Yes, as I said, stone the heretic.
After nearly 40 years of smoking, I'm comfortable with my methods. Never had anyone get sick or even have tummy upset at all.
Probably has a lot to do with how you learned. My Mom washed everything from the grocery too with the same good results.
Your mileage ...
Search found 15 matches
- 19 Apr 2016, 14:52
- Forum: Low 'n' Slow (Smoking)
- Topic: Internal Chicken Temperature.
- Replies: 14
- Views: 18157
- 14 Apr 2016, 14:58
- Forum: Low 'n' Slow (Smoking)
- Topic: Internal Chicken Temperature.
- Replies: 14
- Views: 18157
Re: Internal Chicken Temperature.
Glad you enjoyed it. Amazing Ribs is a very informative site.
I think pointing out that the sous vide cooking at low temps for a long time makes chicken safe sort of proves the point.
There are the standard things you must do with poultry, even before it gets to the grill/smoker.
I always give ...
I think pointing out that the sous vide cooking at low temps for a long time makes chicken safe sort of proves the point.
There are the standard things you must do with poultry, even before it gets to the grill/smoker.
I always give ...
- 04 Apr 2016, 15:47
- Forum: Low 'n' Slow (Smoking)
- Topic: Internal Chicken Temperature.
- Replies: 14
- Views: 18157
Re: Internal Chicken Temperature.
I will be the heretic and say I don't cook my chicken to 165F. I personally think that leads to dry chicken. I shoot for 155 and remove it. As you know, temps will climb a bit from there as it rests. Been doing this for years with no ill effects on anyone that has eaten chicken I've cooked.
It's ...
It's ...
- 05 Sep 2015, 15:29
- Forum: Low 'n' Slow (Smoking)
- Topic: Brisket - too much fat?
- Replies: 9
- Views: 9656
Re: Brisket - too much fat?
Yes, I understand.
As I've posted in other threads, I'm coming over in a couple of weeks and plan to do some 'Que for my hosts. I have some trepidation about taking on a British Brisket!
I know how to handle one of ours but yours will be a new challenge.
Ah well..man/meat/smoke/fire. What could ...
As I've posted in other threads, I'm coming over in a couple of weeks and plan to do some 'Que for my hosts. I have some trepidation about taking on a British Brisket!
I know how to handle one of ours but yours will be a new challenge.
Ah well..man/meat/smoke/fire. What could ...
- 05 Sep 2015, 13:21
- Forum: Low 'n' Slow (Smoking)
- Topic: Brisket - too much fat?
- Replies: 9
- Views: 9656
Re: Brisket - too much fat?
From the Virtual Weber Bullet website: http://virtualweberbullet.com/brisketselect.html
With the thought that a picture is worth 1000 words, here's how they break down a US beef carcass at the University of Kentucky. The brisket cutting is 12:15 to 17:45.
http://www.youtube.com/watch?v ...
With the thought that a picture is worth 1000 words, here's how they break down a US beef carcass at the University of Kentucky. The brisket cutting is 12:15 to 17:45.
http://www.youtube.com/watch?v ...
- 05 Sep 2015, 03:52
- Forum: Anything Butt
- Topic: Flying into LHR, bringing US BBQ sauce and rub
- Replies: 6
- Views: 6667
Re: Flying into LHR, bringing US BBQ sauce and rub
Thank you everyone!
- 04 Sep 2015, 21:15
- Forum: Low 'n' Slow (Smoking)
- Topic: Brisket - too much fat?
- Replies: 9
- Views: 9656
Re: Brisket - too much fat?
I trim mine to 1/4" maximum. I'm not afraid of 1/8" either.
Thick fat keeps smoke and rub from penetration and takes longer to render.
All in my opinion; everyone has their own style.
Thick fat keeps smoke and rub from penetration and takes longer to render.
All in my opinion; everyone has their own style.
- 03 Sep 2015, 08:23
- Forum: Anything Butt
- Topic: Flying into LHR, bringing US BBQ sauce and rub
- Replies: 6
- Views: 6667
Re: Flying into LHR, bringing US BBQ sauce and rub
Thank you sir! I had planned on checked bag.
- 02 Sep 2015, 23:09
- Forum: Anything Butt
- Topic: Flying into LHR, bringing US BBQ sauce and rub
- Replies: 6
- Views: 6667
Flying into LHR, bringing US BBQ sauce and rub
I have looked over the customs site ( https://www.gov.uk/duty-free-goods/banned-and-restricted-goods ) and I don't see where commercially prepared and sealed BBQ sauce and BBQ rub would be prohibited when flying into London Heathrow.
Am I missing something or will these items be allowed?
Has ...
Am I missing something or will these items be allowed?
Has ...
- 01 Sep 2015, 04:43
- Forum: Introduce Yourself
- Topic: Introducing Myself as Directed
- Replies: 9
- Views: 5918
Re: Introducing Myself as Directed
PDC7,
Wow! You are going to cover some ground! Driving or flying to see all of that? Makes a difference in things to see if you drive.
I have a few tips on 'Que in the Dallas/Fort Worth area. It's a much different style than KC in my opinion.
One thing about Texas Que though is that nowhere ...
Wow! You are going to cover some ground! Driving or flying to see all of that? Makes a difference in things to see if you drive.
I have a few tips on 'Que in the Dallas/Fort Worth area. It's a much different style than KC in my opinion.
One thing about Texas Que though is that nowhere ...