"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Search Forums
Click Here to Login
Showing results 1 to 25 of 444
Search took 0.02 seconds.
Search: Posts Made By: mozart
Forum: Chicken, Turkey & other Fowl 05-24-2019, 10:31 AM
Replies: 3
Views: 1,530
Posted By mozart
Thanks. I will put in during the last hours or...

Thanks. I will put in during the last hours or so.
Forum: Chicken, Turkey & other Fowl 05-24-2019, 08:17 AM
Replies: 3
Views: 1,530
Posted By mozart
ISO help/advice w/chicken sausage

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...
Forum: Food and Kitchen Safety 07-22-2018, 09:24 PM
Replies: 12
Views: 3,442
Posted By mozart
Rare steak is not a problem because, as the above...

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...
Forum: Food and Kitchen Safety 07-22-2018, 09:17 PM
Replies: 12
Views: 3,442
Posted By mozart
Except that pathogens don't reproduce if held at...

Except that pathogens don't reproduce if held at proper tempts. They are not killed if present, but they don't reproduce.
Forum: Food and Kitchen Safety 07-22-2018, 05:20 PM
Replies: 12
Views: 3,442
Posted By mozart
Tenspeed's link has all the right answers. No...

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.
Forum: Food and Kitchen Safety 02-07-2018, 10:35 AM
Replies: 53
Views: 11,356
Posted By mozart
I continue to believe that food poisoning in the...

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.
Forum: Food and Kitchen Safety 02-05-2018, 11:06 AM
Replies: 53
Views: 11,356
Posted By mozart
What is often overlooked is that food MUST be...

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...
Forum: BBQ & Smokin' Meats 10-06-2017, 02:22 PM
Replies: 20
Views: 10,583
Posted By mozart
Sorry, GG. Not laughing at you. Just laughing...

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...
Forum: BBQ & Smokin' Meats 10-06-2017, 08:32 AM
Replies: 20
Views: 10,583
Posted By mozart
GG, You do realize that your Oscar's Special...

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:
Forum: Food and Kitchen Safety 10-06-2017, 08:08 AM
Replies: 8
Views: 6,466
Posted By mozart
My take is that large producer that sell to...

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...
Forum: BBQ & Smokin' Meats 07-05-2017, 05:56 PM
Replies: 12
Views: 5,897
Posted By mozart
What internal temp are you aiming for? 2 hrs and...

What internal temp are you aiming for? 2 hrs and 20 minutes seems like a long time at 300.
Forum: BBQ & Smokin' Meats 07-05-2017, 05:45 PM
Replies: 9
Views: 3,387
Posted By mozart
Looks great. We did ribs also on our kamado grill.

Looks great. We did ribs also on our kamado grill.
Forum: Cooking on the Grill 06-15-2017, 05:42 PM
Replies: 17
Views: 6,689
Posted By mozart
450 is fine for burgers. If you don't think so,...

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...
Forum: Cooking on the Grill 06-15-2017, 02:28 PM
Replies: 17
Views: 6,689
Posted By mozart
Well then, you can certainly tell if you are...

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...
Forum: Cooking on the Grill 06-15-2017, 08:51 AM
Replies: 17
Views: 6,689
Posted By mozart
https://www.amazon.com/Grilling-Mat-Accessories-Ch...

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
Forum: Cooking on the Grill 06-15-2017, 08:44 AM
Replies: 17
Views: 6,689
Posted By mozart
It isn't about how he made the turkey burgers or...

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...
Forum: BBQ & Smokin' Meats 06-12-2017, 06:22 AM
Replies: 19
Views: 8,066
Posted By mozart
Thanks Casey and all for the advice

Thanks Casey and all for the advice
Forum: BBQ & Smokin' Meats 06-11-2017, 09:20 AM
Replies: 39
Views: 18,018
Posted By mozart
This threat would have been better moved to the...

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...
Forum: BBQ & Smokin' Meats 06-11-2017, 07:37 AM
Replies: 19
Views: 8,066
Posted By mozart
Lots of opinions and culture around BBQ. I get...

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...
Forum: BBQ & Smokin' Meats 06-11-2017, 07:05 AM
Replies: 19
Views: 8,066
Posted By mozart
Thanks Andy. Sounds like a reasonable compromise.

Thanks Andy. Sounds like a reasonable compromise.
Forum: BBQ & Smokin' Meats 06-10-2017, 07:56 PM
Replies: 19
Views: 8,066
Posted By mozart
I'm not sure you are feeling me, Casey. An 8 lb...

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...
Forum: BBQ & Smokin' Meats 06-10-2017, 05:11 PM
Replies: 19
Views: 8,066
Posted By mozart
My problem/concern is cooking a 9 lb but for...

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...
Forum: BBQ & Smokin' Meats 06-10-2017, 03:11 PM
Replies: 19
Views: 8,066
Posted By mozart
OK thanks. So no one wraps their meat at the...

OK thanks. So no one wraps their meat at the stall or raises the temp to help get past it?
Forum: BBQ & Smokin' Meats 06-10-2017, 12:57 PM
Replies: 19
Views: 8,066
Posted By mozart
Pork butt smoking temp.

What temperature do you usually smoke a pork butt at? How do you overcome the stall if you use lower temps (225-250)?
Forum: Gear: Grills, Smokers & Pits 06-10-2017, 10:47 AM
Replies: 24
Views: 11,517
Posted By mozart
Oh, and this grill runs about $145 on Amazon with...

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...
Showing results 1 to 25 of 444

 
Forum Jump


All times are GMT -5. The time now is 11:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.