Food Smokers and Smoking Tips/Tricks/Techniques

I do the following to flank steak. Diamond cut top and bottom about 1/4 of the way through the meat, about 1” diamonds. Salt, pepper, garlic, rubbed in all the cuts, then rest in the fridge for at least an hour.

Lately, I’ve been reverse searing them with good results. Take to 110 IT, then sear over hot coals to whatever doneness level you desire. If you want a deeper sear/char, take it off at 100. Pull, cover, and rest for 5-10 minutes. Slice on the bias, across the grain, as thin as you can, and eat it.

This is a flat iron I did in that manner. Yeah yeah, it’s well done, we like it that way.

 

that looks awesome!!

 

If I ever get around to finding an inside skirt steak I plan cooking it the Alton Brown method directly on hot coals.



Website

 

Spaghetti Lodge Hibachi style:

Mini BGE cart set up for Lodge Hibachi work

Dutch oven filled with beer to boil sausages

Sausages boiled and sliced. Dutch oven now filled to with red gravy and sausages grilling prior to getting a red gravy bath.

Some linguine noodles, King Hawaiian rolls w/ butter and dinners ready.

 

Real easy to do, give it a shot.

 

A state with no coastline cannot be trusted...

 

I did a small pork loin roast. Was leery of doing it. I threw it on at lunch (while home) then returned to work. Got home at 4:05 checked IT, it was a bit over my target of 140* it read 144*. So I cut it into bigger hunks to cool a bit quicker and stop the cooking process. Turned out pretty dang good.

 

Yes California and Florida are proof of that.

 

OMG! USDA recommends 145*!!!!!
You’re going to die!!!


Looks good.

 

At some point... I try to pull these at 140* and as it rests they will "coast" to 145* or close to it.

 

My wife is coming around, but still doesn’t want to see “pink”. I pull at 145, and rest for 10 minutes.

 

I gotta admit, I still can't do pork with pink in it. Just ingrained in my head that it's bad lol.

 

The interesting thing is the USDA was

The interesting thing is as long at the internal temp of the meat reaches 160* for 1 second it will kill the nasty bacteria. That is why the USDA uses this as a guideline cooking temp. The actuality is that lower temps can and effectively kill the nastys but it take longer than 1 second. So to error on the side of caution and not care about the quality they use an extreme temp and no duration to make it safe. Meats will pasteurize at 130* but it takes the meat being held at that temperature for about 113 minutes. That is why Sous Vide cooking can be done at much lower temperatures but it take a longer duration and the end product is safe to eat.

While eating pork that is a little pink and juicy is a mind over matter, the sooner you get that out of your mind the better the matter will be.

 

Love my lodge hibachi
Cool use for it lol

 

I heart Costco!

 

Oh I know the science behind it, and I freely admit it's all in the mind at this point as the meat is also cleaner with less nasties in them from the start these days. I usually just make sure there is no pink in pork and that it's still juicy.

 

from the Gov...

https://www.foodsafety.gov/keep/charts/mintemp.html

 

I resisted it, then tried it. Much more juicy that way. I don’t get too much heartache if I miss the temps high though. Wife asked repeatedly until I showed her the info. The French roast I made was outstanding, and it was pulled at 145.

 

My wife freaks about things so not sure I'm brave enough to try to get her to do it even if I can get past it in my own head lol.