Smoking is the old way of time and are honored to taste on what Add cooked. In ancient times, the smoke was used to preserve meat for a long time. This is an age-old process of fire cooking meat low smoke emission.
Smoking is one of the processes of cooking grill. Smoke a piece of meat, which require temperatures of 200 to 225 degrees F. As the temperature is so low, the smoke for long periods. For heavy cuts of meat such as meat orPork cooking time is 45 minutes to an hour.
This principle applies to tobacco smoke. In the smoke of something, all that is needed is a container for the smoke, a source of smoke and something to smoke. A smoker can be anything from a hole in the ground in a smoking $ 2000.
Wood for meat smoking should be chosen with care. Various types of wood leads to different flavors. In general, all the wood is hard and free of resin (or SAP) is good to smoke.Forests, trees, fruits and nuts are good for smoking and improve the taste of meat.
Smoke contains nitrates, a chemical reaction of meat, which enhances the flavor and breaks connective tissue, such as collagen and lead tender cuts harder for better nutrition. Collagen consists of sugar and gelatin, which from its natural sweet barbecue.
The most popular products are smoked ribs, half of the chest and the pork shoulder. But this is not the limit. Anything can be smoked from nutsfor cheese steaks. However, the process of smoke, especially for the meat that is traditionally not fit into a different cooking method done. A good example is the breast that is very difficult and not easy to eat if cooked in an oven.
When the meat to cook the meat must be arranged within the smoker that they are surrounded by smoke. The meat should always be surrounded by a thick stream of smoke flavor. Smoking should move, and always seeMeat is that the maximum exposure to tobacco smoke.
The biggest advantage of the barbecue smoke and increases the shelf life of foods, especially meat. How do we develop the process of maintaining and improving even the worst pieces of meat in a wonderful meal.
Good temperature control make the meat tender and tasty. As previously smoked meat is best at temperatures in the range of 200 made to 220 degrees above. Where the temperature is low enough to allow sufficient time forfall into the smoke and, of course, the meat tender. The slow cooking, it will be time for natural fibers and are broken down into the meat tender.
Adjust the main difference between smoking and grilling and cooking facilities time. Gas grill and a kitchen with high carbon intensity of the heat, while a barbecue Smoker cooking the food slowly. It may take several hours to get a piece of meat with an electric grill smoker to cook.
The last thing to remember is that smokingis more an art than science. Practice and patience are the secrets. So far, keep em 'Smokin'.
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