A pair of evenings in the past I completed watching the second season of Barbecue Showdown on Netflix. While watching it I picked up some good suggestions that I’ll be utilizing once I prepare dinner meals in my smoker this summer season. In reality, one of them I’ll be placing to make use of once I prepare dinner on Sunday. And as we head into a pleasant weekend for barbecuing right here in Maine, I’m reminded of a video lesson in regards to the science of BBQ.
Years in the past Be Smart revealed a video in regards to the science of barbecue. In the video you may see graphics that designate the method of hydrolysis and its position within the cooking course of. In different phrases, The Science of BBQ explains why cooking meat at a comparatively low temperature for a very long time tenderizes it and what occurs when it’s cooked too shortly.
Texas A&M’s web site on barbecue science is one of the sources consulted within the creation of The Science of BBQ. That web site will offer you many extra sources to share with college students.