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Cold shocking meat - Baltimore Pit Beef

Hello! First time posting here!

I recently got an egg and last weekend tried some baltimore pit beef from a recipe here (Griffen i think)... I took the meat off at 115 and let it rest. The temperature peaked at 138 after 1/2 hour or so which resulted in the meat being a little over cooked(it was still very good with the tiger sauce). I was wondering if anyone has ever heard of or tried cold shocking meat like you do vegatables to stop the cooking process.

Comments

  • r270ba
    r270ba Posts: 763
    What temp and how long?  I think you probably should just pull it a little sooner.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • twelvebeer
    twelvebeer Posts: 36
    r270ba said:
    What temp and how long?  I think you probably should just pull it a little sooner.

    I think I seared it @ 350 for 1/2 hour and then cooked it indirect heat @ 350 until internal temp reached 115. I thought about next time taking it off sooner but then thought of putting it in a gallon zip bag and submersing it in an ice bath.
  • r270ba
    r270ba Posts: 763
    If it were me I think I would take it off sooner.  I have not done pit beef but I have never 'shocked' meat before...only veggies.  I will obviously defer to someone who has cooked pit beef before but that is my $0.02
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • fishlessman
    fishlessman Posts: 33,239
    thats a pretty big rise for a 350 degree dome cook.. did you use foil, im thinking no foil and place it up on a rack when resting?
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • twelvebeer
    twelvebeer Posts: 36
    No foil... I may just do an experiment this weekend. Cook two roasts and cold shock one.
  • I would just pull it at a lower temperature. One of the reasons you let meats rest is to allow the heat and moisture to distribute evenly. A cold shock will arrest this process. If you haven't calibrated you thermometers I would recommend that you do. It is the first thing I do when I buy one and before any important cook, such as a family event or cook-off. Once the water is boiling you can do several very quickly.
    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
  • Hoov
    Hoov Posts: 264
    Interesting idea. But then you have cold meat?!
    - Proud owner of a Large BGE
    - Norman, OK
  • This time of year I just put it on my egg table outside

    Steve 

    Caledon, ON

     

  • I am planning on getting a slicer soon and the first thing on the list is some B-more pit beef. Used to live there and one of the things I miss most is the Charcoal Grill in Parkville. Can't wait for that slicer. FEAR the Turtle - UMD
  • Hello! First time posting here!

    I recently got an egg and last weekend tried some baltimore pit beef from a recipe here (Griffen i think)... I took the meat off at 115 and let it rest. The temperature peaked at 138 after 1/2 hour or so which resulted in the meat being a little over cooked(it was still very good with the tiger sauce). I was wondering if anyone has ever heard of or tried cold shocking meat like you do vegatables to stop the cooking process.


  • If you want to stop the cooking process quickly, seal the meat in a food grade bag, like sous vide, and place it in a ice bath (1/2 water and 1/2 ice).  Water dissipates heat (BTU's) ten times faster that air of the same temperature.