German Husband Tries TEXAS BBQ for the FIRST TIME! (Brisket, Ribs, Potato Salad & More)



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 think BARBEQUE is something that’s cooked over a live fire, so that might include barbecuing, sluggish offset cooking, cooking in the ground, food preparation 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, counter food preparation.” I experiment at all times, at the end of the day feel trumps white and black number or formula you can potentially have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s simply 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 believe great BBQ is an equilibrium between scientific research as well as natural intestine instinct. Food preparation is actually simply thermodynamics as well as chemistry, but tastier.

Inside the smoker, air particles are walking around truly quickly thanks to that fire, they’re shaking all insane, as well as 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 cooks, whether it’s direct warmth like a steak or slow down like BARBEQUE. Warm breaks healthy proteins down into amino acids, which after that respond with sugars to develop molecular deliciousness, which takes place to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It started out with whole pets, you would certainly offer what you could and then whatever was left, as a method of preservation, you would certainly BBQ 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 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. 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. 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. 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 nice and red 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

#German #Husband #TEXAS #BBQ #TIME #Brisket #Ribs #Potato #Salad #amp

German husband tries Texas BBQ & Brisket for the first time! We couldn’t make our way to Texas this time in the US, so we thought we’d try some Texas BBQ from an award winning Texas pitmaster in Charleston, SC! It’s the closest thing we can get to Texas BBQ while here on the east coast. Hopefully next time we are in the US we can make our way over to Texas! In your opinion, which city/area makes the best BBQ?

► Check out “American Girlfriend Tries German Bakery Items!
”: https://youtu.be/4BKRSxcWqSY

✔ If you enjoyed our video, please SUBSCRIBE!

► Support us on PATREON! https://www.patreon.com/deanaandphil

Timestamps:
00:00 – Location
00:56 – Brisket Sandwich
02:40 – Texas Hot Gut Sausage
03:53 – Sweet Tea
04:13 – Pork Ribs
06:10 – Potato Fries
07:06 – Potato Salad
08:15 – Don’t Forget to Like the Video!
08:33 – Corn Pudding
09:30 – Mac & Cheese
11:22 – Patreon: Family Shoutout
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Instagram: @phil_299 (https://www.instagram.com/phil_299/)
YouTube Channel: Very German Review (https://www.youtube.com/channel/UCoY01DRKKeL7vf0Abuv-lCQ)

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BOOK YOUR NEXT ADVENTURE ►
*Note: These could be affiliate links, which means we make a small commission if you use them. There is no additional cost for you!

Airbnb (Sign up for Airbnb and get $40 off your first adventure!): https://abnb.me/e/9VkpjX7NZT

German husband tries Texas BBQ & Brisket for the first time! We couldn’t make our way to Texas this time in the US, so we thought we’d try some Texas BBQ from an award winning Texas pitmaster in Charleston, SC! It’s the closest thing we can get to Texas BBQ while here on the east coast. Hopefully next time we are in the US we can make our way over to Texas! In your opinion, which city/area makes the best BBQ?

► Check out “American Girlfriend Tries German Bakery Items!
”: https://youtu.be/4BKRSxcWqSY

✔ If you enjoyed our video, please SUBSCRIBE!

► Support us on PATREON! https://www.patreon.com/deanaandphil

Timestamps:
00:00 – Location
00:56 – Brisket Sandwich
02:40 – Texas Hot Gut Sausage
03:53 – Sweet Tea
04:13 – Pork Ribs
06:10 – Potato Fries
07:06 – Potato Salad
08:15 – Don’t Forget to Like the Video!
08:33 – Corn Pudding
09:30 – Mac & Cheese
11:22 – Patreon: Family Shoutout
___________________________

DEANA AND PHIL STUFF ►
Facebook: @deanaandphil (https://www.facebook.com/deanaandphil)
Instagram: @deanaandphil (https://www.instagram.com/deanaandphil)

DEANA’S STUFF ►
Instagram: @deanasdetours (https://www.instagram.com/deanasdetours/)
YouTube: Deana’s Detours (https://www.youtube.com/DeanasDetours)

PHIL’S STUFF ►
Instagram: @phil_299 (https://www.instagram.com/phil_299/)
YouTube Channel: Very German Review (https://www.youtube.com/channel/UCoY01DRKKeL7vf0Abuv-lCQ)

______________________________

BOOK YOUR NEXT ADVENTURE ►
*Note: These could be affiliate links, which means we make a small commission if you use them. There is no additional cost for you!

Airbnb (Sign up for Airbnb and get $40 off your first adventure!): https://abnb.me/e/9VkpjX7NZT

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