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Non-Cattle Specific Topics
Recipes & Cooking
Smoked/grilled meats
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<blockquote data-quote="SPH" data-source="post: 1461985" data-attributes="member: 20580"><p>Never had smoked meats bother me although I'm 38 so still probably think I am invincible to some things. I'm into smoking and only do charcoal with dry wood in an offset smoker. Takes a lot of time and effort to keep a low and slow temp but well worth the end result. The key to a good smoke is knowing that most of the smoke flavor is absorbed in the first 2+ hours. After that it is all about keeping an eye on temp and knowing when its time to pull the meat and let it rest before you serve or with some cuts wrapping it in foil so the juices keep it tender. I try to not go heavy on Hickory as it has the most impurities and stick to fruit woods that are dry like apple or cherry and preferably if I can find it peach wood makes the best flavor. I will add a little pecan and hickory sometimes but fruit wood adds the best flavor.</p><p></p><p>With steaks I always grill over charcoal and have a hot and cool zone. Will sear each side on the hot zone then finish the cook on the cool zone. Season to taste but the best thing to do is add seasoning right before you put it on the grill. If you season it too soon if there is a lot of salt it pulls the moisture from it the longer it sits. Pork is different, the longer you let the rub sit the more flavor the cut will take in. Meat is not that forgiving if you don't manage your fire properly. You can always salvage under cooked meat with some more heat but you can't undo overcooked meat from a heat source that was too hot. Low and slow is the way to go and it may take longer but as long as you have some cold beverages nearby its worth the wait.</p></blockquote><p></p>
[QUOTE="SPH, post: 1461985, member: 20580"] Never had smoked meats bother me although I'm 38 so still probably think I am invincible to some things. I'm into smoking and only do charcoal with dry wood in an offset smoker. Takes a lot of time and effort to keep a low and slow temp but well worth the end result. The key to a good smoke is knowing that most of the smoke flavor is absorbed in the first 2+ hours. After that it is all about keeping an eye on temp and knowing when its time to pull the meat and let it rest before you serve or with some cuts wrapping it in foil so the juices keep it tender. I try to not go heavy on Hickory as it has the most impurities and stick to fruit woods that are dry like apple or cherry and preferably if I can find it peach wood makes the best flavor. I will add a little pecan and hickory sometimes but fruit wood adds the best flavor. With steaks I always grill over charcoal and have a hot and cool zone. Will sear each side on the hot zone then finish the cook on the cool zone. Season to taste but the best thing to do is add seasoning right before you put it on the grill. If you season it too soon if there is a lot of salt it pulls the moisture from it the longer it sits. Pork is different, the longer you let the rub sit the more flavor the cut will take in. Meat is not that forgiving if you don't manage your fire properly. You can always salvage under cooked meat with some more heat but you can't undo overcooked meat from a heat source that was too hot. Low and slow is the way to go and it may take longer but as long as you have some cold beverages nearby its worth the wait. [/QUOTE]
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