As we head into a nice summer weekend in Maine, here’s a fun lesson from It’s Okay to be Smart.  In the video we’ll see graphics that explain the process of hydrolysis and its role in the cooking process. In other words, The Science of BBQ explains why cooking meat at a relatively low temperature for a long time tenderizes it and what happens when it is cooked too quickly.

Texas A&M’s website on barbecue science is one of the resources consulted in the creation of The Science of BBQ. That site will provide you with many more resources to share with students.