chrisperez.net » Notes http://chrisperez.net Sat, 04 Feb 2012 00:24:52 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Smoke Chart (or really anything you slow cook) http://chrisperez.net/2011/smoke-chart/ http://chrisperez.net/2011/smoke-chart/#comments Fri, 01 Jul 2011 16:26:55 +0000 CP http://chrisperez.net/?p=781
Pork Shoulders, Pork Ribs, Beef Brisket 

Cook at 225 degrees
Fat and collagens begin to melt 180 degrees F
Check for doneness 190 degrees F exterior should be dark brown or black.
Muscle fibers start toughening 200 degrees F remove from smoker before this happens
Take it off already 205 degrees F if its not tender now, its not really going to be.  Bad luck of the draw on the meat
Prime Rib 

Cook at 225 degrees
Rare doneness 120 degrees F Take off and let temp rise as it rests covered for 30 minutes

The Crutch:
When the meat hits 180 F (170 F for pork shoulder) take it off and wrap in a double layer of heavy duty foil. Pour in some sauce and other seasonings. Let them finish cooking with the extra moisture in the foil. Take them out of the foil and set them back on the pit for 30 minutes to an hour to dry back and develop the crispiness to the crust.

Temp guidelines with Weber Smokey Mountain (at 225 F)
2 hours per pound for pork shoulder
1.5 hours per pound for full packer of brisket (point and flat)
1 hour per pound for flat only (brisket)
3-4 hours for slab of baby back ribs

]]> http://chrisperez.net/2011/smoke-chart/feed/ 0 Internal Temperature Cooking Chart http://chrisperez.net/2009/internal-temperature-cooking-chart/ http://chrisperez.net/2009/internal-temperature-cooking-chart/#comments Sun, 20 Dec 2009 22:11:49 +0000 CP http://chrisperez.net/?p=215
Beef and Lamb
Rare 120 to 125 degrees F center is bright red, pinkish toward the exterior portion
Medium Rare 130 to 135 degrees F center is very pink, slightly brown toward the exterior portion
Medium 140 to 145 degrees F center is light pink, outer portion is brown
Medium Well 150 to 155 degrees F not pink
Well Done 160 degrees F and above steak is uniformly brown throughout
Poultry
Chicken & Duck 165 degrees F cook until juices run clear
Turkey
NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. During that time, temperature can rise 30 degrees if not exposed to drafts.		 165 degrees F juices run clear - leg moves easily
Pork
Medium 140 to 145 degrees F pale pink center
Well Done 160 degrees F and above steak is uniformly brown throughout
Pork ribs, pork shoulders, and beef brisket 160 degrees F and above medium to well done
Sausage (raw) 160 degrees F no longer pink
Ham
Raw 160 degrees F
Pre-cooked 140 degrees F
Fish and Seafood
Fish (steaks, filleted or whole) 140 degrees F flesh is opaque, flakes easily
Tuna, Swordfish, & Marlin 125 degrees F cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Shrimp
Medium-size, boiling 3 to 4 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Large-size, boiling 5 to 7 minues cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Jumbo-size, boiling 7 to 8 minutes cook until medium-rare (do not overcook or the meat will become dry and lose its flavor
Lobster
Boiled, whole - 1 lb. 12 to 15 minutes meat turns red and opaque in center when cut
Broiled, whole - 1 1/2 lbs. 3 to 4 minutes meat turns red and opaque in center when cut
Steamed, whole - 1 1/2 lbs. 15 to 20 minutes meat turns red and opaque in center when cut
Baked, tails - each 15 minutes meat turns red and opaque in center when cut
Broiled, tails - each 9 to 10 minutes meat turns red and opaque in center when cut
Scallops
Bake 12 to 15 minutes milky white or opaque, and firm
Broil milky white or opaque, and firm
Clams, Mussels & Oysters point at which their shells open - throw away any that do not open
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