Science Explains Why The Best BBQ Is Slow Cooked

If you want the tastiest, juiciest, most tender BBQ for your gatherings, YouTube series It's OK To Be Smart explains how slow cooking with smoke is the best way to go.

Joe Hanson describes the cooking process as similar to making jelly. When your meat is slow cooked the collagen in the meat gradually turns into gelatin, and that's what makes it tender. Slow cooking also renders the fat in meat, making it juicier and more flavourful. Additionally, slow cooking with wood smoke will do wonders for flavour.

Wood is filled with cellulose and lignin, and when burnt slowly, the cellulose caramelises into sugar molecules that flavour the meant and the lignin converts into a variety of aromatic chemicals that add flavour as well.

So there you have it: science has spoken. If you want the best BBQ, prepare to be in it for the long haul.

The Science of BBQ [YouTube]


    To clear things up: American English has barbeque meaning cooking with indirect heat, whereas everywhere else in the world has it meaning using direct heat, and other methods as smoking.

    'flavour the meant' seriously is journalism running that fast that you can't proofread your own article?

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