Sunday, July 27, 2014

BBQ Myths

The BBQ world is full of more myths, old wives tales and just plain strange beliefs than Europe was hundreds of years ago.

We've all been told or shown to do certain things when it comes to barbecue. So much so that they are ingrained in our heads. But, if we stopped to actually think about some of these things, we would shake our heads.

For example, I know all of you have heard that you have to sear meat to "lock in the juices". This is a complete myth. Searing meat does not lock in any juices whatsoever. Alton Brown proved this with this experiment he performed on his show on Food Network. In fact,t his myth has been debunked many, many times.

This notion sells millions and millions of dollars of meat at restaurants all over the world. Funny thing is, it's just not true. One of my all time favorite websites, Amazingribs.com, has also debunked this myth. Meathead Goldwyn offers some insight to this myth here: Mythbusting the sear.

Searing does, however, provide those great grill marks that we have also been told makes for a great steak. Well,  yes and no. Although those marks are mainly for appearance there can be some benefit. When the surface of meat is subjected to heat, it goes through what is called the Malliard Reaction. In layman's terms, this is when the surface of the meat browns. Different compounds happen while this is going on as well a "crust" forming that adds wonderful flavor to the meat. So, as much as we love those grill marks on our steaks, for the most part they are simply for viewing pleasure.

Another myth in barbeque is soaking your wood. The internet is full of steps for low and slow cooking that start with soaking the wood you use to smoke with. Let's break this down scientifically. First of all, water does not penetrate wood. If it did, we would not have made boats out of wood for thousands of years. The most I have heard is about a 3% penetration. Big deal. Secondly, when heat is applied to wood, the wood starts to go through the process of combustion. First it will smolder, then ignite, and finally burn. Wood will not smolder or ignite if it is wet. Physics tells us that before the wood can start to smoke, the moisture content but evaporate first. So, if you want to delay your smoke, by all means, soak your wood. Otherwise, the moisture will simply evaporate and then the wood will begin the process to produce smoke. Only soak your wood if it will be applied to direct heat such as grilling fish on a plank over direct flame.

There are many, many myths when it comes to barbecuing. One point that I always make with my customers is "if what you are doing works and doesn't cause anyone harm, then continue to do it". I will never, ever argue with anyone over barbecue. We all have our own ways of doing things. And if they work, then continue to do them. I am just lazy and do not want to do any more steps that what is absolutely required of me!

Dan M.
Colorado BBQ Outfitters
719-465-1041


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