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Trying to boil down the best advice regarding time and temps on longer cooks (brisket etc). So I can give our masterclass folks an easy mantra to go away with. My best effort so far (if you come up with a better one though, I'm stealing it!)
Time can tell tales.
Temp sometimes fails.
But probing is great for the truth.
Ah, training development.........always a challenge to relate to what the "student" knows and can understand.
I suspect for most "learners" (alternatively newbs) the stresser underlying the importance of the time/temp factors is "will it be ready in time for when we're ready to eat?" So, I'll go to the preamble to whatever snappy phrasing suits your training style; start earlier than you think and be prepared to hold the protein over in a suitable manner.
I almost typed this... I don't think people ask idly, they are thinking "I want to eat at 6...." So in addition to catchy phrases, I'd develop a chart, maybe a handout, that gives them estimated times and temps and then emphasize that BBQ is not an exact thing.
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