Description
BBQ and grilling techniques vary regionally, balancing low‑and‑slow cooking with high‑heat searing to achieve distinct textures and smoky flavors.
Technical
The Maillard reaction between 140–165 °C forms a caramelized crust, while collagen breakdown at 120–135 °C renders meats tender. Wood smoke deposits phenols and aldehydes, imparting smoky aroma, and careful temperature control prevents protein denaturation above 160 °C.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycaramelizedearthysweetsavorycharredwoodyspicedmeatyherbal