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How important is it for meat to be at room temp before egging?
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Darby_Crenshaw said:They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
exactly. as do i (which is why i spent so much time trying to explain it).
my point was that it is a myth that leaving it on the counter will get it to room temp (these days), but that the idea is based in reality. people DID leave meat out for a long while. not so since we have fridges and freezers.
the "leave it out til room temp" was actually the practice. but not in today's world where the idea is unimaginable, and people are impatient and germophobic too boot.
so we achieve the even temp in other ways. all of which are frankly easier and better,
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I don't intentionally leave meat out until room temp, however by the time I pull out of the fridge and get the egg running and temp stabilized, my meat will set for 45 minutes or more.
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone -
Lit said:GrateEggspectations said:As others have stated, I think it depends on the thickness of the meat you are cooking. For steaks, I let them come to room temp to ensure a proper sear (a few friends who are professional chefs have recommend this to me). For larger cuts (e.g., brisket, butt, etc,), I like them cold such that they develop good smoke.like most things BBQ, I don't think there is a "right" way, but this is what has worked for me.
Gotta love posts that start "this is not true at all" (especially in a response to a post about a method utilized, as opposed to a statement about a method purported to be that which is "correct").
Glad some of us on this forum have all the answers.
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Darby_Crenshaw said:Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Seems like there is a bit of clarification needed. A thick roast, or a big carcass turkey are way different than a slab of ribs, or a pork tenderloin. There's a couple of hours of safe time for thin stuff. Possibly enough to get all of it to 74-ish. The thicker pieces won't warm fast enough in air. Water baths even temp a lot faster than air, better approach.
If an evenly heated roast is desired, then the whole of the mass should start at the same temp. If searing something smaller, an even temp is also a good thing, but probably not as important as cooking a turkey breast, and having the outside well done, and the inside less then medium.
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GrateEggspectations said:Lit said:GrateEggspectations said:As others have stated, I think it depends on the thickness of the meat you are cooking. For steaks, I let them come to room temp to ensure a proper sear (a few friends who are professional chefs have recommend this to me). For larger cuts (e.g., brisket, butt, etc,), I like them cold such that they develop good smoke.like most things BBQ, I don't think there is a "right" way, but this is what has worked for me.
Gotta love posts that start "this is not true at all" (especially in a response to a post about a method utilized, as opposed to a statement about a method purported to be that which is "correct").
Glad some of us on this forum have all the answers. -
Pro with servsafe certification here.
If the health inspector walks in and sees steaks sitting out between 41F and 132F, you're getting fined. There's no way in hell professionals let steaks sit out that long before firing. If you don't sell them, it's not like you can just re-refrigerate them and call it a day. In the food biz, $$$ talks. That means those expensive dry aged steaks (which are half rotten anyway) don't sit out for more than 60 minutes, and there's no way they're reaching 74F in that time.
Steak is mostly water. Water is an insulator. Sit a glass of ice water at 35F on your counter for 3 hours and it'll still be tepid.
Leaving your steak out is stupid. Having an even temperature throughout is not. But those aren't the same thing. What's even the point? At 75F, a steak is closer to 35F than 135F . Your room temperature steak is closer to frozen than to cooked. So why not start from cold where you're sure there's no pathogen growth and you've got an consistent temp throughout via the refrigerator?
StanMinimax and a wood-fired oven. -
Throwing down a Servsafe Cert, is as meaningful, or better yet, as meaningless...
as throwing down a KCBS Cert.
Just sayin Pro.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Everything above is heretical, especially the spew from @Darby_Crenshaw. If your meat has not reached room temperature on a counter the meal is lost. Servsafe approved.Sandy Springs & Dawsonville Ga
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Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Focker said:Throwing down a Servsafe Cert, is as meaningful, or better yet, as meaningless...
as throwing down a KCBS Cert.
Just sayin Pro.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
gmac said:northGAcock said:.....not to forget mentioning a counter surfing dog.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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gmac said:northGAcock said:.....not to forget mentioning a counter surfing dog.XL BGE
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Room temp stuff is the same as vacuuming your ashes, a total myth.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:gmac said:northGAcock said:.....not to forget mentioning a counter surfing dog.
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gmac said:northGAcock said:.....not to forget mentioning a counter surfing dog.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Fridge temp, like the appearance of smoke ring. And I agree with Lit
Lit said:
leave a steak out on the counter for an hour and check your internal temp it hardly moves only the outside gets warmer which is the opposite of what you are trying to achieve.
Phoenix -
Focker said:Throwing down a Servsafe Cert, is as meaningful, or better yet, as meaningless...
as throwing down a KCBS Cert.
Just sayin Pro.
Just sayin Amateur.Minimax and a wood-fired oven. -
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