I again went to RecipeTinEats for her char siu recipe. The meat was marinating in a ziplock bag that looked absolutely ghastly, because I used an entire bottle of red food coloring in the marinade. You cook the meat at a low temp in the oven and save the marinade, add a little more...
Rested for 20 min. The internal temp went to 145 while resting. Perfect, slightly pink in the center and juicy, as it should be. I strained and reduced the pan drippings while the roast rested to get a nice “sauce.” The straining seemed necessary since the drippings had a lot of ...
To make sure my chops are cooked thoroughly and evenly, I sear them on the stovetop before popping in the oven. It takes mearound 3-4 minutes per sideon the stove to achieve a golden brown finish. Then another 8-10 minutes in the oven (or up until the internal temp reaches 140˚F...
Bring the oil in your pot or deep fryer up to 350◦and slide the breaded pieces in. You’ll have to check the first few for doneness but 8 – 10 minutes is a good estimate to start with. As you pull them out of the oil, set them aside on a sheet pan with a wire rack on ...
Checking for Doneness Check for doneness a couple of minutes before the cooking time is up. Measure the temperature in the thickest part of the meat. Once the internal temperature is close to 145 degrees Fahrenheit, turn off the air fryer and immediately remove the pork chops and let them ...
Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW. Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour. If you have used banana leaves you can remove them before shredding the pork. Remove around 2...
prefer to pull my pork at a temperature of around 203 F. You’ll know that it’s done when the pork is fork-tender, meaning just a hint of pressure from the tines of a fork causes it to absolutely fall apart. I like using thismeat thermometer(affiliate link) to check for doneness....
Just Unwrapped. Internal Temp 198 will allow for easier pulling. I usually test the doneness by lifting the meat in the middle with tongs. If the meat provides a little sag on the ends, it is done. Another method is to probe the meat. A probe should slide in like going into butter....
If you don't want to take the time to brine, do as you intended, slice like pork chops and smoke to an internal temp of about 130˚ with the wood of choice. Pull the chops out andfinish on a very hot grillto your desired doneness. Smoked chops are very tasty! Watch it tho as...
Leave it for at least an hour. Take it out, let rest at least 15 minutes in the open room temp, then pull. I think you will have great results like this. I never trim fat off a butt before smoking. If there is skin attached, I take it off. I always 'sweat' the butt with ...