Yes, same book, here's the list from the link, I've got the book and in my going through it, I didn't necessarily agree with him. Hey, he's a CHEF who learned to BBQ. And he's very good at it too, but when he lists Jamie Oliver as a Partner, now I worry...
I'm a BBQ'er
Twelve Myths About Barbecue1. Putting meat on a hot grill seals its juices.It just ain't so, though a nice char or flavor-packed mahogany crust will make you salivate, making the meat seem more juicy.
2. In Southern barbecue, more smoke means better meat. Too much smoke overpowers other flavors, numbs your tongue, and can even mess with your digestion. The ideal is even smoke evenly delivered over a long period of time. (see page 20 for more on wood).
3. Cook past 160 °F and you've overcooked your meat. If you're grilling a rib eye, sure. But the magic of Southern barbecue typically takes place around 160 °F and above.
4. Meat that's falling off the bone is a good thing.Hey, if you're into it, but to me, it's overcooked. Rather, you should be able to bite through, say, a baby back rib with little resistance but the meat should never give up its delicate chew.
5. Southern barbecue is dangerous, because you cook it at a low temperature for a long time. Trust me, you're safe. But if you need more reassurance, see Science page 374.
6. Seasoning with salt before cooking makes meat dry.If you don't, you just won't get the same flavor. Just add your salt right before you throw the meat on the grill.
7. Real grillmasters use only super-high heat. Not if they know what they're doing. For thinner cuts, this is a good rule of thumb. But thicker cuts often need moderate heat, so the outside of the meat doesn't over-char before the inside is done.
8. Always cook with the fat side up. I've heard so many times on the barbecue competition circuit that this helps keep meat moist, and I just don't buy it. It's not like the fat passes through the meat; rather, it just drips off. I actually prefer cooking with the fat side down, so it makes contact with the hot grates and renders more readily.
9. Never put cold meat on a hot grill.I've heard all sorts of reasons for this rule, including that the grill will shock the meat, making it tough. I actually think grilling meat while it's cold can be quite useful. That way, the centre takes a bit longer to cook past rare, and you're able to add an even darker, more beautiful crust. In fact, as I mentioned in the Introduction, unless I've said otherwise, the details of every recipe rely on your starting with the meat cold.
10. Wrapping meat in a foil with a little liquid is braising, not barbecue. Listen, I'm interested in great results, not purity for purity's sake. And when you're cooking in a barbecue that's not fully loaded (and therefore doesn't have a lot of natural humidity), wrapping is essential to getting that characteristic barbecue texture. Wondering why? See Wrapping page 31.
11. Winning barbecue competitions takes a little but of skill and a lot of luck. Come on, the same guys might not win every time, but they're usually up there in the top ten or the top five.
12. A dirty grill means better flavor. Nope, dirt is dirt. The blackish gunk on your grill can contribute its bitter, off flavor to any meat that it touches. So please get a sturdy brush and clean your grill grates and racks obsessively.
From Serious Barbecue. Published by Hyperion. Copyright © 2009 by Adam Perry Lang.
