Filipino street food BBQ MUKBANG



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.

What is BBQ? I believe BARBEQUE is something that’s prepared over a live fire, to make sure that might encompass grilling, sluggish balanced out cooking, cooking in the ground, food preparation whole hogs over coals, any of those examples I call BBQ, but also for me on an individual level, it’s a German/Czech style, offset cooking.” I experiment at all times, at the end of the day really feel trumps white and black number or equation you might potentially have.

If something’s not tender, it’s simply not tender, if something’s dry, it’s simply also dry. BUT, the scientific research behind these things how wood burns, just how air flow functions, if you begin thinking about liquid dynamics within a stove, then science has a pretty huge part of it.

I think excellent BARBEQUE is a balance in between science as well as natural gut instinct. Cooking is really just thermodynamics as well as chemistry, but tastier.

Inside the smoker, air molecules are walking around really swiftly thanks to that fire, they’re shaking all insane, and also when they slap right into the brisket, they move that energy 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 slow like BBQ. Warmth breaks proteins down right into amino acids, which then react with sugars to create molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard response. It began with whole animals, you would certainly market what you could and then whatever was left, as a method of conservation, you would certainly BARBEQUE 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. 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. 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. 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

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street food bbq po tayo kain po sobrang na miss ko to!!!

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street food bbq po tayo kain po sobrang na miss ko to!!!

facebookpage:https://www.facebook.com/Hungry-Michael-102177478459402
please support this youtube channel thank you!
https://www.youtube.com/channel/UC4y5VyBF4-HjKHz-8RFTypA

#FilipinostreetfoodBBQ
#FilipinostreetfoodBBQmukbang
#streetfoodmukbang
#streetfood
#filipinostreetfood
#pinoystreetfood
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#pilipinofood
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thank you!!!!

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