I know this has been discussed before but it really came true for me over the MLK three day weekend. Cooked back ribs Saturday, two "beer can" chickens Sunday, and a chuck roast Monday as I posted previously. Everything tasted pretty good the day of cooking, but something told me it was not quite where it needed to be for perfection. To keep this from getting too long I'll focus on the pulled chuck roast for taco meat. When all was complete it tasted just fine but I still questioned about whether I could have gotten a similar effect from a Crock Pot with much less effort. Most was frozen after the cook but some was put in a container in the fridge to use through the week. Got home from work today and tasted the stuff in the fridge right away. The taste was phenomenal compared to yesterday. All the smoke and spices were there.
So what is it? Does being around the smoke during the cook de-sensitize our taste buds, or does the sitting in the fridge for 24 hours help the taste come together? Is it a combination of both? Was spending a day away from the smoke similar to the way that wine testers cleanse their pallet between wines?
LBGE - July 2012