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  1. kueh

    Why deos a hot grate damage a thermometer probe?

    You're not going to damage your probes by allowing them to touch the metal grate (shelf) of a smoker. The issue is accuracy. While the air temperature inside a smoker will fluctuate quickly, the metal grate will fluctuate very slowly. The only time you might damage a probe would be if you...
  2. kueh

    Light Brown vs Dark Brown Sugar

    You're probably good just using regular white sugar for rubs. As mentioned earlier, you'll probably not notice the difference between light and dark sugar when used in a rub. A book I've read suggests use of brown sugar in rubs is not necessary since you're adding smoke to your product and...
  3. kueh

    Smoking: Part 1 and Part 2 question?

    In theory, it should work. In 5 hours or so, the meat should have come up to at least 165°, which is considered cooked. I'm guessing you're thinking pulled pork or beef. You can finish the cooking process in an oven, though the end product will be a little different.
  4. kueh

    Brine Question?

    If you do brine, you might want to use a rub with a lower salt content as the salt might be overpowering. If you're a salt-aholic then disregard.
  5. kueh

    GOSM does wonders!!

    Sounds like you're doing things right. You should just do the same with the whole chicken as you did with the wings and thighs. You should cook the whole chickens at a slightly higher temperature, say 275° or so. Another way would be to spatchcock them, meaning cutting down the backbone and...
  6. kueh

    Please help a GOSM newbie

    Well ..... people once believed the world was flat, the sun went around the earth, tomatoes were poisonous......
  7. kueh

    Best way to quick-cook ribs?

    http://www.foodtv.ca/recipes/reciped...px?dishid=7693 The host of this cooking show does everything on gas grills. The above recipe will give you an idea of the general process. Try to get your ribs prepared the night before, so you aren't rushed on cooking day. If you want to look at many...
    • kueh
    • Post #20
    • Forum: Pork
  8. kueh

    Please help a GOSM newbie

    Salmonella and e. coli are surface contaminants, usually from fecal matter either animal or human. Washing your product will reduce the concentration of such contamination. Since cooking happens from the outside-in, any surface contamination will be destroyed long before the desired internal...
  9. kueh

    Please help a GOSM newbie

    So you have one knife for chicken, one for pork, one for beef, one for lettuce.........
  10. kueh

    Please help a GOSM newbie

    If one thinks clearly, there is no problem with poultry juices dripping onto other meats or into a pan of beans so long as you cook your food to the proper temperatures. Chicken should be be cooked to at least 160°F. It will be safe if cooked slowly, since this allows the heat to penetrate...
  11. kueh

    Kobe Beef pic

    1200 yen = 9.89 $us per 100g = 44.90 per pound 1500 = 12.39 = 56.25 2000 = 16.49 = 74.86 Just some rough calculations........
    • kueh
    • Post #10
    • Forum: Beef
  12. kueh

    Kobe Beef pic

    Maybe you did. If memory serves, our beef was not too different from the beef in the picture until the anti-fat mania. It's strange we eliminate natural fat, just to add manufactured, unnatural fat back into our foods.
  13. kueh

    Kobe Beef pic

    Sorry just a pic, no q.
    • kueh
    • Thread
    • Replies: 21
    • Forum: Beef
  14. kueh

    help me figure this out..........

    It's like planned obsolescence. We are lead to believe food we buy are time bomb. The best before dates are merely guidelines. I used to throw out things that're past the best before date, but have changed practice. I used to by milk in bags as it lasted longest. Beef is aging in the cello...
  15. kueh

    Bacon Salt

    Isn't simulated bacon bits made from soy protein ? I suppose you could use that to make a vegetarian bacon seasoning salt.
  16. kueh

    Hello to all you noob's!!

    It could be all the commercial food products being marketed now. I've noticed there are loads of prepared rubs, marinades, exotic barbeque sauces, and even sprays. This just at the local supermarket.
  17. kueh

    Need a dry rub

    Well, a easier rub would be 50% salt and 50% pepper. I've seen a couple of recipes with just that rub. Also, I saw a barbecue show on PBS some years ago where the ranch cook only used salt and pepper. Some Q shack operators complicate things by adding cayenne pepper to the mixture and...
  18. kueh

    Cinnamon coffee rub

    The guy on License to Grill created a coffee rub with cinnamon and sugar, I wasn't watching to closely, so I can't tell you what he used for coffee. He smoked the rubbed chicken on a grill. Found it here.......... http://www.foodtv.ca/recipes/reciped...px?dishid=5531
  19. kueh

    Peace, Love, & Barbecue

    Guess I don't need to add a new thread...... Paul Kirk's Championship Barbecue More than just recipes.... alot of anecdotal information...... Picked this from the plethora of other q books.
  20. kueh

    Help

    Chicken probably is no very salvageable. The sooty residue will permeate into the meat. Your air vents on the burner maybe blocked by insects, namely spiders. This is an occasional problem with propane grill. Spiders build webs which block air flow, which lead to yellow flames instead of blue.
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