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为什么炉温一定要严格控制？转两刚收到的澳大利亚烧烤学校的烤牛肉教程。
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7 Hour (heavenly) Steak
This lesson is from BBQ School and uses a Rib Eye Rack of Beef to illustrate the importance of
internal temperature or "Doneness" and how it can be used do guarantee results.
In this recipe the meat is not permitted to rise above 66 degrees Celsius at any stage in the cooking
process, the premise being that at temperatures above 66° C (151° F) the juices inside the cells
expand to the point that the cell wall breaks and the juice is dispersed through the meat.
This recipe is cooked over 7 hours using only the heat from 6 Heat Beads at any given time, the Idea
is to keep the cooking chamber at the same temperature as you want the final result (in this case
Medium Well Done: 66° C (151° F)).
First light 6 Heat Beads in your favourite BBQ, then wait till they have a nice white powdery covering
of ash, this means they are ready for cooking as the petro-chemicals have been driven off.
Place your meat (in this case Rib Eye Rack of Beef) on the grill and brown it with a blowtorch to
develop colour and taste through "caramelisation" otherwise known as the Maillard reaction. The
Maillard reaction occurs at 150° C (300° F) and with such a low cooking temperature the meat will
not brown without the help of a blowtorch.
Close the lid, check the cooking chamber temperature and come back in three hours.
After three hours check the cooking chamber temperature, you will most likely need to add a couple
more Heat Beads, I use Beads leftover from previous cooking sessions as they have no petrochemicals
and will re-ignite easily when in contact with the already lit ones, this is a good time to
add some wood chunks for added smoke flavour.
After 7 hours check the internal temperature of the beef, it should be ready to serve. At this point
you could hold the meat at serving temperature in the cooking chamber for another ten hours or so
without a perceivable loss of moisture or quality when served in fact the connective tissue will only
soften further. Once the meat is at temperature (65° C) you can hold it there for as long as you need
by adding another 2 Heat Beads every hour or so, this is great for when your guests are a couple of
hours late because the plane was delayed! One of the large chain restaurants famously cooks theirs
for 18 hours!
In addition the meat has been heated evenly and not to the point where the cells rupture, so there is
no need to let it rest before serving.
Here
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2011-06-29 12:13:51
