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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.


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Unread 03-06-2011, 09:27 PM   #76
BBQchef33
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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.
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Unread 04-23-2011, 09:54 AM   #77
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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
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Last edited by ---k---; 04-23-2011 at 10:33 AM..
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Unread 06-22-2011, 08:50 AM   #78
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How to Light / Operate Your UDS by N8man

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

Excellent post!
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Unread 07-26-2011, 09:26 PM   #79
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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!
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Unread 08-29-2011, 12:09 PM   #80
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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
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Unread 09-11-2011, 10:16 PM   #81
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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
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Unread 09-28-2011, 09:45 PM   #82
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Default Rib trimming tutorial

this is a good one on how to trim your ribs

http://www.bbq-brethren.com/forum/sh...light=tutorial
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Unread 10-30-2011, 08:56 AM   #83
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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
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Unread 12-31-2011, 03:44 PM   #84
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Default KCQuer's BBQ Meatballs

See post #16 for the recipe.

Confessions of a Holiday Junkfood Junkie
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NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

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Unread 06-19-2012, 07:04 PM   #85
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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
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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


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Unread 08-30-2012, 08:45 PM   #86
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Default Appreciation Threads

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

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
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FEC-100/BWS Party/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 Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Last edited by Ron_L; 01-04-2013 at 10:49 AM..
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Unread 08-31-2012, 05:45 AM   #87
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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
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Unread 08-31-2012, 07:46 AM   #88
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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
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Unread 09-16-2012, 07:47 PM   #89
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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
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Unread 09-23-2012, 12:03 PM   #90
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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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