Low and Slows

Big A · May 2006

Can someone please tell me what type of meats you cook low and slow(and I am assuming low and slow means about 225 to 250 degrees).

thirdeye · May 2006

Ash,[p]I might be easier to list the things not barbecued Things like pork loin, steaks, burgers, some chicken, lamb, seafood & shellfish are usually cooked with roasting or higher temperatures.[p]I use barbecue temperatures on butts, ribs (belly, back & country), briskets, beef ribs, shanks, fatties, chicken thighs, prime rib, some beef roasts, and smoked fish. [p]~thirdeye~

The Naked Whiz · May 2006

Ash,
Low and slow works well on cuts of meat that are have connective tissue and fat. So beef brisket and pork butt are two cuts you would do low and slow.
TNW

Pick · May 2006

Ash,
It's very difficult to mess a pork butt, they are so delicious when pulling them apart good luck Jason

Big A · May 2006

thirdeye, forgive my ignorance, but could you please tell me what is degree is roasting temps and bbq temps? thanks.

tach18k · May 2006

Ash,
lets answer the question..
" Things like pork loin, steaks, burgers, some chicken, lamb, seafood & shellfish are usually cooked with roasting or higher temperatures."[p]Items like the above, dome temp 300 and higher.[p]Long slow cooks, dome temp 225 to 300. [p]I for one may use both on 1 item

thirdeye · May 2006

Ash,[p]One traditional school of thought will say barbecue is between 185° and 225° period. At these low temps, the heat can be conducted into the center of fattier meats without drying out the edges and rendering the product tender over time. I guess I extend the upper temp to around 260° or 270°. Roasting is >275° to say 400°. Broiling is >450° to 900°. All of these are using dry heat.[p]~thirdeye~

Low and Slows

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