Do you put your meat in cold?
- Thread starter Plowboy
- Start date
G$
is One Chatty Farker
Plowboy said:
Half an hour sitting room temp, usually. That is not much time to change anything on large cuts, and about how long it takes me to get the pit ready if I prepped some things earlier.
Sometimes I forget, and it is zero minutes.
Sometimes I need to make coffee, and it is an hour.
S
StLouQue
Guest
I never put my meat in cold. No complaints yet
G$ said:
DITTO
TIM
smokinbadger
Full Fledged Farker
For beef or pork, I usually get the meat out of the fridge at the same time I fire up the coals in the chimney, so by the time the smoker is up to temp, it's been out for 45 minutes or so. Chicken always makes me nervous (because of salmonella, not some terrible childhood barnyard experience) so I take it directly from fridge to BBQ.
Forum check...
Q-talk.
OK... I'll be good. :-D
I usually let the meat sit out for a while (30-60 minutes). It's not room temp, but it's not right out of the cooler, either.
Q-talk.
OK... I'll be good. :-D
I usually let the meat sit out for a while (30-60 minutes). It's not room temp, but it's not right out of the cooler, either.
W
WalterSC
Guest
I usually allow it say 30 mins to get to room temperature before putting the meat on the grill .
N
nonthink
Guest
I remove my meat from the frig. light cools. when smoker reaches temp. in goes the meat. usually about 45 min. +/-10 min.
AzQer
Full Fledged Farker
I take it out while the chimney gets going.
for a brisket I go straight from the cooler to the pit. Accepting the theory that meat stops taking on smoke, and developing a smoke ring in the neighborhood of 140 degrees I'm trying to increase the amount of time for that process to work. For an ideal cook I'll also cook at a little lower temp than some folks. I'm usually cooking with oak for heat, and pecan for flavor. There are probably about as many different methods, as there are cooks though.
i have several theories about this stuff.
For smoking/BBQ.
setting aside the meat stops absorbing smoke at 140 theory.... Cold meat still takes longer to cook and to get to whatever target temp, thus the colder the meat, the longer smoke time, more smoke, more smoky flavor etc.. Jut my theory... your milage may vary..
For grilling, a very cold steak over high heat, the outside will char and cook heavier and the inside will stay more rare. If my goal is charred outside, rare to med-rare inside. I put it on right out of the fridge, if i want an even cook throughout, i let it warm up, sometimes will even set it in a ziplock in warm water to bring the temp up a little before grilling.
************
Sidebar:
KCquer had 2 cool tricks, 1 - he used to put frozen steaks in the smoker to defrost, then when they defrosted thru, put them on the grill.
or, while he was cooking other stuff, he would put steaks in the smoker for a little while, get them some smoke and then freeze them while still raw pretty. Take them out and grill them when needed and they had some smoke inside them.
For smoking/BBQ.
setting aside the meat stops absorbing smoke at 140 theory.... Cold meat still takes longer to cook and to get to whatever target temp, thus the colder the meat, the longer smoke time, more smoke, more smoky flavor etc.. Jut my theory... your milage may vary..
For grilling, a very cold steak over high heat, the outside will char and cook heavier and the inside will stay more rare. If my goal is charred outside, rare to med-rare inside. I put it on right out of the fridge, if i want an even cook throughout, i let it warm up, sometimes will even set it in a ziplock in warm water to bring the temp up a little before grilling.
************
Sidebar:
KCquer had 2 cool tricks, 1 - he used to put frozen steaks in the smoker to defrost, then when they defrosted thru, put them on the grill.
or, while he was cooking other stuff, he would put steaks in the smoker for a little while, get them some smoke and then freeze them while still raw pretty. Take them out and grill them when needed and they had some smoke inside them.
B
butts
Guest
Always room temp if possible.
