How to make Cheesy Beef Buns | 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.

What is BBQ? I believe BARBEQUE is something that’s cooked over a real-time fire, so that might incorporate grilling, slow-moving countered cooking, cooking in the ground, food preparation whole hogs over coals, any of those examples I call BBQ, however, for me on a personal degree, it’s a German/Czech style, counter food preparation.” I experiment regularly, at the end of the day really feel trumps black and white number or equation you might possibly have.

If something’s not tender, it’s just not tender, if something’s completely dry, it’s just too 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 BARBEQUE is a balance in between scientific research and also natural digestive tract instinct. Cooking is actually simply thermodynamics and chemistry, but tastier.

Inside the cigarette smoker, air particles are walking around really swiftly thanks to that fire, they’re vibrating all insane, and also 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 chefs, whether it’s direct warm like a steak or reduce like BBQ. Warm breaks healthy proteins down into amino acids, which then respond with sugars to develop 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 sell what you might and then whatever was left, as a method of conservation, you would certainly BBQ things 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 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. If you cook them slow, they melt. 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. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

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.

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. 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.

BBQ

#Cheesy #Beef #Buns #Recipe #BBQ #Pit #Boys

Martha’s stuffed meat buns recipe is easy to do using these simple tips shown here by the BBQ Pit Boys. If you like meaty and cheesy you have to check this out!
↓↓ Print ‘Cheesy Beef Buns’ recipe here ↓↓
https://bbqpitboys.com/blogs/recipes/marthas-cheesy-beef-buns

Please Like, Subscribe, Fav and Share us if you can. Thanks for stopping by the Pit and for your continued support..! –BBQ Pit Boys

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#BBQPitBoys #BBQ #Recipes #Grilling #Beef #Cheese #Bun

Martha’s stuffed meat buns recipe is easy to do using these simple tips shown here by the BBQ Pit Boys. If you like meaty and cheesy you have to check this out!
↓↓ Print ‘Cheesy Beef Buns’ recipe here ↓↓
https://bbqpitboys.com/blogs/recipes/marthas-cheesy-beef-buns

Please Like, Subscribe, Fav and Share us if you can. Thanks for stopping by the Pit and for your continued support..! –BBQ Pit Boys

▷ 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 #Beef #Cheese #Bun

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