Chicken, Pork, or Beef??

Don't make me choose! :cry:

:P

Chicken.

In order from most liked and least like:

1.) Chicken

2.) Beef

3.) Pork (the only pork I seem to like is bacon).

All threeVikingBeard

I'll go with chicken.bangell99

pork if its cooked right (low and slow)

followed by beef; nothing better than a nice tritip or ribeye, and even the once-in-a-lifetime Kobe beef experience

and chicken. I eat chicken atleast seven times a week; its a good, easy to cook meat but it just cant match pork and beef.

but like I said, pork must be cooked right. Pork chops are never cooked right, but pork butt thats been cooked in a smoker at 230 degrees for 10 hours? OOOOOOOOH MAMA!

pork if its cooked right (low and slow)

followed by beef; nothing better than a nice tritip or ribeye, and even the once-in-a-lifetime Kobe beef experience

and chicken. I eat chicken atleast seven times a week; its a good, easy to cook meat but it just cant match pork and beef.

but like I said, pork must be cooked right. Pork chops are never cooked right, but pork butt thats been cooked in a smoker at 230 degrees for 10 hours? OOOOOOOOH MAMA!

mrbojangles25

10 hours? Wow. I'm not much of a pork man, so excuse my ignorance but I didn't know something cooked for that long could not be dry. Must try...

Pork ramen as a snack.

KFC as a treat.

Steak as a dinner.

So all three.

[QUOTE="mrbojangles25"]

pork if its cooked right (low and slow)

followed by beef; nothing better than a nice tritip or ribeye, and even the once-in-a-lifetime Kobe beef experience

and chicken. I eat chicken atleast seven times a week; its a good, easy to cook meat but it just cant match pork and beef.

but like I said, pork must be cooked right. Pork chops are never cooked right, but pork butt thats been cooked in a smoker at 230 degrees for 10 hours? OOOOOOOOH MAMA!

ZarMulix

10 hours? Wow. I'm not much of a pork man, so excuse my ignorance but I didn't know something cooked for that long could not be dry. Must try...

this is the golden rule of cooking meat: high and fast, or low and slow.

for example, when I cook chicken breast I preheat the grill to like 550 degrees, butterfly the chicken (slice horizontally so the breast is thin), dry rub it, then cook it for a max of like five minutes.

With a thin, low-fat cut of beef like flank steak, similiar rules apply.

Yet with a high-fat, thick cut of beef like a tritip, I tend to cook it for like 40+ minutes over medium-low heat after I sear the outside over high heat. This is because, imo, the more fat a meat has the longer it should cook because it will self-baste. The fat will melt and flow throughout the meat. So low-fat cuts of beef I like rare (i.e. filet mignon), while high-fat cuts of beef (tritip, ribeye) I prefer medium inside.

Pork is high fat, so as a result it needs to be cooked longer at a low heat. WHen you get something like pork butt or something, you want to cook it for a long time. I like to dryrub it and put it in the smoker for a whole day; the goal is to raise the temperature only a few degrees every hour. The majority of the cooking is done at a temperature below 212 degrees (in truth, pork's internal temp only needs to be 165 or so) so water loss is kept to a minimum. In addition, the relative humidity of the smoker is fairly high (wood chips are soaked in water prior to smoking them) so the atmosphere does not accept a lot of moisture given up by the brisket.

Coupled with the occasional spritz of a "mop" (a fluid seasoing mix, I prefer something vinegar based) every hour or so, the pork will turn out soaking wet with its own juices. Ideally, you shred the pork, serve it on a nice soft bun with cole slaw on top, and the pork juices will run down your arms as you bite into it.

You can do this with beef brisket or any thick, often-tough piece of meat but I prefer pork.

[QUOTE="ZarMulix"][QUOTE="mrbojangles25"]

pork if its cooked right (low and slow)

followed by beef; nothing better than a nice tritip or ribeye, and even the once-in-a-lifetime Kobe beef experience

and chicken. I eat chicken atleast seven times a week; its a good, easy to cook meat but it just cant match pork and beef.

but like I said, pork must be cooked right. Pork chops are never cooked right, but pork butt thats been cooked in a smoker at 230 degrees for 10 hours? OOOOOOOOH MAMA!

mrbojangles25

10 hours? Wow. I'm not much of a pork man, so excuse my ignorance but I didn't know something cooked for that long could not be dry. Must try...

this is the golden rule of cooking meat: high and fast, or low and slow.

for example, when I cook chicken breast I preheat the grill to like 550 degrees, butterfly the chicken (slice horizontally so the breast is thin), dry rub it, then cook it for a max of like five minutes.

With a thin, low-fat cut of beef like flank steak, similiar rules apply.

Yet with a high-fat, thick cut of beef like a tritip, I tend to cook it for like 40+ minutes over medium-low heat after I sear the outside over high heat. This is because, imo, the more fat a meat has the longer it should cook because it will self-baste. The fat will melt and flow throughout the meat. So low-fat cuts of beef I like rare (i.e. filet mignon), while high-fat cuts of beef (tritip, ribeye) I prefer medium inside.

Pork is high fat, so as a result it needs to be cooked longer at a low heat. WHen you get something like pork butt or something, you want to cook it for a long time. I like to dryrub it and put it in the smoker for a whole day; the goal is to raise the temperature only a few degrees every hour. The majority of the cooking is done at a temperature below 212 degrees (in truth, pork's internal temp only needs to be 165 or so) so water loss is kept to a minimum. In addition, the relative humidity of the smoker is fairly high (wood chips are soaked in water prior to smoking them) so the atmosphere does not accept a lot of moisture given up by the brisket.

Coupled with the occasional spritz of a "mop" (a fluid seasoing mix, I prefer something vinegar based) every hour or so, the pork will turn out soaking wet with its own juices. Ideally, you shred the pork, serve it on a nice soft bun with cole slaw on top, and the pork juices will run down your arms as you bite into it.

You can do this with beef brisket or any thick, often-tough piece of meat but I prefer pork.

are you a chef? cause that's some masterful guidelines right there.

[QUOTE="mrbojangles25"][QUOTE="ZarMulix"][QUOTE="mrbojangles25"]

pork if its cooked right (low and slow)

followed by beef; nothing better than a nice tritip or ribeye, and even the once-in-a-lifetime Kobe beef experience

and chicken. I eat chicken atleast seven times a week; its a good, easy to cook meat but it just cant match pork and beef.

but like I said, pork must be cooked right. Pork chops are never cooked right, but pork butt thats been cooked in a smoker at 230 degrees for 10 hours? OOOOOOOOH MAMA!

Oscar-Wilde

10 hours? Wow. I'm not much of a pork man, so excuse my ignorance but I didn't know something cooked for that long could not be dry. Must try...

this is the golden rule of cooking meat: high and fast, or low and slow.

for example, when I cook chicken breast I preheat the grill to like 550 degrees, butterfly the chicken (slice horizontally so the breast is thin), dry rub it, then cook it for a max of like five minutes.

With a thin, low-fat cut of beef like flank steak, similiar rules apply.

Yet with a high-fat, thick cut of beef like a tritip, I tend to cook it for like 40+ minutes over medium-low heat after I sear the outside over high heat. This is because, imo, the more fat a meat has the longer it should cook because it will self-baste. The fat will melt and flow throughout the meat. So low-fat cuts of beef I like rare (i.e. filet mignon), while high-fat cuts of beef (tritip, ribeye) I prefer medium inside.

Pork is high fat, so as a result it needs to be cooked longer at a low heat. WHen you get something like pork butt or something, you want to cook it for a long time. I like to dryrub it and put it in the smoker for a whole day; the goal is to raise the temperature only a few degrees every hour. The majority of the cooking is done at a temperature below 212 degrees (in truth, pork's internal temp only needs to be 165 or so) so water loss is kept to a minimum. In addition, the relative humidity of the smoker is fairly high (wood chips are soaked in water prior to smoking them) so the atmosphere does not accept a lot of moisture given up by the brisket.

Coupled with the occasional spritz of a "mop" (a fluid seasoing mix, I prefer something vinegar based) every hour or so, the pork will turn out soaking wet with its own juices. Ideally, you shred the pork, serve it on a nice soft bun with cole slaw on top, and the pork juices will run down your arms as you bite into it.

You can do this with beef brisket or any thick, often-tough piece of meat but I prefer pork.

are you a chef? cause that's some masterful guidelines right there.

i was for seven years. Well, technically I was a cook (no formal culinary education) but I worked as one through high school and college.

1. chicken

2. beef

3. pork

None.

You have a vegetarian on your hands here :)

all three... in a single smoothie