|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
22-11-2004, 10:06 PM
|
|||
|
|||
Safety
I've noticed a wide range of advice on the group, some good, some not so
good. I thought this was a pretty good general guideline.http://www.fsis.usda.gov/OA/pubs/facts_smoking.pdf Wayne in Phoenix 
|
|
23-11-2004, 01:02 AM
|
|||
|
|||
|
RW wrote:
I've noticed a wide range of advice on the group, some good, some not so good. I thought this was a pretty good general guideline.http://www.fsis.usda.gov/OA/pubs/facts_smoking.pdf Wayne in Phoenix Good general guideline if you like overcooked meat. Pork doesn't need to be cooked over 130 if it's a loin chop. Those guidelines guarantee dried out meat. The only one that was reasonable was the poultry breast. Everything else was only so high to avoid lawsuits. How about a TFM® general guideline list?? Poultry - 165 in the breast. Pork - 130 for loin or chops, until done for other (BBQ) cuts. Beef - 120 for rare, 145 for well done. TFM®
|
|
23-11-2004, 01:02 AM
|
|||
|
|||
|
RW wrote:
I've noticed a wide range of advice on the group, some good, some not so good. I thought this was a pretty good general guideline.http://www.fsis.usda.gov/OA/pubs/facts_smoking.pdf Wayne in Phoenix Good general guideline if you like overcooked meat. Pork doesn't need to be cooked over 130 if it's a loin chop. Those guidelines guarantee dried out meat. The only one that was reasonable was the poultry breast. Everything else was only so high to avoid lawsuits. How about a TFM® general guideline list?? Poultry - 165 in the breast. Pork - 130 for loin or chops, until done for other (BBQ) cuts. Beef - 120 for rare, 145 for well done. TFM®
|
|
23-11-2004, 01:12 AM
|
|||
|
|||
|
"RW" wrote in message ... I've noticed a wide range of advice on the group, some good, some not so good. I thought this was a pretty good general guideline.http://www.fsis.usda.gov/OA/pubs/facts_smoking.pdf Wayne in Phoenix Overall, very good. I disagree with the food temperatures. It was written by lawyers that build in huge comepensation..
|
|
23-11-2004, 01:12 AM
|
|||
|
|||
|
"RW" wrote in message ... I've noticed a wide range of advice on the group, some good, some not so good. I thought this was a pretty good general guideline.http://www.fsis.usda.gov/OA/pubs/facts_smoking.pdf Wayne in Phoenix Overall, very good. I disagree with the food temperatures. It was written by lawyers that build in huge comepensation..
|
|
23-11-2004, 04:06 AM
|
|||
|
|||
|
RW wrote:
I've noticed a wide range of advice on the group, some good, some not so good. And what is the "not so good"? -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/
|
|
23-11-2004, 04:47 AM
|
|||
|
|||
|
Dave Bugg wrote:
RW wrote: I've noticed a wide range of advice on the group, some good, some not so good. And what is the "not so good"? -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ Dave, you know good and well who (what?) he's talking about. For example, one do-do bird says that he brines in his garage (or back porch, I ferget) and he doesn't live in the tundra, and the last time he posted that little tid-bit was in June or July. Then there's those other two... BOB
|
|
23-11-2004, 04:47 AM
|
|||
|
|||
|
Dave Bugg wrote:
RW wrote: I've noticed a wide range of advice on the group, some good, some not so good. And what is the "not so good"? -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ Dave, you know good and well who (what?) he's talking about. For example, one do-do bird says that he brines in his garage (or back porch, I ferget) and he doesn't live in the tundra, and the last time he posted that little tid-bit was in June or July. Then there's those other two... BOB
|
|
23-11-2004, 05:55 AM
|
|||
|
|||
|
"TFM®" wrote:
[] How about a TFM® general guideline list?? Poultry - 165 in the breast. Pork - 130 for loin or chops, until done for other (BBQ) cuts. Beef - 120 for rare, 145 for well done. TFM®, I particularly like your temperatures for beef. Blood rare! So are ya turnin' Kili into a cavewoman? ;~) -- Nick, Cogito, ergo armatum sum Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.
|
|
23-11-2004, 12:36 PM
|
|||
|
|||
|
wrote in message ... "TFM®" wrote: [] How about a TFM® general guideline list?? Poultry - 165 in the breast. Pork - 130 for loin or chops, until done for other (BBQ) cuts. Beef - 120 for rare, 145 for well done. TFM®, I particularly like your temperatures for beef. Blood rare! So are ya turnin' Kili into a cavewoman? ;~) -- Nick, I've always liked my beef rare as well. If it's brown or grey, take it away! If it's blood red, get me fed! kili
|
|
23-11-2004, 12:37 PM
|
|||
|
|||
|
" BOB" wrote in message .. . Dave Bugg wrote: RW wrote: I've noticed a wide range of advice on the group, some good, some not so good. And what is the "not so good"? -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ Dave, you know good and well who (what?) he's talking about. For example, one do-do bird says that he brines in his garage (or back porch, I ferget) and he doesn't live in the tundra, and the last time he posted that little tid-bit was in June or July. Then there's those other two... BOB And we *know* who you're talkin' about........ kili
|
|
23-11-2004, 12:37 PM
|
|||
|
|||
|
" BOB" wrote in message .. . Dave Bugg wrote: RW wrote: I've noticed a wide range of advice on the group, some good, some not so good. And what is the "not so good"? -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ Dave, you know good and well who (what?) he's talking about. For example, one do-do bird says that he brines in his garage (or back porch, I ferget) and he doesn't live in the tundra, and the last time he posted that little tid-bit was in June or July. Then there's those other two... BOB And we *know* who you're talkin' about........ kili
|
|
23-11-2004, 06:34 PM
|
|||
|
|||
|
"TFM®" wrote in message news:26vod.64064 Good general guideline if you like overcooked meat.
Pork doesn't need to be cooked over 130 if it's a loin chop. Those guidelines guarantee dried out meat. The only one that was reasonable was the poultry breast. Everything else was only so high to avoid lawsuits. How about a TFM® general guideline list?? Poultry - 165 in the breast. Pork - 130 for loin or chops, until done for other (BBQ) cuts. Beef - 120 for rare, 145 for well done. TFM® TFM®- Great except you left out brisket which I'd assume you cook until done? Rob
|
|
23-11-2004, 06:34 PM
|
|||
|
|||
|
"TFM®" wrote in message news:26vod.64064 Good general guideline if you like overcooked meat.
Pork doesn't need to be cooked over 130 if it's a loin chop. Those guidelines guarantee dried out meat. The only one that was reasonable was the poultry breast. Everything else was only so high to avoid lawsuits. How about a TFM® general guideline list?? Poultry - 165 in the breast. Pork - 130 for loin or chops, until done for other (BBQ) cuts. Beef - 120 for rare, 145 for well done. TFM® TFM®- Great except you left out brisket which I'd assume you cook until done? Rob
|
|
23-11-2004, 09:21 PM
|
|||
|
|||
|
" BOB" wrote in message ...
Dave Bugg wrote: RW wrote: I've noticed a wide range of advice on the group, some good, some not so good. And what is the "not so good"? -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ Dave, you know good and well who (what?) he's talking about. For example, one do-do bird says that he brines in his garage (or back porch, I ferget) and he doesn't live in the tundra, and the last time he posted that little tid-bit was in June or July. It's Kent, our neighbor here in northern California. He lives somewhere over in Contra Costa County, where it gets plenty hot in the summer time. He brines in his garage. -- Yip
|
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Proactive or Reactive: Appliance Safety Switches | Edwin Pawlowski | General Cooking | 31 | 19-10-2004 05:51 PM |
| Food Safety and amount of cooking for steak? | Paul | General Cooking | 17 | 16-02-2004 09:41 PM |
| Food safety. | MEow | General Cooking | 16 | 11-02-2004 06:57 PM |
| OT halloween safety tips! | KenCo | Preserving | 3 | 31-10-2003 11:04 PM |
Linear Mode
