The BBQ BRETHREN FORUMS.

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-   -   KCquers ROADMAP to the QTALK Forum (https://www.bbq-brethren.com/forum/showthread.php?t=7818)

BBQchef33 03-06-2011 09:27 PM

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.
__________________

---k--- 04-23-2011 09:54 AM

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

---k--- 06-22-2011 08:50 AM

How to Light / Operate Your UDS by N8man

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

Excellent post!

---k--- 07-26-2011 09:26 PM

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!

MilitantSquatter 08-29-2011 12:09 PM

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

BBQchef33 09-11-2011 10:16 PM

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

Crazy Harry 09-28-2011 09:45 PM

Rib trimming tutorial
 
this is a good one on how to trim your ribs

http://www.bbq-brethren.com/forum/sh...light=tutorial

Ron_L 10-30-2011 08:56 AM

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

Brauma 12-31-2011 03:44 PM

KCQuer's BBQ Meatballs
 
See post #16 for the recipe.

Confessions of a Holiday Junkfood Junkie

BBQchef33 06-19-2012 07:04 PM

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

Ron_L 08-30-2012 08:45 PM

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 :becky:
Rib UNAppreciation
Another Overcooked Meat :becky:
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

SmokinAussie 08-31-2012 05:45 AM

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

deguerre 08-31-2012 07:46 AM

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

---k--- 09-16-2012 07:47 PM

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

---k--- 09-23-2012 12:03 PM

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


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