What's for dinner tonight? Dinner ideas?

[Timmy]

Beef Short Ribs at 165f, time to wrap'em up! Bronson 20 isnt doing to bad, although i don't think it likes the cold. Temp swings were pretty bad this morning but as it gets warmer and sun comes out they are getting better.

 

[Slimpicker]

Temp swings were pretty bad this morning but as it gets warmer and sun comes out they are getting better.

That's kinda why I said "meat you can't "F" up" cuz you will find that it won't be like your 780 with that controller.
However, Timmy is the King so he will BEAT that Bronson into submission!!!

 

[GrillMeister]

Nice collection of Artic Cookers Timmy!

 

[Timmy]

Nice collection of Artic Cookers Timmy!

Somebodys gotta do it.........dont they?

 

[Timmy]

Pork loin tonight. I like to buy those massive hunks of port at Costco when they are on sale. I then cut them into 3rds and vacuum pack them for later. Sometimes I will slice them into chops which SWMBO turns into authentic German Schnitzels. Tonight, it's just a chunk of pork loin rubbed in EVOO and dusted with Meat Church Gospel all purpose. I'll sear it at 450 for 30 minutes, then back it down 350 till it reached 145 internal. Slice & serve with Fischer & Wieser Raspberry Chipotle sauce. Easy Peasy cook.

View attachment 3350

Doesn't pork need to go to 165f IT?

 

[RustyJake]

Doesn't pork need to go to 165f IT?

Pork Loin at 145 is acceptable, especially seeing the rest will probably see it reach 150+

Pork Temperature

Finding the correct pork temperature is the final step in plating a perfectly juicy, tender cut of meat.

www.pork.org

 

[Timmy]

Ok. Cool! Thanks @RustyJake!

 

[RustyJake]

Ok. Cool! Thanks @RustyJake!

Pork has definitely changed over the years. I remember being served cremated pork chops as a child because apparently that was the only safe way to serve pork.
I think thats why we have created creamed soups today, they needed something to add moisture to the pork

Keep in mind, mechanically tenderized meats need to be cooked to a higher temperature. Up here, locally, our Walmart stores prime rib roasts show that they are mechanically tenderized, as does our Costco on their smaller prepackaged beef roasts, including prime ribs. I hate that they do that to prime beef cuts

 

[Timmy]

Pork has definitely changed over the years. I remember being served cremated pork chops as a child because apparently that was the only safe way to serve pork.
I think k thats why we have created soups today, they needed something to add moisture to the pork

I remember those chops, surprised i still have teeth!

 

[Timmy]

Beef Short Ribs at 165f, time to wrap'em up! Bronson 20 isnt doing to bad, although i don't think it likes the cold. Temp swings were pretty bad this morning but as it gets warmer and sun comes out they are getting better. View attachment 3658

Fireboard Wed Dec 30 Session https://share.fireboard.io/168F78

 

[RustyJake]

I remember those chops, surprised i still have teeth!

Yup, you knew they were done when they curled up like a bowl and could hold the mushrooms soup or gravy

 

[RustyJake]

Fireboard Wed Dec 30 Session https://share.fireboard.io/168F78

Love the ability to share the live cooks. Especially that once completed they store for your future reference
You should add some progress pics along the way.

 

[Timmy]

All done,

more to come, resting now!

 

[Timmy]

All very good!

 

[Slimpicker]

our Walmart stores prime rib roasts show that they are mechanically tenderized, as does our Costco on their smaller prepackaged beef roasts, including prime ribs.

How does it Label them to show that??? I'll have to look for that next time I go