DOMÁCÍ BBQ OMÁČKA | MAD BBQ



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

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So what is BARBEQUE? I believe BARBEQUE is something that’s prepared over a real-time fire, so that could encompass grilling, sluggish countered food preparation, food preparation in the ground, food preparation whole hogs over coals, any one of those kinds of things I call BARBEQUE, however, for me on a personal level, it’s a German/Czech design, offset cooking.” I experiment constantly, at the end of the day feel trumps white and black number or equation you can potentially have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s simply as well 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 good BARBEQUE is a balance in between scientific research and also all-natural gut reaction. Cooking is really just thermodynamics as well as chemistry, however tastier.

Inside the smoker, air particles are walking around truly rapidly thanks to that fire, they’re shaking all insane, and also when they smack right into the brisket, they transfer that power to the meat, either adding chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s straight warm like a steak or slow down like BARBEQUE. Warm breaks healthy proteins down right into amino acids, which then react with sugars to develop molecular deliciousness, which takes place to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It began with entire animals, you would certainly sell what you can and afterwards whatever was left, as a technique of conservation, you would certainly BARBEQUE things 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.

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. 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.

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. 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. 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

#DOMÁCÍ #BBQ #OMÁČKA #MAD #BBQ

Chtěli jste to hodně. Tak jsem to pro vás udělal. Úplně domácí BBQ omáčka! Můžete jí použít úplně na cokoliv, kam BBQ patří.

Pro lepší chuť můžete ještě přidat sušenou cibuli a cider nebo červené víno!

Pro recept v písemné formě sleduj můj facebook:
https://www.facebook.com/kovbojbbq/
Neváhej na něm také nasdílet svoje fotky z grilování!

Sleduj mě také na instagramu ať ti neuteče žádná žhavá novinka:
https://www.instagram.com/mad_bbq_cz/

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Patronem tvorby Petra Smazala na patreonu je:
JAN VAVŘIČKA – KOŠILATÁ SHOW
FREDYHO VIDEA

Chceš se také stát patronem mé tvorby? Přináší to spoustu výhod. Jaké? To si můžeš přečíst na odkazu níže 🙂
https://www.patreon.com/user?u=16350291

Chtěli jste to hodně. Tak jsem to pro vás udělal. Úplně domácí BBQ omáčka! Můžete jí použít úplně na cokoliv, kam BBQ patří.

Pro lepší chuť můžete ještě přidat sušenou cibuli a cider nebo červené víno!

Pro recept v písemné formě sleduj můj facebook:
https://www.facebook.com/kovbojbbq/
Neváhej na něm také nasdílet svoje fotky z grilování!

Sleduj mě také na instagramu ať ti neuteče žádná žhavá novinka:
https://www.instagram.com/mad_bbq_cz/

NOVÝ DÍL KAŽDOU NEDĚLI V 10:00
NOVÝ DRINK KAŽDOU NEDĚLI VE 12:00
Pořad vzniká za podpory COWBOYS and INDIANS a WAREHOUSE1.

http://cowboysandindians.cz/
18+ https://www.warehouse1.cz/
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
■ DONATE : https://www.paypal.me/petrsmazal
■ FB stránka: https://www.facebook.com/kovbojbbq/
■ LIVE STREAM: https://www.twitch.tv/madhattter
■ INSTAGRAM: https://www.instagram.com/vandorn_pic
■ PATREON: https://www.patreon.com/user?u=16350291
■ CHCEŠ KLOBOUK? https://www.facebook.com/cowboysandindians.cz/
■ 18+ – ALKOHOL KE GRILOVÁNÍ https://www.facebook.com/Warehouse1Prague/
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

Patronem tvorby Petra Smazala na patreonu je:
JAN VAVŘIČKA – KOŠILATÁ SHOW
FREDYHO VIDEA

Chceš se také stát patronem mé tvorby? Přináší to spoustu výhod. Jaké? To si můžeš přečíst na odkazu níže 🙂
https://www.patreon.com/user?u=16350291

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