“The big trick to barbecue is melting the fat, breaking down the connective tissues, and making sure you don’t steam off your water content. That’s what low and slow is all about.” Mark Gustafson from Quan Ut Ut explains.
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“The big trick to barbecue is melting the fat, breaking down the connective tissues, and making sure you don’t steam off your water content. That’s what low and slow is all about.” Mark Gustafson from Quan Ut Ut explains.