Linkdown: 9/11/13

Here’s the deets on a barbecue competition in York County, SC the weekend of September 20-21

– A barbecue restaurant with only 30 seats and no reservations is the best-value menu in London in the new Zagat Survey

– “We didn’t start the fire, It was always burning, Since the world’s been turning.” – Billy Joel; here’s an article on how charcoal is made and how it works that kicks off with the above lyric

– “Gas is better than charcoal” – some bozo “meat magnate” (via)

– “Brisket sucks” – Josh Ozersky

– Want this shirt so hard (via)

Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas

Of course, even food cooked on a gas grill gives off aromas — all food does. But food grilled over a charcoal flame has a special one: guaiacol.

Guaiacol is an aroma compound produced when you use heat to break down lignin, the resin responsible for holding strands of cellulose together to form wood. “It has a smoky, spicy, bacony aroma,” says Sacks. “In fact, the flavor that most people associate with bacon is largely degraded lignin.”

Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON.

Bacon? Case closed. (via)

-Monk

Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas