A hunk of meat infused with magical spices and smoked with extra-seasonings on the perfect heat. What comes to your mind after reading this? ‘Smoked Meat’ right!
So here’s what goes into the making of perfect smoky meat:
- Great Meat: The quality of the meat is an important factor that makes a big difference in the taste of the dish. Renowned restaurants typically prefer “Prime” or “Choice” grades of beef because of its beautiful marbling and wonderful flavor.
- Great spices: Spices are absolutely important to infuse flavors and rich aroma in your smoked meat. Expert chefs from Jarry Smoked Meat Montreal prefer using fresh and high-quality spices in their meat preparations, which adds to its heavenly taste.
- Effective tools: For meat to taste great, it must be cut the right way. So it’s important to use the right set of tools like:
- Backyard smoker with features such as portability, ease in handling, ease in cleaning and durability.
- Digital Thermometer that will keep track of the inside temperature and help you to set the heat accordingly.
- Long tongs to toss the meat hunk.
- Insulated food gloves for handling, or “pulling” the finished meat from the oven.
- Heat Control: The great barbecue dishes around the world are a result of the chef’s culinary experience and his ‘art-of-controlling-heat’. Therefore, it’s important to constantly check and control the heat while smoking the meat.
- Timing: Temperature and timing are directly related to the taste and texture of the meat. It takes years to understand the time-temperature relationship. Initially, the chefs base the timing of the oven depending on the type of meat (beef, pork, turkey) and maintain the heat control accordingly. While occasionally tossing the meat hunk, they keep on adding seasonings and spices so that the flavors are absorbed in every layer.
- Smoke: It is the final touch of smoke that gives the incredible mouth-watering flavors to the meat. However, there are some guidelines that experienced chefs follow while smoking the meat:
- They always use seasoned hardwood chips like hickory, Oak, Mesquite, Cherry, Maple, and fruit woods to suit your taste.
- They never use softwoods such as the conifers fir, pine, spruce, cedar, cypress, and oleander because they are bitter and some of them are even toxic.
And it’s a wrap! Now, when you already know the top 6 secrets, it’s time to taste one.
