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Turning a slab of meat into tender deliciousness: secrets of the low and slow cook

Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.

United statesAmerican universityDistrict of columbiaWendell headleyGisele graysonAdrian millerMatt hartingsGlobal southWeekly doseGeorge lovingNative americanNative americansBlack smokeAfrican americansWest africaLand smokehouse

Turning a slab of meat into tender deliciousness: secrets of the low and slow cook

Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.

United statesAmerican universityDistrict of columbiaAdrian millerMatt hartingsWendell headleyGisele graysonGlobal southWeekly doseGeorge lovingNative americanNative americansBlack smokeAfrican americansWest africaLand smokehouse

Turning a slab of meat into tender deliciousness: secrets of the low and slow cook

Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.

United statesAmerican universityDistrict of columbiaGisele graysonWendell headleyAdrian millerMatt hartingsGlobal southWeekly doseGeorge lovingNative americanNative americansBlack smokeAfrican americansWest africaLand smokehouse

Turning a slab of meat into tender deliciousness: secrets of the low and slow cook

Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.

United statesAmerican universityDistrict of columbiaWendell headleyMatt hartingsGisele graysonAdrian millerGlobal southWeekly doseGeorge lovingNative americanNative americansBlack smokeAfrican americansWest africaLand smokehouse

The barbecue style that turns a tough cut of meat into tender deliciousness : Goats and Soda : NPR

Cooking meat for a long time over relatively low temps can transform a tough cut. Who thought it up? And what's the chemical magic? You might be surprised by the origins.

United statesAmerican universityDistrict of columbiaGisele graysonMatt hartingsJoel villanueva gettyAdrian millerWendell headleyGetty imagesGlobal southWeekly doseGeorge lovingNative americanNative americansBlack smokeAfrican americans

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