YSB BBQ Takes On The Big Dance, The American Royal World Series Of Barbecue! Episode 1- Introduction



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 prepared over a real-time fire, to make sure that could encompass barbecuing, slow offset food preparation, cooking in the ground, cooking whole hogs over coals, any one of those kinds of things I call BBQ, but also for me on a personal degree, it’s a German/Czech style, balance out cooking.” I experiment at all times, at the end of the day feel trumps black and white number or formula you might potentially have.

If something’s not tender, it’s simply not tender, if something’s dry, it’s just too dry. BUT, the science behind these points just how timber burns, how air flow works, if you start thinking about fluid characteristics inside of a cooker, then scientific research has a pretty substantial part of it.

I believe good BBQ is an equilibrium between science and also all-natural gut instinct. Cooking is actually simply thermodynamics as well as chemistry, but tastier.

Inside the cigarette smoker, air molecules are moving actually swiftly thanks to that fire, they’re shaking all insane, and also when they slap right 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 heat like a steak or slow down like BBQ. Warmth breaks healthy proteins down into amino acids, which after that respond with sugars to produce molecular deliciousness, which takes place to be brown.

It’s not caramelization, it’s something called the Maillard response. It started out with whole pets, you would sell what you could and then whatever was left, as an approach of preservation, you would certainly 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. 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. 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. Now THIS is some cool chemistry! Or hot chemistry.

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

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YSB BBQ takes on the American Royal. The largest BBQ contest in the world. Starting with episode 1-meet the team YSB BBQ, learn how it started, some funny stories and of coarse some drinks in our hands as we have a camera crew follow us around the whole contest. Excuse the language, as this is a true uncut, behind the scenes of us in our true form having fun! 🍻

Your Behind BBQ- Kyle Matuszewski

Steel City BBQ – Justin Coffini

Loot And Booty BBQ – Sterling Smith

YSB BBQ takes on the American Royal. The largest BBQ contest in the world. Starting with episode 1-meet the team YSB BBQ, learn how it started, some funny stories and of coarse some drinks in our hands as we have a camera crew follow us around the whole contest. Excuse the language, as this is a true uncut, behind the scenes of us in our true form having fun! 🍻

Your Behind BBQ- Kyle Matuszewski

Steel City BBQ – Justin Coffini

Loot And Booty BBQ – Sterling Smith

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