Search found 15 matches

by KayCeeSmoker
19 Apr 2016, 14:52
Forum: Low 'n' Slow (Smoking)
Topic: Internal Chicken Temperature.
Replies: 14
Views: 18157

Re: Internal Chicken Temperature.

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 ...
by KayCeeSmoker
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 ...
by KayCeeSmoker
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 ...
by KayCeeSmoker
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 ...
by KayCeeSmoker
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 ...
by KayCeeSmoker
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.
by KayCeeSmoker
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.
by KayCeeSmoker
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 ...
by KayCeeSmoker
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 ...