Meat - Temperature - Method Cheat Sheet?

jgastel · December 2015

I got the LBGE for Father's day and just finished the install of nest table that is attached to our new screen porch. I am trying to get the hang of cooking on this beauty after enjoying many a delicious treat from my neighbor's XLBGE over the years. I'm hoping that someone out there has a cheatsheet for some common meats that lists the temperature and cooking method. I realize everyone probably has there own strategy and until I develop my own, was hoping something might be out there that will give me a general idea. I've attached some pictures of the table in case anyone was curious - plan to add drawers next year but it didn't turn out too bad for a weekend warrior! Looking forward to having a lot of fun with this over the years! Thank you in advance for any insight and advice!

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Thatgrimguy · December 2015

That looks awesome! What a great table!

buzd504 · December 2015

There are a million ways for every piece of meat. You are going to have to narrow down your questions a bit.

Very nice set up, BTW.

fishlessman · December 2015

first time ive seen an egg get buffed

if you assume normal roasting temps this chart is close enough to work with and fine tune to your liking. get a thermapen

http://www.reluctantgourmet.com/meat-doneness-chart/

WeberWho · December 2015

Sweet setup! I also recommend the ThermApen. A must have tool in my opinion

jgastel · December 2015

buzd504 said:

There are a million ways for every piece of meat. You are going to have to narrow down your questions a bit.

Very nice set up, BTW.

Thanks everyone! I just made up a quick and dirty spreadsheet to illustrate what I was sort of looking for. As you said though, maybe there are too many variations within these generalizations for this to be useful. Probably the biggest thing for me is trying to figure out the platesetter (legs up/legs down, in/out etc ) when I am cooking something. Maybe its just gonna be a matter of having to cook a lot of different things to figure it out which sounds good to me! My wife got me some gadget that monitors the temperature of the meat and the pit temperature and that worked great for my first experience (a pork shoulder) but I'll check out that ThermApen. Thanks again for the help!

Image: https://us.v-cdn.net/5017260/uploads/editor/by/bgeywouyueov.jpg

WileE.Coyote · December 2015

http://www.nakedwhiz.com/ceramic.htm has good detail in the recipes. Also recommend getting a thermapen.

fishlessman · December 2015

you might be over thinking
ribs and shoulder 220 to 275, legs up, or legs down, or direct, or raised grid direct

foil, or no foil, mustard to stick the rub, no mustard to stick the rub, fat up, fat down, its a mystery, it all works

now whats more important, figure out what YOU want from the cook, light bark, heavy bark, crunchy bark, a sear on those burgers, med/rare or cooked thru, its what you desire of the end result. most of my cooks are raised direct, i dont have a platesetter nor need one. if i did alot of bread cooks i would use one for faster heat recovery but i dont

THEBuckeye · December 2015

All the info is here in the Forum in one form or another.

What I did, was when I tried something new I'd research it here then copy and paste the relevant info in an email to myself with the subject:

Egg- Ribs
Egg - Eye of Round
Egg - White Chicken Chile

etc. etc.

Enjoy!

nolan8v · December 2015

Welcome to the forum. Here are a couple of links that I've used as references (minus methods):

http://www.kamadojoe.com/cooking/temperature-guide

http://www.reluctantgourmet.com/meat-doneness-chart/

http://www.fsis.usda.gov/shared/PDF/Roasting_Those_Other_Holiday_Meats.pdf?redirecthttp=true Chart starts on page three

http://www.smokingmeatforums.com/t/99870/do-we-not-have-a-food-temp-chart-anywhere

file:///Users/chrislewis/Documents/amazing%20ribs%20meat%20temp%20guide.pdf

http://www.thermoworks.com/pdf/chef_recommended_temps.pdf

http://www.kamadojoe.com/downloads_public/KJ_COOKING_GUIDE_F.pdf

Meat - Temperature - Method Cheat Sheet?

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