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Apr
15
answered Smoking 3lb Pork Butt
Apr
6
answered Are there reasons to use olive oil when roasting food at high temperatures?
Jan
14
comment What is the real risk of salmonella with modern food cleaning standards?
@zerobane Foodborne illnesses are not an infections by the bacteria that contaminate the food. Rather, it is a toxic reaction to the waste product left behind by microbial activity on the contaminated food. One can develop a tolerance for those toxins, but it is not an immune response.
Jan
6
comment Smoking pork shoulder in a little chief
You're maybe trying a little too hard, but I think your idea would probably work. I'd even consider going 60-90 minutes in the smoke, as that will probably give you the flavor you are seeking.
Jan
4
answered Smoking pork shoulder in a little chief
Dec
1
answered How can I cool down cooking oil after using it in a deep fryer?
Oct
27
comment What does it mean if human DNA is in hot dogs?
Ever meet someone who works in a food processing plant and doesn't have all his fingers? What do you think happened to the finger?
Oct
19
comment Can I use sous vide instead of pressure cooking
moscafj, The temperature at which pathogens in spore form are destroyed is well above the boiling point of water. Unless the jar and its contents have been fully sterilized, it will not be shelf stable.
Oct
14
awarded  Yearling
Oct
2
comment Home-made Barbecue sauce
What's in it? Odds are it has a lot of vinegar, salt, and sugar, but knowing the ingredients would help.
Sep
30
revised BBQ-style baked beans without mustard?
corrected a misspelling
Sep
25
answered Why is cheese never used in Americanized Chinese food?
Sep
1
answered Smoking without wood chips
Aug
24
answered BBQ-style baked beans without mustard?
Aug
19
answered Roasting Pork Butt at 215F
Aug
17
answered Making Southern style chicken in the oven
Aug
6
answered How hot does popcorn need to be before it pops?
Jul
26
answered How to control temperature of a charcoal bbq
Jul
21
answered How much meat should I serve per person?
Jul
21
reviewed Approve Making drinkable yogurt