I always put my meat cold into a cooker. I've become a fan of putting meat into a PBC (using the grate) or 14.5 WSM (with the bowl removed) frozen or at least partially frozen. Doing that makes the cook take longer thus exposing each side of the meat to radiant heat for a longer period of time. In some cases this technique eliminates the need to reverse-sear as the meat picked up a ton of color sitting directly over the fire for an extended period of time.
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Smoke adheres better to cold meat, so for me straight from the fridge is the way to go.Comment
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I never ever let stuff rest for longer than a few minutes, while I am getting ready to put it on the cooker. It pretty much goes straight from fridge to smoker or grill. I've defrosted butts and pork loins in the fridge for days and still had them at 28F internal when I inserted the probe, and they smoked up mighty fine with tons of bark. I've just got the low alarm on my meat probe for the Smoke set to 25F, so that I don't have to worry with it going off on cold meat.Comment
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I've always done that with my steaks. Never once had a problem. If you LEAVE meat at room temp for a long time, then you're welcoming cooties. But for a solid cut of meat, especially one that has been brined or dry brined, you're not going to have much problem. Especially if you then put it in a scorching fire. A steak isn't going to be out that long to come near to room temp.
That said, I'd never leave a roast out to come to room temp... takes too long. Or ground meat at all.
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The PBC instructions are for roasts (not steaks) and those puppies can take a LONG time to get up to "room" temperature. I wish instead that they would have said to make sure the roasts are completely (and safely) thawed, i.e., come up to refrigerator temperature before cooking.
Oh well ... back to trying to convince my BIL that allowing raw freaking turkey to come up to room temperature before cooking (MUCH more dangerous than red meat) just might be a bad idea. His rationale ... "I haven't killed anybody yet" ... emphasis on "yet". (sigh) If we ever go there when turkey is served, I'll have to pull out my vegetarian card ... and convince my wife to do the same.Comment
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Sorry for the potentially noobish question, but why would this be unsafe? My understanding was that with steak, the most common food borne illness is from e-coli (not that that is something to mess around with) but red meat is too dense for e-coli to penetrate beyond the surface. Once it is seared, e-coli threat is gone, right?
I think there is a fair amount of stupidity to this thought process. Just for fun I left a tri-tip out of the fridge for 2 hours, and the internal temp rose from 38 to 47... The internal temp of a roast isn't going to magically "become room temperature" after letting it rest.Comment
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Obi-Dan no worries at all. I appreciate you speaking up. My post wasn’t clear, and I definitely don’t want to upset or offend anyone.
We are in the Bay Area, so avoided all of the fire, but suffered the smoke and horrible air quality for a week or so. We got off easy compared to those who lost property in the fire. It’s very sad.
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For what it's worth, meat sellers here lay meat out in slabs that sit at room temperature and nobody ever gets sick. As long as you cook it thoroughly, all the bacteria gets killed off. Even if all the bacteria aren't killed off, your body has an amazingly good system for fighting them. Plus in the States all the meat is squeaky-clean, washed before packaging, packed safely, etc.
I did some pork belly banh mi sandwiches from this site's recipe two days ago. The pork belly I got had been sitting out for God knows how long on a wooden board before I bought it. Cooked it up, fed 6 people, nobody got sick. Shrug.Comment
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Bringing food up to room temperature is like when the recipe says to carmelize onions in five minutes. Everyone says it and everyone who hears it or reads it says, "yeah right!"
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According to Franklin of Franklin BBQ, this is exactly how he does it with beef. Here's the spot in the video:
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Stopped by today and took a photo of the place I bought the meat from.Originally posted by Lost in China View Post
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Looks like meat markets I saw in KL, Ho Chih Minh, and Bangkok. (only more built than HCM... by a mile)
You'll note that there are next to zero recipes in Chinese cuisine, and it's diaspora off shoots that have meat cooked below well done. I noted this in Turkey, as they are starting to have western style steakhouses and butchers, but they have to coach people down from well done.
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So over Christmas, there was a lot of talk (among my family, and on the webz) about the best way to prepare a prime rib roast... start cold vs start @ room temperature ... long and slow and broil at the end? Fire the bejeezus out of it for 2 hours then turn the oven off and let it coast? Various other methods. I was surprised at how many people (many are food professionals) who say to leave their roast out to come to room temperature over several hours... then the most recent episode of Alton Brown's Good Eats Reloaded, he was doing a roasted chicken and he left it out with a fan blowing over it for 2 hours to dry out the skin. Granted, that chicken had been brined thoroughly and was about to go into a 500 degree oven, but still... my eyebrows were furrowed considerably.Comment
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Indeed, but where food science is concerned, I trust Alton Brown more than just about everyone... so... guess I'll go with it. He's usually shows far more concern for food contamination than anyone else on TV. -
I've always been a fan of Alton, and used to follow his advice on the matter until I read Meathead's article here:https://amazingribs.com/more-techniq...m-temp-cooking
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Nobody has mentioned time. The idea is to get the meat up to one hundred something degrees to eat. Sometime today preferably. Put the meat in the cooker and go watch paint dry if you need to tick away the moments. That instruction reminds me of 'put cold water in a pot and bring to a boil'. Why would I do that when I have 50 gallons of pre-heated water available?Comment
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Hey Numbr what's up dude ?? Things slow down on the farm, how was your harvest this year? Going to update your Farm Report anytime soon? ComfortablyNumb
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how long do we let fish set out when we smoke it?????Comment
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Hey I'm all about food safety, more so if others are being served. Having said that, if you've ever traveled to a third world country; Mexico, Central America, Philippines, you would probably cringe at how they handle fresh meat. The first time I walked into a Mercado in Mexico and saw them slaughtering a goat in the open and stacking the meat in a barrel with no refrigeration, I wondered if they had any inkling of what bacteria was. Rows of chickens were also hanging from the open rafters with all manner of flies landing all around. It's a real eye opener. And the smells....I won't even go into that.
Yet, as was said above, these folks deal with little or no refrigeration, cook their food after they buy it and seemingly have the resistance to things that would normally make us sick. That being said, their life expectancy is probably half of that of folks in the developed world. Who knows.
Be smart, keep it safe and don't tempt the meanies.
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Of course, we die from more chronic disease, like heart disease, diabetes, and so on. But that's on the rise in Guatemala as well. Modern civilization, with it's omega-6 oils and processed carbs.
Life expectancy in the US is on the decline. In the West in general. Some is the opioid epidemic, but some of it is an increase in chronic disease. It's going to be a crisis in the life insurance industry ere too lang. -
that said, I wouldn't have bought meat at the market in Ho Chih Minh City, nor in KL. Just the smell of Durian and the flies...
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