What temp

bam · Posted: Sat Jul 07 12 7:39 am Post subject: What temp

What temp is hot and fast to you?
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JimH · Posted: Sat Jul 07 12 8:37 am Post subject:

325 to 350 *f. I cook sirloin tip and rib roasts at those temps and pull them off at an internal of 130. I am interested in doing a high heat butt, just have not sat down long enough to read about it. Besides I've been real busy lately.
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MacEggs · Posted: Sat Jul 07 12 8:38 am Post subject:

For me, I would have to say nothing under 400° ..... which is hot!
On the gasser, which I don't use much anymore,
I like to seer steaks @ around 450°, no less.

If you are talking along the lines of barbecue, then,
I guess it's more like 300-350°,
but I would only do that for some good barbecue chicken. Very Happy

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Q-in · Posted: Sat Jul 07 12 9:09 pm Post subject: Re: What temp

1buckie · Posted: Sat Jul 07 12 11:26 pm Post subject:

Lump...

When the thermo's pegged...

But maybe that's just for the "Grilling" section...
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SoEzzy · Posted: Sat Jul 07 12 11:57 pm Post subject:

375° to 425° is were I cook things when I cook them hot and fast, I've cooked all 4 KCBS competition meats that way.

I prefer to pan the meat after about 1.5 - 2 hours, and I use cooling racks in the pans to keep the meat out of the juices foiling the pan at around 3 hours.

I did a couple of contests on my own and used the UDS's to crank the heat after a needed night of sleep, I don't like the product as much as a low and slow cooked meat... but that's a different answer for a different thread!
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1buckie · Posted: Sun Jul 08 12 12:23 am Post subject:

SoEzzy ~~>
"and I use cooling racks in the pans to keep the meat out of the juices foiling the pan at around 3 hours."

Where do you you get your racks, if you don't mind saying?
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"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

SoEzzy · Posted: Sun Jul 08 12 1:09 am Post subject:

They are in the cupboard under the microwave! Wink

That's honestly where I get them from, but any cooling rack from a kitchen store, target, walmart, etc http://www.foodservicewarehouse.com/kitchen/cooling-racks/c1862.aspx

I try and carry a couple of 8" x 10" racks as they fit inside a disposable 1/2 pan and I have a 10" x 15" for full pan's, I don't know where we found it, it may have been in a thrift store.
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1buckie · Posted: Sun Jul 08 12 12:37 pm Post subject:

"They are in the cupboard under the microwave!"

I honest to gawd thought about how to word that question so I could avoid an answer like that.... Laughing

No way around I guess....Thanks.... Smile

I've been looking for some that will sit up a bit higher than the standard cookie rack (could just steal the wife's if I were to use regular ones)
That site may have something....
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"

SoEzzy · Posted: Sun Jul 08 12 1:00 pm Post subject:

I truly tried not to type the silly answer to the straightforward question asked in an honest way... but the temptation was to strong and I gave in and typed it anyway! Embarassed

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Gunner69 · Posted: Sun Jul 08 12 1:08 pm Post subject:

http://www.justaddfood.co.uk/index.php?main_page=product_info&products_id=1556

I have about a dozen of these... Love them to death... the legs fold down which leaves them about and inch off the grate, or they are extended and give you enough room to slide a half deep pan under them...

Geronimo · Posted: Sun Jul 08 12 9:11 pm Post subject: Re: What temp

1buckie · Posted: Sun Jul 08 12 10:45 pm Post subject:

bam · Posted: Sun Jul 08 12 10:55 pm Post subject:

I guess I'm still low & slow use to cook 225-250. Now 300-325 spikes 350. Very Happy

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Pkerchef · Posted: Sun Aug 05 12 6:19 pm Post subject:

I've cooked all 4 KCBS competition meats that way. So ezzy how long does it take chicken thighs and ribs using this method ? Thanks Pkerchef
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SoEzzy · Posted: Sun Aug 05 12 9:39 pm Post subject:

Chicken thighs between 40 and 45 minutes, but you have to watch them and move them, St Louis cut spares are about 2:30 - 2:40 but you have to turn them, middle for outside, flip end to end, and bones up and bones down, based on how fast they "sweat"!

The moisture is driven from the bottom of the meat near the fire through the meat and "sweat"s on the top, as soon as you see the "sweat" you need to turn the meat, either from the hottest part of the grate to the cooler parts, of end to end, when one side of the charcoal basket is running hotter than the other, or bones to meat.

These are based on cooking on a UDS, very direct heat.
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Jeff T · Posted: Sun Aug 19 12 5:42 pm Post subject:

The UDS cooks fast anyway, cant image making them cooker faster than they do.
14-16 hour butts in 9 hours for me, the UDS runs around 275 -300 when i do that. Don't know if that constitutes the "hot & fast" method but that's cooking butts fast for me.