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scubadoo97

scubadoo97

On 9/9/2019 at 10:56 PM, jedovaty said:

Interesting timing on this resuscitated thread, I've just started learning about charcoal grilling and smoking, first grill to start this weekend, and then I'll try smoking the following weekend.  One thing really bugging me about not-cold-smoking: am I going to actually like it?  Not sure.  I've learned I do not like texture of red meat beyond medium rare, and pork past medium.  I've had some braised meats, and while tasty, the texture has always been off-putting.  Is that what I will experience if I smoke 250-300F ?

 

 

Not sure how to respond.  Tough cut will not be enjoyable med rare.

 

There is is something magical that happens when you take a tough cut of meat and turn it in to something that will melt in your mouth.  But it ain’t med rare, just saying

 

edited to add sous vide does allow you to get tender meat at low temps.  But you loose some of the qualities which I take it you don’t enjoy

scubadoo97

scubadoo97

On 9/9/2019 at 10:56 PM, jedovaty said:

Interesting timing on this resuscitated thread, I've just started learning about charcoal grilling and smoking, first grill to start this weekend, and then I'll try smoking the following weekend.  One thing really bugging me about not-cold-smoking: am I going to actually like it?  Not sure.  I've learned I do not like texture of red meat beyond medium rare, and pork past medium.  I've had some braised meats, and while tasty, the texture has always been off-putting.  Is that what I will experience if I smoke 250-300F ?

 

 

Not sure how to respond.  Tough cut will not be enjoyable med rare.

 

There is is something magical that happens when you take a tough cut of meat and turn it in to something that will melt in your mouth.  But it ain’t med rare, just saying

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