Founder and editor of the wildly popular shares insider info on all things barbecue. 

There’s technique then there’s the methods and reasons behind those techniques and that’s where Meathead Goldwyn’s research-based cookbook comes into play. Along with food scientist and physicist Greg Blonder, he shatters grilling myths including that bone-in steaks taste better and that meat should be seared first, then cooked. Beyond just being a cookbook (it has more than 100 recipes), this guide seeks to unearth the science of grilling and shares the results with readers including why searing doesn't seal in juices, how salt penetrates but spices don't and when to use charcoal versus gas.