oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 03-06-2011, 09:27 PM   #76
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Default

Meat Stuck in the danger zone? See what the USDA has to say.

A great post #33 by blackdog043 in this thread.


Quote:
The subject of tossing it was bought up, so here's a response I got back from the USDA on smoking meats. I would eat it when it's done as long as the temp in the smoker was above 225* the whole time.

To: mphotline.fsis@usda.gov
Subject: Message from Internet User - smoking meats danger zone

Hi,
I get my smoker to 250*, before I put my meats on. Sometimes the meat
will take longer than 4 hours to reach an internal temp of 140*. As long
as my smoker is keeping temps above 225*, how long is it safe to still
keep smoking the meat? If it takes 6-7 hrs to reach 140*, is it still ok
to eat, as long as I get the internal temp over 160*?
Thanks, in advance for your time.
Bill
Dear Bill:
Thank you for writing the USDA's Meat and Poultry Hotline.

As long as the smoker is at least 225 degrees F it is safe. The amount
of time it takes for food to cook in a smoker can vary widely, and when
it is cold outside it can take longer to cook as well. The most
important thing is that you monitor the temperature of the smoker and
the internal temperature of the food you are cookng. If the smoker stays
at 225 or higher, the food is safe to eat, no matter how long it takes
to cook.

We have more information at:
http://www.fsis.usda.gov/fact_sheets/Smoking_Meat_and_Poultry/index.asp


Sincerely,
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: mphotline@fsis.usda.gov

Food safety information is also available 24/7, by going to "Ask Karen,"
our automated virtual representative at www.askkaren.gov. You may type
your food safety question directly into the automated virtual
representative feature.
__________________
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from: --->
Old 04-23-2011, 09:54 AM   #77
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Spatchcock Chicken by BigButzBBQ

http://www.bbq-brethren.com/forum/sh...d.php?t=105056



All About BRISKET! by BrisketBob
http://www.bbq-brethren.com/forum/sh...hlight=brisket
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.

Last edited by ---k---; 04-23-2011 at 10:33 AM..
---k--- is offline   Reply With Quote


Thanks from: --->
Old 06-22-2011, 08:50 AM   #78
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

How to Light / Operate Your UDS by N8man

http://www.bbq-brethren.com/forum/sh...d.php?t=109339

Excellent post!
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Old 07-26-2011, 09:26 PM   #79
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Pepper Stout Beef Pulled Beef Sandwiches by Vince B

http://www.bbq-brethren.com/forum/sh...ad.php?t=94382

Seems to have been a steady favorite for the last year, so I thought it deserved a place in the RoadMap. I've made it, extremely tasty!
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Old 08-29-2011, 12:09 PM   #80
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Sugar in Rubs

http://www.bbq-brethren.com/forum/sh...nado+sugar+rub

http://www.bbq-brethren.com/forum/sh...nado+sugar+rub

http://www.bbq-brethren.com/forum/sh...nado+sugar+rub

http://www.bbq-brethren.com/forum/sh...nado+sugar+rub

http://www.bbq-brethren.com/forum/sh...nado+sugar+rub
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 09-11-2011, 10:16 PM   #81
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Default The Birth of "The Fatty"

The cooked sausage chub..

Tagged here at the Brethren Forums as "The Fatty" by our very own Big Dog. Heres its Birth.



http://www.bbq-brethren.com/forum/sh...ighlight=fatty
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from: --->
Old 09-28-2011, 09:45 PM   #82
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Default Rib trimming tutorial

this is a good one on how to trim your ribs

http://www.bbq-brethren.com/forum/sh...light=tutorial
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

http://www.teddybearcreations-wa.com
Note to mods: is the back link ok?
When all else fails just ask yourself, WWGALD???
Crazy Harry is offline   Reply With Quote


Old 10-30-2011, 08:56 AM   #83
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default Scientific Explanation of the Stall

Here is a discussion of an article that tries to explain the stall that we see in the bigger cuts.

http://www.bbq-brethren.com/forum/sh...d.php?t=119209
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Coming soon! Chicago Area Mid Winter Lunch!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Old 12-31-2011, 03:44 PM   #84
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default KCQuer's BBQ Meatballs

See post #16 for the recipe.

Confessions of a Holiday Junkfood Junkie
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

Last edited by Brauma; 12-31-2011 at 04:09 PM..
Brauma is offline   Reply With Quote


Old 06-19-2012, 07:04 PM   #85
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Default

I dont even know how to define it.. but a wealth of information in one thread, courtesy of Pitmaster T.


http://www.bbq-brethren.com/forum/sh...d.php?t=136042
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from:--->
Old 08-30-2012, 08:45 PM   #86
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default Appreciation Threads

Various threads "appreciating" different meats, cookers, etc.

*** Updated 7/16/2015

Mini WSM
Cast Iron Cooking
Weber Redhead
Weber Kettle
WSM
"Why I Love BBQ"
Weber Q
Fatty
Rotisserie Chicken
Brisket UNAppreciation
Overcooked Meat
Rib UNAppreciation
Another Overcooked Meat
Carolina Vinegar Sauce
Ceramic Cookers
Prime rib/rib roast Appreciation Thread
Cast Iron Cooking Appreciation Thread
The Hanging and Spinning Meat Appreciation Thread
Mini WSM Appreciation Thread
Pit Barrel Cooker (PBC) Appreciation Thread
The Shirley Fabrication Photo Thread
Sous Vide Appreciation Thread
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Coming soon! Chicago Area Mid Winter Lunch!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Last edited by Ron_L; 07-16-2015 at 10:16 AM..
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 08-31-2012, 05:45 AM   #87
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default North West Smoking

This site is very old but has a massive amount of information on smoking and charcuterie. Recipes and techniques abound though this site. I consider it my most important resource apart from the BBQ Brethren.

http://web.archive.org/web/200010290.../frame/NWS.htm
SmokinAussie is offline   Reply With Quote


Old 08-31-2012, 07:46 AM   #88
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Excellent curry tutorial. Not Q but this deserves to be studied by curry lovers who are otherwise intimidated by trying unknown recipes and techniques. Thanks to Buccs:

http://www.bbq-brethren.com/forum/sh...45#post2195845
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 09-16-2012, 07:47 PM   #89
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default How To Build The FrankenWeber Pizza Kettle!

How To Build The FrankenWeber Pizza Kettle!
by Moose

http://www.bbq-brethren.com/forum/sh...d.php?t=144075
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Old 09-23-2012, 12:03 PM   #90
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Wampus Chuck Steaks:
http://www.bbq-brethren.com/forum/sh...d.php?t=131616




Saiko's Georgia Brunswick Stew
http://www.bbq-brethren.com/forum/sh...ad.php?t=69430

Boshizzle's Authentic Delicious 19th Century Virginia Brunswick (Barbecue) Stew!
http://www.bbq-brethren.com/forum/sh....php?p=2215592
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
KCquers ROADMAP to the COMPETITION Forum (AKA our FAQs) rbinms33 Competition BBQ 14 09-17-2014 10:14 AM
Pitmaster Poll - Next Step in the QTalk forum Pitmaster T Q-talk 40 07-02-2011 04:27 PM
KCQuers Forum. BBQchef33 Announcements and news 0 09-14-2006 10:51 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:14 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.