Low and slow until the meat gives up completely, argued in smoke, sauce and how far it pulls from the bone.
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David Jackmanson from Melbourne, Australia, Australia Β· CC BY 2.0
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Tonight:
David Jackmanson from Melbourne, Australia, Australia Β· CC BY 2.0 Β· illustrates the dish,
not this recipesweetener Β· liquid Β· aromatics Β· acid Β· fat Β· salt
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Low-and-slow cooking, hours at 275-300F or a long pressure-cook cycle, reliably lands rib tenderness in the 8-10 range regardless of small temperature or time variance, but skipping the final high-heat finish (broiler, air-fryer, or caramelizing the sauce) tanks crust_char and doneness even when the meat itself is tender.
backed by 7 cooks
A direct high-heat finish, broiler, hot pan, or letting the surface blacken, is the dominant driver of crust_char; baking or otherwise skipping that direct-heat finish collapses the char even when the interior cooks fine.
backed by 6 cooks
Brining chicken breast before grilling makes it more forgiving against drying out and consistently lands juiciness in the high 7s to 8s; skipping the brine only holds up as well when the cut is thin and the cook time is kept brief.
backed by 6 cooks
Marinade duration shows little consistent relationship with juiciness: a 30-minute soak, a 24-hour soak, and even skipping the marinade entirely all land in the same 8-9 juiciness band, suggesting cut size and cooking heat matter more than how long the protein sat in marinade.
