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Wednesday, June 4, 2014

Thermodynamics and chemistry: The Science Of Barbecue

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!
The interview is with Aaron Franklin (here's his brisket recipe and here's his series of video barbecue lessons):
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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