The development of microgravity cuisine is an interesting topic, especially when it comes to transferring simple processes like the successful thermochemical processing of muscle tissues (e.g. barbecuing of meat).
A man, who is a butcher and owns a small restaurant, and his friend, an astronaut qualified as an aerospace engineer, decide to do something nobody has done before: to host a barbecue for the crew of the International Space Station. Knowing that most of the food is provided in dehydrated or toothpaste form and a grill party would greatly improve the morale of the ISS crew, which is worried about their jobs due to yet another NASA budget cutback, mission control agrees and tasks the butcher-engineer duo with the design of the MEAT (Microgravity Edible Animal biomass Transformer) module.
The following clarifications are made:
A barbecue is a session of meat preparation, whereas the meat (mostly animal muscle and fat tissue) is altered in its consistency, taste and digestibility by means of prolonged contact with a strongly heated surface.
The meat, which is that of freshly slaugtered pigs, cows, sheep and chickens, may be transported to the ISS in refrigerated form but is otherwise unaltered. There are some sausages included in the package (a total mass of 50 kilograms). The meat is brought to the station ready for preparation, e.g. correctly cut up by trained butchers.
The MEAT module should be brought to the ISS by a small spaceplane along with the meat and assembled by means of EVA and Canadarm.
The module should be reusable.
It is up to you to decide how much meat is prepared in a "batch". Generally, the preparation time for a normal meal should not exceed 3 hours (from freezer to plate).
An astronaut with technical knowledge (and a passion for cooking) should be able to operate and program the module without extensive mission control input. The preparation time for a spontaneous BBQ should not exceed 24 hours.
The taste of the products of the MEAT module should be at least extensively similar to that of meat prepared under normal conditions.
The by-products (smoke, coal) should be dealt with properly.
Speculative technology expected to be avaliable in the aerospace sector by 2025 may be used.
Your task is to draft a design concept of the MEAT module and describe its function, under observation of above clarifications.