tweety fish: that site rules so much, a throwback from the old, good internet

Come on brisket you can do it

Phase transitions are everywhere.

The article on amazingribs where they go into detail on how they figured out it is evaporative cooling is my favorite science article on a meat website

What Causes The BBQ Stall: It's Not What You Thinkamazingribs.com Large hunks of barbecued meat have this nasty habit of rising to 150°F inside and then stopping there. But what causes the stall? It's likely not what you think!

Thank you, I rarely see anything on non-bbq sites from the great Meathead Goldwyn. He is the man, the Serious Eats of BBQ. #BBQ

that site rules so much, a throwback from the old, good internet

I get his emails, he's nearly always right, it's science as much as art. Signed, man with probably a dozen outdoor cooking devices.

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