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!