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  1. K Kruger

    Ammonia smell

    I’ve never come across this before- in almost 50 years of home and professional cooking. Since the smoker smelled of it and not so much the meat, I’m wondering if there might be a spot on the cooker where some food or drippings lodged yet in a spot that wouldn’t get much over 100-120°. That...
  2. K Kruger

    Freezing a full brisket

    Sell-by dates are for the retailers, not consumers, as is usually thought. They’re fairly immaterial. They have absolutely nothing to do with food safety. “Best if used before…” is a quality thing; again, not a food safety thing. “Use by…” is a quality thing and maybe possibly a safety thing...
  3. K Kruger

    Bump in the road

    It will.
  4. K Kruger

    Bump in the road

    No need to throw them out. Not a safety concern if they were a) frozen, b) fridged to thaw, c) destined to be smoked/cooked thoroughly. There aren't pathogens that would significantly outgrow in freezer or fridge temps even if present in significant numbers (which is highly unlikely). Cooking...
  5. K Kruger

    Pork butt safety question, first time ever had this problem.

    Cross contamination is often the big deal and why I never recommend rinsing or washing of poultry (especially), nor any other meat. Always ignore instructions to do so. (Stunning how many "chefs" repeat this fallacy.) If necessary, pat the poultry or meat dry and immediately dispose of the...
  6. K Kruger

    Pork butt safety question, first time ever had this problem.

    Could be conducive to salmonella though unlikely. Furthermore, cooking correctly destroys salmonella even were it teeming with it. As for potato salad, typical picnic items made with mayo, etc., it is a myth that the mayonnaise is the issue. Commercial mayo (and homemade if made correctly) is...
  7. K Kruger

    Pork butt safety question, first time ever had this problem.

    There is a time factor but it is not the same across the board, i.e., there is no "one size fits all". It's very dependent on the circumstances. As for cooking, this article I posted to this board over 10 years ago sums it up well. Also see this rather long thread. Because all of this is so...
  8. K Kruger

    Pork butt safety question, first time ever had this problem.

    I always light with a Minion start and put the meat on right away. Avoids the problem. Regardless, Chris was correct upthread: as long as you got your temp back up and cooked till done food safety wouldn’t be a concern. 140 is 10 degrees over the actual top of the zone of 130; 135 (a 5 degree...
  9. K Kruger

    Finding a Packer Brisket in Suburban Philadelphia?

    Costco for $60 annually might well be worth it. Wegman’s used to carry them but I haven’t shop there in years. You could ask at meat counter there or any other in area and see if they’ll order. Sometimes it’s a case minimum but that’s okay if you have a freezer with space.
  10. K Kruger

    Help on how to Pre Cook Spare ribs to freeze and reheat later.

    Cool. Note that you don’t need to thaw first. You can bring a pot of water to a full boil, toss in the bag(s) right out of the freezer, then cover the pot. Heat 15 minutes or so then shut off the burner allowing the residual heat in the water to finish the job, maybe 10-15 minutes longer...
  11. K Kruger

    Help on how to Pre Cook Spare ribs to freeze and reheat later.

    Cook until done, not by time. Unwrap for cooling and don't wrap before vacuum sealing. At temps <0˚ freezer shelf life is practically indefinite if properly vacuumed. Thaw in fridge first. You can reheat in oven or on grill. If you want to sauce, paint the ribs with it then wrap in HD foil along...
  12. K Kruger

    Brisket shelf life : dry-cured

    The brisket would be fine to cook on the 27th. Because you're cooking well past the pasteurization stage (rather than, say, cooking to medium-rare or the like) no worries.
  13. K Kruger

    Smoked Paprika

    Hey Steve. Thanks. I can only occasionally pop on.
  14. K Kruger

    Smoked Paprika

    Penzey's. I quite appreciated Bill Penzey's position.
  15. K Kruger

    Cast iron skillet recommendations

    Then there are these.
  16. K Kruger

    To Sous Vide or NOT Sous Vide?

    Yes. Spritz your air fryer with oil as usual; spritz both sides of breaded chicken with oil then air fry. I’d likely still go with 400 - maybe 375. But, again, you’re not cooking the chicken as it’s already cooked, just getting the breading colored and crisped. I’ll add that the chicken is...
  17. K Kruger

    To Sous Vide or NOT Sous Vide?

    Salt. Sous vide setup: 155˚ (68˚C). Separate a chicken as usual, or just buy it already in pieces. If using a typical ~4-pound bird (or the equivalent), use a scant 3 teaspoons table salt and salt the pieces all over. Bag dark pieces together; bag breast pieces together. Put the bag with breasts...
  18. K Kruger

    To Sous Vide or NOT Sous Vide?

    Hmm. Never had that happen. What are you using for a vac and bags?
  19. K Kruger

    To Sous Vide or NOT Sous Vide?

    First, getting rid of the air in the package. Can't stress that enough. Mostly I vac seal, sometimes use the submersion method (works best with particularly full packages). Mostly I do not need to use additional weights to submerge. On the occasions I do, I simply clip a ss knife or spoon to the...
  20. K Kruger

    Smoked Paprika

    For smoked I much prefer paprika from Spain. I get it at Tienda. For unsmoked I much prefer paprika from Hungary. For this it's Amazon or, often, Hungarian Deli.

 

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