what's for dinner at your place

[Cagey]

you are correct, but it is a point to be taken that trichinosis dies at about 155

No, it dies at 137F. In fact, freezing it long enough does it, too. Of course, that assumes there are any trichinae parasites in the pork in the first place, which doesn't happen in the US.

It's the belief that you have to get it to 155F or better that drives most people to overcook their pork. Even if there were parasites in it, you wouldn't need to get it that hot.

 

[Cagey]

Incidentally, this is the USDA recommendation for internal temperature of pork where the trichinosis parasite is guaranteed dead..

°F °C Minimum Time
120 49.0 21 hours
122 50.0 9.5 hours
124 51.1 4.5hours
126 52.2 2 hours
128 53.4 1 hours
130 54.5 30 minutes
132 55.6 15 minutes
134 56.7 6 minutes
136 57.8 3 minutes
138 58.9 2 minutes
140 60.0 1 minute
142 61.1 1 minute
144 62.2 Instant

This is a somewhat pessimistic chart, but it does show that even the gummint doesn't think you have to ruin pork anymore.

 

[pabloman]

It looks like you are grilling oatmeal as well.  I didn't realize you could grill oatmeal.

You can grill anything. Those are oatmeal/raisin cookies. Put 'em on a licorice bun with some liver, asparagus, a custard donut and some horseradish, and you got yerself some good eatin'!

Wait... I'm not from England...

Never mind.

Not beans :guitaristgif:

 

[Cagey]

How about soup? Can you grill soup? Sure. Like beans, you Just need the right container.

 

[AutoBat]

the trick to grilling anything with small parts is tinfoil so they don't fall through the gaps.

 

[Jusatele]

144, THAT PUTS A WHOLE NEW SPIN ON PORK

which is the perfect meat

I usually cook to 145 and let the temp raise during a brief rest

but now about 130 will do, OH I can see the juices flowing now.

Thanks Cagey, Buy You a Scotch and a steak one day

 

[Cagey]

You're welcome, and I'll look forward to it! <grin>

 

[elfro89]

There are some like you - I suspect because they were raised on improperly cooked meat and have rarely had it done right, so that's what they're used to. Everything else is compared to a self-inflicted standard that few people would choose if given a choice. I mean, why would you want dry, chewy, flavorless meat when you could have juicy, tender, succulent meat? It's a mental thing, that's all.

Not that there's anything wrong with that. If that's what you enjoy, then that's what you should have. Just seems like a lotta work for nothing. Most of the nutritional aspect is gone at that point, the amount of work you have to do to eat it is dramatically increased, and meat is amongst the most expensive food there is. Seems like you'd want to prepare it in such a way as to make it enjoyable and get the most benefit from it.

But, that's just me.

I've had both, when it comes to any kind of meat thats fried or grilled it has to be overcooked, its that flavour of burntness that makes it great. when it comes to stews and all kinds of meats thats boiled. like i LOVE beef jerky, thats all chewy and full of flavour. Biltong is good also.

 

[erogenousjones17]

I've had both, when it comes to any kind of meat thats fried or grilled it has to be overcooked, its that flavour of burntness that makes it great.

You mean charred. That charring (the hash marks on TV steaks) adds a lot of caramelised flavour and yumminess. But on the grill or elsewhere, don't overcook the meat please thank you.

 

[Wana_make_a_guitar]

I've had both, when it comes to any kind of meat thats fried or grilled it has to be overcooked, its that flavour of burntness that makes it great.

You mean charred. That charring (the hash marks on TV steaks) adds a lot of caramelised flavour and yumminess. But on the grill or elsewhere, don't overcook the meat please thank you.

Agreed, I like my meat still screaming.


That sounded a bit canabalistic.

 

[rushye]

Had Chow Fan Rice and Spring Rolls from a local Chinese Restaurant downtown.  :glasses9:

 

[back2thefutre]

Tv dinner

 

[m4rk0]

so I finally bought myself a cheap smoker!!!
and it was a huge success... this may be my other wood related hobby!

since I didnt want to screw the first time up, I didn't experiment and kept it very basic:
a chickin and a brisket.:

earlier this morning:

Marinated the Brisket and this was my first time brining a chicken:

2 hours in: getting a little smoky!!

and 6.5 hours later:

and some Nigella style porn close ups of my meat:

 

[line6man]

so I finally bought myself a cheap smoker!!!
and it was a huge success... this may be my other wood related hobby!

since I didnt want to screw the first time up, I didn't experiment and kept it very basic:
a chickin and a brisket.:

earlier this morning:

Marinated the Brisket and this was my first time brining a chicken:

2 hours in: getting a little smoky!!

and 6.5 hours later:

and some Nigella style porn close ups of my meat:

Absolutely awesome! But I'm eating hot pockets for dinner. :sad1:

 

[B3Guy]

There are some like you - I suspect because they were raised on improperly cooked meat and have rarely had it done right, so that's what they're used to. Everything else is compared to a self-inflicted standard that few people would choose if given a choice. I mean, why would you want dry, chewy, flavorless meat when you could have juicy, tender, succulent meat? It's a mental thing, that's all.

Not that there's anything wrong with that. If that's what you enjoy, then that's what you should have. Just seems like a lotta work for nothing. Most of the nutritional aspect is gone at that point, the amount of work you have to do to eat it is dramatically increased, and meat is amongst the most expensive food there is. Seems like you'd want to prepare it in such a way as to make it enjoyable and get the most benefit from it.

But, that's just me.

Biltong. dang. Most addicting stuff on the planet and now I want some. Why does the US have jerky?! It is so inferior!
I've had both, when it comes to any kind of meat thats fried or grilled it has to be overcooked, its that flavour of burntness that makes it great. when it comes to stews and all kinds of meats thats boiled. like i LOVE beef jerky, thats all chewy and full of flavour. Biltong is good also.

 

[erogenousjones17]

Last night was spinach risotto with bacon. Dayum. Best I've ever made. Turns out that, as with most things in life, the key to a good risotto is patience. And bacon.  :laughing7:

 

[Eric Banjitar]

Here is an interesting way to achieve roasted flavor with out the grill.

Coffee Rub (ya I know it sounds wierd, but you never taste the coffee, just the roast.

thoughly dry 3/4" beef steaks (NY stip steaks work great)

Mix well the following:
50% dark roast coffee ground to a powder
25% brown sugar
12.5% salt
12.5% pepper

rub sparringly onto dry steaks

heat a cast iron frying pan with a small amount of olive oil until it starts to smoke.

flash the steaks for a min or two per side allowing the sugars to carmellize the other ingrediants and leaving the interior pink and juicy.

Serve. :laughing11: chomp, chomp!

 

[kboman]

Made bolognese tonight. Excellent as usual! :headbang: :icon_biggrin:

 

[back2thefutre]

OutBack steakhouse. I ordered my stake extra extra extra rare. It was good.

 

[ptirman]

Tonight - Grilled Cornish game hens done "up the butt" style with a beer can in the derrière plus grilled romaine with my wife's home made vinaigrette. Hen's had Penzey's Foxpoint seasoning. If you've never had it, it is terrific. Wonderful night. Great weather.