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how to cook smoked meat

You also have the option to opt-out of these cookies. . Smoking originated as a method of preserving food back before refrigerators and chemicals were invented (you know, the “olden days”). The writer of this cookbook is the person who has the highest-ranking website of the world for smoking meat. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins (especially myosin), so they can hold onto moisture more effectively and lose less of it during the cooking process. The skin is beautifully tanned and the meat is so juicy. It’s all about science — the salt in the brine makes the proteins in the meat more water-absorbent. This cookbook is the guide to preparing a real barbecue that is juicy and scrumptious. Smoking Meat: A Smoker Cookbook. Whether you have a gas or coal grill, let it cool … Check Out the Best Electric Grills for Pancakes. Home , Main Course , Recipes cooking , how to smoke meat , meat , meat smoker , smoker , smoker tips , smoking , smoking meat , smoking tips The Manual is simple — we show men how to live a life that is more engaged. The cookbook includes not only building but also customizing your own smoker. Place the meat on the food scale and make a note of the weight. This type of smoking is typically done between 68 to 86 degrees F. Since this method does not cook meats, you will need to cure your meat before smoking it to ensure it is safe to eat. If it has gotten to 160 degrees F, it is ready to pull the meat out from the smoker. However, the differences also continue with the ingredients, both use coriander, black pepper and sugar, but Montreal smoked meat uses far less sugar and more spices like garlic and mustard. 15 Recipes to Try with Your Smoked Meat. 25 Exceptional Smoker Recipes to Make You Get Your Smoker Out You can also use a cookie sheet lined with aluminum foil. However, you will want to avoid putting any sauce onto your meat until the last 10 or 20 minutes. Grillmaster’s Choice: What’s the Best Electric Grill with Rotisserie? If you are a beginner these recipes will help to introduce you to the techniques essential for smoking. It will, however, let you cook a brisket point, which is fattier and contains more collagen, in around 6 hours. If you head over to Costco, you can pickup a box of 6 sealed 6 oz packages of deli-sliced Montreal-style smoked meat in the cold-cut section. are some common dishes that everyone loves to savor when smoked well. To produce the smoke, various types of hardwoods or certain plants are allowed to smolder in a smokehouse, grill or meat smoker. The first 3 hours the meat is left to smoke; then the meat is wrapped in aluminum foil for the next 2 hours so the interior of the meat cooks properly. Thus, you can be assured that this cookbook will be nothing short of amazing. All these are simple yet very delicious. All you want to do is penetrate the meat with the smoke for the flavor and to help preserve it. If you smoke meat at temperatures below 100 degrees F, you are cold smoking. To make a good base, add three tablespoons of salt to one quart of water, then throw in whatever else you prefer. Meat smoking experts like to say that all you need to smoke meat is a hole in the ground. A whole chicken can be rubbed with spices and cooked in a smoker. The Manual may earn a commission when you buy through links on our site. Smoking meat techniques, tutorials, smoked meat recipes and guide to meat smoking the right way. Without further a due, we want to introduce you 20 recipes you can try and cook, which go perfectly together with … Instructions on the … When selecting your meat, go to the butcher shop. Plus, bringing your meat up to room temperature before placing it on the smoker makes it accept smoked flavors more readily. This is one of the best smoking meat cookbooks because it provides you tips and tools that will be helpful in smoking meat. Read the Steaming a Schwartz's Smoked Meat Brisket at home [moved from Quebec] discussion from the Chowhound Home Cooking food community. 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With Fall coming to a close, we’re all scrambling to soak in that last bit of nice weather while battling daylight savings time. The Smoking Process . But opting out of some of these cookies may affect your browsing experience. Follow the manufacturer's instructions to start the electric smoker. “Low” means a cooking temperature between 225 and 275 F. “Slow” refers to cooking time: between four and five hours. Hot smoking, at a temperature between 80-120°C, uses the smoke from a heat source to slow cook the meat and infuse it with flavour. But meat with lots of gristle is perfect for smoking! Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then … The bear claws shred the meat with minimal effort – especially compared to using just forks and/or tongs – and the silicone gloves are a life saver when handling a smoked beer butt chicken. It will help you cook a wide variety of foods such as chicken, brisket, ribs, and ducks. Using smoke to cook or preserve certain types of meat and fish produces what is called smoked meat. Aim the tip of the thermometer toward the center of the meat. Oak, on the other hand, is great for big cuts of meat that take a long time to cook. Remove and reserve 1/4 cup, and add the pork to the marinade. The Perfect Smoked Meat, Montreal Recipe. The practice of using smoke as a method to cook or preserve meat has been around for centuries. All in all, you will only need to work with the meat for about 15 minutes, tops. Cold smoking food is more a type of curing and preserving technique, as the moisture is drawn out of the food before smoking gently at 25°C. Looking for the Tabletop Electric Grill? This cookbook has recipes that are not only unique but also authentic. Smoking meat techniques, tutorials, smoked meat recipes and guide to meat smoking the right way. If you want to smoke a steak, the bigger the cut, the better. He is not just any pitmaster but the country’s most celebrated. What is the Best Smokeless Electric Grill on tuday’s Market? Cool smoked salmon with citrus, Filet mignon of salmon, Salmon on a stick, salmon candy, Maple glazed salmon This cookbook provides recipes for not just meat but also sauces and rubs. You’ll need to cook for 20 mins per 450g/1lb plus 20 mins. Cook Time: 1 hr: Safe Finished Meat Temperature: 145°F: Chef Recommended Finish Temperature: 137-140°F: Notes: Cook at 160 degrees for cool smoked salmon. The smoldering chips produce the smoked meat flavor while the oven bakes or roasts the meat until fully cooked. Cooking at low temperatures also makes it possible for tough collagen in the connective tissue of meat to be hydrolyzed into gelatin without overheating the proteins. Who knows, you may fall in love with a new cut of meat. What’s the Best Smokeless Indoor BBQ Grill? Shopping and Cooking ; Schwartz's Smoked Meat Schwartz's Smoked Meat. Every recipe is different from others and provides you with amazing flavors. By now we bet you’re itching to pick out the perfect cut and get started! The … We also use third-party cookies that help us analyze and understand how you use this website. With that in mind, however, if you plan on smoking your meats all day, then it won’t really matter what the internal temperature is before you start smoking, as it will inevitably get cooked all the way through regardless. Boil for one hour. The perfect Montreal smoked meat has two cooking times, if you are using a brisket; anything smaller than a brisket will probably only … Furthermore, it will help you in understanding the different kinds of woods, tools, and fuel. My favorite goat leg recipe uses a simple dry rub. This website uses cookies to improve your experience while you navigate through the website. This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. Water pan: Put a water pan (filled with a few inches of warm water) inside your smoker to add humidity to the cook chamber and keep the surface of the meat moist and tacky, allowing the smoke to stick better. Everything from the barbecue sauce and rub to the pickles and buns is made from scratch, ensuring a much better flavor. Use a probing meat thermometer to make sure the internal temperature … If you want to avoid the stall associated with low and slow cooking, one option is to flip the playbook and cook your meat hot and fast. To attain the perfect taste, you need to know certain tricks of smoking or else it might end tasting disastrous. Necessary cookies are absolutely essential for the website to function properly. During this time, the meat absorbs the simmering juice and becomes juicy and tender. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. As our name implies, we offer a suite of expert guides on a wide range of topics, including fashion, food, drink, travel, and grooming. Now you can cook all kinds of meat, seafood, vegetables and much more. These recipes will give you the know-how of how things are done so you can then move to complex recipes. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Even though more modern methods of cooking have become rather ubiquitous, the sheer deliciousness of smoked food has kept the tradition alive. For best results, pull out the meat once it’s done, slather it in sauce, and then let it smoke for fifteen minutes. 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In its most basic form, brine is nothing more than salty water, however, it benefits from the addition of herbs and spices. Hot smoking is designed to cook the meat and a temperature of 180 – 200 degrees is ideal. It's more tender and juicy. Plus it has step by step instructions that are clear and easy to follow. First, an important distinction needs to be made—there is a big difference between smoked and grilled meats. All these aspects are just as important as cooking. Pierce the meat at the thickest point with the thermometer tip as you approach the end of the smoking time. Moreover, the cookbook is written by Aaron Franklin who is not only the owner of a widely popular Austin restaurant named Franklin Barbecue but also a pitmaster. This website uses cookies to improve your experience. Cover and allow the water to simmer into a boil. Now we’re ready for the smoker. For the last hour of cooking, the foil is removed to allow the outside of the meat to develop a crisp exterior. Mrs. B. European guidelines (which are more advanced than many other countries) suggest cold smoke should be applied below 72°F/22°C . Resting your reheating smoked turkey makes it easier to cut later. Pre cooked smoked turkey leg recipes. This smoker cookbook is not just restricted to meat but also has recipes for smoking a variety of foods. Reduce heat and remove lid. They come from Dunn’s, an authentic purveyor of smoked meat, whose various establishments sell really tall smoked meat sandwiches. Don’t know where to start? Ground beef, pork, veal and lamb roasts should be smoked to at least 160 degrees Fahrenheit. We'll assume you're ok with this, but you can opt-out if you wish. It would be wise to store them in Wooden Crate for future use or going out for an expedition. Place the pork jowls in a deep baking pan, then pour in enough broth or stock to cover the jowls plus about 1 inch. Use kosher salt when the time comes. I like to use pork loin but any kind of meat can be smoked so go crazy and try different things. This is the best smoking meat cookbook because it provides new and different flavors to the same recipes. To start, weigh your meat to calculate cooking times. If you want to give smoking a try, but aren't sure if you'll do it more than once, you can use your charcoal grill to smoke meat. 23 ingredients. I have beautiful new addition to my life. The cooking duration will depend on the amount of meat. It just happens. The smoke particles stick to the glaze and change the color of the original rub. 4. Grilling meat causes two compounds that have been linked to possible cancer risks. The same principle applies for gas grills – only use the burners not directly under your ribs. Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl. It cooks meat pretty fast and when the meat is cooked for long, it will get smoked. What’s the Best Red Electric Grill for Your Cooking Style? The only peculiar things you need to buy are a bunch of different spices. Mince the herbs and garlic as … Put your pan in the smoker and insert your thermometer in to the meat. Pork shoulder is another meat that lends itself to smoking. Small Meat absolutely gets lesser time to get … Wash your collards thoroughly. After you have your cut of steak, pork, or chicken you’ll need some wood. This will be a great skill to have up your sleeve when you need to arrange parties and get-togethers with friends and family. Smoked Meat Is Perishable So Enjoy it Now. That’s why it is the best smoking meat cookbook. I have smoked over 100 and never has a bad one. Meat. Brining your meat keeps it from drying out during the smoking process. Take your meat out of the fridge. When smoking, some cooks will follow the "3-2-1 rule." But it’s not. Furthermore, it consists of several tips and tricks which will make it very easy for you to smoke meat. Keep your temperature between 212 degrees Fahrenheit and 230 degrees Fahrenheit for best results. If it’s done correctly, good bark is a highly coveted piece of the meat. When hunting for the right chunk of meat, try to pick something that will benefit from the slow-cooking process. Sometimes we will put them on a cooling rack in the pan to keep the meat out of the dripping fat. Pour three to four cups of water into a four-quart pot. All these features have resulted in ease in bringing the recipes from the cookbook to life. So, What’s the Best Electric Grill for Hamburger Lovers, What the Best Electric Grill for My Steak, Breakfast Lover? It has all the guides to brisket-cooking and meat smoking. Here are some of the best smoker grill combos. Keep a supply of charcoal handy. Yes, some of the best barbecued meats are smoked and sauced at the same time. This category only includes cookies that ensures basic functionalities and security features of the website. Share Followers 0. In his cookbook, he also guides on how to create and tend the fire and get the meat of the highest quality. While that may be true, using equipment designed for smoking will make the process go a lot smoother and give you more reliable results. Smoked Meat can be used at any given time as they don’t get spoiled. Let the now warm smoked turkey rest for about 15 – 20 minutes after you remove it from the oven. Plus the author has every major barbecue award to prove that he is the best at what he does. You go to a lot of trouble to make smoked meat, fish and poultry so enjoy it while it’s fresh. Hot smoking is designed to cook the meat and a temperature of 180 – 200 degrees is ideal. It also helps you to learn ways of choosing the right smoker that will be suitable for you. Skip the brisket and make homemade chuck roast pastrami. Obviously, the best way to enjoy your smoked turkey legs is to cook it on the stove; that way you get a really tender meat that is tasty and delicious that you can serve with vegetables, rice – or that you can just grab from the pot and bite into it; perhaps with a little dip of some tasty barbecue sauce as a flavour enhancer. Above this temperature and if your cold smoking meat, it will start to cook. It helps keeps the meat from drying out during the long smoking process. A high-fat content is also useful. How to cook collard greens. Cooking Smoked Meatloaf After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees. This cookbook will help you master the different techniques which include hot-smoking, cold-smoking, and smoking with tea and also hay. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do.These pieces should be sliced across the grain and marinated for … Meat, fish, and lapsang souchong tea are often smoked.. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Keep your temperature between 212 degrees Fahrenheit and 230 degrees Fahrenheit for the best results. It will help you become a pro in the craft of smoking. If your cooked meat is too salty, soak it in water to draw out the salt. This is the ultimate guide for cooking or smoking any type of meat or seafood. Perfect start with five recipes for the first smoke. Some German meat smoking books I have read suggest under 65°F/18°C. Before you use an electric smoker for the first time, you should season it. Don’t get anything that is prepackaged or pre-seasoned. Cold smoking meat is defined by the temperature inside the smoker. Posted August 26, 2008. Pulled pork, smoked brisket, beef rib steaks, chicken breasts, salmon, fish fillet, etc. Before cooking, rinse the meat with cool water. The meat gets more tender and sweeter the longer you cook it. The biggest difference between the two recipes is the cut of meat, Montreal smoked meat uses brisket, pastrami uses naval cut. After this brief rundown, you’ll see why. Smoke roasting uses a combination of smoke and an oven to cook the meats. How to Stick to Healthy … Smoking meat is indeed a time taking process because it entails cooking under low heat. It does not just tell you how to cook. This cookbook consists of more than 100 recipes to prepare smoked meat, briskets, ribs, pork, salmon, turkey, and even desserts. The meat is completely tenderized when smoked in an oven, that further leads to development of a wonderful taste. Join the discussion today. It also includes making side dishes such as cheesy taters, baked beans, mashed potatoes, and cheese-stuffed jalapenos. Garlic and Herb Salt. Is Smoked and Grilled Meat Bad for Your Health? It will not only guide you through the process of smoking the meat but also help you make other important decisions as well. Join the discussion today. You can assume an hour to pass for each pound of meat. Unlike a lot of other types of meat, brisket doesn’t require brining or a lot of added flavors to get the most out of it. It also provides details on how to find the right kind of wood which is essential to making perfectly smoked meat. For the most part, goat is similar in nature to smoking pork. Hardwood chips are placed in a pan in the bottom of the oven. Franklin Barbecue: A Meat-Smoking Manifesto, Smoking Meat: The Essential Guide to Real Barbecue, Smoking Meat 101: The Ultimate Beginner’s Guide, Weber Genesis II E-310 vs. E-315 – The Complete Review, Choosing the Best Electric Grill and Smoker, Choosing the Best Electric Charcoal Grill. It cooks meat pretty fast and when the meat is cooked for long, it will get smoked. Having a perfectly smoked steak for dinner is always a great idea but when that is combined with a grilled zucchini salad or some parmesan broccoli, then that becomes an amazing dinner. The process of smoking in an electric oven is explained here. This cookbook makes it effortless to prepare the meat by following the recipes mentioned in the books. A dry rub helps to flavor the meat and ensures that the meat doesn’t dry out during a long slow cook. A piece of meat that’s smoked for about 15 hours will almost look burnt. Other than when dried such as jerky, smoked meat has a relatively short shelf life, which comes as a surprise to many people who believe it can kept as long as cured or dried meat. Get fresh food news delivered to your inbox. Franklin Barbecue is the New York Times bestseller which speaks volumes about how good the recipes must have been. While this will undo a lot of the work that you put into smoking the meat, it will be worth it when you have some rescued meat that you can make a … This book is the only professional help you require to make amazing smoked meat. Remove the meatloaf from the refrigerator and sprinkle the … “The longer a piece of meat is exposed to the smoke, the darker the bark will be. Soak heavily salted meat up to 72 hours and less salty meat 10 to 12 hours. Brining is a bit of a double-edged sword: It helps meat retain moisture but also makes it saltier. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, … It is because of the photographs that provide a visual aid. Don’t get anything that is prepackaged or pre-seasoned. These cookies will be stored in your browser only with your consent. The USDA recommends that you cook beef, steaks, roasts and chops to an internal temperature of at least 145 degrees Fahrenheit. We don’t boss you around; we’re simply here to bring authenticity and understanding to all that enriches our lives as men on a daily basis. By Mrs. B, August 26, 2008 in Shopping and Cooking. Smoked turkey is a delightful way to cook a turkey while relaxing. The rich flavor develops only when the smoke penetrates uniformly into the meat, thereby … It will help you master the art of smoking meat through low and slow smoking. Low and slow is the key to good meat. To cook Meat, we can use Campfire, Fire Spit, Hobo Stove but among them Smoker is a true gem. On average, you will need 6 to 8 hours, but brisket can take up to 22 hours. Smoking is a method of cooking that is low (in temperature) and slow (in time). Cover and transfer to the refrigerator for 8 to 48 hours depending on weight of meat. Season your grill. Now that you know the tips and tricks of smoking meat, you can try preparing versatile smoked dishes of meat. Tender Smoked Turkey Necks. It is mandatory to procure user consent prior to running these cookies on your website. Some chefs use sugar and molasses to combat the salty flavor. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. It would be wise to store them in Wooden Crate for future use or going out for an expedition. You can plan on this recipe taking about 54 hours in total because the meat will need to rest for 48 hours in a pickling brine before smoking. Low and slow is the key to good meat. Refrigerate, covered, for 24 hours. You don’t have to be a pitmaster to make excellent smoked meat. Smoking (of the culinary sort) is one of the best ways to enjoy the outdoors while also preparing a delicious meal. This cookbook contains ways on how to cook the most delicious smoked meat. Calculating Cooking Time To figure out how long you need to smoke your meat, you have to take three factors into consideration: the type of meat, the thickness of the meat, and the temperature of the smoker. Choose a smoker. Place the meat on the cooking grates, close the lid and … You can tell a lot about a person by the type of smoker they own. The cooking process usually lasts for more than 30 minutes a pound, but it can be much longer—there are times when the meat can be in the smoker for up to 20 hours. Each package is meant for an individual serving, which, as I found out, equates to an entire meal. To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay … Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish eg cinnamon, bay, peppercorns, coriander seeds and onion. They come from Dunn’s, an authentic purveyor of smoked meat, whose various establishments sell really tall smoked meat sandwiches. Take your meat out of the fridge 1-2 hours prior to adding it to the … The taste is mild, and slow-roasted goat leg will quickly win over goat meat skeptics. Smoking meat is an art form that has been improved over the centuries through tradition and technology. This method does not work with a brisket flat, as it will leave denser less fatty meat dry and tough. Instead, you want to use indirect heat, where you put the meat on the part of the grill that is beside, rather than on top of, the pile of coals. Nevertheless, Smoking Meat 101 has solutions to all the problems that you could possibly encounter during the smoking of meat. Through years of culinary trial and error, humanity has determined the best smoking techniques and, in the process, elevated the age-old practice to a level of mastery on par with any other cooking endeavor. To reduce the saltiness of meat dishes, add more unsalted ingredients, water or cream, or balance out the salt with sugar, lemon juice or vinegar. What’s the Best Electric Grill with Removable Plates? "If you can smoke a slab of ribs, you can cook a whole hog," says Pat Martin, owner of Martin's BBQ Joint in Nolensville, Tennessee.

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