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What Is The Best Way To Judge the Cooking And Holding Temperatures Of Food

August 31, 2020 By admin Leave a Comment

Everyone loves good foods, but can you serve great food without safety requirements? 

Most cooks know that holding food temperature properly is one of the key points to this problem. But what is the best way to judge the cooking and holding temperatures of food? 

Read on, and the following article will show you a satisfactory answer!

Why are Holding Food Temperatures So Important?

what is the best way to judge the cooking and holding temperatures of food quizlet

Many people think holding temperatures of food merely serves the purposes of preserving our meal’s flavor. In fact, this act is more like a critical control point to ensure the food is safe to eat.

If you are a foodaholic who cares much about food safety, then the terms “The temperature danger zone of food” may be no stranger to you. 

This danger zone temperature ranges from 41 to 135 degrees Fahrenheit. Since most bacteria grow rapidly with no sign of stopping between 70 and 125 degrees Fahrenheit, if the food stays in this temperature range for a particular time (more than 2 hours), those nasty little beings will start to take over the food.

The invasion of bacteria can cause food-borne illness, spoil the food, and make it dangerous for consumption. And, the only way to deal with spoiled food is to toss it away or bury it underground. The point is: The meal you worked so hard to prepare is ruined forever!

All things considered, maintaining the proper temperature for holding food and monitoring the holding process is of paramount importance if you plan to keep your food from wandering into the danger zone, and stay safe enough for you to consume.

How Many Ways to Judge the Cooking and Holding Temperatures of Food?

cooking and holding temperatures of food

When it comes to judging the cooking and holding temperatures of food, there are 2 common ways to do this task:

The first option is the old fashion way – using our senses. This might sound rather impractical. But, in daily life, most of us actually use this way to judge the cooking of the food. Either it’s fresh or spoiled, good or bad, we use our eyes and sometimes our hands and nose to suspect. 

However, in some circumstances, like when buying food from the supermarket, there will be a thick layer of food wrap stand between you and the food. You might not be able to work your magic senses.

Let’s say, if judging the cooking and holding temperatures of food is always that easy, no one would ever buy bad food, right? However, that’s not the case.

Thanks to the great power of science and our phenomenal scientists, a super handy tool to judge the cooking and exact holding temperatures of food had been born – a Food thermometer. In a nutshell, to tell if the food is safe to eat or best for flavor, the ideal holding temperature before cooking should be maintained. Food thermometers are made explicitly for that. 

There are two types of food thermometers – the analog and the digital thermometer. The difference between the two is the way each type reads temperature. For analog, the temperature is read manually by a dial or by graduation markings. With the digital one, the temperature can be obtained in the drop of a hat, and the value will instantly flash on the screen.

What Are Tips When Holding Food Temperatures?

judge the cooking and holding temperatures of food

There are two key factors for proper food holding temperature: heat and time. If hot food falls below the safe temperature zone or cold food meets a higher temperature than it should, food-borne bacteria is bound to make a comfy home out of it.

Then, as an inevitable outcome, the food will go bad, and food poison will call for you if you do not realize that in time and shovel the whole dish in your mouth.

Need some tips for keeping food in the proper temper zone? Here you go:

To “treat” cold food, you should:

  • Make sure the equipment for this task is functioning well (maintain it at 40 degrees Fahrenheit and below).
  • Do you know bacteria can actually grow on an ice-cold surface? Some sorts of food like fruits, vegetables, and molluscan shellfish allow that to happen, so, never place any of this food directly on ice.
  • Cross-contamination is possible among food. So, always cover the food to prevent it from contaminants. 
  • Your food can still be maintained at its best condition at 40 degrees Fahrenheit and below for up to 6 hours since the moment it is removed from refrigeration.
  • Never let cold food reach 70 degrees Fahrenheit or higher, so please, check the temperature every 2 hours.

For hot food, you should: 

  • Keep in mind that Hot holding equipment is not for reheating or bringing food to a proper temperature. It can only help maintain the hot food temperatures at 140 degrees and above.
  • Covering your food can help conditioning temperatures, and most importantly, keep contaminants out.
  • Stir your food frequently if you are able to. It helps distribute the heat evenly.
  • Often check the food temperatures with a suitable thermometer.
  • By any chance, if you find your food stays colder than 140 degrees for more than 2 hours, it’s time to say buh-bye!
  • Never mix freshly prepared food with leftovers to prevent cross-contamination.

Another tip is food thermometers should be cleaned and disinfected properly both before and after use.

Culinary Tips: How To Tell If Pork Is Done Without A Thermometer?

Final Thoughts! 

Now that we know keeping each type of food in its proper temperature range is important, what is the best way to judge the cooking and holding temperatures of food? The food thermometer is definitely the best way to do that.

I hope this article brought you some useful information. Thank you so much for reading and I’ll see you next time!

Filed Under: Grilling

Culinary Tips: How To Tell If Pork Is Done Without A Thermometer?

August 31, 2020 By admin Leave a Comment

“How to tell if pork is done without a thermometer?” Hmm, quite a tough question, especially when you’ve been compulsively abusing the thermometer as a meticulous cook – who only allows the meat to reach the most perfect and delectable state possible.

We totally agree with you on that matter. A meat thermometer represents the exact evidence you rely on to serve the dish to every picky eater. Not to mention, it only takes a blink to have the answer. Thus, it’s highly recommended that you have a meat thermometer available at your place.

But in case you don’t have a thermometer already, like at a friend’s kitchen, don’t freak out yet, because we are about to unveil five interesting tips for you to improvise. Let’s kick right in!

How Can You Tell If Pork Is Done Without A Thermometer?

culinary tips and tricks

The Finger/palm Technique: Applied for Pan-seared, Grilled, Roasted or Baked Pork Loaf

Perhaps you have heard or seen this test somewhere on Masterchef. It may seem somewhat intuitive, yet literally a rule of thumb for many cooks, so to speak. 

Let us break down the steps first. 

Step 1: Determine the degree of doneness you want your meat to be (raw, medium-cooked, or well-done). 

Step 2: Relax your left hand, palm ahead.

Step 3: Touch the flesh part between your wrist and the other end of the thumb.

If it is as soft as the feel under your right index finger, that is the sign it’s still raw.

Step 4: Begin pressing your thumb against other fingers, alternately, from the index to pinky finger on your left hand, one by one. At the same time, touch the corresponding flesh.

The level of well-cookedness should increase as you proceed to the last finger. They’ll look like these pictures.

And then you have it. Simple as that. Though quite simple to apply, this technique, as we said, is quite intuitive. 

Let’s see what else we can do without a meat thermometer.

Set the Timer for Each Cooking Session

culinary tips and secrets

This technique mainly boils down to experience. We mean, by noticing the time, weight, and internal temperature of the meat cut, you can tell when it is ready to be served.

Remember, the bigger the meat, the lower the heat, and the longer the time.

Typically, it takes 20 minutes for each pound of roast at 375 degrees Fahrenheit to be over with. 

For instance, with pork tenderloin, which often weighs around 1 – 1.5 pounds, this formula also applies. By having it quickly seared on stovetops first, and then set the oven to 375 degrees for 20 minutes, your dish is all good to go.

Here are some of our other recommended timers:

  • Pork sausages: 20 minutes with each side flipped every 10 minutes, and one-inch oil height should be good 
  • Pork chops/steaks:
Pork chops/steaks table

Use a Fork or a Spoon to Determine the Doneness of Your Pork

Step 1: Cut out a small pork cube from the loaf and place it on your cutting board.

Step 2: Check to see if the juices are clear. 

Using a fork and squeezing it against the meat surface, or poking a hole into the meat fibers, you should see some liquids coming out.

If the juices run clear or have a slightly pinkish color, that means your pork is done cooking.

If otherwise, which means the juices are not really clear, continue cooking and repeat that process later.

Use a Knife/Skewer

culinary school tips and tricks

Step 1: Grab a long knife/ skewer and use its tip to pierce a small cut into the meat.

Step 2: Assess the resistance required for that sear.

If your knife/ skewer slides back and forth easily, the inner flesh part has become tender, thus ready to be served.

But if otherwise, you still find it somewhat difficult to make the puncture because something is stuck inside. This indicates that the meat is not entirely cooked through. Thus, try again after a few minutes.

Also, keep in mind the fact that overcooked pork is still better than undercooked one, since the latter may contain harmful bacteria or parasites, the consumption of which would disrupt your digestive system.

Best Electric Smoker Under 200

Final Words

We believe you have wrapped your mind well around the question of “How to tell if pork is done without a thermometer?”, haven’t you? Though seemingly easy, after all, these tips are quite empirical and require an amount of time to master.

Thus, if possible, we still suggest you invest in an instant meat thermometer. It’ll certainly save you from any worries and hassles. Not to mention, it’s inexpensive and can be used for a long time. Definitely worth it! 

But for now, good luck with your cooking experience!

Filed Under: Grilling

Best Electric Smoker Under 200

September 18, 2019 By admin Leave a Comment

You don’t need to have a lot of money in order for you to purchase one of the best electric smokers. You just need to know which of the best electric smokers you can purchase under 200. With these reviews, you will be able to know for sure which of these smokers that aren’t that expensive will be the best purchase for you and your personal needs. The more you know, the better you can decide which one to purchase.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker

best electric smoker under $200.00

One of the first electric smokers that you can purchase under 200 is the Masterbuilt 20070910. This is a great electric digital smoker and known as one of the best smokers available. The best part is that this isn’t that expensive either.

The smoker puts out 800Watt of heat to ensure that the heat is perfect for smoking anything in no time. It comes with digital controls and a thermostat to ensure even heat. There are four racks that you can use for smoking meat, and it giving you 730 inches rooms for smoking.

Pros are that it can cook a large quantity of meat simultaneously because of the different racks, and it is easy to add wood chips. The problem that most find is that it takes a long time to heat up the smoker and it can be heavy to move around.

​Landmann USA Smoky Mountain Electric Smoker

best electric smoker under 200 dollars

The Landmann USA Smokey Mountain Electric smoker can also be purchased for under 200.  It comes with a three in one tray that is making smoking really easy. Has a glass door, allowing you to see the smoking process. Making sure that you can keep an eye on your meat. It comes with digital controls, to set the heat setting according to your required heat for the different meat options.

The great thing about this Landmann smoker is that it comes with handles on the side of the smoker. Making it easier to move the smoker around. It comes with a glass door, to make it easier to keep an eye on your meat that is smoking. Problems that many people found with this smoker is the door is heavy to open, and even with the side handles, it is still heavy to move around.

Camp Chef Smoker 18-Inch Smoke Vault

Not only is the Camp Chef Smoker Smoke Vault a great smoker, but it is also available for under 200. It comes with two separated racks to smoke meat separately. The smoker comes with a couple of accessories that are making smoking easier. This is known as a high-quality product that many people prefer. Especially, with the large smoking racks.

The thermometer is located in the door of the smoker for easier access and to control the heat better and easier. There are a couple of great things about purchasing the Camp Chef smoker. The fact that the thermometer is located at the door. The fast smoking time and the two large racks where you can smoke a large amount of meats.

Problems that you can expect from this smoker is the fact that it is heavy and bulky to move around. Meaning that you can’t really take it with you on holidays. The larger the meat, the longer it will take to smoke. You can’t smoke too much meat simultaneously, because it only has two racks for placing the meat.

Smoke Hollow 30162E 30-Inch Electric Smoker

best electric smoker for under 200

Another smoker that you can purchase for under 200 is the Smoke Hollow electric smoker. This is also a great smoker that will give you a great smoking experience. With the Smoke Hollo, you can cook and smoke more than just meat. You can smoke vegetables as well. It comes with two racks, to smoke more than one type of meat or vegetable at a time.

The smoker is made from steel to ensure long term use. This is a smoker that is easy to move around. The pros about this smoker are that it is simple and easy to use, it is made from steel and the handles are designed for easy movement. Some problems you can expect are that there isn’t enough cooking space for large meals and that even if this is easy to move, it is heavy and will require assistance from more than one person to move it around.

If you think that the best electric smokers are expensive and that only a few people can afford them, then you should think again. There are many different electric smokers that you can purchase for under 200. You just need to know which of these smokers are the best for you, and your preferences.

With these four different electric smokers for under 200, you can find the one that will be best for you, so that you can have the best smoking experience with friends and family.

Filed Under: Smoking

8 Primal Cuts of Beef

July 8, 2019 By admin Leave a Comment

We all know that there are different cuts of beef, but we are getting confused about which cuts to purchase, and what cuts are best for the dish that you are thinking about making.

And, besides the different cuts, you also need to know how to select the best quality beef as well.

This is why this guide is so important. Here, you are going to get to know the 8 primal cuts of beef, and you are going to learn how to find the best quality beef cuts.

Making purchasing beef a lot easier next time.

The 8 Primal Cuts of Beef That You Can Purchase

what are the 8 primal cuts of beef

In order for you to know what cut to purchase, you need to know the 8 primal beef cuts that you can choose from. This will give you a better understanding of the cut that you actually need.

1. Chuck

Chuck comes from the shoulder of the cow. This is the tougher part of the cow. So, the meat won’t be soft and tender. However, this is flavorful cuts that can make a large variety of different meat.

The butcher can cut the chuck into the following: Flat-iron steak, chuck short ribs, shoulder tender medallions, chuck pot roast, blade roast, boneless chuck short ribs, stew meat, country style ribs, and top blade steak. All these from just the chuck cut.

2. Brisket

The Brisket came from the steer’s breast. It is also tough meat and has a lot of fat. Not ideal for people that are looking for lean meat. Can be delicious with a marinade, brine and when tenderized. Also great for cooking in a slow cooker.

3. Shanks

cuts of beef steak

The shanks are coming from the forearm of the cow, just in front of the brisket. This is the toughest part of the cuts and needs a lot of preparation in order to make a delicious meal. Normally used for cooking hours like in stews and soups. This is also the cheaper cuts that you can find.

4. Ribs

Ribs are cutting from the ribs and backbone. This is one of the most popular cuts that you can find. From the ribs, there are a couple of cuts that can be cut: Delmonico steak, boneless ribeye roast, cowboy steak, ribeye steaks, and beef short ribs

5. Plate or short plate

Cut from the short rib. Fattier than the rib cuts and also a lot more flavor. Cuts that you can get from the plate are fajitas, pastrami, skirt steak, Philadelphia steak, and short ribs.

6. Loin

This is where the most expensive cuts from the cow come from. Cuts that you can get from the loin are, short loin is filet mignon, tenderloin steak, T-bone, Porterhouse steaks, strip steak, New York Strip, and KC Strip. This is popular cuts that people are always looking for.

How to Smoke a Pork Loin

7. Round

This is the lean and inexpensive cuts from a cow. The round cuts come from the rump and hind legs and can be tough if not cooked correctly. Cuts that you can find with the round cut are round steak, the eye of round, tip steak, tip roast, top round, and bottom round roasts.

8. Flank

The flank cut is below the loin. There isn’t any bone in the flank. Also, quite tough, but known as lean meat. Starting to get popular among healthy eaters.

Things to Look for When Purchasing Your Beef Cuts

8 wholesale cuts of beef

When you are purchasing your beef cuts, you should not only know the different cuts, but you should also make sure that you know how to identify quality grade meats. With these tips, you will also know what to look for, when buying any beef cut.

  1. How cold is the beef that you are purchasing? The colder it is, the better it will be. If the meat isn’t cold enough, there is a chance that the meat might not be as fresh as you would like it anymore.
  2. The color of the beef. It needs to be bright red. The brighter the color, the fresher the meat will be
  3. Looking at the sell-by date as well. The later the sell-by date, the fresher the meat will be.
  4. How does the other meat around it look like? If these meats aren’t fresh, it might contaminate the fresh meat. And, you will not get fresh, meat that won’t make you sick.

If you don’t know the different beef cuts, and you can’t always remember what cut is the best to buy, then you aren’t the only one. This is something that many people are struggling with.

With this guide, you will be able to understand the different cuts a little better. And, you will know what to look for, when you are purchasing beef cuts, and you are looking for fresh cuts.

We want to get value for money, and therefore we need to know what we are purchasing in the first place.

Filed Under: Grilling

How to Smoke a Pork Loin

July 8, 2019 By admin Leave a Comment

When it comes to smoking pork loin, there are a couple of things that you need to know first. This is the only way that you can know that your pork loin is going to be delicious and something that you will do often.

The thing is that when it comes to pork loin, there are some secrets that you need to know about smoking it. To ensure that you are going to have the perfect smoked pork, that will taste great and that will be actually safe to eat. This is the complete guide to smoking pork loin correctly.

The Grade Pork That You Need for Smoking

how to smoke a pork loin roast

The one thing that many are asking is what grade or quality pork is needed for smoking pork loin. And, is the type of quality really important. Something that you need to know is that the quality pork is important. The higher the quality or the grade of the pork the better the end result will be.

Yes, it is more expensive to purchase higher grade meat, but you will get a higher value for money. Especially when it comes to smoking the meat.

Essential Information About Smoking Pork That You Need to Know

There is some really important information that you need to know about smoking any type of pork. This is essential information that you need to know before you are smoking pork for the first time.

Most people are saying that lying your pork in brine isn’t essential, because most of the time you are going to marinade the pork in a BBQ marinade or a sparerib marinade. But, if you are smoking pork loin, and you want a juicy piece of loin, then putting your loin in brine for 12 to 24 hours is essential.

Another really important thing is the cooking temperature of pork meat. Just like chicken and other poultry, you need to cook the meat till the meat reach a certain temperature. It doesn’t matter if the meat is smoked or if it is grilled or even cooked. An internal temperature of at least 145°F should be reached when you are smoking pork. This is to ensure that all germs and other harmful bacteria are killed.

Marinade Your Pork Loin Ahead of Time is Essential

how to smoke a pork loin on a pit boss

Even if you are putting your pork in brine. You should still marinade your pork loin ahead of time. It is recommended that you should leave the pork in brine overnight, and then in the marinade for at least 2 to 3 hours before smoking.

The secret is to make sure that the marinade is thick enough to stay on the meat during the smoking process. And, if you are turning your pork loin, you should add some marinade to the other side of the loin as well. The marinade is just as important as the smoking process as well. You can purchase some of the best BBQ and sparerib marinades, or you can make your own, by finding some great recipes online.

How Long Should You Smoke a Pork Loin

You should be patient when it comes to smoking your pork loin. Especially, if the loin is thick and large. You should make sure that you are smoking it until it reaches an internal temperature of 145°F. Note that we say an internal temperature. Meaning that the meat should be at a temperature of 145°F or higher when using the thermometer that you are sticking into the meat.

This is the one thing that you should never forget about smoking or even cooking pork. To be safe to eat, you should make sure that it reaches the right internal temperature.

Guide in How to Smoke a Pork Loin to Perfection

how to smoke a pork loin on a grill

With this step by step guide, you will not make a mistake in smoking your pork loin to perfection.

  1. Purchase high-quality pork loin. The higher the quality, the better the results going to be
  2. Brine it for at least 24 hours before smoking. You can find different brine recipes online
  3. Marinade in preferred marinade 2 to 3 hours before smoking. Follow the instructions on your marinade recipe.
  4. Place in preheated smoker with cherry or other wood chips. Different wood chips flavors give different results in the taste of the meat.
  5. Smoke for at least 2 hours, checking the internal temperature regularly.
  6. Let it rest for 10 minutes before cutting ensuring that the moisture stays inside the pork loin.

It isn’t hard to smoke pork loin. Not, if you are following the right guide. And, if you know all the tips and essential information.

With the right piece of pork loin, a great brine and a great tasting marinate, you will be able to create the best tasting smoked pork loin you and your family have tasted.

Filed Under: Smoking

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  • What Is The Best Way To Judge the Cooking And Holding Temperatures Of Food
  • Culinary Tips: How To Tell If Pork Is Done Without A Thermometer?
  • Best Electric Smoker Under 200
  • 8 Primal Cuts of Beef
  • How to Smoke a Pork Loin

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