초록 ▼

A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same process. The consumer merely microwaves or boils the finished product intact with its OEM packaging an

A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same process. The consumer merely microwaves or boils the finished product intact with its OEM packaging and enjoys the taste as if the meat has just been prepared on a barbecue pit. A special barbecue sauce is marinated into the meat to create a realistic barbecue flavor. The process also increases the shelf life of the product as prepared by this process. A pH factor of 3.5 is maintained which not only kills the bacteria and germs but it also helps tenderize the meat and prevents from growing spores.

대표청구항 ▼

A triple cook barbecue meat cooking, processing, packaging and storage system comprising the steps of: a) trimming the fat and cutting off brisket from the meat to be barbecued; b) barbecue cooking said meat for a ‘first cook’for approximately two hours in non-smoke 190 degrees 100% humid environmen

A triple cook barbecue meat cooking, processing, packaging and storage system comprising the steps of: a) trimming the fat and cutting off brisket from the meat to be barbecued; b) barbecue cooking said meat for a ‘first cook’for approximately two hours in non-smoke 190 degrees 100% humid environment; c) barbecue cooking said meat for a ‘Second Cook’and smoking said meat for approximately 45 minutes in smokey 150 degrees dry bulb, 137 degrees wet bulb setting; d) applying a special meat dependent sauce having a pH factor between 3.4 to 3.7 to said meat; e) individually bagging and hermetically sealing said meat in heavy transparent cryovac bag; f) barbecue cooking said meat for a ‘Third Cook’in the bag at 190 degrees for two hours while checking for tenderness every 15 minutes; g) cooling and marinating said meat in refrigerator for ten to 14 days; and h) freezing and shipping said meat to the end user through the established marketing channels.