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Learning about the culinary world in a scientific way; the how and the why of the way we prepare and cook food through the science of BBQ is a fascinating journey. This article is all about how to successfully build an umami bomb, creating umami synergy in the foods you prepare.
People tend to have a general negative reaction when discussing fat. However, fat isn’t as negative as you would think. There were campaigns and fad diets saying that all fats were bad for you.
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?
The science of barbecue explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.
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.
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.
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!
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!
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