Clearing up confusion about moisture in meat

GulfCoastBBQ

There seems to be a lot of misunderstanding about moisture in meat. It seems that many people believe that a moist (water laden) cooking environment (steam) creates juicy meat. This is simply incorrect. If it was correct then throwing a hunk of beef in a steamer or pot of boiling water would result in the juiciest meat ever but try it and you will find the opposite to be true. The mouthfeel of 'Moisture' and much of the flavor of meat is a direct result of its fat content, NOT water content. Steam cooks much faster than dry heat and is capable of quickly overcooking a piece of meat and forcing out all of its fat or 'moisture'. A cooking environment that retains the maximum amount of the meats natural fats will result in the 'juiciest' meat regardless of the amount of steam present. I believe that steam and water tend to wash away meats fats, not concentrate them.
Based on this it would seem to make sense that if you could keep your cooking environment below 212F (boiling point) you would prevent the conversion of water to steam and slow the cooking process, resulting in the best possible scenario for making great, juicy BBQ

reelgem

Very good point and well said.

Fidel

So do you posit that beef (or pork) fat completely renders at 212*?

I ask because no matter how hard you try, you won't get that steam any hotter unless you can somehow add pressure to the mix.

Car Wash Mike

Like I said before, I try to keep my egg around 200-225 dome for the first 3 hours. I gradually bump the temp up to allow the fat to render. The vents are open so I can get my egg up to 275 for the last hour or so.

Mike

GulfCoastBBQ

Fidel wrote:

So do you posit that beef (or pork) fat completely renders at 212*?

I ask because no matter how hard you try, you won't get that steam any hotter unless you can somehow add pressure to the mix.

I think you missed my point. Fat renders at a temp much lower than 212F, probably between about 140 and 170 which has nothing to do with my original post. Hot moist air cooks faster than fast dry air regardless of how hot the air is and steam cooks very rapidly but lends nothing to the moistness of foods that do not require the absorption of water to cook such as brisket, steak or ribs.

Little Steven

GulfCoastBBQ,

And your point of this epicurean pontification is?

Steve

Fidel

How did I miss your point? You said that you think steam and water wash away the fats. You mention nothing of gelatin leading to a moist end product. I personally don't want my brisket or pork greasy and fatty. I also have cooked enough to know when to pull the food I am cooking.

Any cooking method can lead to a good end product as long as the cook knows what they are doing. Conversely any cooking method can ruin your food if the cook has no idea what they are doing. You can boil a piece of meat until it is dry as a bone - if you overcook it. The cook is responsible for the final food, not the cooking method.

Little Steven

Rod,

He didn't respond to my post. I was going to ask WTF a braise or stew was. Ever know someone that had to be superior all the time?

Steve

thirdeye

So, it sounds like you would agree with the following defination. Any guesses on the source?


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Barbecue:

Meat cooked in the dry heat of wood coals at temperatures around the boiling point of water (212*F at sea level). An essential distinction from other forms of cooking is the temperature at which it is cooked. The lower temperature allows the meat to become tender while preserving its natural juices and the exterior does not dry out before the center becomes done. The long cooking period allows for myriad savory seasonings and provides ample opportunity for pleasurable activities. The consummate barbecuer excels in the latter as much as the former.
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Slotmercenary

i think he is just trying to push CW's buttons until he goes "MENSA" on him LOL!

GulfCoastBBQ

You guys are something else, I am not sure how to say this any more clearly.
I have read so many posts here attributing the juicy meat coming off of the BGE to the eggs "ability to retain a moist cooking environment" or that "adding a pan of water helps make your meat juicy" and I am simply attempting to explain that this is not the case. Here is a quote from a previous thread
"Now we always cook with liquid in the drip pan for our long cooks. When was the last time someone complained that the meat off the Egg was too moist? I think the point is you don't have to cook with liquid in the drip pan, but adding moisture to the cook isn't a bad thing."

That is the misconception that I was attempting to address.

stike

i think the vast majority of folks here don't cook with liquid in their drip pan, FWIW.

and i'm not sure it's that people are saying the egg has the "ability to retain a moist cooking environment". it's more that cooking in an insulated ceramic cooker helps "retain moisture in the meat".