the past is where it's at for the future of barbecue - charcoal and gas grills

The year July 4 is coming and families across the country will light their gas and charcoal grills to pursue the happiness of the barbecue.
But if you really want a juicy, tender roast, the secret is old --
Steel oven and wood in school.
Daniel Vaughan, editor of the Texas Monthly barbecue, believes that the traditional way of cooking meat is ironically the future of the barbecue.
In an interview with Austin pit master Alan Franklin, Vaughan said that this is the current trend for really serious barbecue enthusiasts.
Franklin is by his side: he uses post-oak and open fire at his restaurant Franklin grill, and Vaughan was named Texas's Best Grill in 2013.
They all agreed that the latest barbecue gadget was not the answer to a good barbecue.
Science suggests they may be right.
The gas grill has the advantage of fast speed: fast heating, convenient for hungry family members and guests to check in quickly.
But what you end up sacrificing is the tenderness in the flesh.
This will only happen if you slow down cooking.
You see, meat is mainly muscle, which is supported by something called connecting tissues, and biologist Joe Hansen explained in a recent episode of pbs that being smart is OK
These tissues are mainly composed of a protein called collagen, which has a twisted protein chain that makes it strong and not easy to break down.
The harder the muscles work, the more collagen they contain.
The meat most needed for a barbecue usually comes from the part used to support the animal's weight.
For example, the cow bris comes from the cow's chest and must support more than half the weight of the cow, Hansen said.
If collagen is cooked too fast, the protein will be "as tight as a rubber band", bringing a tough texture to the meat.
But if you heat the meat for a few hours at a low temperature, the protein chain breaks down, let the water in, convert the collagen into gelatin, and produce what Hansen calls a soft "meat jelly ".
"There is also animal fat, which is mainly composed of saturated fatty acids that are tightly stacked together.
Heating slowly, fat becomes liquid more or less
Rendering is called by a process pit master.
In addition, there is an additional benefit that there is a big difference between the meat flash
Cook slowly with grill and meat
Cooked on open fire.
Wood contains two aromatic organic compounds
Cellulose and wood fiber
When burning slowly, it is absorbed by the meat because of the smell of smoke.
So yes, it's not easy. or fast —
Like our ancestors, cook meat on fire.
But when it comes to barbecue, patience is delicious. Watering virtue.
Maybe your wait is worth it.