Meat Perspectives: Behind the burn, 2020-07-03

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If there is any one thing that really makes barbecued meats so delicious and popular, it is the special contribution that smoke plays during the cooking process. Terms such as “slow-smoked meats” or “hickory-smoked ribs” are just two examples of phrases that often make carnivores start salivating in anticipation of eating barbecue. Cooking meat without smoke simply does not deliver the eating experience of “real” barbecue. Heated debates have ensued over what region has the best barbecue and arguments have been fueled over whether using . . ..
The flavor profile and appearance of barbecue are enhanced by the infusion of smoke.