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.
http://www.amazon.com/gp/product/068...lance&n=283155
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.
