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Grilling Science

The Science Behind The Brine

The Science Behind The Brine

By Michael Claisse September 10, 2019 | brine Brining Brining Turkey

    There’s no shortage of hotly-debated subjects amongst home cooks and grill fanatics alike. Amongst these subjects is the idea of brining your meat. For the unindoctrinated, brining refers to letting a protein sit in a saltwater solution for a predetermined amount of time, before cooking. Some folks will...

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5 Steak Myths BUSTED (With Science)

5 Steak Myths BUSTED (With Science)

By Michael Claisse August 13, 2019 | Steak Myths 1 comment

  In the wide world of steak-cookery, there’s no short supply of tips, tricks, and “hacks” to give you a better steak. While we do want to avoid the term “fake news”, there’s no denying some of these oft-repeated steak-cooking mantras are exactly that. Today, we are going to look...

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Grilling Science: Why Does Meat Change Color When Cooked?

Grilling Science: Why Does Meat Change Color When Cooked?

By Jake Eller July 09, 2019 | Color Why Does Meat 1 comment

  As usual with these sorts of questions, the answer in short is: science!   But, you probably came here for something a little more helpful than that. Today, we’re gonna jump into the scientific reasons behind the visual changes in cooked protein.   If someone listed off the changes...

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Grilling Science: How to Get the Perfect Smoke Ring in Smoked Meats

Grilling Science: How to Get the Perfect Smoke Ring in Smoked Meats

By Jake Eller April 30, 2019 | smoke ring smoked meat smoker smoking

We’ve gone through the basics of smoking before. But today, we’re going to go a little more in-depth. In the world of barbecue, the ‘smoke ring’ is considered the hallmark of a job well-done. For the unindoctrinated, the ‘smoke ring’ is what Pit Masters call the small layer of pink underneath...

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