Advanced Culinary Chemistry — Sizzles for the Summer

June 30, 2011

Steaks on the grill

The ability to control fire for cooking meat was a major advancement in human progress. Sometime in the 20th century, men gathered to brag about their barbecue prowess and “The Great American BBQ” contest was born. Depending on where you’re from, “barbeque” might even be a local sport akin to the Olympics! What’s really behind the best barbecue? Is it the perfect blend of secret seasonings, the marinating, the basting, the wood chips, or is it the chemistry? Whether you’re a BBQ Olympian or just king of the backyard patio, get ready for the chemistry behind one of the most sought after aromas in barbecue – smoke house flavor!

*Access to this recording is an exclusive benefit for ACS Members. 

What You Will Learn

  • The organic compounds in smoke and liquid smoke.
  • The origin of the barbecue “smoke ring”.
  • Protein chemistry and the benefits of long/slow barbeque

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.


Kent Kirshenbaum
New York University