Recent content by kueh

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  1. kueh

    First smoke on the Weber kettle.

    Just curious, how much off the snake was still left when you were done?
  2. kueh

    In Search of the "McRib"... from SQWIBS Test Kitchen

    Guess we can't edit our posts,not from Tapatalk. Yes, good food is about contrasts in flavours. The McRib's main taste is from the sauce, with the pickle and onion next, and the meat patty last. I make my own wonton dumplings and have experimented with seasonings and meat graininess. Big...
  3. kueh

    In Search of the "McRib"... from SQWIBS Test Kitchen

    AARGH. Now I have those crazy McRib cravings.
  4. kueh

    Beginner Looking for advice on Propane Smoker

    One important question is ...... What are your smoking needs? Meaning " How much food are you really going to be smoking? and how often ? " Sent from my GT-N8010 using Tapatalk 2
  5. kueh

    points

    There was a slightly different "point" system before the Great Crash of (whatever year).  I had 3 which made me feel good about contributing to this forum.  Then I read that some of posts from some of the old timers, basically one who was verbose, that were here.  They accused the newer people...
  6. kueh

    First Pork loins

    It's a matter of personal preference. I found that 145º yielded very slightly pinkish meat. Sent from my GT-N8010 using Tapatalk 4 Beta
  7. kueh

    First Pork loins

    Cut the loins into fore and aft pieces, meaning white meat and dark meat. Roughly in half. Probe each piece of possible, two would be a minimum ( one for the white meat and one for the dark meat). Smoke away. I found that pulling the white side at 150º and the dark side at 155º yielded...
  8. kueh

    Ribs

    Keep to the methods you like, but try some others. You know best what you like the most. Sent from my GT-N8010 using Tapatalk 4 Beta
  9. kueh

    RE: USDA Response on cooking chicken

    You're totally safe as long as you cook the chicken to proper temperature. What the proper temperature is might start another debate.
  10. kueh

    Uh-Oh! I think I screwed up

    This was hashed over, quite thoroughly a while back. It is safe. Uncooked meat juices MIGHT lead to food poisoning if the juice gets onto other food and is left to "develop". This MIGHT be dangerous if you eat the contaminated food without cooking it. There is more chance of contaminating...
  11. kueh

    Pork Loin problem

    Pull the loin between 150-155 depending on where the loin roast is from, meaning white or dark meat. 150 for the white meat, 155 for the dark meat. Be sure to foil to allow final cooking. If you have a full loin, cut it in half. White meat, one half. Dark meat the other half. If you wait...
    • kueh
    • Post #14
    • Forum: Pork
  12. kueh

    Crackling Skin

    With Chinese BBQ pork, the skin is usually subjected to very high heat after the meat is cooked, either by a gas flame or charcoal fire. The process is done manually to ensure no charring and even crisping.
  13. kueh

    Vacuum marinator & injector

    The process and equipment are nothing new. Commercial units use stainless steel containers and a tumbler (much like a rock polishing tumbler). Mostly used in local shops. The industrial units use huge SS containers. Mostly used in making jerky.
  14. kueh

    Process for adding charcoal to electric smokers

    I found it unnecessary to add charcoal to my GOSM. I just add fresh chips to the wood pan. The spent chips act as charcoal and I get a decent smoke ring.
  15. kueh

    Jeff's Rub and Sauce

    The rub is very well balanced. It is exceptional if you blacken the rub. I haven't tried the sauce as the meat is juicy enough for me not to need saucing.
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