This means a lot ! #bbq #bbqshorts



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 BBQ is something that’s prepared over a live fire, to ensure that can encompass barbecuing, slow countered food preparation, food preparation in the ground, cooking whole hogs over coals, any of those examples I call BBQ, but for me on an individual degree, it’s a German/Czech style, balance out cooking.” I experiment regularly, at the end of the day really feel trumps black and white number or equation you can potentially have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s simply too dry. BUT, the science behind these things exactly how timber burns, just how air flow works, if you start thinking about liquid characteristics within a cooker, after that scientific research has a rather massive part of it.

I believe good BBQ is an equilibrium between scientific research and also all-natural gut impulse. Cooking is really just thermodynamics and also chemistry, however tastier.

Inside the cigarette smoker, air molecules are moving actually quickly thanks to that fire, they’re shaking all insane, as well as when they smack right into the brisket, they transfer that energy 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. Warmth breaks healthy proteins down right into amino acids, which then react with sugars to create molecular deliciousness, which happens to be brown.

It’s not caramelization, it’s something called the Maillard reaction. It began with entire animals, you would certainly sell what you can and then whatever was left, as a technique of preservation, you would 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. 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. 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.

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.

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

#means #lot #bbq #bbqshorts

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#bbq #bbqshorts #meat #biggreenegg #victorinox #weber #pitboss #traeger #steak

Subscribe for more!

Amazon Links Below
Victorinox Chef knife https://amzn.to/3qTq7Nd

Kitchen Knives Amazon link below (My current Knife set for filming)
https://amzn.to/3gZ8Gpc

6inch Boning knife
https://amzn.to/3y4sbSM

10inch Breaking knife
https://amzn.to/3x3kL1X

Norton 3 sharpening stones (The best I’ve ever used.)
https://amzn.to/2U8l2T1

10 inch Steel
https://amzn.to/3dmierY

15inch Cast Iron Pan from Amazon Below
https://amzn.to/3hifuwP
Disclaimer
I get commissions for purchases made through links in this post.
#bbq #bbqshorts #meat #biggreenegg #victorinox #weber #pitboss #traeger #steak

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