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  1. bbally

    Weber Kettle venting question....

    Weber Kettle:  Perhaps the greatest invention of all time!
  2. bbally

    Huddler is a virus?

    Thank you Jeff.
  3. bbally

    Huddler is a virus?

    Don't know what changed in the last couple weeks.  But this forum locks up on a continual basis.  Most the computers I am on run IE 8...... but I am having to kill the window in the task manager to get things back. No pattern noticed yet..... but I will keep watching.
  4. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    One of the statistically common Botulism problems is home cooks trying to infuse oil with garlic.  They use raw garlic and submerge it in oil and sit it on the counter to grow botulism in a nice oxygen free environment. Happens with other herbs as well, but garlic is the biggest culprit.
  5. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    I usually post the normal household mantra from the FSIS.  However, so many of you are so experienced I feel it is not correct by holding information that will allow many to do the advanced techniques they are wanting to attempt.  With experience and knowledge people generally want to push on to...
  6. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    While basically correct, realize that marinating in Garlic under "oil only" can be a problem.  If there is water or vinegar not really a problem, but if someone is marinating in garlic and oil, and the garlic could be under the oil with no water or vinegar contact that could lead to a C...
  7. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    Realize the food safety standards are guidelines that allow a person to set up a safe way to do what they are trying to do......  Experience helps, and having to put up with a health inspector once per week helps also... many times they are wrong and I have to show them... of course I am also...
  8. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    Fork stabs or Knife stabs would change the reply.  That is why I qualified it with the intact muscle rule.  If that was violated the response would not apply.  
  9. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    As I said in my post, those that called for tossing it out were NOT wrong. In a situation where a person finds themselves without the information, or the experience, or the knowledge to make an informed decision I would totally agree with tossing it in the can.  In this situation if it got...
  10. bbally

    My smoker stayed at 175 all night with a boston butt in it...safe to continue ?

    First, in the future when you have an oven temperature failure (or smoker or whatever the heck you choose as the thing to make the heat) always always check the temp when it came out.  This allows you to figure the pasteurization process and whether it could apply. That said, pork and beef can...
  11. bbally

    Dry Cured Tasso

    Very nice!
  12. bbally

    Yoshidas chicken thighs

    Take the chicken to 170 in the smoker, you will be happier with the tenderness. Everything else you described is straight forward slow smoke chicken.
  13. bbally

    KCBS competitive experienced Teams, a question

    Actually the commradery is why I am asking the question. I orginally thought when I joined KCBS that Master Barbeque Judge meant they could judge all genre (Memphis, North Carolina, Kansas style, Texas, Southwest, deep south, etc.)  of barbeque and place it based on the standard for that genre...
  14. bbally

    KCBS competitive experienced Teams, a question

    Since getting placed in the lower one tenth of my third competition I have been looking at the KCBS website and looking at the placings of teams and the scores from the comps on my barbeque. Since the TASTE SCORE is multiplied by 2.28 this score is the one I keyed on for this research which led...
  15. bbally

    Belly Up!

    Here is the one I have for my classes:  Click the pick to go to the seller.
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    413bQ%2BQnPfL._SS350_.jpg

    • bbally
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  17. bbally

    Second time meeting Harry Soo of Slap Yo Daddy.....

    I have met him twice.... but my impression is they really like to share how they make what they make and they want new teams to learn to do well so they will keep coming back.  Very nice to speak with, very interested in what we were doing and climbed all over the rig to understand why I...
  18. bbally

    Second time meeting Harry Soo of Slap Yo Daddy.....

    This is the second time I have had the opportunity to speak with Harry Soo of Slap Yo Daddy competiive barbeque team. The first being last year at the HavaBBQ contest. He and his whole team are very helpful and very nice. He came up to look at the paella I had cooked and made up for the people...
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    IMAG0842-300x225.jpg

    • bbally
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  20. bbally

    Belly Up!

    Good method Al!!!!
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