Better Eating Through Chemistry (

The latest 11/17 edition of Crain’s Chicago (p. 4) features an article on a great website, These guys — “Meathead Goldwyn” and my friend Max Goode — use chemists and physicists to develop the best BBQ methods. I urge you all to visit the site — a great source for tested recipes & BBQ techniques — and join their “Pitmaster Club”. A great value. They debunk many BBQ myths thru science — like the need to soak wood chips…. (And if you need sorbents for your liquid waste, visit!!!)

This entry was posted in Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>