There's no real benefit in doing that when cooking low & slow, especially when smoking. Smoke will accumulate on cold and moist meats better than warm or hot, so colder meats will take on more smoke flavor if they can heat through slower...warming to room temp will hinder this to some degree, not to mention the possible food safety issues which could arise for larger cuts of compromised or macerated muscle which take longer to pass through the danger-zone temps. Some chefs temper the meat for certain dishes they prepare, but I think truth be told, it has limited benefits, and probably only with certain cooking methods, being hot & fast.If doinf beef short ribs, should I get them close to room temp prior to putting in the smoke?
I am of the opinion that when putting a steak on the grill closer to room temp makes a much more tender finished product, this is why I asked about the shortribs. I put a steak out about 40 minutes prior to cooking... so is cooked well within the 4 hour time frame.
There's no real benefit in doing that when cooking low & slow, especially when smoking. Smoke will accumulate on cold and moist meats better than warm or hot, so colder meats will take on more smoke flavor if they can heat through slower...warming to room temp will hinder this to some degree, not to mention the possible food safety issues which could arise for larger cuts of compromised or macerated muscle which take longer to pass through the danger-zone temps. Some chefs temper the meat for certain dishes they prepare, but I think truth be told, it has limited benefits, and probably only with certain cooking methods, being hot & fast.
Eric
Type or cut of beef, pork, bird, doesn't matter, if it is USDA inspected. USDA inspected means the potentially hazardous food (PHF) has met the criteria used for inspection and should be safe for consumption should it be stored, handled and cooked according to generally recognized as safe (GRAS) methods. I've done things with chicken pieces that a few others here questioned as well (which brought out some good discussion also), like a warm smoke in a charcoal grill @ 110-120* for an hour prior to dropping in hot coals for a 30-45 minute sear to finish cooking. Bone-in, boneless, doesn't matter...cooking is fast enough with these smaller pieces to mitigate risk of illness, and have done that very same thing with pork and beef of various smaller cuts...have used this method for nearly 5 years. Pasteurizing the surface and getting up to safe temp within 4 hours is the only real concern you should have, no matter the cut or type of PHF. To my knowledge you could do this with fish or shellfish if you so chose to do so...not that I can think of a good reason why I would, and I haven't to date, so I haven't done any further researched on that topic.beef is different. you can do things with beef that you cant do with chicken or pork. i throw them straight from the reefer or i've also let them sit out while prepping the rest of whatever it may be im cooking. you can pretty much do whatever you want when it comes to beef.
Yes, and that is similar to the handling/cooking method of warm smoke prior to searing, as I described in my above reply, with the only difference in the reason behind it being to accumulate more smoke on my meat or poultry prior to reaching finished temp. Whether or not it creates a condition which produces a more tender meat when using a warm smoke chamber? It may very well be that it does, but that would be a bonus for my intents and purposes.I am of the opinion that when putting a steak on the grill closer to room temp makes a much more tender finished product, this is why I asked about the shortribs. I put a steak out about 40 minutes prior to cooking... so is cooked well within the 4 hour time frame.
There's no real benefit in doing that when cooking low & slow, especially when smoking. Smoke will accumulate on cold and moist meats better than warm or hot, so colder meats will take on more smoke flavor if they can heat through slower...warming to room temp will hinder this to some degree, not to mention the possible food safety issues which could arise for larger cuts of compromised or macerated muscle which take longer to pass through the danger-zone temps. Some chefs temper the meat for certain dishes they prepare, but I think truth be told, it has limited benefits, and probably only with certain cooking methods, being hot & fast.
Eric
That is a pretty broad statement and can be misinterpreted! Because Bacteria take awhile to get used to a temp change and ramp up to multiplying, Lag Phase of their growth cycle, there is some wiggle room. This is how restaurants can safely trim, slice and bread a 40Lb case of Chicken Breast for cutlets with out making their customers sick. It is also why it is safe to let Beef Steaks or a Rib Roast warm on the counter for a couple hours so they cook to Med/Rare more evenly...BUT...As Eric pointed out if the surface of the meat is compromised allowing bacteria to get to the Interior of the meat, including Grinding, De-boning, Injecting or punching holes in the meat to stuff Garlic and or Herbs into the interior, especially risky because anything grown in dirt can carry the bacteria that causes Botulism, then there is no time to rest on the counter! The clock is ticking and that meat needs to get cooked, IT above 135°F ASAP, with 4 hours being our goal for safety. In this case Beef Ribs warming, no big deal although anything you plan to cook well done, warming gains you Nothing. It won't be more tender, and the very slight cook time difference is not worth the VERY REAL possibility that juices from the warming meat may contact other kitchen surfaces, like the counter or your hands as you casually move the meat out of your way to chop Lettuce for your Salad...Bottom line yes Beef is Different because we frequently cook INTACT Steaks and Roasts to temps other than Well done, 165°F. But beyond that and ESPECIALLY if the surface of the meat is compromised in any way, Cook/Smoke at 225°F or higher and go from Refer to Smoker with no resting to warm the meat...BTW...Fish are typically thin fillets made of much less dense muscle than land animals so the flesh warms up very quickly allowing for bacteria to grow sooner and faster. Although the processor, Mom and Pop seafood stores are regulated and inspected for FDA and State HACCP Program compliance to reduce the mishandling of fish, there is not an On-site Inspector watching every cut. The chance of contamination from gutting and cutting is higher requiring that Seafood be kept cold, preferably on Ice, until it is Smoked or cooked...JJbeef is different. you can do things with beef that you cant do with chicken or pork. i throw them straight from the reefer or i've also let them sit out while prepping the rest of whatever it may be im cooking. you can pretty much do whatever you want when it comes to beef.
That is a pretty broad statement and can be misinterpreted! Because Bacteria take awhile to get used to a temp change and ramp up to multiplying, Lag Phase of their growth cycle, there is some wiggle room. This is how restaurants can safely trim, slice and bread a 40Lb case of Chicken Breast for cutlets with out making their customers sick. It is also why it is safe to let Beef Steaks or a Rib Roast warm on the counter for a couple hours so they cook to Med/Rare more evenly...BUT...As Eric pointed out if the surface of the meat is compromised allowing bacteria to get to the Interior of the meat, including Grinding, De-boning, Injecting or punching holes in the meat to stuff Garlic and or Herbs into the interior, especially risky because anything grown in dirt can carry the bacteria that causes Botulism, then there is no time to rest on the counter! The clock is ticking and that meat needs to get cooked, IT above 135°F ASAP, with 4 hours being our goal for safety. In this case Beef Ribs warming, no big deal although anything you plan to cook well done, warming gains you Nothing. It won't be more tender, and the very slight cook time difference is not worth the VERY REAL possibility that juices from the warming meat may contact other kitchen surfaces, like the counter or your hands as you casually move the meat out of your way to chop Lettuce for your Salad...Bottom line yes Beef is Different because we frequently cook INTACT Steaks and Roasts to temps other than Well done, 165°F. But beyond that and ESPECIALLY if the surface of the meat is compromised in any way, Cook/Smoke at 225°F or higher and go from Refer to Smoker with no resting to warm the meat...BTW...Fish are typically thin fillets made of much less dense muscle than land animals so the flesh warms up very quickly allowing for bacteria to grow sooner and faster. Although the processor, Mom and Pop seafood stores are regulated and inspected for FDA and State HACCP Program compliance to reduce the mishandling of fish, there is not an On-site Inspector watching every cut. The chance of contamination from gutting and cutting is higher requiring that Seafood be kept cold, preferably on Ice, until it is Smoked or cooked...JJ
This is an EASILY misinterpreted and reckless statement!!! You can NEVER assume the OP is the only one reading your posts and will simply understand, "what you meant".beef is different. you can do things with beef that you cant do with chicken or pork. i throw them straight from the reefer or i've also let them sit out while prepping the rest of whatever it may be im cooking. you can pretty much do whatever you want when it comes to beef.
This is my second attempt at smoking beef short ribs and, although they are juicy, I can't quite get that "fall off the bone" tenderness. I cut the silver skin off as best as I could. I tried the 3-2-1 method again.
I did not braise them though, just put them all into an aluminum pan covered with foil.
Did you add any foiling liquid, the foiling stage is so the meat can steam and tender a bit. Next time try one of the foiling liquid recipes from on the boards here, it will make 'em fall off the bone if not careful. Actually with short ribs I would probably reduce that foiling time.
Did the hour after in smoke again. After I pulled them all from the smoker, I was going to let them rest but noticed they just weren't super tender so I wrapped them again and put them in my 200* convect oven for a good 30-45 minutes.
They have great flavor but I never get a bark or ring on mine (or anything for that matter) and they're just not as tender as I would want. My chuckies always turn out great! No bark but deliciously tender and flavorful.
You don't normally see the bark on a short rib that you'd see say on a dino. As to the smoke ring, you're using an electric you'll not see a smoke ring. They just don't make 'em.
I'm using a Masterbuilt Electric Smokehouse (with a window).
Any suggestions?
What temperature and how long did you smoke these for? I'm doing some this weekend I got from a processor when I bought a quarter recently and would like the input