BBQ & Grilling Technique And Science (cont'd)

2-zone setup
It all starts with how you set up your grill and smoker. The secret is to have temperature control, and for grills, that almost always means using a 2-zone setup. For smokers, the secret is to get a small hot fire that makes clean "blue" smoke rather that billowy white smoke. read more
ingredients prepared in advance of cooking is the sign of a professional
Garbage in, garbage out. So true of cooking. The qualityof ingredients is paramount to quality dining. And there are subtle but important differences among salts, vinegars, oils, flours, and so on. In this section we will try to explain the differences. read more
Sprouts have been identified as potentially dangerous
Hundreds of thousands of Americans alone are sickened every year by their food, and some even die. Thousands more are hurt by knives, wire brush bristles stuck to meat, burns and other hazards around the grill. Here's an overview of the hazards and how to reduce the risk read more
different salts
Salting and brining can significantly improve your cooking. Salt is unlike any spice and herb in the house physically and chemically, and it behaves in strange and wonderful ways when applied properly to food. Don't overdo it. When used judiciously it can seriously amplify flavor. read more
takeda aogami super steel knife on cutting board
Before you drop serious cash on a knife, bone up on what distinguishes a good knife from a great one. Different metals, shaping techniques, and manufacturing technologies all influence how a knife sharpens, dulls, feels in your hand, and holds up over the long haul. Here's what goes into making a great knife. read more
griddle grill
Cooking on a hot griddle, flattop, or plancha is a great way to get an all-over flavorful sear. And it is fun! read more
sous vide grilled bison ribeye with butter on top
Sous-Vide-Que combines the best of three great cooking methods: grilling, smoking, and sous vide. From grilling you get the rich flavors of browning. From smoking, you get the alluring aromas of wood smoke. And from sous vide, you get evenly cooked meat that is incredibly tender and juicy. read more
Frying is a project for your grill. If you do it on your grill, who cares if there are spatters, smoke, and there is no smoke alarm. Here are some articles and recipes that will show you how to make great fried chicken, onion rings, and more on your grill. read more
marinara pizza
You want to make the best pizza? Here's what you need to know from thin crust to deep dish, Naples to Rome, Detroit to New York, baking stones to steels, grills to pizza ovens, reliable dough recipes to the best topping combinations, and everything in between. read more
Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more
You may have thought you left chemistry and physics behind in school, but everytime you set foot into the kitchen, you launch chemical and physical reactions. Understanding what happens when heat hits meat is what will allow you to become a better cook. If you are the type who asks "why" this section is for you. read more
pork butt barbecue in stall
Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. It's called the stall or plateau, and it can last for hours. Science says the stall is caused by evaporative cooling. The Texas crutch is a simple trick that can help you power you through the stall. read more
how a charcoal grill cooks
Conventional wisdom says you should keep the grill lid closed at all times. What do precise measurements tell us? It turns out that opening the lid may not have a huge effect on the grill's ambient temperature. Learn about all the variables and whether or not a steady temperature makes a big difference anyway. read more
texas crutch
Here's a useful technique for tenderizing, moisturizing, and speeding cooking by wrapping meat in aluminum foil for an hour or two. The Texas crutch beats the stall, in which meat stops cooking during barbecuing, sometimes for hours. This simple trick works for brisket, pork shoulder and ribs on any smoker or grill. read more
thermometer in a steak
Does poking meat drain way all its juices? No. A piece of meat is not a water balloon. If you test it with a thermometer, all its juices will not drain away. In fact, using a thermometer is the only sure-fire way to judge the internal doneness temperature of meat. Find out why in this mythbusting article. read more
meat slices exposed to air
Is meat color an accurate indicator of doneness? A lot of cooks cut into meat and judge doneness by the meat color. But the color of meat changes when it is exposed to oxygen. The only reliable way to judge doneness is with a good digital thermometer. Here's everything you need to know about meat color and doneness. read more
pink juices
Many recipes say to cook poultry 'until the juices run clear'. If you do, you could end up overcooking your poultry or spending the night on the toilet. Find out the real science behind pink juices, undercooked chicken, safe doneness temperatures, salmonella, and why the best tool for food safety is a good thermometer. read more
brisket smoke ring
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring. read more
carryover cooking
What is carryover cooking? It's true that the internal temperature of food can continue to rise after you've taken the food off the heat and placed it at room temperature. How long does carryover cooking continue? By how many degrees will the internal temperature rise? Here are all the variables you need to know. read more
resting meat
Stop worrying about resting meat after it is cooked. Serve it hot. We bust this myth with a review of the scientific research, some tests of our own, some basic meat science, explanations of carryover cooking and what makes meat juicy, a look at doneness temperatures, and how carving comes into play. read more
beer cooler faux cambro
How do caterers hold cooked meats safely for so long? It's called a hotbox or Cambro and you can make a faux Cambro with a simple beer cooler. It's the secret to resting large cuts of BBQ like brisket, pork butts, and whole turkeys while keeping them warm and transporting them. Here's how to set up a faux Cambo. read more

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