cooking

[FLATHEAD]

I did a Sicilian pie the other night....
View attachment 403540

@FLATHEAD Is that a cold smoker by chance?

No it’s an old masterbuilt electric. I use that smoke tube in the bottom to get more smoke. The chip tray thing is useless. I generally use that smoker only when making cased meats.
All the bigger stuff like brisket, ribs, pork butts etc. get done on a stick burner.

 

[aspeck]

Sounds like a plan, and host should always have a slab of venison ham on hand.
Seriously we need to get out on the water one of these days

All I need is to get a deer between now and the middle of December ... Will be hunting and fishing for lakers at the same time soon ...

 

[redneck joe]

Pork belly burnt ends

 

[redneck joe]

For the days I'm feeling rich and can afford beef, flank is my new favorite cut

 

[redneck joe]

With this

 

[redneck joe]

Mushroom, Swiss and scrambled egg breakfast burrito

 

[redneck joe]

I'm planning on spat hooking g a 14 lb bird for one of our several holiday meals on the egg using the Kingsford wood chip infused charcoal. Low and slow. Looking g thru the internets and came across this from the USDA

Is it safe to cook a turkey overnight at a low temperature?​

• Aug 14, 2024
• Knowledge

Knowledge Article
It is not safe to cook any meat or poultry in an oven set lower than 325 °F. At lower temperatures, meat stays in the Danger Zone (between 40 °F and 140°F for too long.




So I guess all the bbq joints around the world are killing people every day....

 

[cyclops222]

Look up what the USA Government has to say about any long, slow temperature s for cooking.
Solid chunks of meat can be done faster & lower temperatures.
The baddie is any ground up meats. Why ? Because all that surface bacteria is forcibly smooshed into ALL the small pieces of extruded meat.

 

[Pmt133]

I'll go one step further. Meat that you grind yourself is probably fine. But typically that is what you want to be careful with. If the guidelines for the TDZ were really that important, I'd have died a long time ago. Proper cooking for the most part negates any issues. I wouldn't leave it there for days but 5-6 hours (about how long it would be there in say a slow cooker) isn't going to kill you.

If we all listened to the USDA, we wouldn't eat anything lol.

 

[aspeck]

I have been smoking my birds low and slow for years and no one has gotten sick yet ...

 

[FLATHEAD]

I'm planning on spat hooking g a 14 lb bird for one of our several holiday meals on the egg using the Kingsford wood chip infused charcoal. Low and slow. Looking g thru the internets and came across this from the USDA

Is it safe to cook a turkey overnight at a low temperature?​

​

• Aug 14, 2024
• Knowledge

Knowledge Article
It is not safe to cook any meat or poultry in an oven set lower than 325 °F. At lower temperatures, meat stays in the Danger Zone (between 40 °F and 140°F for too long.




So I guess all the bbq joints around the world are killing people every day....

I wouldn’t worry about it. I cook/smoke loads of meats ground and whole. My smoker rarely gets over 220 most of the time lower. Sometimes I have meat on it for 15 hours.

 

[cyclops222]

You can see, smell some bacteria growing on the outside of solid piece of meat. 400 F for 5 minutes to kill anything there. Remove & cook normally.
Murderer

 

[sailorb12]

I'm cookin'. Y'all are making me hungry. Thanks for sharing!

 

[Pmt133]

French onion soup and cheese steaks.

 

[redneck joe]

What kind of cheese on the soup?

 

[Pmt133]

What kind of cheese on the soup?

Gruyere.

 

[redneck joe]

Ok looked bit orange I was afraid you used chedder mix...

 

[Pmt133]

What kind of psycho do you take me for? It got a little washed out by the lamp she had on the table. The whole color of the photo is actually off.

 

[redneck joe]

There are weirdos buttered, never can be too careful....

 

[Pmt133]

True. I will admit I've used mozzarella on it when I didn't have gruyere on hand but that's about it. Forgot I made the baguettes I used in the soup too.