Personal web log of Donovan Burns Gentleman Haruspex. Resident of Salt Lake, Utah (and sometimes Las Vegas). Concerns mostly humor, science, photography, and art matters. My original work can be found here: latest & earliest.
They point out in the article that the slow, low heat of a smoker improves the taste of otherwise tough, cheaper cuts, because it give the collagen a chance to melt and make the meat very tender before the proteins cook, which is the opposite of what happens when you cook over direct heat. This all brings me back to an article I read some years ago in Men’s Health (I think) pointing out that what most Americans call “barbecue” is really just grilling, and you need to get the meat away from the direct heat if you want to do barbecue right.
There’s still time! Build one this weekend! Celebrate Canada Day (or the fourth of July I guess…) in style!