by DonnaHernandez,
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UNITED STATES, Nov 09 — To a purist, BBQ is all about slow cooking. This will involve the use of a smoker, or possibly a spacious grill with a tight lid. Your goal is to keep the food separated from the direct heat. If it’s pork, it should be white with a gray tinge
T
o a purist, BBQ is all about slow cooking. This will involve the use of a smoker, or possibly a spacious grill with a tight lid. Your goal is to keep the food separated from the direct heat. To achieve this, you could trying moving around some briquettes or lighting the fire on one side only. 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 second step is a time consuming one during which the actual cooking occurs. As the interior temperature of the meat climbs, proteins break down and become amino acids. Sugars convert into particles that add a sweet taste. Salt is ionized and enzymes increase their activity. The outcome of all this chemical activity is the transformation of a hunk of meat into a savory main course.
The smoke from any wood elements in your fire will enhance the flavor of the meat throughout this step. The meat seals itself and internal juices are preserved, heated up and altered. 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.
Once the meat’s inside temperature reaches 200F, it’s time to take it off the BBQ grill or smoker.
The third step is where your meat completes the cooking process. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. Your meat can tenderize even further during this stage, resulting in a mouth watering piece of meat.
You can serve it once the temperature decreases to 165F or lower. Slice off a bit and notice the color. Beef should be a dark red, and chicken should have become white and any juices should now be clear. If it’s pork, it should be white with a gray tinge. The flavor should be delicate and the texture easy to chew.
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