BACON AVOCADO BOMBS | Recipe | BBQ Pit Boys



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 prepared over a live fire, to make sure that could incorporate barbecuing, sluggish balanced out food preparation, food preparation in the ground, food preparation whole hogs over coals, any of those examples I call BARBEQUE, but also for me on a personal level, it’s a German/Czech style, counter food preparation.” I experiment all the time, at the end of the day really feel trumps white and black number or equation you could possibly have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just also completely dry. BUT, the scientific research behind these things exactly how timber burns, just how air flow functions, if you begin thinking about liquid characteristics inside of a stove, then science has a rather massive part of it.

I believe excellent BARBEQUE is an equilibrium between science and also natural digestive tract instinct. Food preparation is actually just thermodynamics and chemistry, but tastier.

Inside the cigarette smoker, air molecules are walking around truly rapidly thanks to that fire, they’re vibrating all insane, and also when they slap into the brisket, they transfer that energy to the meat, either contributing chain reactions or raising the temperature. Meat browns when it cooks, whether it’s straight heat like a steak or reduce like BARBEQUE. Warmth breaks proteins down into amino acids, which then respond with sugars to produce molecular deliciousness, which happens to be brown.

It’s not caramelization, it’s something called the Maillard response. It started with whole animals, you would sell what you can and afterwards whatever was left, as a method of preservation, you would BARBEQUE stuff 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. 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. 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. 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.

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

#BACON #AVOCADO #BOMBS #Recipe #BBQ #Pit #Boys

Check these out, a burger recipe so good that it will convert your Vegematic friends at your next BBQ! Watch how easy it is to do with these simple tips by our BBQ Pit Boys Chapter Pitmaster, Joseph-Que.

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——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling

Check these out, a burger recipe so good that it will convert your Vegematic friends at your next BBQ! Watch how easy it is to do with these simple tips by our BBQ Pit Boys Chapter Pitmaster, Joseph-Que.

▷ All Our Recipes: https://bbqpitboys.com/blogs/recipes
——————————————————————————————-
— BBQ Pit Boys SHOP —
► T-shirts & Gear: https://shop.bbqpitboys.com/products/bbq-pit-boys-t-shirt
► Original SPG Seasoning: https://bbqpitboys.com/products/spg-bbq-seasoning
► Rubs & Seasonings: https://bbqpitboys.com/collections/rubs-seasonings
► Knives & Tools: https://bbqpitboys.com/collections/knives-tools
► Smokers & Grills: https://bbqpitboys.com/collections/smokers-grills
► Start a Chapter: https://bbqpitboys.com/apps/store-locator/all
——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling

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