If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
The only confusing part, to me, was Step 2 under Tough Cuts, in the SV column. It says to Chill and then reheat at 145. But Step 4 then tells us to smoke until it reaches 145. I think step 2 was supposed to be shocking the meat before applying the rub, then smoking, then searing, but I think the "reheat at 145" part of Step 2 is out of place.
Meathead it still shows step 2 of the SVQ process as:
2. Optional. Chill thoroughly in the bag. Then reheat to 145F (63C).
You then go to say in step 4 of the SVQ process:
4. Smoke for 1 hour at 225F (107C) until 145 to 155F (63C).
I think step 2, if someone follows it, has told them to reheat, then apply a BBQ rub in step 3, then smoke in step 4. I think you just need to remove that second sentence in step 2. It should just read "chill thoroughly in bag".
I think you should separate out white meat/dark meat for chicken. 160 to me is too low for dark meat (and too high for white meat).
I also know you are running out of real estate, but the SV tender cuts guide seems a bit too generic. I'd hate to have someone yell at you if they tried to cook a 4 bone prime rib for 3 hours, similarly a 1 inch ribeye will be cooked and safe in around an hour and a half. Maybe a minimum 2 hours (for steaks) and 4-5+ hours (for roasts)
I'm colorblind so I have a hard time reading the red on black. I've seen fonts with the red outlined with white and that works well for me to read but I have no idea how well it would print. Just a thought seeing as one in twenty men and one in one hundred women are affected to some degree by it (but probably most are not as bad as I am). Other than that I like it.
I am a tad confused about the two SV temp medium under tough cuts and ground meats. The recommended SV temp is 145 for each and the chef temp is 160 and 203. It is not clear to me why we need separate lines for the SV temps for those two items as my reading suggests I should go to 160 and 203. All of the others have the same SV and chef temps so I am clear there. I do not do sous vide yet but the instructions on the right side are clear.
Another interpretation is that they are simply restating the instructions on the right side in terms of temp and are thus duplicative.
Last edited by STEbbq; October 26, 2020, 05:40 PM.
Use the red titles to make it easier to find what you're looking for. Labeling many of them Tender Cuts and Seafood is not useful. I'd put more effort to section by beef, pork, chicken fish, with each section having temps for various degrees of doneness. On the lower temperature scale reverse so zero is at the bottom.
If there is room for one more line, I would add the smoke point of clarified butter/ghee at 450F. Also the entry for Vegetable oil just says "Vegetable Oil" while the rest add "begins to smoke".
Last edited by mgaretz; October 27, 2020, 02:55 PM.
I would find this much easier to understand if temps were listed in Kelvins (ducks and runs - just kidding, obviously). This is a wonderful guide. You made good use of limited space.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Meathead OK I know it would be cost prohibitive to send one to every member. So, give me a $. Make a few pennies on each one. You have my CC on file. Ask me to authorize and mail it.
Caught this thread a little late but, does it make sense to have a red B at the end of the 225 line, in other useful temperatures, to help identify tough cuts?
I think it is a lock. Each of you: Send me your snailmail to [email protected] include your user name so I can connect you to your contribution to the effort, and when they come off the press, probably not for a month, I'll send you one on the house.
Last edited by Meathead; October 27, 2020, 09:56 PM.
My only suggestion is should Chef Temp Medium Rare be red to draw attention to it, like it is in the bottom section? Of course, some blocks only have Chef Temp listed, so maybe that would mess with the flow.
Comment