Find your perfect grill
As you are well aware, the safety of how we prepare food is paramount to your health. Handing food and food safety should always be a consideration when cooking.
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.
While bumbling around the internet looking at recipes one day, I came across a secret. The secret to the crispiest skin on poultry. The secret to tender meat. The secret to how baking works. What is the secret you ask? Baking powder.
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?
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 explores the way cooking happens and why as you use different grilling techniques to achieve delicious meals.
For many, food isn’t just fuel. Food is a way of life, full of family and memorable moments. Eating spicy foods is fundamental in many cultures, but why do people like spicy food?
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 very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didn't know what to do when the meats' temperature stalled out.
Still didn't find what you are looking for?
Try searching in the different category. Use the tabs to switch between Products, Recipes, Support and Blog search
SupportCustomer Support