Better Grilling Through Chemistry

This week Reactions is lighting up the grill for some barbecue science. We're giving you the best chemistry backed tips to make your meat as perfectly grilled as possible. If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal.

Sources:
All About Grilling - https://acsundergrad.wordpress.com/2012/08/10/the-chemistry-of-bbq/

Cooked meat fact sheet: http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

Meat Color - https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html

Maillard Reaction - http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html

On Meat Colors - http://www.genuineideas.com/ArticlesIndex/srameatmyoglobin.html

Gas V Charcoal - http://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/

Hemichrome - http://www.beefresearch.org/CMDocs/BeefResearch/PE_Fact_Sheets/Color_Changes_in_Cooked_Beef.pdf

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NatKingKong - Latin Guitar Combo
Smidi - Easy Listening

Producer/Writer:
Kirk Zamieroski

Executive Producer:
Adam Dylewski

Scientific consultants:
Matt Hartings, Ph.D.
Darcy Gentleman, Ph.D.

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