November 2021

Meat Temperature Phases


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 [...]

Meat Temperature Phases2022-02-21T08:53:14+08:00

March 2017



Speakeasy is under construction. Speakeasy is a private area for subscribers. As a Speakeasy member you will have access to a multitude of recipes, videos, fact sheets, in depth articles, techniques, downloadable user guides, recipes and construction plans for building a range of BBQ cookers etc. There will be an area for members to [...]

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