🍲 Chicken BBQ Rice 🍲 | Easy Homemade Recipe By Geo Tarka 🌢



“Barbeque”! Words originates from the word “barabicu”, which to the TaΓ­no people in the Caribbean islands suggested “sacred fire pit”. We are most definitely on spiritual ground today. , if we can get in.

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So what is BBQ? I assume BBQ is something that’s cooked over a live fire, to ensure that can encompass barbecuing, slow-moving offset food preparation, food preparation in the ground, food preparation whole hogs over coals, any one of those kinds of things I call BBQ, however, for me on an individual level, it’s a German/Czech design, counter cooking.” I experiment at all times, at the end of the day really feel trumps black and white number or formula you could possibly have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s simply as well dry. The science behind these things how wood burns, how airflow works, if you start thinking about fluid dynamics inside of a cooker, then science has a pretty huge part of it.

I assume great BBQ is a balance in between scientific research as well as natural digestive tract impulse. Cooking is actually simply thermodynamics as well as chemistry, yet more delicious.

Inside the smoker, air particles are moving really quickly thanks to that fire, they’re shaking all insane, and when they slap into the brisket, they transfer that power to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it chefs, whether it’s straight warmth like a steak or slow down like BBQ. Warm breaks healthy proteins down into amino acids, which after that respond with sugars to produce molecular deliciousness, which occurs to be brownish.

It’s not caramelization, it’s something called the Maillard response. It started with whole pets, you would offer what you could and after that whatever was left, as a method of preservation, you would BARBEQUE things on Sundays For us to totally understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some minerals and vitamins, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So at the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. They melt if you cook them slow. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That’s what makes good BBQ so tender inside. BBQ cuts also have a good amount of fat.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire.

I’m not gon na use electricity, not gon na use gas no assisted heat source of any kind.We have light bulbs, and I don’t even like that so much. And it tastes good. That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring.

Because it’s full of oxygen-carrying molecule called myoglobin, meat starts out pink. That iron-containing myoglobin starts out red, but as it heats up the iron in its heme group oxidizes and it turns this brown color. Why is the ring still red? Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

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🍲 Chicken BBQ Rice 🍲 | Easy Homemade Recipe By Geo Tarka 🌢

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Ingredients / Ajza:

-Boneless Chicken 500 Gram
-Yogurt (Dahi) whisked Β½ Cup
-Turmeric (Haldil) 2 & Β½ tbs
-Red Chilli Crush 1 tbs
-Coriander ( Dhaniya Powder) 1 tbs
-Black pepper Powder (Kali mirch) 1 tbs
-Lemon juice 2 tsp
-Ginger garlic paste (Adrak lehsan paste) 1 & Β½ tbs
-Salt (Namak) 1 tsp or to taste
-Soya Sauce 2 tbs
-Cooking oil 2-3 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
-Ginger (Adrak) julienne 1 inch piece
-Carrot (Gajar) julienne 1 Piece
-Cabbage (Bandh gobhi) 2 Piece
-Onion (Pyaz) chopped 1 medium
-Spring Onion (Hara pyaz) 2 Piece
-Soy sauce 1 tbs
-Vinegar (Sirka) 2 tbs
-Red Chilli Sauce 1 tbs
-Salt (Namak) 1 tsp or to taste
-Red Chilli Crush 1 tbs
-White Pepper Powder (Safaid Kali Mirch Powder) Β½ tbs
-Black pepper Powder (Kali mirch) 1 tsp
-Mayonnaise 4 tbs
-Salt (Namak) 1 tsp or to taste
-Tomato ketchup 3-4 tbs
-Black pepper Powder (Kali mirch) 1 tsp
-Rice(Chawal) Β½ kg boiled

🍲 Chicken BBQ Rice 🍲 | Easy Homemade Recipe By Geo Tarka 🌢

Subscribe to our channel so you never miss any of your favorite dramas https://bit.ly/30JSSPr

Ingredients / Ajza:

-Boneless Chicken 500 Gram
-Yogurt (Dahi) whisked Β½ Cup
-Turmeric (Haldil) 2 & Β½ tbs
-Red Chilli Crush 1 tbs
-Coriander ( Dhaniya Powder) 1 tbs
-Black pepper Powder (Kali mirch) 1 tbs
-Lemon juice 2 tsp
-Ginger garlic paste (Adrak lehsan paste) 1 & Β½ tbs
-Salt (Namak) 1 tsp or to taste
-Soya Sauce 2 tbs
-Cooking oil 2-3 tbs
-Koyla (Charcoal) for smoke
-Cooking oil 2-3 tbs
-Ginger (Adrak) julienne 1 inch piece
-Carrot (Gajar) julienne 1 Piece
-Cabbage (Bandh gobhi) 2 Piece
-Onion (Pyaz) chopped 1 medium
-Spring Onion (Hara pyaz) 2 Piece
-Soy sauce 1 tbs
-Vinegar (Sirka) 2 tbs
-Red Chilli Sauce 1 tbs
-Salt (Namak) 1 tsp or to taste
-Red Chilli Crush 1 tbs
-White Pepper Powder (Safaid Kali Mirch Powder) Β½ tbs
-Black pepper Powder (Kali mirch) 1 tsp
-Mayonnaise 4 tbs
-Salt (Namak) 1 tsp or to taste
-Tomato ketchup 3-4 tbs
-Black pepper Powder (Kali mirch) 1 tsp
-Rice(Chawal) Β½ kg boiled

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