American Food BBQ!! 🔥 DRY RUB RIBS + America’s Best Pulled Pork!! | JL Smokehouse!!



The word derives from the word “barabicu”, which to the Taíno people in the Caribbean islands meant “sacred fire pit”. If we can get in.

So what is BARBEQUE? I think BARBEQUE is something that’s cooked over a live fire, to make sure that can include grilling, sluggish balanced out cooking, cooking in the ground, cooking whole hogs over coals, any one of those kinds of things I call BBQ, but for me on a personal degree, it’s a German/Czech style, counter cooking.” I experiment constantly, at the end of the day really feel trumps white and black number or formula you could possibly have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just too 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 excellent BBQ is a balance in between science as well as natural intestine reaction. Food preparation is truly just thermodynamics and also chemistry, but more delicious.

Inside the smoker, air molecules are moving really swiftly thanks to that fire, they’re vibrating all insane, as well as when they slap into the brisket, they transfer that energy to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it chefs, whether it’s straight warm like a steak or slow like BARBEQUE. Heat breaks proteins down into amino acids, which then react with sugars to develop molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard response. It began with entire animals, you would certainly offer what you can and afterwards whatever was left, as a technique of conservation, you would certainly BARBEQUE things on Sundays For us to completely 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 vitamins and minerals, 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.

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. If you cook them slow, they melt. Its long protein chains break down and water works its way in when collagen is heated slowly and held there for hours (and hours).

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.

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.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. 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.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays nice and red while the interior gets brown like normal. Kinda the art of working a fire is to control those things and get certain flavors out of a piece of wood. 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

#American #Food #BBQ #DRY #RUB #RIBS #Americas #Pulled #Pork #Smokehouse

🦀 Street Food in Phuket: https://youtu.be/fVBVb8qSuNU
🍖 JL Smokehouse BBQ: https://g.page/JLSmokehouse?share

JL SMOKEHOUSE BBQ – Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ (https://www.instagram.com/jlsmokehouse/) where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona

As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce.

I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down – never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq.

“Put Some South in Your Mouth!!” – JL Smokehouse!!

It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it.

📍 JL Smokehouse: https://g.page/JLSmokehouse?share

🎵MUSIC:
https://goo.gl/HwVjdo

——————————————————

🍌100% Real Durian Chips – Order Here:
http://pixelfy.me/uY4K5z

👕Get t-shirts and caps:
https://migrationology.com/store/

——————————————————

📱FOLLOW:
Instagram: https://instagram.com/migrationology
Facebook: https://www.facebook.com/migrationology

🦀 Street Food in Phuket: https://youtu.be/fVBVb8qSuNU
🍖 JL Smokehouse BBQ: https://g.page/JLSmokehouse?share

JL SMOKEHOUSE BBQ – Welcome to Phoenix, Arizona, USA, and today we’re going to JL Smokehouse BBQ (https://www.instagram.com/jlsmokehouse/) where James Lewis serves amazing BBQ! He is so passionate and knowledgeable about barbecue and I can’t wait for you to meet him in this video. Let’s go eat! #BBQ #Phoenix #Arizona

As soon as you enter JL Smokehouse you know it’s laid back and unique. JL as he calls himself, is the pitmaster, and knows his bbq. Although he offers brisket, chicken, sausages and an assortment of meats, his southern style bbq pork ribs and pulled pork are the true highlights and something you don’t want to miss. “I have the best pulled pork in the country,” says Lewis, and when you see how the entire pork shoulder melts on the smoker, you know it’s special. Before serving it, they chop it up coarsely and then squeeze on a generous amount of their legendary bbq sauce.

I ordered the slugger combo plate, which included six different bbq meats and a few sides, plus I got an entire rack of pork ribs. JL showed me how he seasons the ribs with his own recipe dry rub, then smokes the ribs bone side down – never ever flipping them over. The pulled pork was indeed the best I’ve had, so smoky, so ultra tender and bursting with flavor when combined with the tangy bbq sauce. JL mentioned that he didn’t like to classify his bbq into any US regions, but did mention that it’s influenced and similar to Memphis style bbq.

“Put Some South in Your Mouth!!” – JL Smokehouse!!

It was an amazing experience to hang out with JL for a few hours and learn about his process of BBQ and to eat an amazing BBQ meal. When you’re in Phoenix, Arizona, if you love food and BBQ, you’re not going to want to miss it.

📍 JL Smokehouse: https://g.page/JLSmokehouse?share

🎵MUSIC:
https://goo.gl/HwVjdo

——————————————————

🍌100% Real Durian Chips – Order Here:
http://pixelfy.me/uY4K5z

👕Get t-shirts and caps:
https://migrationology.com/store/

——————————————————

📱FOLLOW:
Instagram: https://instagram.com/migrationology
Facebook: https://www.facebook.com/migrationology

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Phoenix,Arizona,Mark Wiens,bbq,barbecue,JL Smokehouse,best food in Phoenix,things to do in Phoenix,arizona bbq,best food in arizona,ribs,pulled pork,brisket,best pulled pork,southern usa bbq,memphis bbq,phoenix food

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