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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-13-2014, 11:42 AM   #16
THoey1963
somebody shut me the fark up.

 
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Wife leaves food out all the time. It's the Korean in her. Some things I can handle, but there is no way I am touching seafood that has been on the counter overnight...
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Old 08-13-2014, 03:14 PM   #17
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I'm with MartinM on this. I would be giving it the old sniff and taste test. It was after all smoked and well cooked for several hours. Just shy of jerky.

Have a Blessed day anyway!

Omar
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Old 08-13-2014, 05:53 PM   #18
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Been there...Done that. Wouldn't be so quick to dump the brisket though...smoking was a means of preserving food back in the day. If jerky lasts forever, I'm sure brisket can survive 1 day?!?
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Old 08-13-2014, 07:05 PM   #19
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Thanks for the condolences guys. I had food poisoning once in my lifetime and I sure don't want it again, let alone passing it along to the guys at work. This will NOT happen again... I hope.
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Old 08-13-2014, 07:12 PM   #20
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I would go the chili route, can't be anything on there that 3 or 4 hours boiling won't fix.
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Old 08-13-2014, 07:35 PM   #21
caseydog
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It is my understanding of history that German immigrants in Texas originally smoked brisket as a means of preservation, before refrigeration was common.

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Old 08-13-2014, 08:15 PM   #22
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Ouch!!! Havent done that... Yet. But then... Ima fat guy, we dont forget food!!
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