eAmong the standout titles in this collection is \u003cem\u003eMeathead\u003c\/em\u003e, a culinary treasure that offers profound insights into the art and science of barbecue. Each book in the collection provides a unique look at cooking, placing emphasis on both technique and flavour.\u003c\/p\u003e\n\n\u003cp\u003eWith Rux Martin's expert touch, these books have become essential to anyone looking to explore new culinary horizons. Whether you are a seasoned chef or just beginning your cooking journey, this collection is bound to inspire and elevate your culinary skills.\u003c\/p\u003e\n\n\u003cp\u003eDiscover the joy of cooking through the expertly curated works overseen by Rux Martin. Happy cooking!\u003c\/p\u003e","products":[{"product_id":"meathead-by-meathead-goldwyn-9780544018464","title":"Meathead","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFor succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, \u003cem\u003eMeathead\u003c\/em\u003e Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.\u003c\/p\u003e\n\n\u003cp\u003eHe explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection.\u003c\/p\u003e\n\n\u003cp\u003eBusted misconceptions include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e Bring meat to room temperature before cooking. \u003cstrong\u003eBusted!\u003c\/strong\u003e Cold meat attracts smoke better.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e Soak wood before using it. \u003cstrong\u003eBusted!\u003c\/strong\u003e Soaking produces smoke that doesn't taste as good as dry fast-burning wood.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e Bone-in steaks taste better. \u003cstrong\u003eBusted!\u003c\/strong\u003e The calcium walls of bone have no taste and they just slow cooking.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMyth:\u003c\/strong\u003e You should sear first, then cook. \u003cstrong\u003eBusted!\u003c\/strong\u003e Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eLavishly designed with hundreds of illustrations and full-colour photos by the author, this book contains all the sure-fire recipes for traditional American favourites and many more outside-the-box creations.\u003c\/p\u003e\n\n\u003cp\u003eYou'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon \u0026amp; Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet \u0026amp; Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet-Style; Baja Fish Tacos; Lobster, and many more.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAuthor Biography:\u003c\/strong\u003e The president and founder of AmazingRibs.com, one of the most popular online barbecuing sites, Meathead has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, AOL, Wine Spectator, and a weekly column for Huffington Post. His photos have appeared in such publications as Time and Playboy. He judges barbecue cookoffs from Kansas City to Memphis, including the Jack Daniels World Championship Invitational Barbecue and the College Football Hall of Fame Barbecue.\u003c\/p\u003e\n\n\u003cp\u003eFull colour throughout.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"HarperCollins New Zealand","offers":[{"title":"Default Title","offer_id":46515397624044,"sku":"9780544018464","price":68.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9780544018464.jpg?v=1748904825"}],"url":"https:\/\/bookhero.live\/collections\/rux-martin.oembed","provider":"Book Hero","version":"1.0","type":"link"}