Edwin Pawlowski wrote:

>"Bubba" > wrote in message
>
>
>>Ed,
>>I use a remote thermometer on most any piece of meat thick enough to hold
>>it, and I've never seen any time lag at any temperature.
>>
>>Bubba
>>
>>
>
>This method is not for ANY meat, it is for barbecue. If you cook a pork
>chop, chicken, yes, you are correct. Pork butt, brisket, cooked at a low
>temperature, then you will see the lag. This is how you tenderize a tough
>piece of meat that has a lot of collagen. Collagen breaks down a about 160.
>It does not apply to grilling or most roasting.
>
>This was written by Kurt Lucas, a professional chef.
>
>
>
Good info! However....barbecue (mainly, as you say...shoulder and
brisket) is mostly where I use the thermometer. Roasting, too, but I'm
not sure I see a difference except, perhaps, for the heat source. I
agree about the collagen, but fail to see what that has to do with a
temperature lag. Makes sense in theory, heat adsorption and all that
but, as I said....I've never seen a notable change in the rate at which
temperature advances.

Bubba

BTW....I thought you were arguing "against" the professional chef types?

--
You wanna measure, or you wanna cook?