Pork Belly Burnt Ends Recipe #shorts #pork #bbq



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 assume BBQ is something that’s cooked over a live fire, to ensure that might encompass barbecuing, sluggish countered food preparation, cooking in the ground, cooking whole hogs over coals, any of those kinds of things I call BBQ, however, for me on a personal level, it’s a German/Czech design, counter food preparation.” I experiment constantly, at the end of the day feel trumps black and white number or formula you could potentially have.

If something’s not tender, it’s simply not tender, if something’s completely 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 assume great BARBEQUE is an equilibrium between science and all-natural gut instinct. Food preparation is really simply thermodynamics and chemistry, however more delicious.

Inside the cigarette smoker, air particles are moving actually rapidly thanks to that fire, they’re vibrating all crazy, and also when they smack right into the brisket, they transfer that power to the meat, either contributing chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s direct warm like a steak or reduce like BBQ. Heat breaks proteins down right 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 out with entire animals, you would certainly market what you can and afterwards whatever was left, as an approach of conservation, you would BARBEQUE 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 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. If you cook them slow, they melt. 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.

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.

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

#Pork #Belly #Burnt #Ends #Recipe #shorts #pork #bbq

Check the full recipe out on my website – https://grillnationbbq.com/

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Check the full recipe out on my website – https://grillnationbbq.com/

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Cuisinart Deluxe Grill Set – https://amzn.to/2ZBRgFq
Stainless Steel Charcoal Basket – https://amzn.to/3pCmU0b
Meat Injector – https://amzn.to/2ZwOlhv
Jalapeno Core Tool – https://amzn.to/3k89sjJ
Extreme Heat resistant BBQ Gloves – https://amzn.to/3qGkiQ7
Grill Brush and Scraper – https://amzn.to/3aDcIR1
GrillGrate Set of Three 13.75″ – https://amzn.to/3aB8fxV
Weber 7429 Rapid fire Chimney Starter – https://amzn.to/2NLuTuw
Marquette Castings Flat top – https://amzn.to/3ufAASh
Super Skewers Brazilian Forks – https://amzn.to/3uhbR02
Kabob Skewers 23” Long – https://amzn.to/2NMZmbz
Tumbleweed Firestarters – https://amzn.to/3fPT9H6

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Hasty Bake Grills – https://amzn.to/3fZfx1r
Weber 22” Kettle Grill – https://amzn.to/3jGHKup
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Kamado Joe Classic 18” – https://amzn.to/3AxgmGe
Kamado Joe Big Joe 24” – https://amzn.to/2U910Ik
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GRIDDLE FLAT TOPS
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Blackstone Griddle 28” – https://amzn.to/3CKJ4VY

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GRILL ACCESSORIES
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Kamado Joe Half Moon ‘Cast Iron’ – https://amzn.to/3xAGRsc
Charcoal baskets – https://amzn.to/2U4AvDI
Vortex Grill Basket – https://amzn.to/2VIeLyn

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Black Nitrile Gloves – https://amzn.to/3uipJXZ
Cotton Knitted Gloves – https://amzn.to/3lVwYDv
BBQ Heat resistant gloves – https://amzn.to/3qGkiQ7

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FUEL CHARCOAL
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Fogo Super Premium Lump Charcoal – https://amzn.to/3ukPHdg
Fogo Super Premium Lump Charcoal 35 pound bag – https://amzn.to/37CYpdh

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PELLETS FOR SMOKER
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Bear Mountain BBQ Oak Pellets – https://amzn.to/3sgoPt6
Bear Mountain BBQ  Craft Blends All Natural Smoky Gourmet Blends – https://amzn.to/3qKsTBD

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