And while we're at it, I found an entertaining explanation behind some of the specific scientific principles at play during the Maillard reaction and why adding a base to whatever you are cooking helps to speed up the process.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"
Veteran Noobian Warlord
Last edited by MS2SB; 07-19-2012 at 12:21 PM..
Reason: Terrible grammar