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Welcome New Members! Some FAQ's

This is the place to ask your BBQ questions, share information, and more.
Post Wed Apr 02, 2008 4:12 pm
Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Every spring we get quite a few new members. I can speak from experience that often times we use acronyms that are confusing. There are also some questions that always pop up. I hope this will help eliminate some confusion 8)

Check the FAQ section for info on posting pics, brisket, pulled pork and ribs

http://www.barbecuebible.com/board/viewforum.php?f=5

ABT- Stuffed jalapeno. http://www.barbecuebible.com/board/viewtopic.php?t=387

Fatty- Sauasge log. Can be as simple as pulling out a breakfast sausage log and throwing on the smoker or it can be stuffed with cheese, veggies etc..

WSM- Weber Smokey Mountain bullet smoker

ECB- El Cheapo Brinkman Cheap entry level bullet smoker

BGE- Big Green Egg ceramic cooker

CG- Char Griller smoker. Most forum members use the smoking Pro with side fire box. There is a sticky on the top of the page called Char Griller Family http://www.barbecuebible.com/board/viewtopic.php?t=1467 . Lots of great info that can be applied to most offset smokers

SFB- Side Fire Box

UDS or BDS- Ugly Drum Smoker or Big Drum smoker. There is a sticky for homemade barrel smokers http://www.barbecuebible.com/board/view ... hp?t=12292

Please add to this list. It was a quick list of questions I see on a regular basis
Last edited by Wolfpackbbq on Wed Apr 02, 2008 4:26 pm, edited 1 time in total.

Post Wed Apr 02, 2008 4:26 pm
rogerja well done
well done

Posts: 2288
Location: Central Ohio
3-2-1 -general method for cooking ribs, 3 hours no foil, 2 hours foil, 1 hour no foil.

pp - pulled pork

sfb - side fire box (for CG)

SS - Silver Smoker (charbroil offset smoker)

Post Wed Apr 02, 2008 4:35 pm
Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
FAQ- Frequently asked question :oops:

Pig Candy- Bacon baked or smoked with a brown sugar glaze http://virtualweberbullet.com/bacon1.html

GOSM: Great Outdoors Smoky Mountain Smoker
BCC: Beer Can Chicken
BBC: Beer Butt chicken = BCC
CCC: Coke Can Chicken = BCC
HTG - How to Grill
TVWB - The Virtual Weber Bullet (BBQ board)


Standard abbreviations

BTW - By the way
IMHO - In my humble opinion
IMO - In my opinion
LOL - Laughing out loud
IME - In my experience
OTOH - On the other hand
YMMV - Your Mileage May Vary
IIRC - If I Recall Correctly

Post Wed Apr 02, 2008 4:55 pm
Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Stolen from the FAQ section

Meat temperatures, cooking temperatures and meat safety

To see the original post, please follow this link:
http://www.barbecuebible.com/board/view ... highlight=



One of the biggest factors in foodborne-illness outbreaks is time-temperature abuse. Disease-causing bacteria microorganisms grow and multiply at temperatures between 41 degrees F and 135 degrees F. Whenever food is held in the temperature danger range, it is being abused.

Common opportunities for time-temperature abuse throughout the flow of food include:
-- Not cooking food to its required minimum internal temperature
-- Not cooling food properly
-- Failing to reheat food to 165 degrees F for fifteen seconds within two hours (If the food falls below the minimum temperature requirement of 140 degrees F, it has to be reheated to 165 degrees F for 15 seconds, minimum, within two hours.)
-- Failing to hold food at a minimum internal temperature of 135 defrees F or higher or 41 degrees F or lower

Ground Meats -- including: beef, pork, and other meat or fish.

Minimum internal temperature 155 degrees F for 15 seconds.

Most whole-muscle cuts of meat are likely to have microorganisms only on their surface. When meat is ground, microorganisms on the surface are mixed throughout the product.

Ground meat may also be cooked to the following alternative internal temperatures:
-- 145 degrees F for 3 minutes
-- 150 degrees F for 1 minute
-- 155 degrees F for 15 seconds
-- 158 degrees F for <1 second


Pork, Beef, Veal, Lamb

steaks/chops 145 degrees for 15 seconds

roasts 145 degrees for 4 minutes

This temperature is high enough to destroy Trichinella spp. larvae that might have contaminated pork.

Depending on the type of roast and the oven used, roasts may be cooked to the following alternative internal temperatures.

-- 130 degrees F for 112 minutes
-- 131 degrees F for 89 minutes
-- 133 degrees F for 56 minutes
-- 135 degrees F for 36 minutes
-- 136 degrees F for 28 minutes
-- 138 degrees F for 18 minutes
-- 140 degrees F for 12 minutes
-- 142 degrees F for 8 minutes
-- 144 degrees F for 5 minutes
-- 144 degrees F for 4 minutes

Stuffed Fish (or Stuffing Containing Fish)

165 degrees F for 15 seconds

Ground, chopped, or minced fish
155 degrees F for 15 seconds


Cooked vegetables must never be held at room temperatures

Commercially processed, Ready to eat food that will be hot-held for service

135 degrees F for 15 seconds

This includes items such as: cheese sticks, deep-fried vegetables, chicken wings, etc.


Cross contamination of food.

If you don't do this, please consider it. When you prepare food, do you use the same cutting board and utensils for all your food? If so, STOP.

Use different cutting boards and utensils for each type of food. Example: one for poultry, a second for other meats, and a third for vegetables. Consider different colored boards and handles. If you don't, make sure you sanitize all your items before going to another type of food.

And don't forget to wash and dry your hands as well.



Recommended requirements for storing food:

Meat: -- store fresh at an internal temperature of 41 degrees F or lower

Poultry -- Store fresh at an internal temperature of 41 degrees F or lower

Fish -- Store fresh at an internal temperature of 41 degrees F or lower

Shellfish -- Store alive at an internal temperature of 45 degrees F or lower

Eggs -- Store fresh at an internal temperature of 45 degrees F or lower

Dairy -- Store fresh at an internal temperature of 41 degrees F or lower

Ice Cream and Frozen Yogurt -- Store frozen at a temperature of 6 degrees F to 10 degrees F

To hold food at a specific internal temperature, refrigerator air temperature should be at least 2 degrees F lower than the desired temperature.

Keep freezer temperature at 0 degrees F or lower unless the food you are storing requires a different temperature.

Use caution when placing food into a freezer. Warm food can raise the temperature inside the unit and partially thaw the food inside. Store food to allow good air circulation. Overloading a freezer makes it work harder, and make it harder to find and rotate food properly.

Lining shelves with aluminum foil or paper restricts circulation of cold air in the unit.

Never place hot food in the refrigerator. This can warm the interior enough to put other food in the temperature danger zone.

Post Wed Apr 02, 2008 5:06 pm
Blazer well done
well done

Posts: 422
Location: Jackson, TN
Hmmm...that sure is a lot to swallow all at once. I hope I don't get it all goofed up. You know me. :roll: :oops:

Post Wed Apr 02, 2008 5:21 pm
Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Blazer wrote:
Hmmm...that sure is a lot to swallow all at once. I hope I don't get it all goofed up. You know me. :roll: :oops:


I have a feeling you won't forget 3-2-1 :wink: :D

Post Wed Apr 02, 2008 8:32 pm
d_holck well done
well done

Posts: 843
Location: Illinois
EVOO - Extra Virgin Olive Oil
PAM - non-stick cooking spray 8)

ROFL - Rolling on Floor Laughing
LMAO - Laughing My A** Off

TLA - Three Letter Acronym (I like to throw this one at work newbies once in a while... comes in like a knuckleball if you time it right)
"... mmmmmmm 'bacon'."

CG Outlaw w/SFB
UDS
Old classic Weber Kettle

Post Wed Apr 02, 2008 8:59 pm
Woodbutcher68 well done
well done

Posts: 744
Location: Hammond, IN
B,B&B- Bed, Bath and Beyond. My favorite place to get Steven's accessories in the Fall, since they mark them way down!
Perfect Flame 5 Burner
CG SuperPro w/SFB and RiboLator

Post Wed Apr 02, 2008 10:09 pm
Blazer well done
well done

Posts: 422
Location: Jackson, TN
wlfpkrcn wrote:
I have a feeling you won't forget 3-2-1


:lol: :lol: :lol: :lol: :lol: You better believe it Mister!!!!!

Post Sat Apr 05, 2008 12:20 am
Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Grilling- Cooking fast directly over heat source

Indirect grilling- High temperature cook with meat offset from coals

Smoking- Low and slow cooking typically in the 225-250* range

Cold smoke- Used for making jerky or smoking salmon. Unless the meat is cured it will still be perishable

Post Sat Apr 05, 2008 7:43 pm
spfranz well done
well done

Posts: 615
Location: Minnesota

Mmmmmmm - means this is really tasty. Usually applies to things made with some form of pork fat, but also applicable to just about anything grilled or smoked. :)

Scott
I like vegetarians. Some of my favorite foods are vegetarians.

Post Sun Apr 06, 2008 2:14 am
Michigan Fats well done
well done

Posts: 723
I don;t know if anyone mentioned the Minion Method...

Rob aka TX Sandman, provides a good explanation in this link.

http://www.barbecuebible.com/board/viewtopic.php?t=14567&highlight=minion+method
Al

Post Sun Apr 06, 2008 6:04 am
Woodbutcher68 well done
well done

Posts: 744
Location: Hammond, IN
rogerja wrote:
3-2-1 -general method for cooking ribs, 3 hours no foil, 2 hours foil, 1 hour no foil.



I thought that was 3 slabs of ribs, boiled for 2 hours, then 1 hour on the grill.
Perfect Flame 5 Burner
CG SuperPro w/SFB and RiboLator

Post Mon Apr 07, 2008 11:00 am
Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
Molcajete- Stone mortar and pestal. Typically used in Mexico for making salsa

Image

Post Tue Apr 08, 2008 1:35 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5869
Location: Central Alberta, Canada
Woodbutcher68 wrote:
rogerja wrote:
3-2-1 -general method for cooking ribs, 3 hours no foil, 2 hours foil, 1 hour no foil.



I thought that was 3 slabs of ribs, boiled for 2 hours, then 1 hour on the grill.


No - that's only how the big franchised rib joints define it. :twisted:

Actually, 3-2-1 is how I serve ribs when my folks come over. Three for me, two for Dad, and one for Mom. This system works equally well when two folks come over and you like one a lot better than the other - but I always get the three ribs. :twisted:

And here are a few more:

Clod - usually beef shoulder.
Tri-Tip - a triangular piece of beef cut from the bottom sirloin (VERY tasty!)
Butt - pork shoulder
Boston Butt - see Butt
Slab - a full portion or ribs - usually pork side or back ribs, but on rare (and wonderful) occasions you may find a full slab of beef ribs. (Please post pics of these when you cook them so we can all enjoy them. :D )

Hog - exactly what it sounds like (an entire dressed pig)

Also:
BiL - Brother-in-law. See "hog" above. :twisted:
SO - significant other. (Can be VERY significant if you are buying a new grill..... :lol: )

And finally:
CBG - short for CanadaBBQGuy.... :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

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