Originally Posted by Rockaway BeachBQ
Amazing stuff!! I definitely feel inspired to do a variation on it. I have long been curious about the taste of all of the different chiles. Maybe I will use chicken wings instead.
There is a book called "On Food and Cooking: The Science and Lore of the Kitchen
" that may be of interest to you.
It really gets in to what happens to foods as they cook, it is not light reading but you can learn a great deal. Unfortunately Barbecue is not covered specificaly but the information on roasting meats and temperatures that proteins break down is great.
Thanks, I'll have to check that book out. The Chiles is what started me testing the other ingredients besides sugar. I have a lot more I want to try, so this is still a work in progress, believe me.