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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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07-04-2013, 10:18 AM | #1 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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Mesquite poisonous ?
Has anyone seen Alton Brown's show where he says that mesquite is poisonous when used for smoking meat?
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-04-2013, 10:32 AM | #2 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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No hadn't heard that. All smoke contains carcinogens that are in fact poisonous to some extent, but I wouldn't go far as to say smoke itself is poisonous. Sheesh Alton.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. Last edited by J-Rod; 07-04-2013 at 11:08 AM.. |
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07-04-2013, 10:38 AM | #3 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Well, it IS Mesquite....
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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07-04-2013, 10:42 AM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-04-2013, 11:44 AM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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OMFG I MUST BE DEAD I think AB ate the wrong Shrooms before that episode
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-04-2013, 11:50 AM | #6 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I just went back and looked at that episode again.
I am a huge fan of Alton, but he needs to stay away from BBQ!!! He makes so many outlandish statements, just in that one episode, that his BBQ credibility is ZERO with me! Outside of BBQ, I think he is quite knowledgeable and entertaining. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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07-04-2013, 12:10 PM | #7 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Another gem that came out of AB's mouth, "If you cook ribs at higher temps than 230, you will end up with pork jerky".
On the same episode, he brined a pork butt for 24 hours, didn't rinse it off and tossed it in his cardboard box smoker with no rub at all. Same episode, he showed us how to make a rib rub that was over 75% sugar!
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-04-2013, 12:25 PM | #8 |
Full Fledged Farker
Join Date: 06-06-12
Location: Aurora, Mo
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Ya, gotta watch out for the thorns, but poisonous.
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22.5 OTG(AU), SJG Mini, SJ X 2, Three wheeler SJ, WGA, modded Char Griller , Q100 |
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07-04-2013, 01:01 PM | #9 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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i have had some bad bbq that was cooked with mesquite that actually made my mouth numb. maybe it was that poisinous kind lol. or just really bad pitmaster. alton brown just need to keep his lips zipped when it comes to bbq. everything esle, he's the shizzle
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07-04-2013, 01:49 PM | #10 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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Just googled Mesquite and found a ton of info. Here's one brief explanation -
"CAUTION: Smoked foods smoked foods contain polycyclic aromatic hydrocarbons which are known carcinogens. Smoked foods are known to be carcinogenic when eaten as a regular part of a person's diet. Most people do not eat enough smoked foods for this to be a major concern. HOWEVER, the hotter the wood or charcoal burns, the more polycyclic aromatic hydrocarbons that are produced. And mesquite burns hotter than hardwood charcoal, and produces much more of these dangerous hydrocarbons. One study found 8 times the cancer causing polycyclic aromatic hydrocarbons in meat cooked with mesquite than hardwood charcoal, and 40 times the benzopyrene, the most dangerous hydrocarbon."
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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Thanks from: ---> |
07-04-2013, 02:36 PM | #11 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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LOVE Alton Brown, but agree that he makes some errors here -- particularly as it relates to cooker temps, and BBQ sauce (wtf!?).
I will say this about the guy, though. He is a wizard at being open-minded at creating cooking environments that mirror the "real" thing. I totally agree with him that you can re-create smoking environments in just about anything that holds heat. I love the idea of finding boxes and barrels for cheap, and with just a little creativity can create some amazing BBQ. That being said -- I love my BBQ equipment as is :-) -Bastid
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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07-04-2013, 02:38 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I guess The big Casino will get me in the end, I eat BBQ at least 1 meal 6 days a week.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-04-2013, 02:39 PM | #13 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Maybe I'm missing something, but I always figured a higher temp burn would mean less nasty stuff in the smoke. The same reasoning behind the fact that cooking at 300 doesn't reveal much visible exhaust smoke, but if you smell the exhaust, it smells like heaven.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from:---> |
07-04-2013, 02:46 PM | #14 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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If Mesquite was poisoning, the population of TX would be down to 100K or so Vegans around Austin!
And, the population of Marianna would be 2 less cause Mesquite is my "go-to" wood for all beef and has been for years! TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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Thanks from:---> |
07-04-2013, 04:04 PM | #15 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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LMAO!!!!!!!
__________________
Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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