An exploration of BBQ flavors and techniques using classical French cooking and modern molecular gastronomy. We will break down the science behind the techniques of championship BBQ teams. As well as creating our on recipes using both classic and modern cooking styles.
This post will explore the pros and cons of marinating ribs in yogurt or more specifically dahi, an Indian yogurt. We will be using the same technique used when making Chicken Tikka, but with American flavors.