DickFuckarelli [he/him] to food • 3 years agoSmoked Prime Rib, Tri Tip, and Chuck RoastNSFWimagemessage-square76 fedilinkarrow-up183file-text
arrow-up183imageSmoked Prime Rib, Tri Tip, and Chuck RoastNSFWDickFuckarelli [he/him] to food • 3 years agomessage-square76 Commentsfedilinkfile-text
minus-squareDickFuckarelli [he/him]hexagonhexbear10·3 years agoHere's my theory: Smoking to 130 makes meat overly stiff. Like even more than regular cooking. It takes longer to bring a cut to tender after smoking vs just sticking it in a bag and doing the sous vide. I have no idea why. link
That's wild.
Here's my theory:
Smoking to 130 makes meat overly stiff. Like even more than regular cooking. It takes longer to bring a cut to tender after smoking vs just sticking it in a bag and doing the sous vide.
I have no idea why.
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