Short Wave The Chemistry Behind A Perfect Barbeque
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Jul 3, 2023 Discover the science that transforms tough cuts of meat into barbecue delicacies through chemical reactions during cooking. Learn how patience, low temperatures, and the Maillard reaction play significant roles in achieving perfect flavors and textures. Explore the fascinating dynamics of collagen and how smoking meat enhances its appeal. Uncover the meticulous techniques behind the art of barbecue, where cooking is a blend of chemistry and culinary skill!
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BBQ Beginnings
- George Loving started smoking meat while tailgating at his son's football games.
- Someone suggested he turn it into a business, leading to Smoked At BBQ Catering.
Meat Composition
- Meat is muscle, composed of proteins like actin and myosin.
- Tougher cuts contain collagen, which makes them resistant to strain.
Low and Slow Cooking
- Cook tougher meats low and slow to break down collagen into gelatin.
- This transforms tough, chewy meat into a tender, melt-in-your-mouth texture.
