Taliban? Watch out for the contractors

Stacks · 11-25-2010, 11:38 AM

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

LMAJ · 11-25-2010, 11:45 AM

Better to speak up and maybe save him and his friends from something they really don't want.

Bluesman · 11-25-2010, 11:47 AM

It takes some pretty big stones to tell the cook he's smokin death. You did the right thing.

bigabyte · 11-25-2010, 11:51 AM

You did the right thing. What a farking idiot! Nobody ate any of it I assume, right?

Stacks · 11-25-2010, 02:06 PM

Quote:

Originally Posted by bigabyte

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.

bluetang · 11-25-2010, 02:27 PM

Well played!

HarleyEarl · 11-25-2010, 03:02 PM

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.

HBMTN · 11-25-2010, 06:39 PM

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.

jestridge · 11-25-2010, 06:41 PM

Cooking at 150 it will never get done

SmokeWatcher · 11-25-2010, 09:35 PM

Well....you tried to warn him!

bingo1912 · 11-26-2010, 02:08 AM

Quote:

Originally Posted by Stacks

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
Gary

Jay Bird · 11-26-2010, 03:06 PM

Chow hall was a good move. You did the best thing by informing him & removing yourself from the potential blast area.

KnucklHed BBQ · 11-26-2010, 03:23 PM

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!

Chef Jim · 11-26-2010, 03:33 PM

Quote:

Originally Posted by Bluesman

It takes some pretty big stones to tell the cook he's smokin death. You did the right thing.

My thoughts exactly.

11-25-2010, 11:38 AM	#1
Stacks On the road to being a farker Join Date: 09-28-10 Location: Clinton, MO	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 __________________ SAUCED HOG BBQ / KCBS CBJ #60733

11-25-2010, 11:45 AM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Better to speak up and maybe save him and his friends from something they really don't want. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-25-2010, 11:47 AM	#3
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	It takes some pretty big stones to tell the cook he's smokin death. You did the right thing. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

11-25-2010, 11:51 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	You did the right thing. What a farking idiot! Nobody ate any of it I assume, right? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

11-25-2010, 02:27 PM	#6
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Well played! __________________ Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky!

11-25-2010, 03:02 PM	#7
HarleyEarl Full Fledged Farker Join Date: 10-29-06 Location: Paola, Kansas	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. __________________ Marc Operation BBQ Relief Vice President Operation BBQ Relief Founding Member CBJ Six UDS's, Traeger 125, Traeger Jr, two HD Off-sets, and a home-made Trailer mounted smoker Funny Farm BBQ [URL="http://www.FunnyFarmBBQ.us"]www.FunnyFarmBBQ.us[/URL] [COLOR=darkred][B]*2010 Great American Barbecue Baste of the Year*[/B][/COLOR]

11-25-2010, 06:39 PM	#8
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Virginia	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. __________________ FEC 120, Lang 84, Custom Off Set

11-25-2010, 06:41 PM	#9
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Cooking at 150 it will never get done

11-25-2010, 09:35 PM	#10
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az	Well....you tried to warn him! __________________ If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.

11-26-2010, 03:06 PM	#12
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Chow hall was a good move. You did the best thing by informing him & removing yourself from the potential blast area.

11-26-2010, 03:23 PM	#13
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	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!