Join Anderson’s Bookshop for an author event with Meathead, to celebrate the release of his newest book, The Meathead Method, on Friday, June 6th at 6:00 pm in our Downers Grove store.

Event Format

We will begin checking you in approximately 30 minutes before the start time. After a presentation and Q&A with the author, the line will form in numbered order with the following guidelines:

• Posed photo with your camera taken by our staff
• There is a limit of 2 books from home to be signed (unless otherwise stated)
• There is a limit of 1 personalization of the new book only (unless otherwise stated)

All events have open seating. The “Order Line Number” on your pdf ticket is your reserved place in the signing line. You will line up to meet the author based on that number.

If you cannot attend, you must pick up your book (if included with ticket) at the hosting store within 30 days of the event.  We can ship that book to you for an additional charge of $9.99; please call the store to arrange that.

Pre-registration is required for this event because space is limited.

More about The Meathead Method:  

“The only book on outdoor cookery you’ll ever need.” —Alton Brown

The Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.

Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!

You’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, including:

• The secret recipes of competition champions
• The Ultimate Prime Rib
• Pho with Leftover Brisket and Smoked Bone Broth
• Mussels on Smoked Fettucine
• Miso Maple Black Cod à la Nobu
• Vichyssoise
• Improved Nashville Hot Chicken
• Red Pepper Risotto
• Pineapple Foster

About the Author:

Meathead is the New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling, named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine, and called an “indispensable guide” by The New Yorker. He has taken 10 years to publish this valuable companion, The Meathead Method. Meathead is the founder of AmazingRibs.com, the world’s largest and most popular barbecue and grilling website, and one of only 40 living members of the BBQ Hall of Fame. He has penned hundreds of articles about food and drink for the Washington Post, the Chicago Tribune, among others, and his photos have appeared in such publications as Time and Playboy. He has judged food and drink from Kansas City to Italy. The Chicago Tribune called him “as brainy as Food Network’s Alton Brown.”