GF and I are thinking about sending it for Saturday, making a little vacation out of it. Come to SD Thursday night, CRSSD Saturday, come back home Monday.
We’re both fans of the music and would love to see horsegiirl. Just curious of the vibes and the set up.
Hi folks - I often hear that smoking meat is bad because it imbues the meat with carcinogenic compounds. However, I had asked Gemini and ChatGPT about leaner meats like chicken and turkey specifically, and both informed me that it can actually be quite healthy depending on the preparation and cooking methods.
For example, they both noted that because turkey and chicken are leaner, fat doesn’t drip into the fire as much thereby reducing “flare ups” that cause PAHs to form. Smoking low and slow (between 225-275 degrees) reduces the formation of HCAs since the meat is not exposed to high heat. They also noted that marinating the cuts can somehow aid in reducing HCA formation.
I was always under the impression that the smoke getting into the food no matter the temperature or the cut was the problematic thing, but is this all true? I could not find anything online that relays this similar information - usually googling “smoking leaner meat” still brings results about the problematic effects. Being able to smoke a lot of leaner meats at a time would be a real benefit in meal prep, but I was always dissuaded by the cancer risks.