How to BBQ Roast Beef | Recipe | BBQ Pit Boys



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.

So what is BBQ? I assume BBQ is something that’s cooked over a live fire, to ensure that could include grilling, slow-moving balanced out cooking, food preparation in the ground, food preparation whole hogs over coals, any of those kinds of things I call BBQ, however, for me on an individual level, it’s a German/Czech style, offset food preparation.” I experiment at all times, at the end of the day really feel trumps black and white number or equation you can possibly have.

If something’s not tender, it’s simply not tender, if something’s dry, it’s simply as well completely dry. BUT, the scientific research behind these points just how timber burns, just how air flow functions, if you begin thinking about fluid characteristics inside of a stove, after that scientific research has a pretty huge part of it.

I believe excellent BARBEQUE is an equilibrium in between scientific research and also natural digestive tract instinct. Cooking is really just thermodynamics as well as chemistry, yet more delicious.

Inside the smoker, air particles are moving really swiftly thanks to that fire, they’re shaking all insane, and when they slap into the brisket, they move that power to the meat, either adding chain reactions or raising the temperature. Meat browns when it chefs, whether it’s straight warm like a steak or slow down like BBQ. Heat breaks healthy proteins down right into amino acids, which then respond with sugars to create molecular deliciousness, which happens to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It began with whole pets, you would certainly offer what you might and afterwards whatever was left, as a technique of preservation, you would BARBEQUE 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. But 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. 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.

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.

Because it’s full of oxygen-carrying molecule called myoglobin, meat starts out pink. 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.

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.

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#BBQ #Roast #Beef #Recipe #BBQ #Pit #Boys

The BBQ Pit Boys take a Beef Eye of Round Roast and barbecue it moist and tender using these few simple tips. We’re eatin’ good tonight Martha!

▷ All Our Recipes: https://bbqpitboys.com/blogs/recipes
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——————————————————————————————-
#BBQPitBoys #BBQ #Recipes #Grilling #RoastBeef

The BBQ Pit Boys take a Beef Eye of Round Roast and barbecue it moist and tender using these few simple tips. We’re eatin’ good tonight Martha!

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

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