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Recent content by smabob
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A quick question . Is ti worth $0.75 a lb to get imported Argentine short ribs to smoke or should I stick with the short ribs from Mexico?? I live in Mexico.
Bob
If you use your thermometer to check the meat after it reaches 140 (leave it in the smoker for awhile) then you will have killed the bacteria. I believe at this point you have the same rules that apply to an unpierced piece of meat (full muscle)
Bob
Hi Guys.....
I live in a strange country (Mexico)!! I went to the butcher yesterday to buy a 7-8 lb lamb to smoke. While there I asked him the price of a chuck roast. He said 88 pesos a kilo ($3.25 per LB) ok I said then I asked him the price of T-bone steak . It was the same 88 pesos. I...
I would thaw them chop them up and make a smoked meatloaf out of them.That way you won't get a long piece of undercooked bacon being pulled out of the burger on the first bite
Bob
I have read a lot of you guys are concerned about inserting a meat thermometer in meat early because of bacteria. Let me know if you think this is a workaround. I have a dual probe maverick. I put both probes in the smoker while it is preheating. When it gets up to temp (250 degrees) I open the...
What if you were to soak the probe in a large glass of Tequila for 30 minutes insert it into the meat then drink the Tequila? I think the meat would be safe
Bob