In the world of wine, the basic advice is serve red wines warm and white wines cold. It's far more complicated than that, and some take the advice to heart, if not to the extreme. Most reds show better when served slightly cool, and whites shouldn't be served icy cold.
In bbq, the mantra is low and slow. But how low and how slow? A lot of people seem to think that if low and slow is good, lower and slower must be better. Perhaps this is a result of the popularity of of the sous vide process, where food is cooked at low but precise temperatures for extended periods of time, often with amazing results.
The trouble is the things we like to throw on the grill are made of fat and muscle, and the two cook differently. Fat is good. Scratch that- fat is great, and may be the more important of the two. Whether it's the crispy skin of a duck, the perfectly rendered fat of bacon, or the most delicious slice of brisket, if you want that meat candy experience you have to nail the cook. (Calm down, Ian. I mean it in the general sense, not the ouch household definition.)
If you cook an item too hot and fast, the faults are obvious- burnt exterior, undercooked interior, etc. But cooking too low has its problems, too. The meat will certainly get done, but it may taste mealy with a consistency of mush. Worst of all, the fat may not render properly, if at all, which equals yuck.
This is why bbq is not just a science, it's an art. Knowing the proper temp and time for each protein is critical, and may take a lifetime to master. It's not just a matter of 225 for 8 hours, 275 for 6, or any other guideline.
So, what are some of your recommendations for the usual suspects? How long and how hot for your brisket, shoulder, chicken, ribs, clod, belly, sausage?
I know this is bbq, but please- no fighting!
The great bbq temperature debate
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