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In Reply to: Re: Next Big BBQ Thing posted by Bbqwizard on February 19, 2014 at 20:43:00:
How's Vegas treating you these days?
Believe some teams are already using some ingredients considered part of the Molecular Gastronomy bag of tricks in their BBQ.
The so called "meat glue" is used by some teams to tuck the chicken skin under the thighs so it stays tight and in place where they want it.
Believe others use some of the powders to enhance the unami level of their products.
Not sure if all the Molecular Gastronomy tricks would be allowed by KCBS due some of their visual appearances... could get a DQ for marking if say some little orbes of sauce were added to a turn in box.
Agree with you though, think in non contest situations (or in contests where allowed) the bag of tricks/techniques/ingredients of molecular gastronomy are just one more tool available to the world of BBQ.
Enjoy Vegas and continued success in your weight lifting and cooking careers.
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