80% of Americans Are Serious About This... Eight-Hour Backyard Chemistry Experiments [Delicious Story]

80% of American Households Own a Barbecue Grill
Cooking Process Closer to Science Than to Culinary Art
Measuring Heat and Recording Data with Specialized Equipment

Editor's NoteThe earliest snacks are said to have been discovered in ancient Mesopotamian civilization. In this sense, snacks have been with humanity throughout every moment of history. From biscuits and chocolate to ice cream, we bring you delicious stories behind the treats we love.

"Chemistry is life, and like your pie, life needs a foundation. What you do is what binds everything together, yet it is the most underrated thing in the world."

Barbecue Grill. Pixabay

The 2023 Apple TV miniseries 'Lessons in Chemistry' tells the story of Elizabeth Zott, a cooking show host. Working as a molecular chemist in the US in the 1960s, Zott's career was cut short by blatant sexism, leading her to teach cooking primarily to housewives. However, her passion for chemistry never waned. In fact, Zott taught women the secrets of chemistry hidden in cooking and encouraged them to dream boldly.

The drama 'Lessons in Chemistry' tells the story of Elizabeth Zott, a female chemist who hosts a cooking show. Apple TV

Which field of cooking best embodies Zott's message? American barbecue may appear rough and unrefined, but in reality, it is underpinned by delicate science. Barbecue enthusiasts use advanced heat sensors to find the optimal grilling temperature and engage in heated discussions about the chemical reactions occurring inside the meat. These are amateur chemistry experiments unfolding in backyards.

'Barbecue'—Closer to Science... There's Even a University Department in the United States

Barbecue / Photo by Wikipedia

Barbecue represents the quintessential food culture of the American South. Its origins lie in the smoking techniques popularized in Spain and South America, but it has since evolved into an American tradition. It involves cooking meat indirectly, using gentle heat and smoke to achieve a tender texture.

According to a 2023 Harvard University survey, 80% of American households own barbecue equipment such as grills. Barbecue is a food culture that closely aligns with the American lifestyle.

Yet, the evolution of barbecue does not stop there. True barbecue devotees spare no expense in acquiring top-tier equipment and freely share their experimental results with one another. Some enthusiasts dedicate their lives to developing the ultimate barbecue recipe, calling themselves "BBQ Gurus." At Texas A&M University, the birthplace of American barbecue, there is even a Department of Barbecue Science that specializes in researching the chemical reactions involved in barbecue cooking.

The Outcome Depends on Temperature, Smoke, and Sauce... A Chemistry Experiment in Flavor

Researcher at the Barbecue Department of Texas A&M University grilling barbecue. Texas A&M University website

How did barbecue evolve from a cooking tradition to a science? Barbecue is all about using heat to transform tough cuts of meat into the most tender dishes possible. When exposed to heat and smoke, the meat undergoes chemical reactions that alter its texture. In particular, brisket and beef round—two cuts commonly used in American barbecue—are both rich in collagen and must be heated to convert the collagen into soft gelatin.

As a result, barbecue is a highly sensitive form of cooking in which the outcome can vary widely depending on the temperature of the heat, the particle structure of the smoke, and the composition of the sauce. This is why only endless experimentation can reveal the optimal cooking method. Barbecue devotees use specialized equipment to monitor changes in the internal temperature of the meat during the six to eight hours of cooking, meticulously recording how the data impacts the final texture.

Thanks to barbecue's unique experimental culture, dishes without prejudice sometimes emerge. The image of beer can chicken, where a whole chicken is cooked with a can of beer inserted. Pixabay

Jeremy Yoder, the barbecue guru behind the YouTube channel 'Mad Scientist BBQ,' which has over 1.5 million subscribers, said in an interview with a local media outlet last year, "Barbecue is a chemistry experiment. You have to observe for a long time and monitor data on how temperature affects the meat," emphasizing, "It's about constant observation, changing variables, and collecting data to create the perfect meat."

Thanks to this fearless culture of experimentation, ingredient selection is extremely flexible. Anything that can help tenderize the meat is fair game. A prime example is 'beer can chicken,' where a whole chicken is cooked with a can of beer inserted into its cavity. Another is 'cola ribs,' in which Coca-Cola is used instead of sauce to make short ribs tender—both dishes born out of barbecue culture.

This content was produced with the assistance of AI translation services.