Meat Tips
Meats
General discussion
Meats are done only when they are cooked to the proper published temperatures. No excuses!
For certain meats such as pork butts and briskets once the meat hits its safe temperature then we use feel but only to judge tenderness.
We monitor cooking grate temperature for an indication when the meat may be done and to ascertain if we are cooking too hot or too low. For example, an 8 to 9 lbs. pork butt will take 7 to 8 hours to cook at 275 degrees. Knowing this helps with planning.
General Anatomy of Meat
Meat is made up of 75% water which is myowater.
The reddish liquid you see in pre-packaged meat is not blood. It is myo water (myoglobin). Blood is drained from the animal at the time of slaughter.
There is good fat and bad fat, bad meaning it does nothing to help produce good results.
The fat that is in between the muscle fibers also known as marbling is good fat and for certain meats, it is an indication of its quality. The fat that is on top of a brisket or pork butt, for example, does nothing to help our cook.
What bad fat does is:
It extends our cooking time since we have to cook it along with the muscle.
Seasoning the fat cap does nothing but waste seasoning (I don’t know anyone that will just decide to eat fat because it’s seasoned).
The theory that the fat will “meld” and make the meat tender and juicy is an old wives tale. Fat is grease and the meat is water. Grease and water NEVER mix.
The fat cap will prevent the process of developing a smoke ring.
Compound Butter
The use of compound butter will “amp up” your flavor profile for steaks, seafood, vegetables etc. These butters add a savory element to the taste of almost any meats. This process is so simple and once you taste it you will never cook without it. Place a slice on or two on a steak, lobster tail or just about anything you put on the grill and enjoy!
Recipes courtesy of Danielle Bennet’s book “Diva Q’s Barbecue” a must read for the serious griller
Use unsalted butter for all three.
Blue Cheese Butter
2 tbsp crumbled blue cheese
1/2 tsp kosher salt
1/2 tsp finely ground black pepper
Garlic-Chive Butter
6 cloves garlic smashed
2 tbsp finely chopped fresh chives
1/2 tsp kosher salt
1/2 finely ground black pepper
Cilantro-Lime Butter
1/4 cup chopped fresh cilantro
1 lime zest & juiced
1/2 tsp kosher salt
1/2 finely ground black pepper
Process:
Soften butter a 1/4 # butter
Add flavors and whip to evenly distribute
Place the compounded butter on wax paper and roll into a log
Place in the fridge to harden
Once chilled it can be cut into slices