HELP -ASK YOUR MANAGER FOR BBQ PIT BOYS SAUCES AND RUBS



“Barbecue”! The word originates from the word “barabicu”, which to the TaΓ­no individuals in the Caribbean islands indicated “spiritual fire pit”. We are most definitely on sacred ground today. , if we can get in.

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So what is BARBEQUE? I assume BBQ is something that’s cooked over a live fire, so that might incorporate barbecuing, slow-moving balanced out cooking, food preparation in the ground, food preparation whole hogs over coals, any one of those examples I call BBQ, but also for me on an individual degree, it’s a German/Czech style, counter food preparation.” I experiment at all times, at the end of the day feel trumps black and white number or equation you might potentially have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s just as well completely dry. BUT, the science behind these points just how timber burns, how air movement works, if you begin thinking of liquid dynamics inside of a stove, then science has a pretty massive part of it.

I believe great BBQ is an equilibrium between scientific research and also natural gut reaction. Cooking is actually simply thermodynamics and chemistry, yet tastier.

Inside the smoker, air particles are moving actually rapidly thanks to that fire, they’re shaking all crazy, and when they slap right into the brisket, they transfer that energy to the meat, either adding chain reactions or raising the temperature. Meat browns when it chefs, whether it’s direct warm like a steak or reduce like BBQ. Warmth breaks proteins down right into amino acids, which after that respond with sugars to produce molecular deliciousness, which happens to be brown.

It’s not caramelization, it’s something called the Maillard response. It started with entire pets, you would offer what you might and afterwards whatever was left, as a technique of preservation, you would certainly BBQ 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.

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.

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.

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

#MANAGER #BBQ #PIT #BOYS #SAUCES #RUBS

Don’t get left out. If you can’t find our BBQ Pit Boys sauces and rubs in your store, then ask your manager to get you some. He’ll be glad to. But don’t harass, just insist. πŸ˜‰ We need your help to get the word out about our SPG, sauces and rubs including Smokey Whiskey, Sweet Martha, Chipotle Habanero, Poultry Powder, Pork Privilege, Original Bold, and Big Texan. Thanks for your help and as always we appreciate your support! BTW send your manager here: https://bbqpitboys.com/collections/wholesale

β–· All Our Recipes: https://bbqpitboys.com/blogs/recipes
——————————————————————————————-
— BBQ Pit Boys SHOP —
β–Ί T-shirts & Gear: https://shop.bbqpitboys.com/products/bbq-pit-boys-t-shirt
β–Ί Original SPG Seasoning: https://bbqpitboys.com/products/spg-bbq-seasoning
β–Ί Rubs & Seasonings: https://bbqpitboys.com/collections/rubs-seasonings
β–Ί Knives & Tools: https://bbqpitboys.com/collections/knives-tools
β–Ί Smokers & Grills: https://bbqpitboys.com/collections/smokers-grills
β–Ί Start a Chapter: https://bbqpitboys.com/apps/chapters
——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling

Don’t get left out. If you can’t find our BBQ Pit Boys sauces and rubs in your store, then ask your manager to get you some. He’ll be glad to. But don’t harass, just insist. πŸ˜‰ We need your help to get the word out about our SPG, sauces and rubs including Smokey Whiskey, Sweet Martha, Chipotle Habanero, Poultry Powder, Pork Privilege, Original Bold, and Big Texan. Thanks for your help and as always we appreciate your support! BTW send your manager here: https://bbqpitboys.com/collections/wholesale

β–· All Our Recipes: https://bbqpitboys.com/blogs/recipes
——————————————————————————————-
— BBQ Pit Boys SHOP —
β–Ί T-shirts & Gear: https://shop.bbqpitboys.com/products/bbq-pit-boys-t-shirt
β–Ί Original SPG Seasoning: https://bbqpitboys.com/products/spg-bbq-seasoning
β–Ί Rubs & Seasonings: https://bbqpitboys.com/collections/rubs-seasonings
β–Ί Knives & Tools: https://bbqpitboys.com/collections/knives-tools
β–Ί Smokers & Grills: https://bbqpitboys.com/collections/smokers-grills
β–Ί Start a Chapter: https://bbqpitboys.com/apps/chapters
——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling

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