The Sciences

BBQ Physics & Meat Flavors

Science & FoodBy Science & FoodApr 9, 2015 2:00 PM

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Ever put a slab of pork shoulder or beef brisket on the smoker for a BBQ, only to eventually hit "The Plateau"? Physicist Dr. Greg Blonder has the explanation for why the temperature of these meats will rise steadily for a few hours before it inexplicably stops and stalls at several degrees lower than the ideal 190°F. Fortunately, his explanation also comes with a solution. Once that dilemma is solved, check out the science that makes meat so delicious.

Physicist Cracks BBQ Mystery

– Huffington Post

Science of Meat: What Gives Meat Its Flavor?

– Exploratorium

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