HOW MEAT COOKS
Imagine you're a pork shoulder on barbecue day...
| 8:00 a.m. - A rude awakening as the opening
refrigerator
door clicks on the light. You still feel violated from the dry
rub facial last night, but it really improved your tone. Only 37F
inside - Brrrr! |
 |
| 8:05 a.m. - Now THIS is an improvement! A
230F sauna
- mood lighting from a crackling fire, sweet and clear smoke wafting
by, and some old friends from the fridge just showed up. The
warm, moist air is relaxing. Some tingling sensations as a bit of
acid beads on your brow, soaks in and begins to form a smoke ring. Nap time. |
 |
| 12:00 p.m. - 120F inside - your proteins are
beginning to
denature and shrink. You're wringing yourself out like a sponge. |
 
|
| 2:00 p.m. - 160F inside and you feel small and
tough. You've lost half your weight - mostly water. If you
were a steak, you'd be well-done and on your way to shoe leather.
But unlike steak, you're loaded with fat and connective tissue, which
is only now getting into the game. |
 |
| 4:00 p.m. - still only 165F inside - a
temperature
plateau. Your connective tissues, made of tough collagen, are
beginning to break down into sweet, molten gelatin. You're slowly
losing your composure, but that's a good thing. |
|
| 6:00 p.m. - 190F inside and you're carefully
removed from
the smoker (lest you fall apart), wrapped carefully in a few sheets of
newspaper and stuffed in a warm cooler to rest with your friends. |
 |
| 7:00 p.m. - everybody loves you. Sure
beats pulling
a pig's foreleg around a feedlot all day! |
 |
Copyright 2008 | Karubecue LLC | Southlake TX
| Patent Pending
|
