Tag: Low and slow

According to some nutritional data, a properly trimmed brisket can contain less fat than a portion of pulled pork, challenging a common barbecue myth. Is brisket more fatty than pulled pork? The answer is nuanced, depending heavily on the specific cut and how it is prepared and served.

Surprisingly, country pork ribs are not true ribs but rather meatier cuts from the shoulder or loin, and they do tend to be fattier than other rib cuts. This higher fat content contributes significantly to their rich flavor and moist texture, especially when cooked slowly.

According to seafood science experts, the harmless white substance that appears on cooked salmon is a protein called albumin. This common phenomenon happens during cooking, and while it may look unappetizing, it doesn't affect the taste, texture, or safety of your meal.

According to the World Health Organization, processed meats like smoked barbecue are classified as a Group 1 carcinogen, a fact that raises concerns for many BBQ enthusiasts. This article explores whether smoked barbecue is good for you by examining the potential health risks against its nutritional benefits and flavorful appeal.

According to one source, many traditional BBQ rub recipes, especially those from the Southern U.S., include sugar to balance the flavor profile. However, whether there is sugar in brisket rub depends on regional preference and the desired final crust and flavor. Some purists, particularly in Texas barbecue, prefer to use a simple, sugar-free rub of salt and pepper.

Over 90% of popular store-bought and many homemade barbecue rubs contain some form of sugar, typically brown sugar, as a key ingredient. This means for most enthusiasts asking 'Is there sugar in barbecue rub?', the answer is a resounding yes, and for very good reason.