Meat cooking

[jigowatt]

So I have wondered something for a long time when cooking meat, and I figured I would ask this question as my first post :)

Is it best to cook Beef ribs, or other tougher meat, to the desired temperature and then hold it there for extended period of time, or to just cook it till the temp that is desired?

[TheMetalChef]

It is better to bring it up extremely slowly. Hence why low-temp smoking is the preferred method on ribs. Cooking it at 225 degrees until the internal temperature reaches 150-155 will yield a perfectly cooked rack of ribs. Usually takes about 3 hours at that temperature for pork spareribs, closer to 4 for beef.

[Big Daddy's House]

Some meats will cook faster that others, depending on the way that the meat is cut.

Others will take more time to cook, especially a fresh pork shoulder. Which is why I cook it real slow.

[TheMetalChef]

Others will take more time to cook, especiaolly a fresh pork shoulder. Which is why I cook it real slow.

My favorite treatment of a Pork Butt is a little dish I like to call Cochon Soul (Drunk Pig)

Basically a slow braise in a sweet white wine with root vegetables. Take the pot liquor, add a hefty dose of tarragon and a bit of roux and serve it over the meat. Spectacular.

[Big Daddy's House]

I pretty much do that with the drippings from the pork shoulder.

I cook that until it pretty much falls off the bone.

[Semigourmet]

I like to season my pork butt heavily with my dry rub, wrap it and let it set overnight then slow roast or smoke. While smoking or roasting I baste with a vinegar mopping sauce. then shredd and serve with my barbecue sauce, and cole slaw

[neonle]

while cooking meat first wash the magnet it in lime juice or vinegar the start with you recipe.

[neonle]

before cooking meat you can also boil it.

[giecay]

It's better to boil the meat first before cooking for you to serve soft.

[Big Daddy's House]

Yes I believe that it does.

Cooking meat in the oven helps to bring out its natural flavor & taste.

Even if you do a pot roast or beef stew on the stovetop or in the oven, you are braising it and letting it render its natural juices, which helps to really consentrate the flavor.

You'l have a much better tasting roast or stew, as opposed to boiling it which DEFINITELY WOULD make the meat lose it natural flavor.

And BTW, boiling the meat, I think, only serves to make it even tougher.

Then the burning question is; What do you do with the water that the meat was boiled in? Either you save it or throw it away, which means that with all that liquid, you are throwing away, you wonder what else to do with it because you have so much of it.

You could use it to help season a pot of down-home-style greens or a pot of dried beans. But it's just too much liquid to try to store in the fridge.