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[How to] A Grilling Disaster
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Sleepster Offline
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Post: #1
A Grilling Disaster
I rather fancy myself the master gas griller. I do mostly chicken, pork, and the occasional steak. We buy these pork loins that are packaged in a marinade. I usually have success cooking them to 140-145 deg F. Usually it's the white meat, but the one I grilled yesterday was only mostly white, with a good-sized vein of dark meat passing down one side. I think the white side cooked okay, but as you went deeper and got closer to the dark meat there were pink areas.

I'm thinking it takes a way-higher temperature to cook the dark meat, so I failed miserably.

Has anything like this happened to anyone? Sad I just can't believe this happened to me!

Oh how the mighty has fallen Huhsign

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12-03-2013 11:35 PM
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Plank! Offline

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Post: #2
RE: A Grilling Disaster
Being brought up in the civilised world I don't understand °F Wink
So did a quick google search and found this...
Quote:New USDA Guidelines Lower Pork Cooking Temperature

New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced today by the U.S. Department of Agriculture's Food Safety Inspection Service (FSIS).

The new recommended temperature is a significant 15 degrees less than what was previously recommended and typically will yield a finished product that is pinker in color than most home cooks are accustomed to.
12-04-2013 02:15 AM
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Don in Austin Offline

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Post: #3
RE: A Grilling Disaster
Had a huge party planned at the house and put several briskets to smoke for hours. I had to leave for several hours during the day to enter a 10k walk/run event. (I walk) So I hurriedly stoked up the barbecue barrels with plenty of wood and damped them down. Came back to check on the meat and something did not smell right. I had grabbed some pinon pine that was mixed in the pile with the oak wood. Briskets had a pinesol like taste and aroma. Our dogs ate well for the next few days!!

Don in Austin
12-04-2013 06:41 AM
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Sleepster Offline
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Post: #4
RE: A Grilling Disaster
(12-04-2013 02:15 AM)Plank! Wrote:  Being brought up in the civilised world I don't understand °F Wink

You don't know what you're missing!

Not sure how you got the °F symbol into your post, but I like it.

Can you do the chemical formula for water?

Sleepster
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12-04-2013 06:50 PM
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Sleepster Offline
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Post: #5
RE: A Grilling Disaster
(12-04-2013 06:41 AM)Don in Austin Wrote:  Briskets had a pinesol like taste and aroma.

Amazing that the flavor gets that's far into the meat.

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12-04-2013 06:51 PM
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Sleepster Offline
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Post: #6
RE: A Grilling Disaster
(12-04-2013 02:15 AM)Plank! Wrote:  New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.

The next time I cook one of these I'm going to check the temperature more carefully. I've ordered a new instant read, and I'll check the temperature in several places within the meat.

The thing is, with the white pork meat you don't want to go over 145 °F or it'll dry out. I like to take it off the grill before it gets that hot, and let it rise to 145 °F while it's resting.

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12-04-2013 06:55 PM
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Don in Austin Offline

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Post: #7
RE: A Grilling Disaster
(12-04-2013 06:51 PM)Sleepster Wrote:  
(12-04-2013 06:41 AM)Don in Austin Wrote:  Briskets had a pinesol like taste and aroma.

Amazing that the flavor gets that's far into the meat.

After several hours smoked through and through unfortunately. Completely indedible.

Don in Austin
12-04-2013 09:35 PM
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Post: #8
RE: A Grilling Disaster
It takes substantially longer to cook the dark meat than the white. Next time you get a loin with a dark streak, put it on ice, with the white meat in the ice and the dark side at the top and out of and above the ice for about 20 minutes to get the white meat a good bit colder than the dark. Then, when you toss it on the grill for the hot sear, throw it on dark side down. The ice bath trick works great for whole chickens and turkeys too...just lay the bird breast side down into the ice with the majority of all the dark meat sticking out.
12-04-2013 11:11 PM
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Sleepster Offline
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Post: #9
RE: A Grilling Disaster
(12-04-2013 11:11 PM)jgjones1972 Wrote:  It takes substantially longer to cook the dark meat than the white.

Is it that the dark meat needs to be cooked to a higher temperature than the white meat, or that the temperature of the dark meat rises slower, or both?

Thanks for confirming my theory. For a while there I was thinking the grilling gods had decided to change my fortune. And not for the better!

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12-05-2013 05:09 PM
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Plank! Offline

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Post: #10
RE: A Grilling Disaster
(12-04-2013 06:50 PM)Sleepster Wrote:  Not sure how you got the °F symbol into your post, but I like it.
Hold down Alt, then type 248 and release Alt
(only works on the numeric keypad)

Quote:Can you do the chemical formula for water?
Nope but I can do the one for ICE Wink
12-05-2013 05:43 PM
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