BBQ MCP Server

/** * BBQ MCP Server Constants * Comprehensive cooking knowledge database based on USDA guidelines and BBQ best practices */ import type { ProteinProfile, ProteinType, CookMethod, DonenessLevel } from "./types.js"; // Character limit for responses export const CHARACTER_LIMIT = 50000; // API configuration export const THERMOWORKS_CLOUD_URL = "https://cloud.thermoworks.com"; // Default cooking temperatures (Fahrenheit) export const DEFAULT_SMOKER_TEMP = 225; export const HOT_FAST_TEMP = 300; /** * Comprehensive protein cooking profiles * Temperatures are in Fahrenheit * Time estimates are minutes per pound at the recommended cook method */ export const PROTEIN_PROFILES: Record<ProteinType, ProteinProfile> = { // ===== BEEF ===== beef_brisket: { type: "beef_brisket", displayName: "Beef Brisket", category: "beef", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 60, carryoverDegrees: 5, donenessTemps: { pullable: 203, well_done: 195, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], stallRange: { start: 150, end: 175 }, estimatedTimePerPound: { smoke_low_slow: 75, // ~1.25 hours per pound smoke_hot_fast: 45, grill_direct: 0, grill_indirect: 60, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "The stall typically occurs between 150-175°F and can last several hours", "Wrap in butcher paper at 165°F to push through the stall faster (Texas crutch)", "Brisket is done when it probes like butter, usually around 203°F", "Rest for at least 1 hour, up to 4 hours in a cooler for best results", "Slice against the grain for the flat, cube for burnt ends", ], }, beef_ribeye: { type: "beef_ribeye", displayName: "Beef Ribeye", category: "beef", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 10, carryoverDegrees: 5, donenessTemps: { rare: 120, medium_rare: 130, medium: 140, medium_well: 150, well_done: 160, }, recommendedMethods: ["grill_direct", "reverse_sear"], estimatedTimePerPound: { smoke_low_slow: 0, smoke_hot_fast: 0, grill_direct: 8, grill_indirect: 15, reverse_sear: 25, spatchcock: 0, rotisserie: 0, }, tips: [ "Pull 5°F below target temperature to account for carryover", "Let steak come to room temperature before cooking (30-45 min)", "For reverse sear: smoke at 225°F until 10-15°F below target, then sear hot", "Rest 5-10 minutes before slicing", ], }, beef_tri_tip: { type: "beef_tri_tip", displayName: "Beef Tri-Tip", category: "beef", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 10, carryoverDegrees: 5, donenessTemps: { rare: 120, medium_rare: 130, medium: 140, medium_well: 150, well_done: 160, }, recommendedMethods: ["reverse_sear", "grill_indirect", "smoke_hot_fast"], estimatedTimePerPound: { smoke_low_slow: 45, smoke_hot_fast: 25, grill_direct: 10, grill_indirect: 20, reverse_sear: 30, spatchcock: 0, rotisserie: 25, }, tips: [ "Tri-tip has two different grain directions - identify before slicing", "Great for Santa Maria style BBQ with red oak", "Works well with a reverse sear approach", ], }, beef_prime_rib: { type: "beef_prime_rib", displayName: "Prime Rib Roast", category: "beef", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 30, carryoverDegrees: 10, donenessTemps: { rare: 115, medium_rare: 125, medium: 135, medium_well: 145, well_done: 155, }, recommendedMethods: ["smoke_low_slow", "reverse_sear", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 35, smoke_hot_fast: 20, grill_direct: 0, grill_indirect: 25, reverse_sear: 35, spatchcock: 0, rotisserie: 20, }, tips: [ "Pull 10°F early - prime rib has significant carryover", "Bone-in roasts take slightly longer than boneless", "Let rest uncovered to preserve crust, or tent loosely with foil", "Consider a final high-heat sear for crust development", ], }, beef_short_ribs: { type: "beef_short_ribs", displayName: "Beef Short Ribs", category: "beef", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 30, carryoverDegrees: 5, donenessTemps: { pullable: 203, well_done: 195, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], stallRange: { start: 150, end: 175 }, estimatedTimePerPound: { smoke_low_slow: 90, smoke_hot_fast: 50, grill_direct: 0, grill_indirect: 60, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Treat like mini briskets - low and slow for best results", "Done when probe tender, usually around 203°F", "English cut (bone-in slabs) or flanken cut both work well", ], }, // ===== PORK ===== pork_shoulder: { type: "pork_shoulder", displayName: "Pork Shoulder (Picnic)", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 45, carryoverDegrees: 5, donenessTemps: { pullable: 205, well_done: 195, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], stallRange: { start: 150, end: 175 }, estimatedTimePerPound: { smoke_low_slow: 90, smoke_hot_fast: 50, grill_direct: 0, grill_indirect: 60, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Bone-in shoulder has more fat and stays moister", "Wrap at 165°F if you want to speed through the stall", "Pull when probe slides in like butter (200-205°F)", "Rest in a cooler for 1-2 hours for best pulling", ], }, pork_butt: { type: "pork_butt", displayName: "Pork Butt (Boston Butt)", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 60, carryoverDegrees: 5, donenessTemps: { pullable: 205, well_done: 195, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], stallRange: { start: 150, end: 175 }, estimatedTimePerPound: { smoke_low_slow: 90, smoke_hot_fast: 50, grill_direct: 0, grill_indirect: 60, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Classic pulled pork cut - very forgiving", "Fat cap up or down is personal preference - try both", "Internal temp of 195-205°F for perfect pulling", "Can be held in a cooler wrapped for up to 4 hours", ], }, pork_ribs_spare: { type: "pork_ribs_spare", displayName: "Spare Ribs", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 15, carryoverDegrees: 3, donenessTemps: { pullable: 203, well_done: 195, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], estimatedTimePerPound: { smoke_low_slow: 60, // About 5-6 hours total smoke_hot_fast: 40, grill_direct: 0, grill_indirect: 45, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "3-2-1 method: 3 hrs unwrapped, 2 hrs wrapped, 1 hr unwrapped with sauce", "St. Louis style removes the rib tips for even cooking", "Done when meat pulls back from bones about 1/4 inch", "Bend test: ribs should crack but not fall apart", ], }, pork_ribs_baby_back: { type: "pork_ribs_baby_back", displayName: "Baby Back Ribs", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 10, carryoverDegrees: 3, donenessTemps: { pullable: 195, well_done: 185, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], estimatedTimePerPound: { smoke_low_slow: 50, // About 4-5 hours total smoke_hot_fast: 35, grill_direct: 0, grill_indirect: 40, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "2-2-1 method works well for baby backs (shorter than spares)", "More tender and leaner than spare ribs", "Cook until 195°F for tender, 185°F for more bite", "Remove membrane from bone side before cooking", ], }, pork_loin: { type: "pork_loin", displayName: "Pork Loin", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 15, carryoverDegrees: 5, donenessTemps: { medium_rare: 140, medium: 145, medium_well: 150, well_done: 160, }, recommendedMethods: ["smoke_low_slow", "reverse_sear", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 30, smoke_hot_fast: 20, grill_direct: 8, grill_indirect: 20, reverse_sear: 25, spatchcock: 0, rotisserie: 20, }, tips: [ "Very lean - don't overcook! 145°F is perfect", "Consider brining for extra moisture", "Baste with butter during cooking to prevent drying", "Great with a fruit-based glaze", ], }, pork_tenderloin: { type: "pork_tenderloin", displayName: "Pork Tenderloin", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 5, carryoverDegrees: 5, donenessTemps: { medium_rare: 140, medium: 145, medium_well: 150, well_done: 160, }, recommendedMethods: ["grill_direct", "reverse_sear", "smoke_hot_fast"], estimatedTimePerPound: { smoke_low_slow: 25, smoke_hot_fast: 15, grill_direct: 8, grill_indirect: 15, reverse_sear: 20, spatchcock: 0, rotisserie: 15, }, tips: [ "Cooks very fast - watch carefully", "Pull at 140°F, carryover will bring to 145°F", "Remove silverskin before cooking", "Great for quick weeknight meals", ], }, pork_belly: { type: "pork_belly", displayName: "Pork Belly", category: "pork", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 15, carryoverDegrees: 5, donenessTemps: { pullable: 200, well_done: 190, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], estimatedTimePerPound: { smoke_low_slow: 60, smoke_hot_fast: 40, grill_direct: 0, grill_indirect: 45, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Perfect for burnt ends - cube and sauce at 190°F", "Score the skin for better fat rendering", "Can be cured first for homemade bacon", "Internal temp of 195-200°F for melt-in-mouth texture", ], }, // ===== POULTRY ===== chicken_whole: { type: "chicken_whole", displayName: "Whole Chicken", category: "poultry", usdaSafeTemp: 165, requiresRest: true, restTimeMinutes: 15, carryoverDegrees: 5, donenessTemps: { usda_safe: 165, }, recommendedMethods: ["spatchcock", "smoke_hot_fast", "rotisserie", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 45, smoke_hot_fast: 25, grill_direct: 0, grill_indirect: 25, reverse_sear: 0, spatchcock: 15, rotisserie: 20, }, tips: [ "Spatchcocking reduces cook time by 30-40%", "Breast meat is done at 165°F, thigh at 175°F for best texture", "Dry brine overnight for crispier skin", "Higher temps (300-350°F) produce crispier skin", ], }, chicken_breast: { type: "chicken_breast", displayName: "Chicken Breast", category: "poultry", usdaSafeTemp: 165, requiresRest: true, restTimeMinutes: 5, carryoverDegrees: 3, donenessTemps: { usda_safe: 165, }, recommendedMethods: ["grill_direct", "grill_indirect", "smoke_hot_fast"], estimatedTimePerPound: { smoke_low_slow: 35, smoke_hot_fast: 20, grill_direct: 8, grill_indirect: 15, reverse_sear: 20, spatchcock: 0, rotisserie: 0, }, tips: [ "Brine or pound to even thickness for consistent cooking", "Pull at 160°F - carryover will reach 165°F", "Let rest 5 minutes before slicing", "Don't overcook - breast dries out quickly", ], }, chicken_thighs: { type: "chicken_thighs", displayName: "Chicken Thighs", category: "poultry", usdaSafeTemp: 165, requiresRest: true, restTimeMinutes: 5, carryoverDegrees: 3, donenessTemps: { usda_safe: 165, well_done: 175, // Better texture }, recommendedMethods: ["grill_direct", "smoke_hot_fast", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 40, smoke_hot_fast: 25, grill_direct: 10, grill_indirect: 18, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Dark meat is more forgiving than breast", "175°F gives better texture than 165°F", "Bone-in, skin-on has the best flavor", "Great for marinades due to higher fat content", ], }, chicken_wings: { type: "chicken_wings", displayName: "Chicken Wings", category: "poultry", usdaSafeTemp: 165, requiresRest: false, restTimeMinutes: 0, carryoverDegrees: 2, donenessTemps: { usda_safe: 165, well_done: 175, }, recommendedMethods: ["smoke_hot_fast", "grill_direct", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 40, smoke_hot_fast: 25, grill_direct: 12, grill_indirect: 20, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Higher heat (350°F+) for crispier skin", "Smoke first, then crisp at high heat for best of both", "Toss in sauce right before serving", "Pat dry thoroughly for crispy results", ], }, turkey_whole: { type: "turkey_whole", displayName: "Whole Turkey", category: "poultry", usdaSafeTemp: 165, requiresRest: true, restTimeMinutes: 30, carryoverDegrees: 10, donenessTemps: { usda_safe: 165, }, recommendedMethods: ["smoke_hot_fast", "spatchcock", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 40, smoke_hot_fast: 20, grill_direct: 0, grill_indirect: 15, reverse_sear: 0, spatchcock: 12, rotisserie: 13, }, tips: [ "Spatchcock for more even cooking and faster time", "Pull at 157°F in breast, carryover will reach 165°F", "Thighs can go to 175-180°F for better texture", "Dry brine 24-48 hours for best results", "Rest 30+ minutes before carving", ], }, turkey_breast: { type: "turkey_breast", displayName: "Turkey Breast", category: "poultry", usdaSafeTemp: 165, requiresRest: true, restTimeMinutes: 20, carryoverDegrees: 5, donenessTemps: { usda_safe: 165, }, recommendedMethods: ["smoke_hot_fast", "grill_indirect", "smoke_low_slow"], estimatedTimePerPound: { smoke_low_slow: 35, smoke_hot_fast: 20, grill_direct: 0, grill_indirect: 15, reverse_sear: 0, spatchcock: 0, rotisserie: 15, }, tips: [ "Great option for smaller gatherings", "Brine for moisture - turkey breast is lean", "Pull at 160°F for juiciest results", "Compound butter under the skin adds flavor", ], }, // ===== LAMB ===== lamb_shoulder: { type: "lamb_shoulder", displayName: "Lamb Shoulder", category: "lamb", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 30, carryoverDegrees: 5, donenessTemps: { pullable: 200, well_done: 190, }, recommendedMethods: ["smoke_low_slow", "smoke_hot_fast"], stallRange: { start: 150, end: 170 }, estimatedTimePerPound: { smoke_low_slow: 60, smoke_hot_fast: 40, grill_direct: 0, grill_indirect: 45, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Great for pulled lamb - treat like pork shoulder", "Strong flavor pairs well with bold seasonings", "Mediterranean spices work beautifully", "Can have a slight stall like pork", ], }, lamb_leg: { type: "lamb_leg", displayName: "Leg of Lamb", category: "lamb", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 20, carryoverDegrees: 8, donenessTemps: { rare: 120, medium_rare: 130, medium: 140, medium_well: 150, well_done: 160, }, recommendedMethods: ["smoke_low_slow", "grill_indirect", "reverse_sear", "rotisserie"], estimatedTimePerPound: { smoke_low_slow: 30, smoke_hot_fast: 20, grill_direct: 0, grill_indirect: 20, reverse_sear: 30, spatchcock: 0, rotisserie: 18, }, tips: [ "Bone-in has better flavor but longer cooking time", "Butterflied leg cooks more evenly", "Medium-rare (130-135°F) is ideal for leg of lamb", "Rosemary and garlic are classic pairings", ], }, lamb_rack: { type: "lamb_rack", displayName: "Rack of Lamb", category: "lamb", usdaSafeTemp: 145, requiresRest: true, restTimeMinutes: 10, carryoverDegrees: 5, donenessTemps: { rare: 120, medium_rare: 130, medium: 140, medium_well: 150, well_done: 160, }, recommendedMethods: ["reverse_sear", "grill_direct", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 30, smoke_hot_fast: 18, grill_direct: 10, grill_indirect: 18, reverse_sear: 25, spatchcock: 0, rotisserie: 15, }, tips: [ "Elegant cut - great for special occasions", "French the bones for presentation", "Reverse sear gives most control over doneness", "Rest 10 minutes before slicing into chops", ], }, // ===== SEAFOOD ===== salmon: { type: "salmon", displayName: "Salmon", category: "seafood", usdaSafeTemp: 145, requiresRest: false, restTimeMinutes: 0, carryoverDegrees: 5, donenessTemps: { medium_rare: 120, medium: 130, well_done: 145, }, recommendedMethods: ["smoke_low_slow", "grill_direct", "grill_indirect"], estimatedTimePerPound: { smoke_low_slow: 45, smoke_hot_fast: 25, grill_direct: 8, grill_indirect: 15, reverse_sear: 0, spatchcock: 0, rotisserie: 0, }, tips: [ "Wild salmon is leaner than farmed", "Skin-side down prevents sticking", "Pull at 120-125°F for silky texture", "Smoked salmon is incredible - cold or hot smoke", ], }, // ===== OTHER ===== other: { type: "other", displayName: "Other Protein", category: "beef", usdaSafeTemp: 165, // Safest default requiresRest: true, restTimeMinutes: 10, carryoverDegrees: 5, donenessTemps: { usda_safe: 165, }, recommendedMethods: ["grill_indirect", "smoke_low_slow"], estimatedTimePerPound: { smoke_low_slow: 60, smoke_hot_fast: 40, grill_direct: 10, grill_indirect: 20, reverse_sear: 25, spatchcock: 0, rotisserie: 20, }, tips: [ "When in doubt, use a food thermometer", "USDA recommends 165°F for unknown proteins", "Research specific protein for best results", ], }, }; /** * Cook method descriptions and temperature ranges */ export const COOK_METHOD_INFO: Record<CookMethod, { displayName: string; tempRange: string; description: string }> = { smoke_low_slow: { displayName: "Low & Slow Smoke", tempRange: "225-250°F", description: "Traditional BBQ method. Best for large, tough cuts that need time to break down collagen.", }, smoke_hot_fast: { displayName: "Hot & Fast Smoke", tempRange: "275-325°F", description: "Faster smoking method. Good for poultry and when time is limited.", }, grill_direct: { displayName: "Direct Grilling", tempRange: "400-500°F", description: "Food directly over heat source. Best for steaks, chops, and quick-cooking items.", }, grill_indirect: { displayName: "Indirect Grilling", tempRange: "300-350°F", description: "Food offset from heat. Good for roasts and larger items that need slower cooking.", }, reverse_sear: { displayName: "Reverse Sear", tempRange: "225°F then 500°F+", description: "Start low to bring to temp evenly, finish with high-heat sear for crust.", }, spatchcock: { displayName: "Spatchcock/Butterfly", tempRange: "325-400°F", description: "Backbone removed, flattened bird. Cooks faster and more evenly.", }, rotisserie: { displayName: "Rotisserie", tempRange: "300-350°F", description: "Rotating spit for self-basting. Great for whole poultry and roasts.", }, }; /** * Doneness level display names and descriptions */ export const DONENESS_INFO: Record<DonenessLevel, { displayName: string; description: string }> = { rare: { displayName: "Rare", description: "Cool red center, very soft texture", }, medium_rare: { displayName: "Medium Rare", description: "Warm red center, firm outside with soft interior", }, medium: { displayName: "Medium", description: "Warm pink center throughout", }, medium_well: { displayName: "Medium Well", description: "Slight pink in center, mostly gray-brown", }, well_done: { displayName: "Well Done", description: "No pink, uniformly gray-brown throughout", }, pullable: { displayName: "Pullable/Shreddable", description: "Collagen broken down, meat falls apart easily", }, usda_safe: { displayName: "USDA Safe Minimum", description: "Minimum safe temperature per USDA guidelines", }, };