It is an Unexpected Shock.....

Discussion in 'Grilling Tips' started by bluewolf, May 10, 2011.

  1. bluewolf

    bluewolf Fire Starter

    when the Doc( unexpectantly) probes your "personal parts" with a thermometer....

    but what about your meat?

    Do you put the thermometer in first and watch the temp rise? or do you wait a bit

    and then "stick it" too it?
     
    Last edited: May 10, 2011
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    depends on what Im cooking. If its a pork butt I put the prob in at hour 4. Same with brisket. Chicken I do after about a hour.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Always probe after cooking a while or you might drive bacteria deep into the meat and risk contamination illness. FDA guidelines state that if you probe, you must take the meat to 165* to be safe. Over the top? Yes. But there is some wisdom in letting the heat "sterilize" the exterior before probing. Bmudd's advice is about what I follow as well.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    X3
     
  5. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---What they said!

    I wait about 3 or 4 hours at 225˚ on anything like Brisket, Chuckies, Butts, etc.

    Then I don't have to worry about the "40˚ to 140˚ (Danger Zone) in no longer that 4 hours rule".

    This is also assuming that you also don't inject the meat, or break the seal in any way.

    I used to hate worrying about making it there in time.

    Bear
     
  7. bluewolf

    bluewolf Fire Starter

    All great things to know for my smoking future...

    but what about a fatty? since it doesn't take as long to cook?

    I wanna make sure I don't overcook this.....
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    With a fattie you can put the probe in when you put it in the smoker & still be safe.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Take the fatty to 140˚ in less than 4 hours, and finish it at 165˚ (some say 160˚).

    You can probe that right away, because it is ground meat, and you can't bypass the Danger Zone with ground meat.

    Bear
     
  10. bluewolf

    bluewolf Fire Starter

    Thanks Al and Bear,

    I am just really nervous,I don't wanna have all that meat and fixins go to waste

    and am not even telling BF I am doing it..

    He wouldn't care for what I am planning on fixing,but to do something without his "control"

    is my main goal..He just thinks he is such a "Know it all"

    and I am trying to prove that I too am still an awsome cook..just cuz he doesn't care for my choices doesn't mean I ain't good even tho I haven't done much past a Pork loin ,turtle,gator,fish and homemade french fries that he likes Most of my "fixins" are more superior to his

     He likes things spicy and I can not tolerate the slightest spice past Garlic

    and I eat alot of cheese and he doesn't like that..

    I could eat cheese dipped in cheese and be very happy

    So even if he doesn't try it..I still get MY satisfaction cuz he is always trying to make things that I will eat.....and normally fails terribly..it always needs more salt or more garlic

    or less something...................
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck, & don't forget the Q-view.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Stick around---You'll be smokin' up a storm in no-time !!!

    Bear
     
  13. roller

    roller Smoking Guru SMF Premier Member

    That used to really bother me as well. Heat your smoker to temp first before you put the meat in. You will get the hang of it and then can relax.
     
  14. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Well if you BF don't like the stuff you make then you just say "That's OK.... more smoked goodnes for ME!" [​IMG]

    Wait till you do your first batch of smoked cheese, the two week wait time is torture, but sooooo worth it.
     
  15. bluewolf

    bluewolf Fire Starter

    WOT is this you speak of?????

    "SMOKED" Cheese ????? first batch????

    Are you serious???

    OMGOSHKES!!!! that would be awsome!!!

    DO Tell!!!!!!
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm guessing smoked cheese is your next project. The thing is it's really easy to do.
     
  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL.... if you want to make it easy on yourself get an A-Maze-N-Smoker from Todd with a mix of dusts. Put your cheese on the top rack of your smoker, light only the AMNS, let it cold smoke the cheese for about 1-2 hrs., vacuum pack the cheese, and put it in the fridge for 14 days.

    Fast and easy (other than waiting 2 weeks). It adds awesome flavor to casserols, sandwiches, quesadillas, you name it.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Johnny said:

    Also if it's too warm out to smoke your cheese, put a mess of ice in a pan or two in the smoker, near the cheese.

    I like to fill empty half-gallon juice jugs 3/4 full & keep them in my extra freezer just for these occasions.

    Early in the morning is the best time in the Summer.

    Bear
     
  19. bluewolf

    bluewolf Fire Starter

    Weeel I is poor so just gonna have to make due with what I've got!!!!

    is there a section here on cheese???  *grin*
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

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