Coffee BBQ Sauce Shouldn’t Be This Good



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 believe BARBEQUE is something that’s prepared over a real-time fire, so that can include grilling, sluggish offset cooking, cooking in the ground, cooking whole hogs over coals, any one of those examples I call BBQ, however, for me on an individual level, it’s a German/Czech design, counter cooking.” I experiment all the time, at the end of the day feel trumps white and black number or equation you might perhaps have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s simply also 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 think great BARBEQUE is a balance in between scientific research as well as natural digestive tract reaction. Cooking is actually simply thermodynamics and chemistry, yet tastier.

Inside the smoker, air molecules are moving really quickly thanks to that fire, they’re shaking all insane, and when they slap right into the brisket, they move that energy to the meat, either adding chain reactions or raising the temperature. Meat browns when it chefs, whether it’s direct warm like a steak or reduce like BARBEQUE. Heat breaks proteins down right into amino acids, which after that react with sugars to produce molecular deliciousness, which occurs to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It started with whole animals, you would certainly offer what you might and afterwards whatever was left, as a method of preservation, you would certainly BARBEQUE things 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. 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.

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.

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

#Coffee #BBQ #Sauce #Shouldnt #Good

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The basic recipe I was using:
80g Ketchup
70g tomato paste
50g vinegar
10g Worcestershire sauce
15g molasses
25g sugar
2.5g salt
3g smoked paprika
3g cumin
2g mustard
1g black pepper
1g cayenne pepper

– Mix fully and then heat and gently simmer for 3-4 minutes.
– Cool
– It should keep in the fridge for up to 2 weeks
– For this much sauce a 36g espresso, from 18g of ground coffee, worked really well.

Colours of Coffee print in the background: https://eu.tenshundredsthousands.com/collections/prints/products/colours-of-coffee-print

Links:

Patreon: https://www.patreon.com/jameshoffmann
Limited Edition Merch: https://www.tenshundredsthousands.com

My Books:
The World Atlas of Coffee: http://geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook: https://bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven: https://geni.us/bestofjimseven

Find me here:
Instagram: https://www.instagram.com/jimseven
Twitter: https://www.twitter.com/jimseven

Things I use and like:
My video kit: https://kit.co/jimseven/video-making-gear
My current studio coffee kit: https://kit.co/jimseven/studio-coffee-kit
My glasses: http://bit.ly/boldlondon
My hair product of choice: https://geni.us/forthehair
Neewer Products I Use:
https://geni.us/neewer-C-stand
https://geni.us/neewersl60
https://geni.us/neewerslider

Get Surfshark VPN at https://surfshark.deals/jameshoffmann and enter code JAMESHOFFMANN for 83% off and 3 extra months free!

The basic recipe I was using:
80g Ketchup
70g tomato paste
50g vinegar
10g Worcestershire sauce
15g molasses
25g sugar
2.5g salt
3g smoked paprika
3g cumin
2g mustard
1g black pepper
1g cayenne pepper

– Mix fully and then heat and gently simmer for 3-4 minutes.
– Cool
– It should keep in the fridge for up to 2 weeks
– For this much sauce a 36g espresso, from 18g of ground coffee, worked really well.

Colours of Coffee print in the background: https://eu.tenshundredsthousands.com/collections/prints/products/colours-of-coffee-print

Links:

Patreon: https://www.patreon.com/jameshoffmann
Limited Edition Merch: https://www.tenshundredsthousands.com

My Books:
The World Atlas of Coffee: http://geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook: https://bit.ly/worldatlasofcoffeeaudio
The Best of Jimseven: https://geni.us/bestofjimseven

Find me here:
Instagram: https://www.instagram.com/jimseven
Twitter: https://www.twitter.com/jimseven

Things I use and like:
My video kit: https://kit.co/jimseven/video-making-gear
My current studio coffee kit: https://kit.co/jimseven/studio-coffee-kit
My glasses: http://bit.ly/boldlondon
My hair product of choice: https://geni.us/forthehair
Neewer Products I Use:
https://geni.us/neewer-C-stand
https://geni.us/neewersl60
https://geni.us/neewerslider

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