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Category: Science
Date: 06/08/15 12:12 PM

6 Responses to The Science Of BBQ

  1. Profile photo of ElectricEye
    ElectricEye Male 40-49
    2723 posts
    June 7, 2014 at 10:34 am
    Link: The Science Of BBQ - Science is delicious.
  2. Profile photo of Rodin
    Rodin Male 30-39
    692 posts
    June 8, 2014 at 1:09 pm
    Did he just say GermanéCzeckéTexas styleÉ
  3. Profile photo of Krowley
    Krowley Male 30-39
    695 posts
    June 8, 2014 at 5:48 pm
    Brisket is overrated. I can grill a tip (over red oak) in an hour that`s 10 times tastier and juicier than any brisket in Texas.

    Tri-tip > brisket.

    "Caaaaalifiomia love... da da da dum dum dum dum da ...."

  4. Profile photo of Draculya
    Draculya Male 40-49
    14544 posts
    June 8, 2014 at 9:49 pm
    BTW, Carbon Monoxide victims end up bright pink where the blood pools.
  5. Profile photo of PopCap
    PopCap Male 30-39
    730 posts
    June 8, 2014 at 10:24 pm
    Brisket isn`t overrated. It`s underrated. The draw for brisket is that it is a crap cut of meat that is tricky to prepare well. So, if a BBQ specialist can make that well, they can make anything else even better. Everything > brisket.
  6. Profile photo of irunfast86
    irunfast86 Male 18-29
    402 posts
    June 9, 2014 at 5:47 am
    why is he whispering?!?! it`s like he`s telling us a secret.

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