For this episode we brought in Meathead Goldwyn who is focused on Thanksgiving turkey (smoked and deep-fried), as well the essential sides like stuffing and gravy.  Listen in to discover what “muffings” are.  Meathead is the author of Meathead, The Science of Great Barbecue and Grilling, a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.  An expert in wine, as well as barbecue, Meathead has written hundreds of articles as a syndicated columnist for The Washington Post and Chicago Tribune, among others. Discover more about Meathead at AmazingRibs.com