It's the 4th of July and I don't know about you, but I can't wait for my barbecue.

Hold it, can I actually call it that?

The word barbecue covers Korean barbecue South African brai and

yeah it even covers hamburgers and hot dogs on the grill. We're docking semantics here

not culinary yards.

It's Thursday, Independence Day, and it's also Science Friday.

I'm John Dankowski.

Happy holiday, however you're celebrating.

Now, I know that many of you will be in the

backyard or on the porch with a spatula in hand. That's why for the fourth this year

we wanted to dip back into the archives for one of our

time favorite summer science segments.

Here's grill master Ira Flato

with a conversation from 2014.

Cooking over an open flame was probably the first form of cooking, but practitioners of the low and slow

method know that it's a combination of instinct and science. Gas versus charcoal, rubs versus marinades. Barbecue versus grilling. What's your favorite? Make

for some great back-yard debate for you spatula jockeys. Our next guest is here to chew the fat over great grilling tips and bust up a few

barbecue myths. The chemistry of how you combine smoke, heat and moisture to create that perfect piece of

meat.

Craig Goldwin is the editor and founder of amazing ribs.com

but I can't call him Craig he won't answer to that.

He's known as Meathead Goldwin. Is that correct?

...