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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.
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.
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.
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.
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!
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.
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.
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.
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?
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.
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.
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.
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!
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.
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!
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.
Your grill can do some pretty amazing things. You can use so many interesting techniques to achieve loads of delicious results. What is the best way to cook meat on the BBQ? One of the most versatile techniques you can use is called the reverse sear.
The science of barbecue explores the way cooking happens when you use different techniques, and there are several very important factors that go into cooking the perfect meal.
The science of barbecue explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.
Mother’s Day is an opportunity to celebrate and appreciate our moms for everything they did for us growing up. While gifts are always well-received, we thought this year, we could give mom the gift of grilling convenience.
Barbecues are amazing tools to use for delicious meals. They create comforting dishes that incorporate the delightful smell of smoke with your favorite flavors. In recent years, barbecue technology has advanced greatly.
It’s the middle of winter and there is no end in sight to the drifts of snow and freezing temperatures. While others are still sticking it out with their new years resolutions, I am warming myself with comfort food (in moderation).
The Science of Barbecue is about so much more than just flame and smoke. Food is an integral part of the barbecue and a gill-centric lifestyle. And what food is more amazing than cheese?
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