The best Cooking Meats eBooks: Reddit reviews

From 3.5 billion Reddit comments

You know when it’s done mostly by experience. But until then you go based on feel. It Should feel very tender and jiggly when handled. Secondly, when you insert a probe thermometer it should feel very soft with little resistance as you push all the way down through the meat. Lastly, the temp on thermometer will be in the high 190’s F to low 200’s F. Optimal temp is 203 F but it doesn’t have to spot on to be great.

You can just leave it on the smoker to finish cooking. I normally do that myself. But, I needed to cook more food on the smoker and didn’t have the room. So, after 4 or 5 hours on the smoker your not going to get much more benefit from keeping it on if you already have your crust/bark set. So finishing in a 250 F oven is perfectly fine to get it up to the final temp. Doesn’t detract from the smoke flavor at all. While these were in the oven I was putting chicken in the smoker.

Wrapping helps the meat get up to temp without drying out the meat or leading to over cooking. You can wrap in foil or butcher paper. Most of the time I do butcher paper. But with lamb and all the fat I opted for foil to help catch all the rendered fat.

I highly recommend getting Franklin Barbecue to learn a lot of the how’s and why’s. Great book. I have a hard copy and a Kindle copy that I’m often referring back to. They also have recipes in there.

Malcom and Meathead. You gotta get Meathead's book!

Forgot to add this:

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling-ebook/dp/B01FX1AUNC/ref=sr_1_1?keywords=meathead+the+science+of+great+barbecue+and+grilling&qid=1651687850&sprefix=meathead%2Caps%2C159&sr=8-1

This is the book that basically transformed everything I cook into awesomeness

My daughter gave me a great birthday present: Meathead - The Science of Great Barbeque and Grilling.

I had made brisket and pulled pork on the Traeger with mediocre results. This time I was having 20 people over for an end-of-summer blowout and the meat needed to be way better than mediocre.

This book did two things for me. First, the detailed instructions for technique PLUS the science behind what is happening on the smoker (I have a BS degree in Food Science) really helped me understand how to turn out perfectly smoked/cooked meat.

I can't recommend this book strongly enough. Using this book will unlock your inner Meathead!

If you don't have it already, get this book: https://www.amazon.com/dp/B01FX1AUNC/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

Guys' a master griller and has a food science PhD helping him go through a bunch of the myths of grilling and explaining what's happening, why it matters, and how to achieve it.

> Living in texas really makes me appreciate the savings in being able to obtain high quality cuts from the butcher and the availability of product to get comfortable with it.

Yeah, I started grilling in Michigan when I was a broke grad student. Local butcher had nice cuts of ribeye on sale regularly for $5/lb (back in early 2010s). I moved back home to CA, same quality of cuts cost $11-16/lb.

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is a good starter book.

The Art of Making Fermented Sausages by Adam and Stanley Marianski has more of the science behind it.

Charcuterie has a high risk for food borne illness if done improperly so best to read up first.

I'm reading a book right now on cured meats including how to make your own which was written buy the people at The Fatted Calf which is a great SF butcher that makes their own.

https://www.amazon.com/Charcuterie-Fatted-Making-Sausage-Confits-ebook/dp/B00C0AO18U/ref=sr_1_1?ie=UTF8&qid=1504125848&sr=8-1&keywords=charcuterie+fatted+calf

Well - the trick is you need to have a proper ratio of nitrate (pink salt) to ensure that botulism can't form. Pink salt isn't the same as a brine. I highly recommend you get this book, and a scale as the measurements need to be fairly precise.

https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated-ebook/dp/B00CF2MBB2

But honestly cold smoking is much more dangerous than people realize unless you are cold smoking cheese/nuts. Doing meats requires them to be cured properly or bad things could happen.

Stay safe!

If you are brining for that long (I do the same), you should be adding some Cure#1. It'll give that pink color as well. Here's the Ratio I use

Curing solution: 35 degrees SAL (10 Baume), 101 g salt per 1 liter of water

• Salt, 90 g (5 Tbsp)
• Cure #1, 18 g (1 Tbsp)
• Sugar, 10 g (2 tsp)
• Water, 1 liter
• 2 tbsp pickling spice
• Garlic, 3.5 g (1 clove)

Ratio came from this awesome book

Results!

Add some Thai red curry paste to your standard marinade, or some Madras curry powder.

<em>Jerky Everything</em> by Pamela Braun has some great ideas.

My favorite is Carnivore.

Unfortunately I don't use cookbooks very often except for general ideas on things to cook, then just do my own thing. With Carnivore I was much more into following the recipe and trying out new meals, so it tops my list!

Lol, I just came on here to start posting about it. OP Delivers!!!

http://www.amazon.com/The-Saucy-Pig-Cookbook-ebook/dp/B00ALPGE0E/ref=sr_1_3?ie=UTF8&amp;qid=1355316698&amp;sr=8-3&amp;keywords=saucy+pig

I have a free cookbook recipe up right now on r/Food

http://www.reddit.com/r/food/comments/14qpaf/tequila_cocktail_shrimp_i_asked_if_you_would_buy/

and here is the book: http://www.amazon.com/The-Saucy-Pig-Cookbook-ebook/dp/B00ALPGE0E/ref=pd_rhf_ee_p_t_1

I hope you are still interested!