KCquers ROADMAP to the QTALK Forum - Page 6

BBQchef33 · 03-06-2011, 10:27 PM

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.

__________________

---k--- · 04-23-2011, 10:54 AM

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

---k--- · 06-22-2011, 09:50 AM

How to Light / Operate Your UDS by N8man

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

Excellent post!

---k--- · 07-26-2011, 10:26 PM

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!

MilitantSquatter · 08-29-2011, 01:09 PM

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

BBQchef33 · 09-11-2011, 11:16 PM

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

Crazy Harry · 09-28-2011, 10:45 PM

this is a good one on how to trim your ribs

http://www.bbq-brethren.com/forum/sh...light=tutorial

Ron_L · 10-30-2011, 09:56 AM

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

Brauma · 12-31-2011, 04:44 PM

See post #16 for the recipe.

Confessions of a Holiday Junkfood Junkie

BBQchef33 · 06-19-2012, 08:04 PM

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

Ron_L · 08-30-2012, 09:45 PM

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

SmokinAussie · 08-31-2012, 06:45 AM

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

deguerre · 08-31-2012, 08:46 AM

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

---k--- · 09-16-2012, 08:47 PM

How To Build The FrankenWeber Pizza Kettle!
by Moose

http://www.bbq-brethren.com/forum/sh...d.php?t=144075

---k--- · 09-23-2012, 01:03 PM

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

04-23-2011, 10:54 AM	#77
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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 __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. Last edited by ---k---; 04-23-2011 at 11:33 AM..

06-22-2011, 09:50 AM	#78
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	How to Light / Operate Your UDS by N8man http://www.bbq-brethren.com/forum/sh...d.php?t=109339 Excellent post! __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-26-2011, 10:26 PM	#79
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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! __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

08-29-2011, 01:09 PM	#80
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	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 __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

09-11-2011, 11:16 PM	#81
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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 __________________ Site Administrator and Grand PooBah 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. WWW.BBQ-BRETHREN.COM

09-28-2011, 10:45 PM	#82
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	Rib trimming tutorial this is a good one on how to trim your ribs http://www.bbq-brethren.com/forum/sh...light=tutorial __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

10-30-2011, 09:56 AM	#83
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Name/Nickname : Captain Ron	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! 4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven

12-31-2011, 04:44 PM	#84
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	KCQuer's BBQ Meatballs See post #16 for the recipe. Confessions of a Holiday Junkfood Junkie __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan Last edited by Brauma; 12-31-2011 at 05:09 PM..

06-19-2012, 08:04 PM	#85
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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 __________________ Site Administrator and Grand PooBah 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. WWW.BBQ-BRETHREN.COM

08-30-2012, 09:45 PM	#86
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Name/Nickname : Captain Ron	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! 4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven Last edited by Ron_L; 07-16-2015 at 11:16 AM..

08-31-2012, 06:45 AM	#87
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Melbourne, VIC	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 __________________ Still Smokin'

08-31-2012, 08:46 AM	#88
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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 __________________ 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

09-16-2012, 08:47 PM	#89
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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 __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

09-23-2012, 01:03 PM	#90
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	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 __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

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