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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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11-12-2012, 11:29 AM | #16 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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You can cook a port loin to 145 safely, and have a moist tender loin. But, you can't do that with chicken or turkey breast. You have to hit at least 160 to be safe.
I brine my birds, but I have also had good results with bacon wrapping, or "barding," as described above. CD |
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11-12-2012, 11:47 AM | #17 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I would like to lay to rest the "myths" that pork butts and briskets are done a certain temperature...they are done when they are done! I suggest folks use all those temp probes as something to test the texture of the meats with...instead of depending on the temp they are reading to tell you your meats are done...
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11-12-2012, 12:32 PM | #18 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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11-12-2012, 01:05 PM | #19 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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I love bacon. I love cooking with bacon. I love the results I get when I cook with bacon. Bacon makes nearly everything better. Now if others cook with it or don't cook with it, it is really irrelevant to me. If others are happy with what they are doing, more power to them. I'll keep my bacon, thank you. And I would agree there are other bigger bbq myths than this.
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11-12-2012, 02:02 PM | #20 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I like to double butterfly venison roast and open it like a tri-fold brochure. Then I lay strips of bacon inside and roll it back up and tie it. This definitely gets fat into the meat!
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11-12-2012, 03:03 PM | #21 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Mmmmmm. Bacon. Bacon gooooood.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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11-12-2012, 03:34 PM | #22 |
Full Fledged Farker
Join Date: 08-18-11
Location: Salt Lake City, Utah
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I think the biggest BBQ myth is that if you add BBQ sauce to any cooked meat it makes it BBQ
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11-12-2012, 03:38 PM | #23 |
Found some matches.
Join Date: 10-09-12
Location: Huntington NY
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Farkin barding with Bacon. How can that be a bad thing
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Trying to Smoke My Way To A Better Place,, With Some Beer !!! |
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11-12-2012, 04:33 PM | #24 |
Full Fledged Farker
Join Date: 01-15-08
Location: Overland Park, KS
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The biggest BBQ myth is that boiling ribs is a bad thing.
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11-12-2012, 04:39 PM | #25 |
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
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Hmmm
How much bacon would it take to bard a turkey?
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11-12-2012, 04:42 PM | #26 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Spritzing - biggest myth. But low temp cooking and bacon wrapping is up on the list.
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11-12-2012, 05:02 PM | #27 |
On the road to being a farker
Join Date: 02-19-11
Location: Richmond, VA
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The biggest myth? That opening up the lid and letting the heat out is a good thing in order to mop the meat. The second? Putting a lot of rub on the outside of chicken skin will make the chicken taste better. Well, if you like spicy, salty skin then yes. Finally, soaking wood chunks puts water inside it and keeps it from flaming.
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11-12-2012, 07:08 PM | #28 |
Full Fledged Farker
Join Date: 07-25-12
Location: Edinburg
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11-12-2012, 08:06 PM | #29 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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+1 i thought that was what i was gonna see when i clicked on this post
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11-12-2012, 08:15 PM | #30 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Rumor has it that Bigabyte is not so big.
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