BBQ Tip: Maillard reaction key to barbecue browning

Key to browning in barbecue? Understanding the Maillard Reaction.

The Maillard Reaction is responsible for browning. This is where the amino acids in foods react with reducing sugars to form the characteristic brown cooked color of foods. Meat surfaces that are wet will not properly brown until they have dried sufficiently to allow this reaction to occur.


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