Barbecue Grill Advice - Could Be On Topic
 

On 6/26/2013 10:22 AM, F.O.A.D. wrote:
On 6/26/13 10:17 AM, Eisboch wrote:


"F.O.A.D." wrote in message
m...


I don't have the slightest problem roasting a turkey that comes out
tasty and moist. All I do to the bird is wash it, put salt, pepper and
paprika on the skin, and pop it into the oven.

--------------------------------------------
The United States Department of Agriculture advises against the practice
of rinsing poultry or meat before cooking it. It runs the risk of
spreading bacteria on your sink, countertop and utensils where it can be
further spread.

Cooking at the correct temperatures kills any harmful bacteria.



My mother rinsed poultry before cooking it, her mother rinsed poultry
before cooking it and I rinse poultry before cooking it. Period. :)

We're away of the possibility of spreading bacteria. That's why we scrub
down everything that came near the poultry while we prepared it for
cooking.


It doesn't look like poultry ever came near that sink next to your
coffeemaker.

Barbecue Grill Advice - Could Be On Topic
 

On 6/26/2013 10:40 AM, F.O.A.D. wrote:
On 6/26/13 10:31 AM, iBoaterer wrote:
In article ,


I'm not knocking how others cook their turkeys. I just don't see the
problem in roasting one properly so that it tastes delicious.

Gee, it seems that most renowned chefs disagree with you, maybe you
should teach them how to cook properly. Did you notice the
difference in
the before/after weight of each when brining versus not brining?
What do
you think that weight loss occurs from?


You know, I don't really care what "renowned" chefs think. The only one
I watch once in a while is Giada de Laurentiis, and I watch her because
*she* is a dish. I never pay the slightest attention to the dishes she
is cooking.


Giana has a liberal arts degree, of course. :)
And fake boobs, of course. ;-)

Barbecue Grill Advice - Could Be On Topic
 

In article ,
says...

On Tue, 25 Jun 2013 20:28:12 -0400, Earl wrote:

John H wrote:
On Mon, 24 Jun 2013 19:53:17 -0400, Earl wrote:

Califbill wrote:
"Earl" wrote in message
...

wrote:
On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the
broiler. We
have an electric skillet with a broiler lid, so not even a lot of
mess to
clean up.
That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.
I use my smoker about once a month. There is no need to soak the
smoking wood. It's actually better to get as much early smoke as
possible. When the meat is "sealed" from the heat it can't absorb much
more smoke. I learned this many years ago but started with the same
theory as you - to provide constant smoke by soaking the wood.
-------

Not soaking the chips get flames and little smoke in my experience.

There are two sides on that subject. I use both larger pieces and chips
with similar results and plenty of smoke. Maybe you need to use more
smoking wood? The wet chips delay the process. You want the meat to
get hit with a lot of smoke as early as possible.
I learned that also, use chips with a few larger chunks on top. The chip start smolder quickly and
get the large chunks going.

I don't have problems with flames, but that may be because I use an electric element and a baking
pan for the chips.

John (Gun Nut) H.
I put the smoking wood right on the red-hot charcoal. That would make a
difference.

Try wrapping them in some tin foil.

John (Gun Nut) H.

Trying using wood instead of gas or electric......

Barbecue Grill Advice - Could Be On Topic
 

F.O.A.D. wrote:
On 6/26/13 8:28 AM, iBoaterer wrote:
In article ,
says...

On 6/25/2013 8:31 PM, Earl wrote:
John H wrote:
On Mon, 24 Jun 2013 19:57:16 -0400, Earl wrote:

John H wrote:
My smoker is electric, so I never get flames - just smoldering. I
got rid of the charcoal smoker
many years ago. Too much trouble when smoking a turkey.

John H.
Smoking was the only way I prepared a turkey - until I learned about
deep-frying! I've never gone back except one year when we had a
large
group and I did one each way. The only left overs were from the
smoked turkey.
I've never deep fried a turkey. I started putting the turkey on a
rotisserie over charcoal. Wow. The
Weber will handle a 15lb'er pretty well. They come off much more
moist
than in the smoker. Some
smoke flavor can be added by putting some aluminum foil wrapped chips
on top of the charcoal.

John (Gun Nut) H.
Try it and you'll never go back. A 12# turkey is done in less than an
hour and tastes great! It's not greasy at all. The hot oil seems to
seal it up quickly. I've never tried injecting mine like many do -
they
tasted too good already.

I inject with a Balsamic Vinegar / Honey mix.. About half and half in
the injector needle under the skin and in the meat.

Brining works much better.


Gosh, what if you like taste of turkey when it tastes like...turkey?

There's good and great - just like steaks, tax cheat.

Barbecue Grill Advice - Could Be On Topic
 

In article , says...

On Wed, 26 Jun 2013 10:17:05 -0400, "Eisboch" wrote:

The United States Department of Agriculture advises against the
practice of rinsing poultry or meat before cooking it. It runs the
risk of spreading bacteria on your sink, countertop and utensils where
it can be further spread.

Cooking at the correct temperatures kills any harmful bacteria.


Maybe some of us just want to wash the **** off the bird instead of
simply cooking it long enough to make it "safe".

This makes me wonder how they "wash" their birds, with a pressure
cleaner?
You are going to expose your kitchen surfaces to the bacteria as soon
as you take the bird out of the bag from the store. The answer is to
clean the surfaces.

BTW do you use those reusable bags? How often do you wash them and how
do you wash them?
To the contrary of what you hear, your dryer is probably not going to
get the contents hot enough to kill all of the bacteria, particularly
on the "energy saver" setting.

Here in the Peoples Republic of Montgomery County we have a bag tax. If you want a bag to
carry your purchases out of the store it will cost you 5 cents a bag. After this was
implemented there was a rash of cases of food poisoning. This was due to people buying re-
usable bags to cart their groceries home from the store. The problem is that people through
away bags where the contents leaked and since they paid a few dollars for their reusable bags
the just foled thme up and put them back in their cars which resulting in massive bacteria
colonies affecting the next batch of groceries.

The law of unintended consequences strikes again.

Barbecue Grill Advice - Could Be On Topic
 

John H wrote:
On Tue, 25 Jun 2013 20:28:12 -0400, Earl wrote:

John H wrote:
On Mon, 24 Jun 2013 19:53:17 -0400, Earl wrote:

Califbill wrote:
"Earl" wrote in message
...

wrote:
On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the
broiler. We
have an electric skillet with a broiler lid, so not even a lot of
mess to
clean up.
That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.
I use my smoker about once a month. There is no need to soak the
smoking wood. It's actually better to get as much early smoke as
possible. When the meat is "sealed" from the heat it can't absorb much
more smoke. I learned this many years ago but started with the same
theory as you - to provide constant smoke by soaking the wood.
-------

Not soaking the chips get flames and little smoke in my experience.

There are two sides on that subject. I use both larger pieces and chips
with similar results and plenty of smoke. Maybe you need to use more
smoking wood? The wet chips delay the process. You want the meat to
get hit with a lot of smoke as early as possible.
I learned that also, use chips with a few larger chunks on top. The chip start smolder quickly and
get the large chunks going.

I don't have problems with flames, but that may be because I use an electric element and a baking
pan for the chips.

John (Gun Nut) H.
I put the smoking wood right on the red-hot charcoal. That would make a
difference.
Try wrapping them in some tin foil.

John (Gun Nut) H.
The key is early smoke and a lot of it. Tin foil would slow that down.

Barbecue Grill Advice - Could Be On Topic
 

On Wed, 26 Jun 2013 19:49:52 -0400, Earl wrote:

John H wrote:
On Tue, 25 Jun 2013 20:28:12 -0400, Earl wrote:

John H wrote:
On Mon, 24 Jun 2013 19:53:17 -0400, Earl wrote:

Califbill wrote:
"Earl" wrote in message
...

wrote:
On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the
broiler. We
have an electric skillet with a broiler lid, so not even a lot of
mess to
clean up.
That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.
I use my smoker about once a month. There is no need to soak the
smoking wood. It's actually better to get as much early smoke as
possible. When the meat is "sealed" from the heat it can't absorb much
more smoke. I learned this many years ago but started with the same
theory as you - to provide constant smoke by soaking the wood.
-------

Not soaking the chips get flames and little smoke in my experience.

There are two sides on that subject. I use both larger pieces and chips
with similar results and plenty of smoke. Maybe you need to use more
smoking wood? The wet chips delay the process. You want the meat to
get hit with a lot of smoke as early as possible.
I learned that also, use chips with a few larger chunks on top. The chip start smolder quickly and
get the large chunks going.

I don't have problems with flames, but that may be because I use an electric element and a baking
pan for the chips.

John (Gun Nut) H.
I put the smoking wood right on the red-hot charcoal. That would make a
difference.
Try wrapping them in some tin foil.

John (Gun Nut) H.
The key is early smoke and a lot of it. Tin foil would slow that down.

Not if there's enough holes in it! :)

John (Gun Nut) H.
--

Hope you're having a great day!

Barbecue Grill Advice - Could Be On Topic
 

On Wednesday, 26 June 2013 20:45:33 UTC-3, BAR wrote:
In article , says...



On Wed, 26 Jun 2013 10:17:05 -0400, "Eisboch" wrote:



The United States Department of Agriculture advises against the

practice of rinsing poultry or meat before cooking it. It runs the

risk of spreading bacteria on your sink, countertop and utensils where

it can be further spread.



Cooking at the correct temperatures kills any harmful bacteria.





Maybe some of us just want to wash the **** off the bird instead of

simply cooking it long enough to make it "safe".



This makes me wonder how they "wash" their birds, with a pressure

cleaner?

You are going to expose your kitchen surfaces to the bacteria as soon

as you take the bird out of the bag from the store. The answer is to

clean the surfaces.



BTW do you use those reusable bags? How often do you wash them and how

do you wash them?

To the contrary of what you hear, your dryer is probably not going to

get the contents hot enough to kill all of the bacteria, particularly

on the "energy saver" setting.



Here in the Peoples Republic of Montgomery County we have a bag tax. If you want a bag to

carry your purchases out of the store it will cost you 5 cents a bag. After this was

implemented there was a rash of cases of food poisoning. This was due to people buying re-

usable bags to cart their groceries home from the store. The problem is that people through

away bags where the contents leaked and since they paid a few dollars for their reusable bags

the just foled thme up and put them back in their cars which resulting in massive bacteria

colonies affecting the next batch of groceries.



The law of unintended consequences strikes again.

One of the two major chains implemented that policy a couple years ago. When the other didn't follow, the first relented.
One store from that chain did keep the policy, along with at least one boutique type grocer chain.
Most people up here use the big re-usable bags that all the grocery stores sell for $1.00.

Barbecue Grill Advice - Could Be On Topic
 

On Wed, 26 Jun 2013 17:11:08 -0700 (PDT), True North wrote:

On Wednesday, 26 June 2013 20:45:33 UTC-3, BAR wrote:
In article , says...



On Wed, 26 Jun 2013 10:17:05 -0400, "Eisboch" wrote:



The United States Department of Agriculture advises against the

practice of rinsing poultry or meat before cooking it. It runs the

risk of spreading bacteria on your sink, countertop and utensils where

it can be further spread.



Cooking at the correct temperatures kills any harmful bacteria.





Maybe some of us just want to wash the **** off the bird instead of

simply cooking it long enough to make it "safe".



This makes me wonder how they "wash" their birds, with a pressure

cleaner?

You are going to expose your kitchen surfaces to the bacteria as soon

as you take the bird out of the bag from the store. The answer is to

clean the surfaces.



BTW do you use those reusable bags? How often do you wash them and how

do you wash them?

To the contrary of what you hear, your dryer is probably not going to

get the contents hot enough to kill all of the bacteria, particularly

on the "energy saver" setting.



Here in the Peoples Republic of Montgomery County we have a bag tax. If you want a bag to

carry your purchases out of the store it will cost you 5 cents a bag. After this was

implemented there was a rash of cases of food poisoning. This was due to people buying re-

usable bags to cart their groceries home from the store. The problem is that people through

away bags where the contents leaked and since they paid a few dollars for their reusable bags

the just foled thme up and put them back in their cars which resulting in massive bacteria

colonies affecting the next batch of groceries.



The law of unintended consequences strikes again.

One of the two major chains implemented that policy a couple years ago. When the other didn't follow, the first relented.
One store from that chain did keep the policy, along with at least one boutique type grocer chain.
Most people up here use the big re-usable bags that all the grocery stores sell for $1.00.

Those are the bags he's discussing that are the cause of much of the food poisoning.

John (Gun Nut) H.
--

Hope you're having a great day!

Barbecue Grill Advice - Could Be On Topic
 

In article ,
says...

In article , says...

On Wed, 26 Jun 2013 10:17:05 -0400, "Eisboch" wrote:

The United States Department of Agriculture advises against the
practice of rinsing poultry or meat before cooking it. It runs the
risk of spreading bacteria on your sink, countertop and utensils where
it can be further spread.

Cooking at the correct temperatures kills any harmful bacteria.


Maybe some of us just want to wash the **** off the bird instead of
simply cooking it long enough to make it "safe".

This makes me wonder how they "wash" their birds, with a pressure
cleaner?
You are going to expose your kitchen surfaces to the bacteria as soon
as you take the bird out of the bag from the store. The answer is to
clean the surfaces.

BTW do you use those reusable bags? How often do you wash them and how
do you wash them?
To the contrary of what you hear, your dryer is probably not going to
get the contents hot enough to kill all of the bacteria, particularly
on the "energy saver" setting.

Here in the Peoples Republic of Montgomery County we have a bag tax. If you want a bag to
carry your purchases out of the store it will cost you 5 cents a bag. After this was
implemented there was a rash of cases of food poisoning. This was due to people buying re-
usable bags to cart their groceries home from the store. The problem is that people through
away bags where the contents leaked and since they paid a few dollars for their reusable bags
the just foled thme up and put them back in their cars which resulting in massive bacteria
colonies affecting the next batch of groceries.

The law of unintended consequences strikes again.

What would make you think that a new bag is more sanitary than a
reusable one?