ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 4 days agoHamdurger seasonlemmy.worldimagemessage-square53fedilinkarrow-up1365arrow-down119
arrow-up1346arrow-down1imageHamdurger seasonlemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 4 days agomessage-square53fedilink
minus-squareFudgyMcTubbs@lemmy.worldlinkfedilinkarrow-up4·4 days 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-up3·4 days 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-up1·3 days agoIt’ll dry out the beef something bad, though.
minus-squareredlemace@lemmy.worldlinkfedilinkarrow-up3·4 days 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