Home Smoked Beef Tallow #shorts #bbqshorts #bbq



“Bbq”! The word stems from the word “barabicu”, which to the Taíno individuals in the Caribbean islands indicated “sacred fire pit”. We are certainly on sacred ground today. If we can get in.

So what is BBQ? I think BBQ is something that’s prepared over an online fire, so that could incorporate grilling, slow-moving offset cooking, cooking in the ground, cooking whole hogs over coals, any of those kinds of things I call BARBEQUE, but also for me on an individual degree, it’s a German/Czech style, counter food preparation.” I experiment constantly, at the end of the day really 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 dry, it’s simply also 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 assume excellent BARBEQUE is a balance between scientific research and all-natural intestine impulse. Cooking is truly simply thermodynamics and chemistry, but more delicious.

Inside the cigarette smoker, air particles are moving around truly quickly thanks to that fire, they’re vibrating all insane, and when they smack 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 warm like a steak or slow down like BBQ. Warm breaks healthy proteins down into amino acids, which then react with sugars to develop molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard response. It started out with whole animals, you would offer what you might and afterwards whatever was left, as a technique of conservation, you would certainly BBQ stuff 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 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.

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. 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’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. So 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

#Home #Smoked #Beef #Tallow #shorts #bbqshorts #bbq

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Amazon Beef tallow: https://amzn.to/3kDC6KV

#biggreenegg #beef #tallow #bbq #traeger #pitboss #weber

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Amazon Beef tallow: https://amzn.to/3kDC6KV

#biggreenegg #beef #tallow #bbq #traeger #pitboss #weber

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Home Smoked Beef Tallow #shorts #bbqshorts #bbq



“Bbq”! Words originates from the word “barabicu”, which to the Taíno individuals in the Caribbean islands meant “spiritual fire pit”. We are certainly on spiritual ground today. If we can get in.

So what is BBQ? I think BARBEQUE is something that’s cooked over a live fire, so that might encompass grilling, slow countered food preparation, food preparation in the ground, food preparation whole hogs over coals, any one of those examples I call BARBEQUE, however, for me on an individual level, it’s a German/Czech style, counter cooking.” I experiment constantly, at the end of the day really feel trumps white and black number or formula you might perhaps have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s just too completely dry. BUT, the scientific research behind these things exactly how timber burns, how airflow functions, if you begin thinking of liquid characteristics within a stove, after that scientific research has a quite substantial part of it.

I believe good BBQ is an equilibrium between scientific research and all-natural digestive tract instinct. Cooking is really just thermodynamics and chemistry, but more delicious.

Inside the smoker, air molecules are moving around actually rapidly thanks to that fire, they’re shaking all crazy, as well as when they slap 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 straight heat like a steak or slow like BARBEQUE. Heat breaks proteins down into amino acids, which after that react with sugars to develop molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It started with whole animals, you would sell what you could and then whatever was left, as a method of conservation, 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. 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. 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. 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. 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 red and nice 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

#Home #Smoked #Beef #Tallow #shorts #bbqshorts #bbq

Subscribe rightwaybbq is on fire
Amazon Beef tallow: https://amzn.to/3kDC6KV

#biggreenegg #beef #tallow #bbq #traeger #pitboss #weber

Subscribe rightwaybbq is on fire
Amazon Beef tallow: https://amzn.to/3kDC6KV

#biggreenegg #beef #tallow #bbq #traeger #pitboss #weber

beef tallow,wagyu beef tallow,wagyu,beef,big green egg,pit boss,weber,grill,smoker,how to render fat,rendering fat,traeger

00:00:44

1636996591

77829

beef tallow,wagyu beef tallow,wagyu,beef,big green egg,pit boss,weber,grill,smoker,how to render fat,rendering fat,traeger

4.93