BBQ Blog
Cinco de Mayo is a celebration that many people enjoy, but do you know why? The fifth of May is the date that the vastly outnumbered Mexican army defeated the French Empire in the battle of Puebla 1862.
Learning to cook better through science, who would have thought? This article explores what brining is, and how it works to improve the meat you are working with. So bag that bird, pack that pork, and share your shrimp. Let’s harness the power of salt!
The holidays are once again upon us. Creating stunning meals and sharing memorable moments with family and friends is easy when you use your Napoleon Barbecue.
One’s opinions about barbecue can be as hotly debated as politics are. That is once again proven true as I look into wet and dry rubs, and when to use which one. Not only is the terminology hotly debated, but so is when and where to use both!
One of the most often said pieces of advice given when cooking a delicious piece of meat is to rest it before slicing and serving. It sounds illogical to even the most seasoned BBQ master, however, there is a good reason.
There is a great debate about when one should salt meat before cooking. People get, forgive the terrible pun, rather salty about this. From professional chefs to the weekend warriors, everyone has an opinion about when to salt food.
Many different factors go into making a meal delicious. Things like how a piece of meat is seasoned and cooked are very important. However, one of the most important things is the quality of meat and the marbling found within.
Beef is the backbone of the barbecue. When many people think of firing up the grill, images of juicy burgers, gigantic steaks, and ridiculous roasts float through their heads. Did you know that there are many meat myths floating around beef?
There are a lot of myths surrounding the proper way to prepare food. Through improper cooking, or misinformation, your poor chicken breasts have been overcooked and dried out.
Using Sous Vide to create gourmet meals is currently the biggest trend in cooking. Thanks to the generosity of ChefSteps, I have had the pleasure of using their new, and easy to use, Joule.
Through our series The Science of Barbecue, we’ve explored the processes of grilling, Caramelization, and Smoking; discussed how to make any meat into a succulent meal, and even the intricacies of marinating.
So you bought a new grill. It’s assembled and you have gathered all of the ingredients for the perfect barbecued meal. The steaks are standing by, and so is your family. But wait!
Sure, you’ve tried the neighbor’s brisket, made something on your new grill using the smoker features, but do you know why it’s so delicious and tender? Using the Science Of Barbecue – Smoking Meat to be precise, we will tell you why it tastes so good.
Some of these things are quite like the others; some of these things are curry. Curry is a broad term used to describe not only all Indian Cuisine as an all-blanketing term but a lot of Thai Cuisine as well.
When you put flames and meat together on your barbecue, magical things like the Maillard Reaction happen; creating the brown crust of deliciousness you love.
Many people just slap their food onto a hot grill and go to town. They end up with amazing food nonetheless, but there is something happening here. The Science Of Barbecue is a real thing.
You have probably heard the term “Dry-Aged” before. No, it’s not growing old in the desert, but actually a term you probably associate with a big price tag at your favorite steakhouse or those expensive steaks at the butcher.
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