ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 16 hours agoHamdurger seasonlemmy.worldimagemessage-square37linkfedilinkarrow-up1289arrow-down115
arrow-up1274arrow-down1imageHamdurger seasonlemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 16 hours agomessage-square37linkfedilink
minus-squareFudgyMcTubbs@lemmy.worldlinkfedilinkarrow-up5·15 hours 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-up3·12 hours 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 hours agoIt’ll dry out the beef something bad, though.
minus-squareredlemace@lemmy.worldlinkfedilinkarrow-up3·15 hours 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