Search results

Thanks. I will put in during the last hours or so.

I have some pre-cooked chicken Italian sausage (Aidells) that I want to use in my sauerkraut, potato, and sausage recipe. This will be in the slow cooker. My Question is, would you put the sausage in at the beginning of the 4 hour cook on high, or at some point along the way. I don't really...

Rare steak is not a problem because, as the above link explains, bacteria is not in the muscle, it is on the surface of cut meats if present. When you grind meats, that surface bacteria gets mixed in the inside of the burger or whatever. Grinding meat at home, and eating at less than fully...

Except that pathogens don't reproduce if held at proper tempts. They are not killed if present, but they don't reproduce.

Tenspeed's link has all the right answers. No ground meat is safe under 165 degrees even if you chop it at home. Freshness has nothing to do with pathogenic bacteria; either it is there or it isn't.

I continue to believe that food poisoning in the home is rare and usually caused by food that was contaminated before it was brought home. Most of those cases involve foods that are not cooked.

What is often overlooked is that food MUST be contaminated with pathogenic organisms to even have a chance of causing illness. Properly cooked foods are going to be free of these organisms, except in the cases involving resistant spore formers like Clostridium. Those types of illnesses almost...

Sorry, GG. Not laughing at you. Just laughing at 17 cups of sauce. Just thought you might want to check your program. It is possible that the original is off because even 8 cups seems like a lot of sauce for 4 pounds. Or maybe the original poster got the poundage wrong. Anyway a full...

GG, You do realize that your Oscar's Special Sauce for 4# of ribs adds up to about 17 cups of sauce don't you? 4 1/4 cups per pound? Seems off:rofl:

My take is that large producer that sell to grocery chains will likely be very careful. They all have insurance, and one bad episode can ruin their business. I would be far more concerned with the small local producers who sell at farmers markets and specialty outlets. They may not have...

What internal temp are you aiming for? 2 hrs and 20 minutes seems like a long time at 300.

Looks great. We did ribs also on our kamado grill.

450 is fine for burgers. If you don't think so, heat an electric fry pan to 450 and add some burger. I don't think he will only cook turkey burgers either. The suggestion of a pad was just a cheap baby step. A second baby step I mentioned would be a grill overlay. lots of options other...

Well then, you can certainly tell if you are going to want to cook at 500+. Few folks cook at 500+ except to sear steaks or burgers or other similar cooks. When doing that, I wouldn't use the pads Also, I was talking about the OP's son. I doubt that a very cheap grill will get that hot and...

https://www.amazon.com/Grilling-Mat-Accessories-Charcoal-Electric/dp/B01FQQVS9Y/ref=sr_1_10?s=lawn-garden&ie=UTF8&qid=1497534419&sr=1-10&keywords=grill+mats+for+charcoal+grill

It isn't about how he made the turkey burgers or how to make turkey burgers. There are 100 different ways. His problem was you can't realistically cook them on a new grill with 1 1/2 inch spaced grill lines, IMO. What likely happened is the low fat burgers stuck to the unseasoned grate and...

Thanks Casey and all for the advice

This threat would have been better moved to the food safety forum. Folks seem perfectly comfortable smoking a 10lb pork butt for 20 hours where the internal temp is in danger zone for many, many more than 4 hours. Why is this considered safe at 225-250 grill temp? Ok, trick question; The...

Lots of opinions and culture around BBQ. I get that. I was exploring whether there are ways to do exactly what you suggest; cut a 16 hour cook to 8 hours. The only way to know if that can happen is to experiment. Once the 2-4 hours at 225 are up you are not getting anymore smoke flavor in...

Thanks Andy. Sounds like a reasonable compromise.

I'm not sure you are feeling me, Casey. An 8 lb butt that take 1.5 hours/ lb to cook will take 12 hours. If I want it cooked and rested even for 1 hr by 4 pm, I would have to start it at 2 am (1 hr to start the fire and get the temp right, 12 hours to cook, 1 hr to rest.) I won't be a lot of...

My problem/concern is cooking a 9 lb but for company and wanting to eat at 4-5pm. There is no way it will be done if I put it on at 7 or 8 in the morning and then need to let it cook through the stall, and then rest for a couple of hours. I realize there are devices one can buy to allow the...

OK thanks. So no one wraps their meat at the stall or raises the temp to help get past it?

What temperature do you usually smoke a pork butt at? How do you overcome the stall if you use lower temps (225-250)?

Oh, and this grill runs about $145 on Amazon with free 2 day shipping if you have prime. The larger Akorn costs about $300, both an amazing value. Compare to other kamado grills at an average of about $900.