Someone calculate this for me

[YardTime]

Let's say I have a 3 pound piece of meat. Let's make it a tri-tip, although that really isn't important.

Suppose before cooking it, I take it out of the refrigerator and leave it at room temperature for 2 hours. The meat warms up to 55 degrees F. I then place it in the oven at a temperature of 200. How long does it need to cook to get the meat to an internal temperature of 150?

Thanks in advance.

Also, if you don't mind, post the equation. It'd be handy to have around.

[pellegrino]

here's the easy solution, get a probe thermometer with an alarm.

[TripletDaddy]

I see.

Now that you are a CB mod, you only come around here when you need help with complicated meat equations.

Guys, don't bother helping YardTime out. He's probably making the tri-tip for cougarboard friends, anyway.

Sorry, YardTime. No can do on the meat quiz.

[YardTime]

Now that you are a CB mod, you only come around here when you need help with complicated meat equations.

Am I that transparent? Dangit. I guess I shouldn't even waste my time asking about rice cookers.

[TripletDaddy]

Am I that transparent? Dangit. I guess I shouldn't even waste my time asking about rice cookers.

There is actually a surprising amount of time spent here talking about rice cookers but also :rockon1:

[Drunk Tank]

It is really hard to say, it depends on the thickness and cut of the meat, as well as the fat content etc...not sure if there is an equation that can tell you. When I have asked others who know more than me, I always get responses like "cook it til its done, or its done, when its done".

I'd say 20-30 min. a pound at 200, but it is just a guestimate.

[NorthwestUteFan]

We engineers, particularly those of us with Heat Transfer experience, could come up with a solution for you in a few minutes. I just need the thickness of the meat, the temp of the oven, and to look up the heat transfer coefficient of said meat.

Ethics demand that I bill for my services. I accept Paypal...

[Uncle Ted]

We engineers, particularly those of us with Heat Transfer experience, could come up with a solution for you in a few minutes. I just need the thickness of the meat, the temp of the oven, and to look up the heat transfer coefficient of said meat.

Ethics demand that I bill for my services. I accept Paypal...

[NorthwestUteFan]

Everybody takes advantage of engineers because we are smrt smart. I figure we need to be more like the poo flingers and bill for conversation...

[YOhio]

Everybody takes advantage of engineers because we are smrt smart. I figure we need to be more like the poo flingers and bill for conversation...

How about some donuts left over from this mornings' management meeting?

[YardTime]

here's the easy solution, get a probe thermometer with an alarm.

Ok as sexy as coming up with an equation and calculating it sounds, this may make the most sense. Could we please call it a meat thermometer or something and avoid the word "probe" altogether please?

The obvious next question is which one to get? Here's what I'm looking at:

[ame="http://www.amazon.com/gp/product/B000RL2ZGO?ie=UTF8&tag=madolls-20&linkCode=as2&camp=1789&creative=390957&creative ASIN=B000RL2ZGO"]Amazon.com: Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31qRQy3zv1L.@@AMEPARAM@@31qRQy3zv1L[/ame]

Recommendations?

[Drunk Tank]

There is a new unit out by Maverick which should be hitting the shelves this month. The Maverick ET-732. It has a grill "thermometer" and food "thermometer". The new feature is it has over a 300ft range. If you can wait, I'd try to get this one.

[NorthwestUteFan]

How about some donuts left over from this mornings' management meeting?

Give me a donut and I will tell you to take Pellegrino's and Drunk Tank's advice and get a meat probe...



thermometer.