The American Physical Society annual meeting in Dallas today featured talks on robotic cowboys, "an Austin band that performs with a spark-generating machine," and a lecture on barbecue from Texas A&M meat scientist Davey Griffin. When asked why low and slow is the preferred cooking method for barbecue, Griffin gave two reasons: "One is to knock down those proteins...And the other -- I'm just guessing -- is it gives them a lot of free time to drink a little beer." [DO]
[Photo: jdpage / Flickr]
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