Thaum twg koj xav tau tus neeg haus luam yeeb zoo ntsuas kub?

Barbecue enthusiasts thiab cov kws tshaj lij pitmasters zoo ib yam nkag siab tias kev ua tiav cov nqaij npuas zoo meej yuav tsum muaj qhov tseeb, ua siab ntev, thiab cov cuab yeej zoo. Ntawm cov cuab yeej no, tus pas ntsuas kub haus luam yeeb zoo yog qhov tseem ceeb. Tab sis thaum twg raws nraim koj xav tau ibzoo haus luam yeeb tus pas ntsuas kub? Kab lus no tshawb txog lub sijhawm tseem ceeb thiab cov xwm txheej uas qhov ntsuas kub zoo ua rau muaj qhov sib txawv, txhawb nqa los ntawm cov qauv kev tshawb fawb thiab cov kws tshaj lij kev pom.

Kev Tshawb Fawb Txog Kev Haus Luam Yeeb

Kev haus luam yeeb nqaij yog ib txoj kev ua noj qis thiab qeeb uas cuam tshuam cov nqaij kom haus luam yeeb ntawm qhov ntsuas kub rau lub sijhawm ntev. Cov txheej txheem no imparts ib tug txawv smoky tsw thiab tenderizes cov nqaij. Txawm li cas los xij, kev tswj xyuas qhov kub zoo tshaj plaws yog qhov tseem ceeb. Qhov zoo tshaj plaws haus luam yeeb kub rau feem ntau cov nqaij yog nyob nruab nrab ntawm 225 ° F thiab 250 ° F (107 ° C thiab 121 ° C). Kev sib raug zoo nyob rau hauv qhov no ua kom paub tseeb tias txawm ua noj thiab tiv thaiv cov nqaij kom qhuav.

Qhov tseem ceeb ntawm aZoo Smoker Thermometer

Ib tus pas ntsuas kub zoo nkauj barbecue muab qhov tseeb, nyeem lub sijhawm ntawm ob qho tib si sab hauv ntawm cov nqaij thiab qhov ntsuas kub nyob hauv tus neeg haus luam yeeb. Qhov kev soj ntsuam dual no yog qhov tseem ceeb rau ntau qhov laj thawj:

• Kev Nyab Xeeb Khoom Noj:

USDA pom zoo kom muaj qhov kub thiab txias sab hauv kom ntseeg tau tias cov nqaij muaj kev nyab xeeb noj. Piv txwv li: Tus pas ntsuas kub uas ntseeg tau tias cov ntsuas kub no mus txog, tiv thaiv cov kab mob hauv cov zaub mov.

• Nqaij qaib:

165 ° F (73.9 ° C)

• Nqaij nyuj, nqaij npuas, nqaij nyug, yaj (steaks, roasts, chops):

145 ° F (62.8 ° C) nrog rau 3 feeb so

• Cov nqaij hauv av:

160 ° F (71.1 ° C)

• Optimal Ua tiav:

Txhua hom nqaij muaj lub hom phiaj sab hauv rau qhov zoo tagnrho kev ntxhib los mos thiab tsw. Piv txwv li, brisket yog qhov zoo tshaj plaws nyob ib ncig ntawm 195 ° F txog 205 ° F (90.5 ° C txog 96.1 ° C), thaum tav toj yuav tsum ncav cuag 190 ° F txog 203 ° F (87.8 ° C txog 95 ° C). Tus pas ntsuas kub zoo pab ua kom tiav cov hom phiaj tshwj xeeb tsis tu ncua.

• Kub stability:

Kev haus luam yeeb yuav tsum tswj qhov kub thiab txias nyob rau lub sijhawm ntev, feem ntau 6-12 teev lossis ntau dua. Kev hloov pauv tuaj yeem ua rau kev ua noj tsis sib xws lossis lub sijhawm ua noj ntev. Tus pas ntsuas kub pab saib xyuas thiab kho tus neeg haus luam yeeb kom tswj tau ib puag ncig zoo ib yam.

Cov xwm txheej tseem ceeb rau kev siv lub tshuab hluav taws xob Smoked Barbecue

Thaum pib teeb tsa

Thaum pib ntawm kev haus luam yeeb, nws yog ib qho tseem ceeb rau preheat tus neeg haus luam yeeb mus rau qhov xav tau kub. Lub ntsuas ntsuas kub zoo muab qhov ntsuas qhov ntsuas qhov ntsuas kub ntawm qhov ntsuas kub, kom ntseeg tau tias tus neeg haus luam yeeb tau npaj ua ntej ntxiv cov nqaij. Cov kauj ruam no tiv thaiv cov nqaij los ntawm qhov kub thiab txias ntev ntev, uas tuaj yeem cuam tshuam rau kev ntxhib los mos thiab kev nyab xeeb.

Thoob plaws hauv Kev Haus Luam Yeeb

Kev soj ntsuam tus neeg haus luam yeeb qhov kub thiab txias yog qhov tseem ceeb thoob plaws hauv kev ua noj. Txawm tias cov neeg haus luam yeeb siab kawg tuaj yeem ntsib qhov kub thiab txias vim cua, qhov kub thiab txias hloov pauv, lossis roj hloov pauv. Lub ntsuas ntsuas dual-kev sojntsuam tso cai rau cov pitmasters kom kaw qhov muag ntawm ob tus neeg haus luam yeeb qhov chaw sab hauv thiab cov nqaij ua tiav.

Nyob rau hauv Critical Temperature Landmarks

Qee cov nqaij, xws li brisket thiab nqaij npuas lub xub pwg, tau dhau ib theem hu ua "kho," qhov chaw sab hauv qhov siab ntawm 150 ° F txog 170 ° F (65.6 ° C txog 76.7 ° C). Qhov tshwm sim no yog tshwm sim los ntawm evaporation ntawm noo noo los ntawm cov nqaij saum npoo, uas ua rau cov nqaij txias thaum nws ua noj. Thaum lub rooj muag khoom, nws yog ib qho tseem ceeb uas yuav tsum tau saib xyuas qhov ntsuas kub kom zoo los txiav txim siab seb cov txheej txheem zoo li "Texas Crutch" (wrapping cov nqaij hauv ntawv ci) yuav tsum tau thawb mus rau theem no.

Mus rau qhov kawg ntawm kev ua noj

Raws li cov nqaij ze ntawm nws lub hom phiaj ntawm qhov kub thiab txias, kev saib xyuas meej yuav tseem ceeb dua. Overcooking tuaj yeem ua rau cov nqaij qhuav, tawv tawv, thaum ua noj tsis txaus tuaj yeem ua rau cov zaub mov tsis zoo. Lub ntsuas kub zoo muab kev ceeb toom ntawm lub sijhawm tiag tiag thaum cov nqaij mus txog qhov ntsuas kub xav tau, tso cai rau kev tshem tawm raws sijhawm thiab so.

Xaiv qhov zoo haus luam yeeb Barbecue Thermometer

Thaum xaiv tus pas ntsuas kub haus luam yeeb, xav txog cov yam ntxwv hauv qab no:

• Qhov tseeb: Saib cov ntsuas kub nrog qhov me me ntawm qhov yuam kev, zoo dua li ntawm ± 1 ° F (± 0.5 ° C).
• Dual Probes: Xyuas kom tus pas ntsuas kub ntsuas tau ob qho tib si nqaij thiab ambient kub ib txhij.
• Durability: Kev haus luam yeeb cuam tshuam rau lub sijhawm ntev ntawm cov cua sov thiab cov pa luam yeeb, yog li tus pas ntsuas kub yuav tsum muaj zog thiab tiv taus huab cua.
• Yooj yim siv: Nta xws li cov duab backlit, kev sib txuas wireless, thiab cov lus ceeb toom programmable txhim kho cov neeg siv kev paub.

Cov kws tshaj lij kev nkag siab thiab cov lus pom zoo

Cov kws tshaj lij barbecue uas muaj npe nrov hais txog qhov tseem ceeb ntawm kev siv tus pas ntsuas kub zoo. Aaron Franklin, tus kws tshaj lij kev ua koob tsheej, hais tias, "Kev sib raug zoo yog qhov tseem ceeb hauv kev haus luam yeeb, thiab tus pas ntsuas kub uas ntseeg tau yog koj tus phooj ywg zoo tshaj. Nws yuav siv sij hawm kwv yees tawm ntawm cov txheej txheem thiab tso cai rau koj tsom mus rau kev kos duab ntawm barbecue "(qhov chaw:Aaron Franklin BBQ).

Hauv kev xaus, tus pas ntsuas kub zoo tshaj plaws yog qhov tseem ceeb ntawm ntau theem ntawm kev haus luam yeeb, txij li pib teeb tsa mus rau lub sijhawm kawg ntawm kev ua noj. Nws ua kom cov zaub mov muaj kev nyab xeeb, ua kom zoo tshaj plaws, thiab qhov kub thiab txias, tag nrho cov no yog qhov tseem ceeb rau kev ua tiav cov nqaij zoo meej. Los ntawm kev nqis peev rau hauv qhov ntsuas kub zoo thiab nkag siab txog nws cov ntawv thov, cov neeg nyiam barbecue tuaj yeem txhawb nqa lawv cov kev ua si haus luam yeeb thiab tsis tu ncua tsim cov txiaj ntsig tshwj xeeb.

Yog xav paub ntxiv txog kev nyab xeeb ua noj kub, mus saib ntawm USDA Food Safety and Inspection Service website: USDA FSIS Safe Yam Tsawg Internal Temperatures.

Xyuas kom koj qhov barbecue tom ntej yog kev vam meej los ntawm kev teeb tsa koj tus kheej nrog ib qhozoo haus luam yeeb tus pas ntsuas kub, thiab txaus siab rau kev sib xyaw ua ke zoo tshaj plaws ntawm kev tshawb fawb thiab kos duab hauv koj cov kev tsim ua luam yeeb.

Xav tias dawb hu rau peb ntawmEmail: anna@xalonn.com or Xov tooj: +86 18092114467yog tias koj muaj lus nug, thiab txais tos tuaj xyuas peb txhua lub sijhawm.