BBQ smoker and grill builds

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


What is BBQ? I think BARBEQUE is something that’s cooked over a real-time fire, so that can incorporate barbecuing, slow balanced out cooking, cooking in the ground, food preparation whole hogs over coals, any one of those kinds of things I call BBQ, but for me on an individual level, it’s a German/Czech design, balance out food preparation.” I experiment constantly, at the end of the day feel trumps white and black number or formula you could perhaps have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s simply as well dry. BUT, the scientific research behind these things exactly how timber burns, exactly how air flow works, if you start thinking about liquid dynamics inside of a stove, after that science has a pretty huge part of it.

I believe excellent BARBEQUE is a balance between science as well as natural intestine reaction. Cooking is really simply thermodynamics and chemistry, yet more delicious.

Inside the cigarette smoker, air particles are walking around really swiftly thanks to that fire, they’re shaking all crazy, as well as when they smack right into the brisket, they move that power to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s straight heat like a steak or reduce like BBQ. Warmth breaks proteins down right into amino acids, which after that react with sugars to produce molecular deliciousness, which occurs to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It started out with entire pets, you would certainly offer what you might and then whatever was left, as a method of preservation, you would certainly BARBEQUE stuff on Sundays For us to fully 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 collagen turns to gelatin, exactly the same stuff that’s in this box. That’s what makes good BBQ so tender inside. It’s meat Jell-O. BBQ cuts also have a good amount of fat. Animal fats are made of triglycerides which have mostly saturated fatty acids.

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. 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.

And those nitric oxide-myoglobin compounds just so happen to be pink. The edge stays red and nice 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 #smoker #grill #builds

48”/22” reverse/traditional flow smoker, 1/4” steel, gaskets and clamps, 8” solid wheels, $1700
30”/20” charcoal grill $600, for orders email [email protected]

48”/22” reverse/traditional flow smoker, 1/4” steel, gaskets and clamps, 8” solid wheels, $1700
30”/20” charcoal grill $600, for orders email [email protected]

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