It is only fitting, to me at least, that Alton Brown would chose to feature barbecue as topic for the first of the final one-hour long Good Eats specials.  For me, if not watching that first episode on smoked salmon oh so many years ago I would have never ventured into the magical world that is barbecue.  Therefore, as this long time fan sadly bids Good Eats adieu I am reminded of what AB and the show have given so many over the years–strong culinary know how, sound science and… You know the rest.

Working from his normal modus operandi, AB first told of the history and etymology of barbecue.  Surprising how many ways it is used, noun, verb, adjective.  And as all Good Eats fans should know, the method of cooking meat in this manner comes from the native people of the Caribbean and the Europeans “discovery” of the lands.

When it comes to producing great barbecue as Alton said, it all comes down four basic things: heat, smoke, meat and time.  Anyone who enjoys smoking meat knows how crucial time is to produce quality Q.

Along with a solid cultural and historical look at barbecue, Alton gave an excellent science lesson on how smoke works.  In an visually pleasing animation segment, the chemical properties of smoke and the “good” and “bad” types of smoke were explained.  The discussion on smoke being a carcinogenic was an especially great addition to the episode since this type of cooking method has received negative press in recent years for potentially causing cancer.   Again, a great bit of info about using mesquite as a smoking wood also appeared in the animation segment on “good smoke” and “bad smoke.”  Turns out that mesquite burns too hot and releases bad chemicals.

Interestingly, AB chose to discuss rigging up smokers in several methods.  First, the Army Surplus box.  This method, first seen by viewers in the trout episode, The Once and Future Fish, is the method I have recent been enamored with so much that I built my own version of the smoker box.

For small items like trout and salmon this is the best smoker for the job.  From watching, I am ready to try my hand at ribs in the box as well.  I do concur with AB’s statement about electrically produced smoking have a better flavor result.  The first beef brisket I did in the box smoker came out more flavorful than ones smoked my old charcoal Brinkman smoker.

For those looking to buy the type and style probe thermometer used in the episode, it is a ThemoWorks two-channel TW8060.

I wasn’t completely sold on finishing the pork butt in the oven, especially if I’m smoking this on a beastly hot day like we’ve had most of the summer.  If I do attempt, it would be a fall day for certain.

An anachronism that really bugged me was the 1980s flashback scene.  Remember that AB didn’t get that skull tattoo until 2008 during the Feasting on Asphalt 2 filming, so he couldn’t have in all those years ago.  Same for the honey bee tat.  But that probably doesn’t register with most viewers, just those overly nit-picky ones like myself.

In all, the hour-long special what everything a normal half hour GE episode is, history, science, fun and food without rehashing “Pork Fiction”.  I’m inspired to smoke some ribs soon!

The application from the special are available here.

Five little piggies up for the episode!