msarro
Wandering around with a bag of matchlight, looking for a match.
Hey everyone. I'm fairly new to BBQ, so bear with me. I'm really interested in the science of food, and that's one of the things I will enjoy the most about doing this.
So, from a science standpoint, when you use a dry rub with a decent amount of salt, it not only penetrates the meat, but it will also cause the formation of a layer of protein (the pellicle). Protein is the fancy term for "a collection of amino acids."
So, enter Bragg's Liquid Aminos. This stuff tastes almost completely identical to soy sauce, but contains incredibly high amounts of amino acids. So, here's my question...
if you make a mop with liquid aminos, will you get a better smokey flavor than if you just use a dry rub/dry brine?
It would make sense that if you get the mop to adhere, you're depositing even more protein on the surface of the meat. More protein should mean more smoke sticking to the meat. That would be good for anyone who has a reason for a shorter smoking session (smaller cuts, etc).
Has anyone tried it? Any success?
So, from a science standpoint, when you use a dry rub with a decent amount of salt, it not only penetrates the meat, but it will also cause the formation of a layer of protein (the pellicle). Protein is the fancy term for "a collection of amino acids."
So, enter Bragg's Liquid Aminos. This stuff tastes almost completely identical to soy sauce, but contains incredibly high amounts of amino acids. So, here's my question...
if you make a mop with liquid aminos, will you get a better smokey flavor than if you just use a dry rub/dry brine?
It would make sense that if you get the mop to adhere, you're depositing even more protein on the surface of the meat. More protein should mean more smoke sticking to the meat. That would be good for anyone who has a reason for a shorter smoking session (smaller cuts, etc).
Has anyone tried it? Any success?
