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Considering the low-and-slow technique of a lot of smoked / bbq meats, it's actually really hard to dry out most meats because few of them are lean (chicken bre
by nkozyra 12y ago
Considering the low-and-slow technique of a lot of smoked / bbq meats, it's actually really hard to dry out most meats because few of them are lean (chicken breast is notorious for drying out, even with the low-and-slow approach).
You can keep things "warm" without keeping them under lights - a lower heat ( < 100F ) can keep beef and pork plenty moist.
- mattzito 12y ago> You can keep things "warm" without keeping them under lights - a lower heat ( < 100F ) can keep beef and pork plenty moist. Unfortunately, maintaining meat at that temperature is going to be a non-starter pretty much anywhere in the USA for health code reasons. Here in NYC, meat has to be held at 140 degrees or above, or if reheated, has to be heated to above 165 degrees, and then held at 140.
- nkozyra 12y agoPerhaps this is why the absolute best BBQ in the south can be found in roadside smokers, less bound to the prying eyes of food inspectors, etc.