Charcoal Grill / Kettle – Biggest Beginners Mistake #charcoalgrill #beginnersmistake #bbq #doNOTdoit



“Barbecue”! Words originates from the word “barabicu”, which to the TaΓ­no people in the Caribbean islands suggested “sacred fire pit”. We are most definitely on sacred ground today. If we can enter.

What is BBQ? I believe BARBEQUE is something that’s cooked over an online fire, to make sure that might incorporate grilling, slow-moving offset food preparation, cooking in the ground, cooking whole hogs over coals, any of those kinds of things I call BARBEQUE, however, for me on an individual degree, it’s a German/Czech design, balance out cooking.” I experiment at all times, at the end of the day really feel trumps black and white number or equation you might possibly have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s just as well dry. BUT, the science behind these points just how timber burns, just how air flow works, if you start considering liquid characteristics inside of a cooker, after that science has a rather massive part of it.

I think excellent BARBEQUE is an equilibrium in between science and all-natural digestive tract impulse. Cooking is really just thermodynamics and chemistry, however tastier.

Inside the cigarette smoker, air molecules are moving around truly quickly thanks to that fire, they’re shaking all crazy, as well as when they smack into the brisket, they transfer that power 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 slow down like BBQ. Warmth breaks healthy proteins down into amino acids, which then react with sugars to produce molecular deliciousness, which takes place to be brown.

It’s not caramelization, it’s something called the Maillard response. It started out with entire animals, you would market what you can and after that whatever was left, as an approach of conservation, you would certainly BBQ 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. 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. 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 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. 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. 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. So 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

#Charcoal #Grill #Kettle #Biggest #Beginners #Mistake #charcoalgrill #beginnersmistake #bbq #doNOTdoit

If you are new to charcoal BBQ…Welcome! In this video we cover everything you need to avoid when it comes to grilling on a kettle and point you in the right direction for success. Learning how to grill / bbq using a kettle is not hard at all and this video will break down on how to get the most out of your charcoal bbq or Weber Kettle. Enjoy!

Learning the important grilling / smoking techniques:
https://www.youtube.com/watch?v=pu1PfiA5goo

Weber Performer Premium:
https://amzn.to/2OVokn1

Weber Rapid Fire Chimney Starter:
https://amzn.to/31TR9pa

Weber Lighter Cubes:
https://amzn.to/2Sv9Axw

Inkbird IRF-4S Wireless Meat Thermometer:
https://amzn.to/37wQz1D

Weber Jumbo Joe 22”:
https://amzn.to/2SpYYQh

Weber Original Kettle 22”:
https://amzn.to/3bzQZI9

Weber Instant Read Thermometer:
https://amzn.to/2OSOkPQ

Vortex:
https://amzn.to/2URD7Tx

πŸ‘•πŸ‘š Get Your AWESOME BBQ Merch right here πŸ‘•πŸ‘š https://teespring.com/stores/grill-sergeant-merch

Special Thanks to our US Gravy Seals Member:

Brian @ Castle Hives https://www.youtube.com/castlehives

To become a Member click here:

https://www.youtube.com/channel/UC8ro64K8FIWNXCmkXAba0cQ/join

Title:

Charcoal Grill / Kettle – Biggest Beginners Mistake #charcoalgrill #beginnersmistake #bbq #doNOTdoit

If you are new to charcoal BBQ…Welcome! In this video we cover everything you need to avoid when it comes to grilling on a kettle and point you in the right direction for success. Learning how to grill / bbq using a kettle is not hard at all and this video will break down on how to get the most out of your charcoal bbq or Weber Kettle. Enjoy!

Learning the important grilling / smoking techniques:
https://www.youtube.com/watch?v=pu1PfiA5goo

Weber Performer Premium:
https://amzn.to/2OVokn1

Weber Rapid Fire Chimney Starter:
https://amzn.to/31TR9pa

Weber Lighter Cubes:
https://amzn.to/2Sv9Axw

Inkbird IRF-4S Wireless Meat Thermometer:
https://amzn.to/37wQz1D

Weber Jumbo Joe 22”:
https://amzn.to/2SpYYQh

Weber Original Kettle 22”:
https://amzn.to/3bzQZI9

Weber Instant Read Thermometer:
https://amzn.to/2OSOkPQ

Vortex:
https://amzn.to/2URD7Tx

πŸ‘•πŸ‘š Get Your AWESOME BBQ Merch right here πŸ‘•πŸ‘š https://teespring.com/stores/grill-sergeant-merch

Special Thanks to our US Gravy Seals Member:

Brian @ Castle Hives https://www.youtube.com/castlehives

To become a Member click here:

https://www.youtube.com/channel/UC8ro64K8FIWNXCmkXAba0cQ/join

Title:

Charcoal Grill / Kettle – Biggest Beginners Mistake #charcoalgrill #beginnersmistake #bbq #doNOTdoit

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