On 23-Jan-2007, "Stan (the Man)"
wrote:

wrote:
On 22-Jan-2007, "Stan (the Man)"
wrote:

wrote:
On 21-Jan-2007, "Stan (the Man)"
wrote:


snip



It's hard to convince oldsters that they won't die a
terrible death by
eating "undercooked" pork. And, facts only confuse them.
My wife is
toughest. She not only worries about getting ill from it,
but she also
doesn't like rare meat in general. So, she gets the end
pieces. I'm
beginning to think she may be running a scam on me.

--
Stan

Notice I said, "It probably won't help." There are some
members
of my generation that panic if they see some red 'looking'
Au
Jus running out of a perfectly cooked steak or roast. I
think
they see visions of 'Psycho' in their mind with blood
running
everywhere. I never had a rare piece of meat when I was
young.
Much of our meat and poultry came direct from the farm. In
the 50's we were still butchering our own livestock. But
some-
where along the line I learned to appreciate 'medium rare'
and
that's my preference to this day for beef or pork. I confess
that
I don't appreciate medium rare poultry.

--
Brick(Youth is wasted on young people)

On 23-Jan-2007, "Stan (the Man)"
wrote:

Denny Wheeler wrote:
On Mon, 22 Jan 2007 13:29:13 GMT, "Stan (the Man)"
wrote:

That's just about how long it took to reach 140. Took
it off and let it
sit til I finished sauteeing the green beans. Juiciest
piece of pork
I've ever eaten. The only bad part was convincing my
Neandertal guests
that it's not dangerous to eat pink pork. They did
manage to get past
their primal fears and I had no leftovers, the bastids.

Hey, don't complain about *them*--YOU are the one who
convinced them
to eat it!

Congrats on the result, btw.
Better result than I got yesterday with the baby backs.
Left 'em in
too long, so they got rather dry. Edible--and now
gone--but I'll
stick with spares henceforth. Much better meat-to-bone
ratio.

I learned that the hard way, too. Why the babybacks are so
expensive is
beyond me.

--
Stan

Baby backs are like that Stan. You have to watch them like a
hawk.
They cook much faster then spares. You need to be careful
with
loins and tenderloins too. They'll get away from you in a
New York
second if you're not careful enough. They're hard to beat
when they're
done right though. Another favorite of mine are grilled pork
blade steaks,
but they need to be done on a hot grill and they're subject
to drastic flare-ups
because of the fat. I usually get my grill real hot and then
cut the draft
back next to nothing before putting the pork steaks on.
Immediately
cover with the lid. Wait patiently for just about two
minutes and then
quickly uncover and turn the steaks. Recover, wait two more
minutes
and they should be crispy on the outside. Practice until you
get it
right and you will be rewarded with 'Good Eats'.

--
Brick(Youth is wasted on young people)

"TFM®" wrote in message
...

wrote in message
. ..

On 22-Jan-2007, "Stan (the Man)"
wrote:

wrote:
On 21-Jan-2007, "Stan (the Man)"
wrote:


snip

Oh yeh. I'd expect about an hour and a half for
that
little piece of dead pig in the typical rotisserie
environment.

That's just about how long it took to reach 140. Took it
off and let it
sit til I finished sauteeing the green beans. Juiciest
piece of pork
I've ever eaten. The only bad part was convincing my
Neandertal guests
that it's not dangerous to eat pink pork. They did manage
to get past
their primal fears and I had no leftovers, the bastids.

--
Stan

It probably won't help Stan, but you could tell your guests
that virtually all pork sold commercially these days is
certified. There's probably a different term for it now, but
the gist is that pork is frozen for a predetermined period
of time to kill any trichina worm(s) present in the flesh.
There's a table buried somewhere in the USDA archives
that gives the times and temperatures required. Actually
it only involves ordinary freezer temperatures and a week
to ten days to get the job done. Commercially, they can
go to -20°F for just a couple of days to assure that all
trichina are dead. Minus five in your ordinary home freezer
will get the job done in something under two weeks. When
our folks were young, pork went from the butch block to
the table and thus cooking was the only assurance of
saftey from trichinosis.


Lest we not forget that part about commercially raised pork being confined
it's entire life and unable to forage in the woods like the trichinae
ridden
bear.

Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic
disease caused by eating raw or undercooked pork and wild game products
infected with the larvae of a species of roundworm Trichinella spiralis,
commonly called the trichina worm. The few cases in the United States are
mostly the result of eating undercooked game or home reared pigs. It is
most
common in the developing world and where pigs are commonly fed raw
garbage.

==========

Symptoms can be divided into two types: symptoms caused by worms in the
intestine, and symptoms caused by worms elsewhere.

In the intestine, infection can cause:

a.. Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort
Later, as the worms encyst in different parts of the body, other symptoms
occur such as:

a.. Headaches, fevers, chills, cough, eye swelling, aching joints and
muscle pains, pinpoint hemorrhages, itchy skin, and heightened numbers of
white blood cells.
=========

Aww shit! I've got it!

=========

For mild to moderate infections, most symptoms subside within a few
months.
Fatigue, weakness, and diarrhea may last for months.

=========



Yep, definitely have it.

=================



The worm can infect any species of mammal that consumes its encysted
larval
stages. When an animal eats meat that contains infective Trichinella
cysts,
the acid in the stomach dissolves the hard covering of the cyst and
releases
the worms. The worms pass into the small intestine and, in 1-2 days,
become
mature. After mating, adult females produce larvae, which break through
the
intestinal wall and travel through the lymphatic system to the circulatory
system to find a suitable cell. Larvae can penetrate any cell, but can
only
survive in skeletal muscle. Within a muscle cell, the worms curl up and
direct the cells functioning much as a virus does. The cell is now called
a
nurse cell. Soon, a net of blood vessels surround the nurse cell,
providing
added nutrition for the larva inside.




--
TFM®
Zephyrhills (spreading the truth and other infectuous diseases) Florida

Source - http://en.wikipedia.org/wiki/Trichinosis

My god...I'm gonna have to stop eatin' those feral hogs.
I'm sure gonna miss 'em.

Jack Sloan wrote:

"TFM®" wrote in message
...


Trichinosis, also called trichinellosis, or trichiniasis, is a parasitic
disease caused by eating raw or undercooked pork and wild game products
infected with the larvae of a species of roundworm Trichinella spiralis,
commonly called the trichina worm. The few cases in the United States are
mostly the result of eating undercooked game or home reared pigs. It is

My god...I'm gonna have to stop eatin' those feral hogs.
I'm sure gonna miss 'em.




No need, Jack. Just cook em enough and you'll be fine

--
Reg

On Mon, 22 Jan 2007 23:54:45 -0500, "swibirun"
wrote:

Denny wrote
Congrats on the result, btw.
Better result than I got yesterday with the baby backs. Left 'em in
too long, so they got rather dry. Edible--and now gone--but I'll
stick with spares henceforth. Much better meat-to-bone ratio.

Denny,
I know that cuts of meat are a matter of personal preference but I'd
strongly suggest that you try baby backs again. Spare ribs might have more
bulk to bone, but to me, baby backs have a better quality meat to bone
ratio, IMHO.

That's not my experience--and frankly, spares just plain taste better.
Plus of course, there's the fact baby backs are almost always way
overpriced.

I use a combination of the Memphis Hogaholics dry rub found on the bbq faq
and a mop.

I use Danny Gaulden's rub and glaze--mopping's not a good idea given I
use a bullet-style pit; lose 100% of the smoke and heat when opening
it. Now, this spring when I finally do a brisket, I'll have to mop,
but probably only about 3 or 4 times during the cook.


Then again....if you invited us over for a bbq with spare ribs....we
wouldn't turn you down

Duhhhh. g I may have to invite some folks a time or three this
year--really the first chance to do that I'll have had.

Have a good week!
Chris

You too!

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

"Stan (the Man)" wrote in message

. Why the babybacks are so expensive is beyond me.

supply and demand. Years ago, they were considered junk meat and often
thrown away. Then some restaurant chain started selling them and now they
are in demand.

I remember buying bags of chicken wings for 5¢ a pound before some jerk in
Buffalo made them so popular.

"Edwin Pawlowski" wrote in message
et...
I remember buying bags of chicken wings for 5¢ a pound before some jerk in
Buffalo made them so popular.


So are you talking about Buffalo wings or "jerk chicken"?

ha ha ha

Chris

TFM® wrote:

Symptoms can be divided into two types: symptoms caused by worms in the
intestine, and symptoms caused by worms elsewhere.

In the intestine, infection can cause:

a.. Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort
Later, as the worms encyst in different parts of the body, other symptoms
occur such as:

a.. Headaches, fevers, chills, cough, eye swelling, aching joints and
muscle pains, pinpoint hemorrhages, itchy skin, and heightened numbers of
white blood cells.
=========

Aww shit! I've got it!

=========

For mild to moderate infections, most symptoms subside within a few months.
Fatigue, weakness, and diarrhea may last for months.

In other words, Oprah's weight loss program