As many of us are off from work on Memorial Day, we take this opportunity to get together with our friends and family to enjoy some tasty barbecue meals! Some of that delicious taste and aroma comes from the production of phenolic compounds from burning charcoal, in addition to the old faithful Maillard Reaction that occurs in meats. Make sure to marinate your meats to avoid the formation of heterocyclic amines! This infographic is a great one from http://www.compoundchem,com. You can find more about the chemistry of barbeque here.

Dr. Niedziela is serious about his BBQ and you can check the videos of his setup and work here.
Also check out our Instagram for more memorial-day-related infographics


