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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-25-2010, 10:38 AM   #1
Stacks
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Default Taliban? Watch out for the contractors

This morning as I went into work I could smell the sweet scent of hickory lofting through the Kuwaiti air. About 10:00 I couldn't take it any more and went to investigate it's source. I found a rather nice home made off set between two buildings just off the airfield. As I approached the cooker wondering how this piece of equipment escaped my notice all year a civilian contractor came out to tend the fire. I introduced myself and asked if I could take a peek. Getting his permission the first thing I noticed was the smoke stack lid was covering about 3/4 of the pipe. Inside this gentleman had two nice briskets and a bacon wrapped turkey cooking for Thanksgiving dinner. The bacon looked just about cooked and the turkey was brown but not quite ready. The briskets were darker brown with a light bark. He poked the brisket to test the tenderness and it had a little bounce to it. still a ways to go before it's done. I asked about his rub and how he prepped the bird. He told me the bird was stuffed with bacon and onion and he used a store bought rub from home, but the secret was "low and slow." He told me he put the bird and the briskets on at 0230 and invited me to eat with them at 1800. They were going to have a full dinner going.
While he was talking and I'm standing there looking at the meat I'm doing some quick math in my head. "turkey been cooking for 8 hours+ eating in another 8 hours = "What temp are you cooking at?" I asked. "150" was the reply. How do you tell someone they may be cooking up a beautiful Thanksgiving dinner that will stay with them until Christmas? I asked if he was aware of the danger zones for meat especially poultry and that his bird has been in that zone for 8 hours or more? I suggested he not serve the turkey and bump his temp up to 225-250 until the Brisket was done and eat that for thanksgiving.
Let me just say, some cooks do not want advice... I had my Thanksgiving Turkey in the chow hall.
Happy Thanksgiving Everyone
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Unread 11-25-2010, 10:45 AM   #2
LMAJ
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Better to speak up and maybe save him and his friends from something they really don't want.
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Unread 11-25-2010, 10:47 AM   #3
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It takes some pretty big stones to tell the cook he's smokin death. You did the right thing.
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Unread 11-25-2010, 10:51 AM   #4
bigabyte
somebody shut me the fark up.

 
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You did the right thing. What a farking idiot! Nobody ate any of it I assume, right?
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Duh.
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Unread 11-25-2010, 01:06 PM   #5
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You did the right thing. What a farking idiot! Nobody ate any of it I assume, right?
Don't know if he took my advice or not.
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Unread 11-25-2010, 01:27 PM   #6
bluetang
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Well played!
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Unread 11-25-2010, 02:02 PM   #7
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Great advice - I would have headed for the chow hall also. You need to turn him on to this forum, maybe he'll learn a thing or two.
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Unread 11-25-2010, 05:39 PM   #8
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You did the right thing, this way no matter what happens you don't have to think "I should have said something" later if they get sick or worse.
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Unread 11-25-2010, 05:41 PM   #9
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Cooking at 150 it will never get done
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Unread 11-25-2010, 08:35 PM   #10
SmokeWatcher
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Well....you tried to warn him!
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Unread 11-26-2010, 01:08 AM   #11
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Quote:
Originally Posted by Stacks View Post
This morning as I went into work I could smell the sweet scent of hickory lofting through the Kuwaiti air. About 10:00 I couldn't take it any more and went to investigate it's source. I found a rather nice home made off set between two buildings just off the airfield. As I approached the cooker wondering how this piece of equipment escaped my notice all year a civilian contractor came out to tend the fire. I introduced myself and asked if I could take a peek. Getting his permission the first thing I noticed was the smoke stack lid was covering about 3/4 of the pipe. Inside this gentleman had two nice briskets and a bacon wrapped turkey cooking for Thanksgiving dinner. The bacon looked just about cooked and the turkey was brown but not quite ready. The briskets were darker brown with a light bark. He poked the brisket to test the tenderness and it had a little bounce to it. still a ways to go before it's done. I asked about his rub and how he prepped the bird. He told me the bird was stuffed with bacon and onion and he used a store bought rub from home, but the secret was "low and slow." He told me he put the bird and the briskets on at 0230 and invited me to eat with them at 1800. They were going to have a full dinner going.
While he was talking and I'm standing there looking at the meat I'm doing some quick math in my head. "turkey been cooking for 8 hours+ eating in another 8 hours = "What temp are you cooking at?" I asked. "150" was the reply. How do you tell someone they may be cooking up a beautiful Thanksgiving dinner that will stay with them until Christmas? I asked if he was aware of the danger zones for meat especially poultry and that his bird has been in that zone for 8 hours or more? I suggested he not serve the turkey and bump his temp up to 225-250 until the Brisket was done and eat that for thanksgiving.
Let me just say, some cooks do not want advice... I had my Thanksgiving Turkey in the chow hall.
Happy Thanksgiving Everyone
Stacks
Just wanted to tell you. Thank You for what you are doing. It's people like you that allow people like me/us to have a Thanksgiving/Christmas/freedom.
You better check on those people tomorrow and see how they are feeling, I would be curious to know.
TTYL
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Unread 11-26-2010, 02:06 PM   #12
Jay Bird
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Chow hall was a good move. You did the best thing by informing him & removing yourself from the potential blast area.
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Unread 11-26-2010, 02:23 PM   #13
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Was prolly smoking with msg-soaked black walnut in a galvanized cooker too, wasn't he?

Makes me wonder, at 150°, what target IT was he shooting for??? 149?? Mmmmmm-mmm!
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Unread 11-26-2010, 02:33 PM   #14
Chef Jim
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Quote:
Originally Posted by Bluesman View Post
It takes some pretty big stones to tell the cook he's smokin death. You did the right thing.
My thoughts exactly.
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