ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 15 小时前Hamdurger seasonlemmy.worldimagemessage-square36fedilinkarrow-up1284
arrow-up1284imageHamdurger seasonlemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 15 小时前message-square36fedilink
minus-squareFudgyMcTubbs@lemmy.worldlinkfedilinkarrow-up4·14 小时前I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
minus-squareHeyJoe@lemmy.worldlinkfedilinkarrow-up3·11 小时前I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
minus-squarezikzak025@lemmy.worldlinkfedilinkarrow-up1·2 小时前It’ll dry out the beef something bad, though.
minus-squareredlemace@lemmy.worldlinkfedilinkarrow-up3·14 小时前Smoked shotgun shells will change your mind
I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
It’ll dry out the beef something bad, though.
Smoked shotgun shells will change your mind