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Science of Barbeque written by Chip and Gary The Sorry Boy's method of slow cooking takes place in three stages. First is the smoking, or flavor stage. This is the initial cooking phase. The prepared, seasoned meat is placed in the smoker and the low and slow cooking process begins. The cooking chamber is filled with smoke and steam from the water pan, and the temperature is maintained between 200 - 225 deg. F. We use a mixture of charcoals, well seasoned oak wood for heat, and green citrus (orange) wood for smoke. This process continues until the level of smoke seasoning (smoke ring) is achieved or the internal meat temperature has reached approximately 150 deg. F. Increasing cooking temperature results in less cooking time and less smoky flavor. Decreasing cooking temperature lengthens this time and adds much more cooking flavor to the meat. This is probably the most critical stage in preparing championship barbeque. It is very easy to over smoke certain cuts of meat. This is where personal taste, practice and experience takes over. As the internal meat temperature rises above 150 deg. the outer bark has sealed. Smoke and flavor will no longer penetrate into the meat. Next is the cooking stage. We remove the meat from the smoker and wrap it in heavy duty aluminum foil. Then it is placed back into the cooker and the process continues. We will continue to cook the meat at 250 deg. F. until the internal temperature reaches 195-200 deg. F. This time will vary according to the actual weight and make up of the particular cut of meat. Initially the internal temperature will rise quite fast, until the 165-170 deg. range is reached. This is where the collegen and protein breakdown occurs. It may hold at these temperatures sometimes for hours, before climbing steadily again toward the 200 deg. mark. When 200 deg. is met, the meat is ready to be removed from the grill. Again practice and experience will help in the timing of this stage.The final stage is what we call the resting stage. The meat is removed from the cooker at 200 deg. Now we want to allow the temperature to drop slowly to a lower serving temperature. The meat is actually still cooking during this time. This is where the meat is going through a tenderizing phase. The collegen has changed to amino acids, and these amino acids are becoming sweeter and sweeter. This resting phase can be as long or as short as time permits. It's always better to be ahead on time. If you get behind, you can't speed up the process. The meat will be ready to cut when the internal temperature is in the 155 - 160 deg. range. It will be cool enough to handle and should cut or slice without crumbling or falling apart. There is a fine line between preparing really tender meat, and mushy meat. The Sorry Boy's method of slow cooking keeps us far from the mush. I hope this takes some of the mystery out of your cooking experience, and puts more fun back into it. Our product line of sauces and seasonings are designed to get you started on some great barbeque experiences. If you have any questions about our products, how to use them or any questions on barbeque in general, please don't hesitate to ask.
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Stay tuned for the latest escapades of the Sorry Boys! There's no telling what we'll try next! Stop back often for more tips, tricks, and secrets. Order more sauces and seasonings. We will be adding new information and more recipes on a regular basis, or when we remember. Our special thanks to Brenda Lee for the Sorry Boys theme song. We're Sorry Brenda! You could only be apologetic. That sure would change things! Yeah, I know ..... They don't call us the Sorry Boys for nothing! Remember ...... It is what it is! Sometimes things are exactly as they appear. Of all the things in this life that I've lost. It's my mind that I miss the most..........
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