BBQ, to a traditionalist, means slow cooking. This generally means using either a barbeque smoker or a grill with a large surface and a snug lid. Your goal is to keep the food separated from the direct heat. You can do this by rearranging the briquettes, or by having a flame on only one side of the grill. This will give you an area of lower heat that will allow you to get started on infusing, the first of three steps to the perfect BBQ.
With infusing, your objective is to get all of the flavorful ingredients into the meat before the surface layer is cooked sufficiently to seal the inside. Sauces, rubs, fat and the meat's juices intermingle with the heat and smoke to create a symphony of effects within the meat. The exterior and interior fats melt down and mingle on the surface layer. Now the conditions are right for the spread of flavor compounds throughout the meat. Some killer BBQ is right around the corner.
The time consuming second step is where the cooking actually takes place. While the inside temperature of the meat increases, the proteins break down and convert to amino acids. Sugars convert into particles that add a sweet taste. Enzymes get active, and salt becomes ionized. The final effect of this fired up chemical process is to transform raw meat into a delectable entree.
Throughout this stage, smoke from any wood which has been added lends flavor to the finished product. The meat seals itself and internal juices are preserved, heated up and altered. This is the phase where the meat needs to pass most of its cooking time. You need to keep the temperature lower than what you'd cook with indoors.
After the interior temperature of the meat gets to 200F, it's ready to be taken off the smoker or BBQ grill.
The third step is where your meat completes the cooking process. As it cools, the internal heat is still high enough to continue to affect the meat. During this step, the tenderness of the meat will peak, creating a superb texture.
You can serve it once the temperature decreases to 165F or lower. Make a cut to check the color. Beef should be dark red in color, while chicken should be white with clear juices. If it's pork, it should be white with a gray tinge. The taste should be subtle and it should have an easy to chew consistency.
And there you have it: the perfect BBQ.
With infusing, your objective is to get all of the flavorful ingredients into the meat before the surface layer is cooked sufficiently to seal the inside. Sauces, rubs, fat and the meat's juices intermingle with the heat and smoke to create a symphony of effects within the meat. The exterior and interior fats melt down and mingle on the surface layer. Now the conditions are right for the spread of flavor compounds throughout the meat. Some killer BBQ is right around the corner.
The time consuming second step is where the cooking actually takes place. While the inside temperature of the meat increases, the proteins break down and convert to amino acids. Sugars convert into particles that add a sweet taste. Enzymes get active, and salt becomes ionized. The final effect of this fired up chemical process is to transform raw meat into a delectable entree.
Throughout this stage, smoke from any wood which has been added lends flavor to the finished product. The meat seals itself and internal juices are preserved, heated up and altered. This is the phase where the meat needs to pass most of its cooking time. You need to keep the temperature lower than what you'd cook with indoors.
After the interior temperature of the meat gets to 200F, it's ready to be taken off the smoker or BBQ grill.
The third step is where your meat completes the cooking process. As it cools, the internal heat is still high enough to continue to affect the meat. During this step, the tenderness of the meat will peak, creating a superb texture.
You can serve it once the temperature decreases to 165F or lower. Make a cut to check the color. Beef should be dark red in color, while chicken should be white with clear juices. If it's pork, it should be white with a gray tinge. The taste should be subtle and it should have an easy to chew consistency.
And there you have it: the perfect BBQ.
About the Author:
Barbequing makes us think of sunny days, tantalizing aromas and good food enjoyed with great company. For some great tips and advice on the art and science of BBQ, visit Best BBQ Tips.
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