In this week's episode we cover the week's news, talk steak with Michael McDearman, review some of last weekend's contest results, and answer some mailbag items.
Love the direction you are taking this, Greg! Really informative.
But I have to pick some nits with Mr. McDearman for the benefit of listeners:
He says to cook to 137-140 for medium rare, and I think most meat scientists and chefs agree it is closer to 130-135 after carryover. 137-140 is medium.
He also talks about resting a steak saying it rehydrates because moisture has run to the middle. First of all, once moisture has evaporated there is no way to get it back in or "rehydrate". Also, there is also no research evidence that the juices have run to the center. The juices are mostly trapped inside the fibers and can't go anywhere. As we know, when we cook, juices often pool on the surface, water evaporates from the surfaces, and it drips off, so there is plenty of moisture on the surfaces. I discuss the resting myth in detail here http://amazingribs.com/tips_and_tech...ting_meat.html
Finally he speaks of the maillard reaction as caramelization, a common misconception. The maillard reaction, the browning of the surface, is mostly changes in proteins and amino acids. Caramelization is a change in carbs and sugars. Meat has very few carbs and sugars. More on that here http://amazingribs.com/tips_and_tech...elization.html
The embedded video is blocked at work (damn feds trying to make us earn those tax dollars!) Is there a direct link to the video? Is the podcast on iTunes or is there a plan to push it there?
Because this is private to members only, there is no public link or iTunes link. But Greg has shortened it to 30 minutes so maybe you can hear it on your smartphone?
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Steve_D12 This was an error we kept in just to see if anyone was listening...IF you listen to
week 4 after this one you will see what I am talking about. :-)
love the show!
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