Chemistry Prof and Brisket

[WayneT]

I do believe this may be old but confirming data from another source. The only new thing I learned was the description of the ‘strands’ of protein making up collagen.

https://newatlas.com/around-the-home/chemistry-behind-barbecue/

[hoovarmin]

You do realize that we are all going to read this, and that you went looking for it, confirms that, "when the going gets weird, the weird go pro", right? Glad to be a fellow weirdo (and a doofus).

[WayneT]

Now why would I go looking for something to echo around in our little AR silo? Honestly, it was on my news feed. Now that goes to show you how nerdy my news feed can be after AI gets involved.

[DaveD]

OK, if this gets both the weirdo AND doofus seals of approval, I must read this. For SCIENCE.

[WayneT]

All nerd euphemisms. I wear the labels proudly.

[JLR]

Glad the chemistry prof is catching up to what we’ve known for decades. Too bad he didn’t read Meathead’s book years ago.

[WayneT]

He and Blonder may have been classmates in college.

[texastweeter]

So I'm a chemist now? Like Heisenberg?

[WayneT]

Maybe, but you’re not breaking bad are you? (I had to look up the reference. 🙄)

[Michael_in_TX]

He's legit. Looks like he uses a a PBC.



The BBQ course Dr. Gassensmith teaches is HONS 3199: The History and Science of BBQ. It's an undergrad honors course. Enrollment for Spring 2023 was 14 students.

His nano/biomaterials work is quite fascinating, too: https://labs.utdallas.edu/gassensmith/

[Jerod Broussard]

And wears Levi's.

[Alan Brice]

Figured my problem out right off! Now I have to find briskie with those yummy lookin bones.