The Grill and BBQ thread

#210
#210
I have brined my turkey and cooked it at a higher roasting/smoking temp around 325-350 with great results
 
#212
#212
Coug said:
That's actually somewhat wrong with regard to temperature. The main reason for worrying about undercooked pork is Trichinosis. This was caused by pigs being fed raw meats while being raised. In the US Trichinosis has virtually been eliminated from commercial pig farming because raw meat has been removed from feeding. That said Trichinosis dies at 137 degrees F. Cook pork to an internal temp of 137 degrees F, then add the resting period typically yields a perfect pork somewhere between 140 to 145.

Most Trichinosis cases that are reported actually come from people eating game meats such as bear, wild pig, etc.

The Truth About Trichinosis in Pork | Porkcares

Will I Get Trichinosis from Eating Undercooked Pork? - Nagging Question - Food News
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Haha coug well done. You indeed are correct. My point was more along the lines that the old mandate of 160-165 was incorrect. The point at which bacteria die is a function of both temperature and time at that temperature. Simple Google searches will tell you the time you need to hold at at given temp before eating. However at 145 the time is something like 4 minutes on pork. That is usually more than adequate for the typical person cooking, bringing in, serving, etc. I encourage everyone to research this as undercooked meat is nothing to trifle with. Also buy a good instant read thermometer. Thermoworks has good 5 second ones for about 25 bucks or outstanding 2 second ones for $90.
 
#213
#213
Today's cook....
Dino bones and a chucky
 

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#219
#219
kiddiedoc said:
I have brined my turkey and cooked it at a higher roasting/smoking temp around 325-350 with great results
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I will cook the next turkey at a higher temp and see how it comes out

I forget who said to use foil and put butter on top of it,did you also cover the bottom of the bird ? or leave it open on the grates ?

and on a smoked ham,do ya'll trim the skin off or leave it on? the skin that I have been leaving on,usually comes out like cinders and where there is no skin,has a thick great tasting bark on it

I've been using the smaller hams between 10 to 15 pounds and I guess it would be called a picnic cut ? since they are the lower part of the ham,I'm either going to a bigger weight or try to find something more in the middle of the ham
 
#220
#220
volmanbill said:
I haven't done it with a turkey, but lamb chops were amazing with this method. Here's an interesting article about it:

The Food Lab: More Tips For Perfect Steaks | Serious Eats
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I'm not much of a steak eater myself,I'm like my mom use to be,I usually get seafood at a steak house instead of a steak :)

I did try some Lamb chops last year on the grill and I really enjoyed them,but had a hard time finding any in Morristown,we lucked up and found some at the super Ingalls,we got the last 2 that they had,anybody in Morristown know where to get em regular at ?
 
#221
#221
kiddiedoc said:
It's painful up front, but I sprung for a Thermapen and love it. A must for every serious grill master.
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I bought a Maverick Et-732 Remote BBQ Smoker Thermometer for 55 bucks,I should have looked for just the dual probe part and the wireless remote part I never use it,plus it is a bit of a pain to set up,which means I haven't fooled with it much lol guess I should

and I did find out that my kitchen stove runs 25 degrees hot with it and that it takes way longer for the temp to even out that what I thought :)
 
#223
#223
Smoked a turkey on my egg yesterday and it was good but not great. Today i smoked a pork butt and it was awesome.
 
#225
#225
joevol33 said:
I've heard several people talk about lamb lately, I need to try it.
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They were great. I prefer a rack, but Costco has an amazing price on those little t-bones. A whole leg is also a great grill, but requires work.
 
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