It’s Okay To Be Smart Explores the Scientific Concepts That Go Into Making Good Barbecue

In the latest episode of the PBS Digital series “It’s Okay to Be Smart,” host Joe Hanson travels to Franklin Barbecue in Austin, Texas to explore the thermodynamic and chemical science behind grilling meat.

The science behind these things: how wood burns, how airflow works, if you start thinking of how fluid dynamics work inside the barbecue, science has a pretty huge part of it. I think good barbecue is a balance between science and gut instinct.

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