MEAT COOKING 201

Post your recipe requests and cooking questions in this setion. Not for general discussions.
sosman
Posts: 1337
Joined: Sun Dec 05, 2010 9:31 am
Location: Melbourne - east

Re: MEAT COOKING 201

Post by sosman » Sun Apr 03, 2011 6:16 pm

I haven't yet read the chapter with the "48 hour brisket".
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Buccaneer

Re: MEAT COOKING 201

Post by Buccaneer » Sun Apr 03, 2011 7:54 pm

sosman wrote:
Buccaneer wrote:Extremely pleased we have members getting into it so deeply.
Maybe teach this old bull a thing or two.
:oops:
Well it doesn't take into account "the stall" so its bloody useless.
:lol: @ 'the stall'

hsmax
Posts: 71
Joined: Mon Apr 18, 2011 7:20 pm
Location: Baulkham Hills, NSW

Re: MEAT COOKING 201

Post by hsmax » Sat Apr 30, 2011 1:14 pm

If I juiced Kiwifruit and Papaya and then injected them into a piece of meat would that have the same tenderising effect as whole pieces of fruit or are the enzymes entwined in the fibre of the fruit?

In addition, if I was cooking a pork shoulder, are you suggesting that holding it at 120 fahrenheit for a few hours before slowly ramping it up to 190/195 would make it more moist?

Thanks all,

Tim
smokey o's bbq
slow smoked sydney style
http://www.smokeyosbbq.com
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Smokey
Posts: 5958
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: MEAT COOKING 201

Post by Smokey » Sat Apr 30, 2011 5:27 pm

hsmax, It will do that by itself if you keep the oven temp at around 225 F
"The Stall" usually happens @ around 55-57 deg C, and can frustratingly last a long time.
It my even drop in temp, Tricking the unwary pit cook to raise the pit temp.
All things being equal, If the oven is 225f, eventually so will the meat.
If you leave it alone and don't look, rather concentrate on temperature of oven and meat, you cant loose :D
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

hsmax
Posts: 71
Joined: Mon Apr 18, 2011 7:20 pm
Location: Baulkham Hills, NSW

Re: MEAT COOKING 201

Post by hsmax » Sat Apr 30, 2011 7:14 pm

Hi Mick,

Thanks for your reply. Your advice is what I have been doing, at least I'm on the right track. So no need to try and hold it lower? Good news. More time watching footy and less time trying to adjust air vents!

Tim
smokey o's bbq
slow smoked sydney style
http://www.smokeyosbbq.com
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urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: MEAT COOKING 201

Post by urbangriller » Sat Apr 30, 2011 7:25 pm

Hi Tim,

The Enzyme thing will work the way you suggest, but remember enzymes tenderise by turning the meat to mush, for what you are talking about a brine is better, make one with sone flavour and inject that!

Then follow Micks advice, more beer, less vent fiddling!

Chris
Common Sense is so rare these days it should be a Super Power!

Buzabbq
Posts: 101
Joined: Sun Aug 09, 2015 10:14 pm

Re: MEAT COOKING 201

Post by Buzabbq » Wed Sep 16, 2015 10:19 pm

Excellent read Urbangriller
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beachbums
Posts: 1278
Joined: Sun Dec 05, 2010 5:51 pm
Location: Smokefireandfood.com

Re: MEAT COOKING 201

Post by beachbums » Thu Sep 17, 2015 12:14 am

buzzawak wrote:Excellent read Urbangriller


He's a pretty clever puppy is Chris!

:-)

Have a read of some of his other guides, very helpful.

Cheers, Wayne

Buzabbq
Posts: 101
Joined: Sun Aug 09, 2015 10:14 pm

Re: MEAT COOKING 201

Post by Buzabbq » Thu Sep 17, 2015 11:46 am

Will do Wayne
beachbums wrote:
buzzawak wrote:Excellent read Urbangriller
He's a pretty clever puppy is Chris!

:-)

Have a read of some of his other guides, very helpful.

Cheers, Wayne
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