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Monday, October 3, 2011

Physicist Cracks BBQ Mystery

Meathead: Physicist Cracks BBQ Mystery: 'via Blog this'

Oh! This is a serious food science article.

If you're into smoking and BBQ, then this article is for you.

Learn why the temperature of meat will hit the wall, the plateau, the stall . . . and just refuse to get any hotter.


It's all about evaporative cooling! . . . and there are things you can do to overcome it.

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