Transforming Tough Meat with Barbecue Magic: Goats and Soda

Slow cooking meat via smoking has become a global culinary technique. The low and slow cook involves cooking meat at low temperatures for a long time, with the meat not directly on top of the fire. The process breaks down collagen into gelatin, making the meat tender and juicy. The combination of wood, temperature, and patience makes the meat stand on its own. Smoking had been used for food preservation around the world for thousands of years, and eventually spread around the world.