Patent

Centuries of Innovation in Barbecue and Grilling Develop a Distinctly American Flavor

Summer holidays bring out the largest number of barbecue fanatics and the three top holidays for grilling are the 4th of July, Memorial Day and Labor Day. With this in mind, and with summer rapidly coming to a close, we thought it would make sense to take a look at the evolution of BBQ technologies… There is a difference between barbecue and grilling and even though it’s not unusual to hear the term “barbecue grill” used, it is technically a misnomer. Traditional barbecue involves a low-and-slow heating process which is suitable for tougher cuts of meat like flank or brisket because it breaks down the meat’s connective tissue, making it incredibly tender and easy to break apart. The “fall off the bone” ribs that barbecue fanatics seek out come from the low-and-slow approach, which usually takes hours. Grilling puts meat much closer to the heat source and most burgers can be cooked on a grill in 10 minutes or less.

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