Barbecue

May 16, 2013

Why food goes from almost done to overdone so quickly on the grill

BY W. WAYT GIBBS Associated Press Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it’s as if time accelerates, and they blow past toasted to burnt in the time it […]

August 30, 2012

The Chemistry of the Barbecue “Stall”

The “stall” is widely known among serious barbecuers. Well into cooking, the temperature of uncovered meat stops rising and may even fall slightly before it climbs again. Most barbecue experts say this stall occurs when connective tissue in the meat softens and fat starts to render, which does occur, but it doesn’t cause the stall. […]

May 15, 2012

My First Memphis in May

In 1991, I was reading an article about a guy, John Willingham, who had won the World Championship of Barbecue—multiple times, and at multiple championships (like many cult followings, barbecue is claimed by many, so which contest is the definitive World Championship is still up for debate). The most interesting part of the article to […]

November 29, 2011

Nathan Myhrvold to Appear on “Top Chef”

Tune in to the Jan. 4 episode to see Nathan put his BBQ expertise to work as a guest judge.

September 2, 2011

Nathan Talks Texas Barbecue on Bloomberg

Tips on where to find Michelin-three-star-worthy BBQ

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