[BBQ Pit Boys] Chapter Fish Fest -Directors Cut



“Barbecue”! Words originates from the word “barabicu”, which to the Taíno people in the Caribbean islands implied “spiritual fire pit”. We are absolutely on spiritual ground today. If we can get in.

So what is BARBEQUE? I assume BBQ is something that’s prepared over a real-time fire, to ensure that can incorporate cooking, slow-moving balanced out cooking, food preparation in the ground, cooking whole hogs over coals, any of those examples I call BARBEQUE, but also for me on an individual level, it’s a German/Czech style, balance out cooking.” I experiment constantly, at the end of the day really feel trumps black and white number or formula you might potentially have.

If something’s not tender, it’s just not tender, if something’s dry, it’s simply as well dry. BUT, the science behind these points how wood burns, how air movement functions, if you start thinking of liquid characteristics inside of a cooker, after that science has a quite massive part of it.

I believe great BARBEQUE is an equilibrium in between scientific research as well as natural digestive tract impulse. Food preparation is actually simply thermodynamics and also chemistry, but more delicious.

Inside the smoker, air molecules are moving around truly rapidly thanks to that fire, they’re vibrating all insane, as well as when they slap into the brisket, they transfer that power to the meat, either adding chain reactions or raising the temperature. Meat browns when it cooks, whether it’s straight warm like a steak or slow down like BBQ. Warmth breaks proteins down right 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 began with whole pets, you would certainly market what you could and afterwards whatever was left, as a method of conservation, you would BBQ 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. 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. 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.

What’s fun about an oven? There’s nothing fun about ovens. 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. And that’s where I’m coming from more on the traditional side of it.

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.

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

#BBQ #Pit #Boys #Chapter #Fish #Fest #Directors #Cut

This is a shout-out and Thumbs-Up to our BBQ Pit Boys Chapters in over 100 countries. We start the new year with a Fish Fest to celebrate the good things in life, and more importantly leave behind the Year of the Rat. Can you smell that? It smells guuud! -Bobby Fame BPB4L

Our songs, At The Pit and Barbecue Shoes by #BlueHouse with the Rent to Own Horns can be found here: https://www.bluehouseblues.com/ Please support our brothers if you can!

▷ 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/chapters
——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling #Charpter

This is a shout-out and Thumbs-Up to our BBQ Pit Boys Chapters in over 100 countries. We start the new year with a Fish Fest to celebrate the good things in life, and more importantly leave behind the Year of the Rat. Can you smell that? It smells guuud! -Bobby Fame BPB4L

Our songs, At The Pit and Barbecue Shoes by #BlueHouse with the Rent to Own Horns can be found here: https://www.bluehouseblues.com/ Please support our brothers if you can!

▷ 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/chapters
——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling #Charpter

recipes,bbq,recipe,grilling,food,channel,tv,pitmasters,ribs,chicken,pork,barbeque,howto,smoker,meat,steak,burgers

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recipes,bbq,recipe,grilling,food,channel,tv,pitmasters,ribs,chicken,pork,barbeque,howto,smoker,meat,steak,burgers

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