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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 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: [email protected]
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: [email protected]

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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Old 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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Old 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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Old 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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Old 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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Old 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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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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Old 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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Old 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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Old 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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Last edited by Brauma; 12-31-2011 at 04:09 PM..
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Old 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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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(

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


Smoke on KC.
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Old 08-30-2012, 08:45 PM   #86
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Default 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
Rib UNAppreciation
Another Overcooked Meat
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
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Last edited by Ron_L; 07-16-2015 at 10:16 AM..
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Old 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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Old 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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Old 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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Old 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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