BBQgeek

Friday's Burnt Ends - September 7, 2012

• Local chefs, he team of Todd Mussman (Muss & Turners/Local Three), Jay Swift of 4th and Swift, Nick Melvin, and Tommy Searcy of Gum Creek Farms take first place at the Cochon555 Heritage BBQ competiton.
• Touching story of a teen who's dying wish was to create a homestyle BBQ sauce to be sold with profits benefitting the hospital where he received his treatment
• Interesting article on the possible negative health effects of grilling food.  Steven Raichlen points out that as the oldest cooking method on the planet, grilling would have killed us long ago if it was really that harmful.

 

 

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.