Off Script With Trish Glose

The first person to call him Meathead was his dad, he's been going by the name ever since and he's ok with it. Meathead Goldwyn, author of New York Times bestselling cookbook, "Science of Great Barbecue & Grilling" says his love for barbecue really started with his dad, but it all clicked for him when he stopped by a BBQ joint while in college in Florida. The pitmasters took him under their wing and showed him the ropes and he's been cooking with fire and smoke ever since. He explains the science behind cooking this way, common mistakes when it comes to barbecuing, and then we dive into turkey : his tips on the best way too cook the bird this holiday season. Find out more on his website : amazingribs.com.