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So far Chris Girvan-Brown has created 6 blog entries.
As the Internal Temperature increases, the structure of the meat undergoes phase changes. Enzymes in the meat are breaking down the fibres Proteins begin to denature and enzymes stop working before 50°C (122°F) The longer you take to heat the meat, the more time the enzymes have [...]
PK Grill Hot Indirect Cooking The PK is so versatile and easy to run! This is the first of a series of How To articles I'll be doing for the PK For this cook, I'll be doing a basic Pork Belly with Crackle. I've set the PK up as suggested in [...]