ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 1 month agoHamdurger seasonlemmy.worldimagemessage-square53fedilinkarrow-up1368
arrow-up1368imageHamdurger seasonlemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 1 month agomessage-square53fedilink
minus-squareFudgyMcTubbs@lemmy.worldlinkfedilinkarrow-up4·1 month agoI 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-up3·1 month agoI 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-up1·1 month agoIt’ll dry out the beef something bad, though.
minus-squareredlemace@lemmy.worldlinkfedilinkarrow-up3·1 month agoSmoked 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