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Sunday, July 2, 2017

Thermodynamics and chemistry: The Science Of Barbecue

Joe Hanson of It's OK To Be Smart (youtube channel) and Aaron Franklin, the owner of Franklin Barbecue in Austin, Texas discuss the thermodynamic and chemical science behind grilling meat.
In this week's video, I stop by the #1 BBQ joint in America (seriously, you can look it up) to learn about the science of BBQ!
By the way, here's Aaron Franklin brisket recipe and here's his series of video barbecue lessons. From his comments:
The science behind these things: how wood burns, how airflow works, if you start thinking of how fluid dynamics work inside the barbecue, science has a pretty huge part of it. I think good barbecue is a balance between science and gut instinct.

More on barbecue science here and here.

Previous posts with Joe Hanson components:

Valyrian steel, length of the seasons, dragon biology: The Science of Game of Thrones, bonus geological map

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