Backyard BBQ | Restaurant Style BBQ on Road near Banashankari | Street Food | Kannada Food Review



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.

What is BBQ? I assume BARBEQUE is something that’s prepared over an online fire, to ensure that might include barbecuing, sluggish offset cooking, food preparation in the ground, cooking whole hogs over coals, any of those kinds of things I call BARBEQUE, however, for me on an individual level, it’s a German/Czech design, counter food preparation.” I experiment constantly, at the end of the day really feel trumps black and white number or formula you might possibly have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just too completely 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 believe excellent BBQ is a balance in between scientific research and also all-natural digestive tract instinct. Food preparation is truly just thermodynamics as well as chemistry, however tastier.

Inside the cigarette smoker, air molecules are walking around truly rapidly thanks to that fire, they’re shaking all insane, as well as when they slap right into the brisket, they move that energy to the meat, either adding chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s straight warm like a steak or slow like BBQ. Heat breaks proteins down right into amino acids, which then respond with sugars to develop molecular deliciousness, which occurs to be brownish.

It’s not caramelization, it’s something called the Maillard response. It started with entire pets, you would certainly market what you might and afterwards whatever was left, as a method of preservation, you would BBQ stuff 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 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.

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. 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. Which is delicious. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER. You need no teeth to eat dis beef.

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. Now THIS is some cool chemistry! Or hot chemistry.

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.

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

#Backyard #BBQ #Restaurant #Style #BBQ #Road #Banashankari #Street #Food #Kannada #Food #Review

#backyardbbq #bestbbqbangalore #streetfood #unboxkarnataka

ಕನ್ನಡ ಯೂಟ್ಯೂಬ್ ಚಾನೆಲ್ ಅನ್ಬಾಕ್ಸ್ ಕರ್ನಾಟಕಕ್ಕೆ ಸುಸ್ವಾಗತ.
Welcome to Kannada YouTube channel Unbox Karnataka. In this episode we visited a small BBQ joint near Banashankari 3rd stage called “Backyard BBQ”.

Address: 222, kathriguppe signal, Outer Ring Rd, opposite to taza thindi, Banashankari, Bengaluru, Karnataka 560085
Location: https://goo.gl/maps/8u3ANeKtD5LsoMWKA

Menu:
Tandoori Murg: Rs 120/-
Murg Malai Tikka: Rs 130/-
Lasooni Kabab: Rs 120/-
Panner Malai Tikka: Rs 90/-
Lasooni Mushroom: Rs 70/-
Veg BBQ Roll: Rs 50/-
Chicken Shawarma: Rs 70/-
————————————————————————
Time Stamp:
0:00 Intro
0:57 Ambiance and Food shots
2:59 Backyard BBQ Owner Interview
4:56 Tandoor BBQ chicken review
6:49 Malai Chicken BBQ review
8:22 Lasooni Chicken BBQ review
9:33 Lasooni Mushroom BBQ review
10:47 Malai Panner BBQ review
11:42 Tandoor Panner Roll review
12:42 Chicken Shawarma review
13:27 Conclusion
————————————————————————
Support us by using below links to buy online:
Amazon : https://amzn.to/2Wol2Lq
Flipkart : http://fkrt.it/29PvV2NNNN
————————————————————————
Check out the equipment’s we use:👇
https://www.amazon.in/shop/unboxkarnataka
————————————————————————
Follow us at:
Website – https://www.unboxkarnataka.com/
Facebook – https://www.facebook.com/unboxkarnataka/
Instagram – https://www.instagram.com/unbox_karnataka/
Twitter – https://twitter.com/Unbox_Karnataka

Host: Vikram Gowda – https://www.instagram.com/vikramgowda89/
Camera: Harsha Vardhana Gowda – https://www.instagram.com/harshavgowda/
————————————————————————
Join Unbox Karnataka by Becoming a Member to get access to perks: 👇
👉 https://www.youtube.com/channel/UCst7dIH10mMvu_PVpXMr7Hw/join

or You can also make a one time direct contribution to us from the below link using Paytm or any UPI Apps
Link 👉 https://www.unboxkarnataka.com/donation
————————————————————————
If you enjoyed this video, Please Consider supporting “Unbox Karnataka” by joining our membership on YouTube by hitting the JOIN button below or on our home page. You could select a Plan and receive special privileges like behind the scenes, Blooper Videos , Monthly Live Q&A, connect us on Discord and more.

#backyardbbq #bestbbqbangalore #streetfood #unboxkarnataka

ಕನ್ನಡ ಯೂಟ್ಯೂಬ್ ಚಾನೆಲ್ ಅನ್ಬಾಕ್ಸ್ ಕರ್ನಾಟಕಕ್ಕೆ ಸುಸ್ವಾಗತ.
Welcome to Kannada YouTube channel Unbox Karnataka. In this episode we visited a small BBQ joint near Banashankari 3rd stage called “Backyard BBQ”.

Address: 222, kathriguppe signal, Outer Ring Rd, opposite to taza thindi, Banashankari, Bengaluru, Karnataka 560085
Location: https://goo.gl/maps/8u3ANeKtD5LsoMWKA

Menu:
Tandoori Murg: Rs 120/-
Murg Malai Tikka: Rs 130/-
Lasooni Kabab: Rs 120/-
Panner Malai Tikka: Rs 90/-
Lasooni Mushroom: Rs 70/-
Veg BBQ Roll: Rs 50/-
Chicken Shawarma: Rs 70/-
————————————————————————
Time Stamp:
0:00 Intro
0:57 Ambiance and Food shots
2:59 Backyard BBQ Owner Interview
4:56 Tandoor BBQ chicken review
6:49 Malai Chicken BBQ review
8:22 Lasooni Chicken BBQ review
9:33 Lasooni Mushroom BBQ review
10:47 Malai Panner BBQ review
11:42 Tandoor Panner Roll review
12:42 Chicken Shawarma review
13:27 Conclusion
————————————————————————
Support us by using below links to buy online:
Amazon : https://amzn.to/2Wol2Lq
Flipkart : http://fkrt.it/29PvV2NNNN
————————————————————————
Check out the equipment’s we use:👇
https://www.amazon.in/shop/unboxkarnataka
————————————————————————
Follow us at:
Website – https://www.unboxkarnataka.com/
Facebook – https://www.facebook.com/unboxkarnataka/
Instagram – https://www.instagram.com/unbox_karnataka/
Twitter – https://twitter.com/Unbox_Karnataka

Host: Vikram Gowda – https://www.instagram.com/vikramgowda89/
Camera: Harsha Vardhana Gowda – https://www.instagram.com/harshavgowda/
————————————————————————
Join Unbox Karnataka by Becoming a Member to get access to perks: 👇
👉 https://www.youtube.com/channel/UCst7dIH10mMvu_PVpXMr7Hw/join

or You can also make a one time direct contribution to us from the below link using Paytm or any UPI Apps
Link 👉 https://www.unboxkarnataka.com/donation
————————————————————————
If you enjoyed this video, Please Consider supporting “Unbox Karnataka” by joining our membership on YouTube by hitting the JOIN button below or on our home page. You could select a Plan and receive special privileges like behind the scenes, Blooper Videos , Monthly Live Q&A, connect us on Discord and more.

kannada food review,unbox karnataka,food review,tastes of karnataka,kannada food,bangalore food tour,karnataka food tour,kannada,kannada food review channels,kannada food vlog,vikram gowda,unbox karnataka food review,barbeque nation,barbeque in a box,kannada food blogger,non veg food review in kannada,backyard bbq,best barbeque in bangalore,street food,bangalore street food,bike bbq,best shawarma bangalore,street food india,food cart bangalore

00:15:30

1633167005

42912

kannada food review,unbox karnataka,food review,tastes of karnataka,kannada food,bangalore food tour,karnataka food tour,kannada,kannada food review channels,kannada food vlog,vikram gowda,unbox karnataka food review,barbeque nation,barbeque in a box,kannada food blogger,non veg food review in kannada,backyard bbq,best barbeque in bangalore,street food,bangalore street food,bike bbq,best shawarma bangalore,street food india,food cart bangalore

4.90