Comments from a fellow Cook and Friend

Terry:
I hope I might suggest a few minor modifications to this message.

I believe items for grilling can be handled differently than those for smoking, in general.

Grilling is usually for cut meat products, and smoking is usually for whole (true trimmed sometimes) products.

Grilling is usually a touchy-feely matter of cooking over heat-flames of enduring higher heat. Surfaces receive that direct heat and then radiated heat starts to occur.

Most restaurants (higher quality) do not leave their beef steaks on the counter at room temp, but they cannot just wait to take them from 34 degree refrigerator storage.

They will house season and immerse to cover in peanut oil. No air or contaminants get to the meat. A wipe off removes anything visible and flames discard anything else.

Now if your meat is 1-1/2" to 2" thick, a medium or rare interior may be desired, with a charred outside. Fine. Grilling with added smoke is fine, with a very cool (not frozen) center. Make it look great, and then let it rest, for rare to medium rare. If your cut is not individual portions, but a larger cut to cook and slice to serve, you will need a longer warm period to start cooking, but not too much.

I gathered you were talking about Steaks, probably 1" thick or less.

Just thought my $0.02 might be of some value, for future posts.

(That was in response to what I had written below) "Thank you Henry, this is why I do value your input and knowledge on these matters of Home Cooking - Camp fire cooking - Cooking on the Grill - and doing Barbecue - "QUE" - the right way". Macdaddy


"A little more info about meat"
"Let me talk about meat a little more. When you marinade your meat in the fridge (6 to 24 hrs.) or you are just going to cook it naked, before you through (maybe "throw") it on the grill or smoker let it set out and come to room temperature. Don't take it right out of the fridge and toss it on the grill or smoker. Why? It will be cold on the inside. It will cook on the outside but will not be done on the inside and take a whole lot longer to cook (char broiled on the outside, still mooing on the inside) So as you are pre heating your grill and fixing whatever else you are serving, let it warm up to take the chill off the meat. It will cook better, now don't let it sit out all day, but take it out and let it warm up 25 to 30 mins. if it has been in the fridge for more than 6 hrs. Trust me you can see and taste the difference. When cold meat is put on the grill or smoker you play a guessing game. And that ain't good. More later. Macdaddy "



Best regards to you,

Henry - North of Sulphur, Louisiana

"Comments from a Pilgrim in the QUE"
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