[{"data":1,"prerenderedAt":86},["ShallowReactive",2],{"video-1z4iyn":3},{"video":4,"relatedVideos":42},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":24,"categories":26,"channel":39},1004104,"1z4iyn","x1rWne9JNu4","Why Liquid Smoke Works — If You Get the Surface Moisture Exactly Right","Chris Young debunks the myth that liquid smoke is fake or ineffective, explaining that it's made by condensing real wood smoke just as it has been for centuries. The real issue is surface chemistry: smoke only sticks and reacts with meat when the surface is tacky — not too wet, not too dry — regardless of cooking temperature. He demonstrates using a light cider vinegar spritz to achieve that ideal surface before applying liquid smoke.","PT58S",true,"FOOD_SCIENCE",[14,15,16,17,18,19,20,21,22,23],"food myths debunked","meat smoking","liquid smoke","barbecue science","wood smoke","cooking techniques","surface moisture","pitmaster tips","BBQ tips","smoke chemistry",[16,25],"cider vinegar",[27,33],{"id":28,"name":29,"slug":30,"emoji":31,"color":32},143,"BBQ & Grilling","bbq-grilling","🔥","#8B2500",{"id":34,"name":35,"slug":36,"emoji":37,"color":38},152,"Food Science","food-science","🧪","#2C3E50",{"name":40,"slug":41},"Chris Young","chris-young",[43,56,66,78],{"id":44,"code":45,"youtubeVideoId":46,"title":47,"description":48,"youtubeDuration":49,"youtubeIsShort":50,"contentType":51,"channel":52},1008471,"muz1gp","m7bW-vLdG1Y","From Herd to Desert Feast: Cooking a Whole Camel Over Open Fire in Qatar with White Truffle Rice","The Golden Balance travels deep into the Qatari desert to take part in a rare, traditional camel feast — from witnessing a humane slaughter to slow-cooking the camel over open fire for 4 hours with ghee, Qatari spice blends, and a luxurious white truffle rice. A deeply cultural food documentary exploring community, respect for animals, and the journey of food from start to finish.","PT10M20S",false,"FOOD_TRAVEL",{"name":53,"slug":54,"avatar":55},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":57,"code":58,"youtubeVideoId":59,"title":60,"description":61,"youtubeDuration":62,"youtubeIsShort":50,"contentType":63,"channel":64},1004110,"5yz8gs","7fW16i40ZDQ","How to Skip the 10-Hour Stall and Smoke a Brisket in 6 Hours Using Food Science","Chris Young (of Modernist Cuisine and ChefSteps) demonstrates a science-backed method to smoke a full brisket in just 6 hours instead of the traditional 16+. By steaming the brisket first at high heat to bypass the evaporative stall, then finishing with a high-temperature smoke, he exploits the Arrhenius equation and 'fast kinetic zone' to achieve deep bark and tender collagen breakdown in a fraction of the time. A must-watch for anyone intimidated by overnight brisket cooks.","PT10M51S","TECHNIQUE_AND_TIPS",{"name":40,"slug":41,"avatar":65},"https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":67,"code":68,"youtubeVideoId":69,"title":70,"description":71,"youtubeDuration":72,"youtubeIsShort":50,"contentType":73,"channel":74},1014379,"l5a3oh","slaM3zK3r8c","How Guga Smokes Pulled Pork to Perfection on a Camp Chef Pellet Grill","Guga Foods demonstrates his method for smoking pulled pork on the Camp Chef PG24 pellet smoker, claiming it produces the best pulled pork you'll find online. The video focuses on a simple yet effective approach to smoked pork shoulder or pork butt. Great for BBQ enthusiasts looking to master pellet smoker pulled pork.","PT3M52S","RECIPE",{"name":75,"slug":76,"avatar":77},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":79,"code":80,"youtubeVideoId":81,"title":82,"description":83,"youtubeDuration":84,"youtubeIsShort":50,"contentType":73,"channel":85},1014378,"2oiqqv","PvcxGCGs-Pg","Perfectly Smoked Beef Ribs: The Salt, Pepper & Smoke Method That Gets It Just Right","Guga Foods walks through his method for achieving what he calls the perfect smoked beef ribs — balanced smoke, seasoning, and texture that's neither too soft nor too dry. A straightforward BBQ cook focused on dialing in the fundamentals of smoked beef ribs. Great for backyard pitmasters looking to master the classic American-style beef rib.","PT5M18S",{"name":75,"slug":76,"avatar":77},1778181065614]