GEMMA TOBEY'S KITCHEN:HOW TO COOK BBQ CHICKEN | CHICKEN SHISH KABOB:FILIPINA AMERICAN LIFE IN FL USA



“Barbecue”! The word stems from words “barabicu”, which to the TaĆ­no individuals in the Caribbean islands meant “sacred fire pit”. We are definitely on spiritual ground today. If we can get in.

What is BBQ? I believe BARBEQUE is something that’s prepared over an online fire, so that can encompass grilling, sluggish countered cooking, cooking in the ground, food preparation whole hogs over coals, any of those kinds of things I call BARBEQUE, but also for me on an individual level, it’s a German/Czech style, counter cooking.” I experiment regularly, at the end of the day feel trumps black and white number or formula you could perhaps have.

If something’s not tender, it’s simply not tender, if something’s dry, it’s just also dry. BUT, the science behind these points exactly how timber burns, how air flow functions, if you begin thinking about liquid dynamics within a cooker, then scientific research has a rather massive part of it.

I assume excellent BBQ is an equilibrium in between science and also natural digestive tract impulse. Cooking is really simply thermodynamics and also chemistry, but tastier.

Inside the cigarette smoker, air particles are moving really rapidly thanks to that fire, they’re vibrating all insane, and when they smack into the brisket, they move that energy to the meat, either adding chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s direct heat like a steak or slow down like BARBEQUE. Warmth breaks proteins down right into amino acids, which after that respond 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 entire pets, you would market what you could and after that whatever was left, as a technique 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. 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.

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.

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. Now THIS is some cool chemistry! Or hot chemistry.

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.

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

#GEMMA #TOBEY39S #KITCHENHOW #COOK #BBQ #CHICKEN #CHICKEN #SHISH #KABOBFILIPINA #AMERICAN #LIFE #USA

CLICK HERE: https://www.youtube.com/channel/UC8SvyJw4Svg6T4ruKIxguOA
GEMMA TOBEY’S KITCHEN:HOW TO COOK BBQ CHICKEN | CHICKEN SHISH KABOB:FILIPINA AMERICAN LIFE IN FL USA
Hello mga palangga, kumusta na kayong lahat sana ang lahat ay nasa mabuting kalagayan at sana ang lahat ay healthy. So ngayon ipapakita ko sa inyo ang ang aking kakaibang style ng pagluto ng BBQ CHICKEN | CHICKEN SHISH KOBAB. Hali na kayo sa
GEMMA TOBEY’S KITCHEN:HOW TO COOK BBQ CHICKEN | CHICKEN SHISH KABOB:FILIPINA AMERICAN LIFE IN FL USA
#gemmatobey
#bbqchicken|chickenshishkabob

INGREDIENTS:
chicken breast
silvers one soy sauce
bamboo stick
onions
garlic
limon
mesquite smoke bbq sauce

Editor: kinemaster unleash your creativity
__________________________________________
PLS. FOLLOW ME ON MY
Facebook Fan Page: Gemma Tobey
YOU TUBE CHANNEL: Gemma Tobey or click the link below https://www.youtube.com/channel/UC8SvyJw4Svg6T4ruKIxguOA
INSTAGRAM: @gemmatobey
TWITER: @GTobey3

CLICK HERE: https://www.youtube.com/channel/UC8SvyJw4Svg6T4ruKIxguOA
GEMMA TOBEY’S KITCHEN:HOW TO COOK BBQ CHICKEN | CHICKEN SHISH KABOB:FILIPINA AMERICAN LIFE IN FL USA
Hello mga palangga, kumusta na kayong lahat sana ang lahat ay nasa mabuting kalagayan at sana ang lahat ay healthy. So ngayon ipapakita ko sa inyo ang ang aking kakaibang style ng pagluto ng BBQ CHICKEN | CHICKEN SHISH KOBAB. Hali na kayo sa
GEMMA TOBEY’S KITCHEN:HOW TO COOK BBQ CHICKEN | CHICKEN SHISH KABOB:FILIPINA AMERICAN LIFE IN FL USA
#gemmatobey
#bbqchicken|chickenshishkabob

INGREDIENTS:
chicken breast
silvers one soy sauce
bamboo stick
onions
garlic
limon
mesquite smoke bbq sauce

Editor: kinemaster unleash your creativity
__________________________________________
PLS. FOLLOW ME ON MY
Facebook Fan Page: Gemma Tobey
YOU TUBE CHANNEL: Gemma Tobey or click the link below https://www.youtube.com/channel/UC8SvyJw4Svg6T4ruKIxguOA
INSTAGRAM: @gemmatobey
TWITER: @GTobey3

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