Joe Hanson of It's OK To Be Smart (youtube channel) and 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!
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.