NEW YORK STRIP STEAKS & DIP | 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 think BARBEQUE is something that’s prepared over an online fire, to make sure that can incorporate barbecuing, slow offset cooking, food preparation in the ground, food preparation whole hogs over coals, any one of those examples I call BARBEQUE, but also for me on a personal degree, it’s a German/Czech design, counter cooking.” I experiment regularly, at the end of the day feel trumps black and white number or formula you can perhaps have.

If something’s not tender, it’s just not tender, if something’s dry, it’s just too 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 good BBQ is an equilibrium in between science as well as natural gut impulse. Cooking is truly simply thermodynamics and also chemistry, but more delicious.

Inside the smoker, air molecules are moving around actually quickly thanks to that fire, they’re shaking all crazy, as well as when they smack into the brisket, they transfer that energy to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it chefs, whether it’s direct warmth like a steak or slow down like BBQ. Heat breaks healthy proteins down right into amino acids, which after that react with sugars to create molecular deliciousness, which occurs to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It started out with whole animals, you would market what you could and afterwards whatever was left, as a method of conservation, you would BBQ stuff 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 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.

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 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.

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. 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

#YORK #STRIP #STEAKS #amp #DIP #Recipe #BBQ #Pit #Boys

What the Flip are Steaks and Dip ? Just when you thought you’d tried every way to eat steak , these NY Strip Steaks + Dip mixes are a great way to serve up steaks and are a perfect beer snack.
Check below for all our new merch and gear out now.

▷ All Our Recipes: https://bbqpitboys.com/blogs/recipes
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#Steak #BBQPitBoys #BBQ #Recipes #Grilling #Beef #Bacon

What the Flip are Steaks and Dip ? Just when you thought you’d tried every way to eat steak , these NY Strip Steaks + Dip mixes are a great way to serve up steaks and are a perfect beer snack.
Check below for all our new merch and gear out now.

▷ 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/chapters
——————————————————————————————-
#Steak #BBQPitBoys #BBQ #Recipes #Grilling #Beef #Bacon

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