Friday's Burnt Ends - August 31, 2012

• Living Colour lead singer, Corey Glover, released a new solo single today called BBQ.  You can stream it free here on Corey's MySpace page.   Strangely, Corey never actually uses the work BBQ anywhere in the song, but he does make it clear that he sure is hungry.
• Modernist Cuisine author, Nathan Myhrvold, writes in depth about his research into the BBQ "stall" here on his blog.  Seasoned pitmasters know that the "stall" is a period of time in the cooking of a long meat like brisket or pork butt where the internal temperature stalls around 150-160 degrees and sometimes even drops in temperature before heading upwards towards the target internal termperature of 190 degrees.  Myhrvold presents data that suggests that the stall is due to the the imbalance between the internal humidity of the cooker and the surface humidity of the meat.  Totally geeky and worth reading.  Nathan's solution is to smoke the meat for 7-8 hours and then sous vide the cut for another 72 hours.  BBQgeek will be testing that theory very soon in a subsequent post.