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. Both the fats throughout the meat and on the surface dissolve and form an exterior layer. The conditions are now perfect for the flavor compounds to spread. 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 surface of the meat becomes sealed and the inside juices are trapped; as they heat up they alter their composition. During this phase, the meat will spend the most time cooking. Maintain the temperature at a lower level than what you use for indoor cooking.
After the interior temperature of the meat gets to 200F, it's ready to be taken off the smoker or BBQ grill.
In the third step, the meat continues cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. Throughout this stage, meat can become even more tender, creating a most satisfying meal.
Once the temperature has decreased to less than 165F, it's time to dish it up. Cut off a small piece and 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 flavor should be delicate and the texture easy to chew.
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. Both the fats throughout the meat and on the surface dissolve and form an exterior layer. The conditions are now perfect for the flavor compounds to spread. 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 surface of the meat becomes sealed and the inside juices are trapped; as they heat up they alter their composition. During this phase, the meat will spend the most time cooking. Maintain the temperature at a lower level than what you use for indoor cooking.
After the interior temperature of the meat gets to 200F, it's ready to be taken off the smoker or BBQ grill.
In the third step, the meat continues cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. Throughout this stage, meat can become even more tender, creating a most satisfying meal.
Once the temperature has decreased to less than 165F, it's time to dish it up. Cut off a small piece and 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 flavor should be delicate and the texture easy to chew.
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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