DJ Sneak's Ibiza BBQ & Beats – with Loco Dice



The word derives from the word “barabicu”, which to the TaĆ­no people in the Caribbean islands meant “sacred fire pit”. If we can get in.

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

If something’s not tender, it’s just not tender, if something’s dry, it’s just as well 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 an equilibrium in between scientific research and also natural digestive tract impulse. Cooking is truly just thermodynamics as well as chemistry, however tastier.

Inside the cigarette smoker, air molecules are moving actually rapidly thanks to that fire, they’re vibrating all insane, and also when they smack right into the brisket, they transfer that power to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s direct heat like a steak or slow like BARBEQUE. Heat breaks healthy proteins down right into amino acids, which then respond with sugars to develop molecular deliciousness, which occurs to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It started out with entire animals, you would offer what you could and after that whatever was left, as a technique of conservation, you would certainly 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.

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. 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.

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

#Sneak39s #Ibiza #BBQ #amp #Beats #Loco #Dice

DJ Sneak’s Ibiza BBQ & Beats – with Loco Dice

http:://www.imahousegangster.com http://www.luckylifetv.com

After the success of last year’s BBQ cook-off with Seth Troxler at DC-10 (where we understand Sneak came out victorious), the grill master once again fired up the charcoals and marinaded some tasty meats at Raco for a relaxed afternoon of food, drink and good people. Several of the island’s favorite DJs were enjoying some of the House Gangster’s first class cooking, including Steve Lawler, Loco Dice, DJ E.A.S.E, Clara Da Costa, Jo Mills, Andy Baxter, Elio Riso, Matt Playford, Ken Fan and Mo’ Funk. Mo’ Funk and Negghead graciously provided the lip smackin’ tunes for the day, allowing the rest of us to kick back and enjoy the sun. Big thanks to Sneak and everyone else who pitched in. Already looking forward to Sneak’s Eats 2014!

A Lucky Life Production
Produced by Mike Parry
Filmed by Benji Snow
Edited by Carlos Valeros
Soundtrack: DJ Sneak & Ramon Tapia – Latino Combo – Unreleased

All rights reserved – Lucky Life Entertainment 2013

DJ Sneak’s Ibiza BBQ & Beats – with Loco Dice

http:://www.imahousegangster.com http://www.luckylifetv.com

After the success of last year’s BBQ cook-off with Seth Troxler at DC-10 (where we understand Sneak came out victorious), the grill master once again fired up the charcoals and marinaded some tasty meats at Raco for a relaxed afternoon of food, drink and good people. Several of the island’s favorite DJs were enjoying some of the House Gangster’s first class cooking, including Steve Lawler, Loco Dice, DJ E.A.S.E, Clara Da Costa, Jo Mills, Andy Baxter, Elio Riso, Matt Playford, Ken Fan and Mo’ Funk. Mo’ Funk and Negghead graciously provided the lip smackin’ tunes for the day, allowing the rest of us to kick back and enjoy the sun. Big thanks to Sneak and everyone else who pitched in. Already looking forward to Sneak’s Eats 2014!

A Lucky Life Production
Produced by Mike Parry
Filmed by Benji Snow
Edited by Carlos Valeros
Soundtrack: DJ Sneak & Ramon Tapia – Latino Combo – Unreleased

All rights reserved – Lucky Life Entertainment 2013

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