Rather than spend another summer choking down dry, flavorless burgers, steaks and chicken breasts, pass these three tips on to your friends and neighbors so the outdoor fare will be up to snuff when you come ready to eat…
Smoking a turkey, as opposed to roasting, will not only free up your indoor oven for more important things (e.g. pie), but will also add a unique flavor that your guests may have never had before. And because smoking meats hearkens back to our pilgrim forbearers, it’s only right that this Thanksgiving you introduce your guests to the rich and flavorful tradition of smoked meats.
On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
USDA temperatures are merely an indication that it’s safe to eat, while ready indicates that the connective tissue has been sufficiently rendered and the meat is not only palatable, but tender and flavorful.
Any seasoned grill master (brave enough to fire up the pit in the dead of winter) can tell you how difficult it is to get accurate temperature measurements in cold weather.
Pork Barrel BBQ uses exclusively the ThermoWorks Super-Fast Thermapen to check their meat temps.