"Cold In The Middle" is not how everyone wants their meat. And that's just fine.
Yet I for one, have been trying to SMOKE a piece of meat or burger, and yet still have that contrast of "seared on the outside" and still "COLD in the middle." (Pittsburgh style if you will or "black & blue" albeit a bit more rare even perhaps; which I can do with the grill pretty well, but I had not yet been able to fully achieve this via my humble little smoker).
I made two bison patties with my burger meat, and put that in the freezer for 18 minutes.
Then I rubbed them in grapeseed oil, and smoked them on my mini gas smoker, with hickory chips, at high heat (maybe 400-450) for just ten minutes.
Mixing with an arugula salad, great Dijon, sliced raw red onion, olive oil, gray sea salt, black pepper, and then some sauteed red onion too, and sliced up tomato; it all was superb! (And paired with Bordeaux).
The pairing was wonderful! And when I sliced in, perhaps due to the freezer time, it indeed was COLD in the middle, as I had wanted, and the contrast, set against the cooked outer edges was simply out of this world! Smoky flavor was actually there too!
I am not however, suggesting that people should eat raw meat. Cook YOUR burger to the temp and perfection which YOU prefer. Of course.
I simply am sharing from my own palate.
Cheers and happy Wednesday!!!!!!!
It's so spectacularly beautiful here, and now up to 26 degrees even! (A heatwave). As it was 2 below, on the other morning.
Anyway, we "bring our own sunshine," in this great world. (Or so I believe). And so here is a dose of mine, and to you! Cheers! - Leah