When it comes to BBQ, there are a lot of ways to make it. People will get very defensive (and sometimes offensive) about which of those ways is the best.
But virtually everyone will agree on this: the best BBQ is made low and slow.
What Does Low and Slow Mean?
Low and slow refers to how the BBQ meat is cooked. Low is the temperature while slow is the speed it’s cooked at. Naturally, with a lower temperature, it takes more time to properly cook the meat all the way through.
Why Does Slow Cooked Meat Taste Better?
Science plays a big part in BBQ. As you know, meat is muscle, and as it’s heated up, a variety of reactions begin to happen. Instead muscle, there’s collagen which, in its natural state, is stiff tissue that holds everything together.
When the temperature hits around 160° F, the collagen in the meat begins to melt and turn to gelatin. This makes the meat loosen up, giving it that pull apart quality. Meanwhile, fat begins to melt as well, turning into juice that lubricates the meat.
The low and slow method works better because the heat works its way through the meat evenly. The meat reacts cohesively, maximizing the flavor and juiciness that’s released.
When meat is overcooked or cooked too fast, the gelatin dries up and the juiciness from the fat evaporates, leaving the remaining meat tough and dry.
See, low and slow doesn’t just sound cool. It’s scientifically shown to produce a better, more-tender meat.
Rudy’s Smokehouse – Low and Slow Done Right
At Rudy’s, we’ll do just about anything to make sure our customers have a great experience. But there is something we won’t do, and that is rush the cooking of our meats.
Our BBQ is made low and slow, the way the good Lord intended BBQ to be made. Don’t worry, it’s well worth the wait. Whether you come for lunch or dinner or you have some our BBQ catered to your event, you’ll taste the low and slow difference.
Contact us today for affordable catering options or just to see what’s on the menu.