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Introducing The Grill Lab

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Post Fri Apr 18, 2014 7:38 pm
JuliaBBQB User avatar
medium-rare
medium-rare

Posts: 59
Hi everyone,

I'm starting a new series on the site called The Grill Lab. I'll use my science and culinary background to delve into what's going on when you're barbecuing or grilling. I hope the posts will help you learn more about the benefits of brining; what aging really does to steak; the chemistry and physics behind the smoke ring, and more.

Are there any specific topics that you want to see? Stay tuned for my first post on brining!

Post Sun Apr 20, 2014 8:04 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7613
Location: Stoughton, WI
She blinded me...with science!! :wink: :lol:

(That song's probably older than you are, Julia. :wink: )

I think salting would be a good topic. Salt after cooking, just before, or well in advance? And why? For whole pieces of meat I'm in the last category.

Post Sun Apr 20, 2014 2:38 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5918
Location: Central Alberta, Canada
I have a few topic ideas (go figure...):

Sous vide cooking (especially DIY stuff)
Traditional searing vs. reverse searing
Maybe a bit on sausage making?
Maybe grill/smoker modifications would belong here?
New grill gadgets

Let me get some coffee into my system and I'll likely come up with more. :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue Apr 22, 2014 12:32 pm
scorched_porch User avatar
well done
well done

Posts: 438
Location: Redwood City, California

Maybe a brief manifesto on cold smoking would be interesting...
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/


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