Shawn W
TVWBB Emerald Member
Here is something I've had in mind for a while and made the time to do today. Kevin has spent so much time giving detailed expert advice on safety, it's a shame when I forget or want to look something up and can't find it. So I took the liberty of compiling a great many of Kevin's safety related posts into one thread of links.
I attempted to organize it some fashion, but pls consider it a work in progress. I can't spend any more time on it today but it seems like a good place to stop and ask for feedback. I do intend on putting a little more detail on the links, but I want to encourage users to read the whole thread the links take them to in order to avoid 'out of context issues' so I thought to use thread, not post links (but have used post links where the thread is staggeringly long).
It's hoped this will be a resource we can all use and point new members to so please provide your constructive feedback on any aspect from content, organization, usefulness and so on and I'll go from there for a v0.2 if it's wanted.
I'd hate to see Kevin get frustrated from writing out the same old answers when we can try to recycle, besides I'd rather he spent time creating new BBQ recipes and helping <STRIKE>me</STRIKE> us improve our recipes and techniques.![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Thanks!
--
LONG, DETAILED EXPLANATIONS OF SAFETY ISSUES
Pasteurization: Avoiding bacterial problems (full thread, long)
http://tvwbb.com/showthread.php?10997-Pasteurization-Avoiding-bacterial-problems
Curing: Charcuterie (long)
http://tvwbb.com/showthread.php?28019-Charcuterie
Post cook and reheating (long)
http://tvwbb.com/showthread.php?13002-Food-Safety
Poultry: Final Temp and Processing Times (long)
http://tvwbb.com/showthread.php?19422-Poultry-Final-Tempeature-and-Processing-Times
Kill Temps: Pork & Trichinella (long)
http://tvwbb.com/showthread.php?25758-Kill-Temps-Pork-Trichinella
WSM Residue, safe to eat?
http://tvwbb.com/showthread.php?33423-I-like-big-Butt-s-*PIC-s*&p=344021&viewfull=1#post344021
Detailed Related Articles, Other Authors
Chris's Reference Topic, Holding Storing and Reheating
http://www.virtualweberbullet.com/storing.html
The Bloody Chicken Article By Peter Snyder
http://www.hi-tm.com/Documents/Bloody-chik.html
PRE-COOK
Aging
http://tvwbb.com/showthread.php?27269-Aging-Beef-Tenderloin
Thawing
http://tvwbb.com/showthread.php?13002-Food-Safety
Thawing Frozen on Counter, 4 Hour rule, Thawing previously cooked safety
http://tvwbb.com/showthread.php?16232-Brisket-thaw-question
Countertop thawing
http://tvwbb.com/showthread.php?18025-Oh-H-E-Double-Hockey-Sticks
http://tvwbb.com/showthread.php?24671-Frozen-Ribs
Frozen Meat Left out by accident, still safe?
Turkey: http://tvwbb.com/showthread.php?25193-I-Can-t-Believe-I-did-This
Pork Butt: http://tvwbb.com/showthread.php?9468-Opps!-left-butts-out-still-safe
Stuffing
http://tvwbb.com/showthread.php?31093-Half-Pork-Loin
Salmonella Testing on raw meat and poultry, gloves (short)
http://tvwbb.com/showthread.php?24241-weekend-Cook
Raw Meat Safety, not held cold enough
http://tvwbb.com/showthread.php?9961-food-safety-question-to-use-or-not
Raw Meat Stinks, FBIs, Spoilage Bacteria
http://tvwbb.com/showthread.php?11675-Help-Tainted-pork-butt
http://tvwbb.com/showthread.php?23325-Best-laid-plans-(stinky-pork)
Washing Raw Meat
http://tvwbb.com/showthread.php?25314-Do-you-wash-your-meat
http://tvwbb.com/showthread.php?15502-Do-you-wash-Cryovac-meat-before-you-cook-it
Allowing Meat to warm up on the counter before cooking
http://tvwbb.com/showthread.php?30415-BRITU-question-about-temps-and-danger-zone
Ribs in Foil, Drippings and Pasteurization
http://tvwbb.com/showthread.php?21340-Overslept-but-still-gotta-cook!
Hold Time in fridge, raw meat
http://tvwbb.com/showthread.php?4181-How-long-can-meat-be-in-fridge
http://tvwbb.com/showthread.php?11046-How-long-can-pork-butts-sit-in-the-refridge
http://tvwbb.com/showthread.php?23085-Turkey-question
http://tvwbb.com/showthread.php?12983-Spoiled-Meat
http://tvwbb.com/showthread.php?14629-Holding-uncooked-brisket
Cooking FROZEN pork butt ok?
http://tvwbb.com/showthread.php?11152-Cooking-Frozen-Pork-Shoulder-boston-butt
Safe to Refreeze Raw?
http://tvwbb.com/showthread.php?21996-frozen-to-thawed-to-frozen
Unsafe LOOKING cooked chicken, Don't wash raw poultry
http://tvwbb.com/showthread.php?18854-Need-some-advise-on-some-chicken-I-smoked-today
Long Term Freezer Storage (raw): Quality, Not Safety & Odor
http://tvwbb.com/showthread.php?3570-Not-So-Great-Frozen-Butts-results
COOKING
Danger Zone 130ºF, not 140ºF, Smoking sub 200ºF
http://tvwbb.com/showthread.php?22629-Advise-on-Danger-Zone
http://tvwbb.com/showthread.php?17402-BBQ-n-at-160-degF
http://tvwbb.com/showthread.php?33960-Smoking-Chicken-does-temp-matter
Temp dropped overnight, is it still safe?
http://tvwbb.com/showthread.php?17159-Current-Smoke-HELP
http://tvwbb.com/showthread.php?19751-anyone-awake-cooking-w-problems-help-pls
http://tvwbb.com/showthread.php?29156-oh-no-need-advice-quick!
http://tvwbb.com/showthread.php?31882-Overnight-temp-dropped
http://tvwbb.com/showthread.php?9302-help-overnight-cook-found-temp-at-175
http://tvwbb.com/showthread.php?28137-Help-what-went-wrong-never-happened-before
Poultry Final Temps
http://tvwbb.com/showthread.php?20489-chicken-thigh-cooking-times
Chicken Over Pork, long with quotes from Safety Officials
http://tvwbb.com/showthread.php?18417-How-Should-I-have-Saved-My-Ribs
Chicken Over Pork
http://tvwbb.com/showthread.php?28360-Butt-plus-Chicken-Cook
Poultry Over Meat X
http://tvwbb.com/showthread.php?18417-How-Should-I-have-Saved-My-Ribs
http://tvwbb.com/showthread.php?10162-Cooking-Chicken-over-other-foods
Meat X over Meat Y
http://tvwbb.com/showthread.php?15831-25lb-Chuck-Roll-with-Pics
http://tvwbb.com/showthread.php?8585-cross-contamination
Surface Temps during Cook, exceptions
http://tvwbb.com/showthread.php?23042-Large-Cook-Planned-Advice-Please
http://tvwbb.com/showthread.php?19386-What-If
http://tvwbb.com/showthread.php?19053-Rib-Problems-for-a-Rookie-WSM
Ribs: Pink to the bone
http://tvwbb.com/showthread.php?29103-First-sparerib-try-question
POST-COOK
Handling AFTER cooking
http://tvwbb.com/showthread.php?5514-Food-safety-question
http://tvwbb.com/showthread.php?19665-Do-you-sell
http://tvwbb.com/showthread.php?14538-Pulled-Pork-Temp-problem
Pulled Pork
http://tvwbb.com/showthread.php?9908-Pulled-pork-storage-time
Sausage
http://tvwbb.com/showthread.php?11350-Pre-smokin-sausages
Reheat with veggie paste
http://tvwbb.com/showthread.php?9815-freezing-pulled-shoulder-with-jerk-pork-paste-added
Chicken Pieces, Reheat
http://tvwbb.com/showthread.php?27299-Planning-for-a-party-of-25
http://tvwbb.com/showthread.php?25707-Chicken-Advice
Reheating, Staph
http://tvwbb.com/showthread.php?14920-Best-Way-To-Reheat
FBIs, Bacteria
http://tvwbb.com/showthread.php?17448-FOOD-BORN-ILLNESS
CURING
Brine, Injection Safety (short)
http://tvwbb.com/showthread.php?32744-Danger-Zone-Question
Curing: Curing Salt only required for cold smoke
http://tvwbb.com/showthread.php?15077-Bought-a-pork-belly-for-bacon-need-some-help
Curing: Partial, curing temp too cold?
http://tvwbb.com/showthread.php?9011-Buckboard-Bacon-Question
Curing: Nitrites
http://tvwbb.com/showthread.php?26048-Sodium-Nitrite-Cure-Article
http://tvwbb.com/showthread.php?16676-on-brine-cure-part-2
TQ, Prague Powders
http://tvwbb.com/showthread.php?16460-Smoked-Pork-Chops&p=91095&viewfull=1#post91095
http://tvwbb.com/showthread.php?18693-Curing-Salt-(TQ)-for-Jerky
MISCELLANEOUS
Mayonnaise
http://tvwbb.com/showthread.php?21248-Heavy-duty-mayonnaise
BBQ Sauce
http://tvwbb.com/showthread.php?32289-BBQ-sauce-question
http://tvwbb.com/showthread.php?26372-BBQ-Sauce-Refrigeration-Necessary
http://tvwbb.com/showthread.php?8093-Do-I-need-to-refrigerate-Carolina-Red
Unused Marinade Still Safe?
http://tvwbb.com/showthread.php?33874-Roadside-Chicken&p=65537&viewfull=1#post65537
Cutting Boards
http://tvwbb.com/showthread.php?12726-Cutting-Board-Rehab-(long)
Wood Cutting Board, Maintenance
http://tvwbb.com/showthread.php?12726-Cutting-Board-Rehab-(long)
Fresh Garlic?
http://tvwbb.com/showthread.php?13201-Refrigerator-life-of-minced-garlic-roasted-garlic
Botulism
http://tvwbb.com/showthread.php?28019-Charcuterie&p=303492&viewfull=1#post303492
Jerky
http://tvwbb.com/showthread.php?33910-Low-salt-jerky
http://tvwbb.com/showthread.php?20108-Beef-Jerky-Questions-the-Kevin-Taylor-recipe-in-Beef-Section
Portable Sanitization
http://tvwbb.com/showthread.php?314...d-for-72-Butts&p=215969&viewfull=1#post215969
Pickled Eggs
http://tvwbb.com/showthread.php?31733-Pickled-Eggs
Seared Tuna
http://tvwbb.com/showthread.php?8110-Seared-Tuna-Safe
Ready to cook ham
http://tvwbb.com/showthread.php?11856-Safe-cooking-temps-for-a-ready-to-cook-ham
Saran Wrap (Chemical)
http://tvwbb.com/showthread.php?23031-Plastic-wrap
Bi-Metal Therms
http://tvwbb.com/showthread.php?32297-Temperatures-Smoking
BBQ & Cancer
http://tvwbb.com/showthread.php?19777-smoking-food-can-cause-cancer
Spice Pairings (not safety related, long)
http://tvwbb.com/showthread.php?20905-Building-Rubs-Pork-poultry-and-beef
--
Compiled Nov 20, 2008
Updated Mar 1, 2011
Updated May 20, 2013
I attempted to organize it some fashion, but pls consider it a work in progress. I can't spend any more time on it today but it seems like a good place to stop and ask for feedback. I do intend on putting a little more detail on the links, but I want to encourage users to read the whole thread the links take them to in order to avoid 'out of context issues' so I thought to use thread, not post links (but have used post links where the thread is staggeringly long).
It's hoped this will be a resource we can all use and point new members to so please provide your constructive feedback on any aspect from content, organization, usefulness and so on and I'll go from there for a v0.2 if it's wanted.
I'd hate to see Kevin get frustrated from writing out the same old answers when we can try to recycle, besides I'd rather he spent time creating new BBQ recipes and helping <STRIKE>me</STRIKE> us improve our recipes and techniques.
Thanks!
--
LONG, DETAILED EXPLANATIONS OF SAFETY ISSUES
Pasteurization: Avoiding bacterial problems (full thread, long)
http://tvwbb.com/showthread.php?10997-Pasteurization-Avoiding-bacterial-problems
Curing: Charcuterie (long)
http://tvwbb.com/showthread.php?28019-Charcuterie
Post cook and reheating (long)
http://tvwbb.com/showthread.php?13002-Food-Safety
Poultry: Final Temp and Processing Times (long)
http://tvwbb.com/showthread.php?19422-Poultry-Final-Tempeature-and-Processing-Times
Kill Temps: Pork & Trichinella (long)
http://tvwbb.com/showthread.php?25758-Kill-Temps-Pork-Trichinella
WSM Residue, safe to eat?
http://tvwbb.com/showthread.php?33423-I-like-big-Butt-s-*PIC-s*&p=344021&viewfull=1#post344021
Detailed Related Articles, Other Authors
Chris's Reference Topic, Holding Storing and Reheating
http://www.virtualweberbullet.com/storing.html
The Bloody Chicken Article By Peter Snyder
http://www.hi-tm.com/Documents/Bloody-chik.html
PRE-COOK
Aging
http://tvwbb.com/showthread.php?27269-Aging-Beef-Tenderloin
Thawing
http://tvwbb.com/showthread.php?13002-Food-Safety
Thawing Frozen on Counter, 4 Hour rule, Thawing previously cooked safety
http://tvwbb.com/showthread.php?16232-Brisket-thaw-question
Countertop thawing
http://tvwbb.com/showthread.php?18025-Oh-H-E-Double-Hockey-Sticks
http://tvwbb.com/showthread.php?24671-Frozen-Ribs
Frozen Meat Left out by accident, still safe?
Turkey: http://tvwbb.com/showthread.php?25193-I-Can-t-Believe-I-did-This
Pork Butt: http://tvwbb.com/showthread.php?9468-Opps!-left-butts-out-still-safe
Stuffing
http://tvwbb.com/showthread.php?31093-Half-Pork-Loin
Salmonella Testing on raw meat and poultry, gloves (short)
http://tvwbb.com/showthread.php?24241-weekend-Cook
Raw Meat Safety, not held cold enough
http://tvwbb.com/showthread.php?9961-food-safety-question-to-use-or-not
Raw Meat Stinks, FBIs, Spoilage Bacteria
http://tvwbb.com/showthread.php?11675-Help-Tainted-pork-butt
http://tvwbb.com/showthread.php?23325-Best-laid-plans-(stinky-pork)
Washing Raw Meat
http://tvwbb.com/showthread.php?25314-Do-you-wash-your-meat
http://tvwbb.com/showthread.php?15502-Do-you-wash-Cryovac-meat-before-you-cook-it
Allowing Meat to warm up on the counter before cooking
http://tvwbb.com/showthread.php?30415-BRITU-question-about-temps-and-danger-zone
Ribs in Foil, Drippings and Pasteurization
http://tvwbb.com/showthread.php?21340-Overslept-but-still-gotta-cook!
Hold Time in fridge, raw meat
http://tvwbb.com/showthread.php?4181-How-long-can-meat-be-in-fridge
http://tvwbb.com/showthread.php?11046-How-long-can-pork-butts-sit-in-the-refridge
http://tvwbb.com/showthread.php?23085-Turkey-question
http://tvwbb.com/showthread.php?12983-Spoiled-Meat
http://tvwbb.com/showthread.php?14629-Holding-uncooked-brisket
Cooking FROZEN pork butt ok?
http://tvwbb.com/showthread.php?11152-Cooking-Frozen-Pork-Shoulder-boston-butt
Safe to Refreeze Raw?
http://tvwbb.com/showthread.php?21996-frozen-to-thawed-to-frozen
Unsafe LOOKING cooked chicken, Don't wash raw poultry
http://tvwbb.com/showthread.php?18854-Need-some-advise-on-some-chicken-I-smoked-today
Long Term Freezer Storage (raw): Quality, Not Safety & Odor
http://tvwbb.com/showthread.php?3570-Not-So-Great-Frozen-Butts-results
COOKING
Danger Zone 130ºF, not 140ºF, Smoking sub 200ºF
http://tvwbb.com/showthread.php?22629-Advise-on-Danger-Zone
http://tvwbb.com/showthread.php?17402-BBQ-n-at-160-degF
http://tvwbb.com/showthread.php?33960-Smoking-Chicken-does-temp-matter
Temp dropped overnight, is it still safe?
http://tvwbb.com/showthread.php?17159-Current-Smoke-HELP
http://tvwbb.com/showthread.php?19751-anyone-awake-cooking-w-problems-help-pls
http://tvwbb.com/showthread.php?29156-oh-no-need-advice-quick!
http://tvwbb.com/showthread.php?31882-Overnight-temp-dropped
http://tvwbb.com/showthread.php?9302-help-overnight-cook-found-temp-at-175
http://tvwbb.com/showthread.php?28137-Help-what-went-wrong-never-happened-before
Poultry Final Temps
http://tvwbb.com/showthread.php?20489-chicken-thigh-cooking-times
Chicken Over Pork, long with quotes from Safety Officials
http://tvwbb.com/showthread.php?18417-How-Should-I-have-Saved-My-Ribs
Chicken Over Pork
http://tvwbb.com/showthread.php?28360-Butt-plus-Chicken-Cook
Poultry Over Meat X
http://tvwbb.com/showthread.php?18417-How-Should-I-have-Saved-My-Ribs
http://tvwbb.com/showthread.php?10162-Cooking-Chicken-over-other-foods
Meat X over Meat Y
http://tvwbb.com/showthread.php?15831-25lb-Chuck-Roll-with-Pics
http://tvwbb.com/showthread.php?8585-cross-contamination
Surface Temps during Cook, exceptions
http://tvwbb.com/showthread.php?23042-Large-Cook-Planned-Advice-Please
http://tvwbb.com/showthread.php?19386-What-If
http://tvwbb.com/showthread.php?19053-Rib-Problems-for-a-Rookie-WSM
Ribs: Pink to the bone
http://tvwbb.com/showthread.php?29103-First-sparerib-try-question
POST-COOK
Handling AFTER cooking
http://tvwbb.com/showthread.php?5514-Food-safety-question
http://tvwbb.com/showthread.php?19665-Do-you-sell
http://tvwbb.com/showthread.php?14538-Pulled-Pork-Temp-problem
Pulled Pork
http://tvwbb.com/showthread.php?9908-Pulled-pork-storage-time
Sausage
http://tvwbb.com/showthread.php?11350-Pre-smokin-sausages
Reheat with veggie paste
http://tvwbb.com/showthread.php?9815-freezing-pulled-shoulder-with-jerk-pork-paste-added
Chicken Pieces, Reheat
http://tvwbb.com/showthread.php?27299-Planning-for-a-party-of-25
http://tvwbb.com/showthread.php?25707-Chicken-Advice
Reheating, Staph
http://tvwbb.com/showthread.php?14920-Best-Way-To-Reheat
FBIs, Bacteria
http://tvwbb.com/showthread.php?17448-FOOD-BORN-ILLNESS
CURING
Brine, Injection Safety (short)
http://tvwbb.com/showthread.php?32744-Danger-Zone-Question
Curing: Curing Salt only required for cold smoke
http://tvwbb.com/showthread.php?15077-Bought-a-pork-belly-for-bacon-need-some-help
Curing: Partial, curing temp too cold?
http://tvwbb.com/showthread.php?9011-Buckboard-Bacon-Question
Curing: Nitrites
http://tvwbb.com/showthread.php?26048-Sodium-Nitrite-Cure-Article
http://tvwbb.com/showthread.php?16676-on-brine-cure-part-2
TQ, Prague Powders
http://tvwbb.com/showthread.php?16460-Smoked-Pork-Chops&p=91095&viewfull=1#post91095
http://tvwbb.com/showthread.php?18693-Curing-Salt-(TQ)-for-Jerky
MISCELLANEOUS
Mayonnaise
http://tvwbb.com/showthread.php?21248-Heavy-duty-mayonnaise
BBQ Sauce
http://tvwbb.com/showthread.php?32289-BBQ-sauce-question
http://tvwbb.com/showthread.php?26372-BBQ-Sauce-Refrigeration-Necessary
http://tvwbb.com/showthread.php?8093-Do-I-need-to-refrigerate-Carolina-Red
Unused Marinade Still Safe?
http://tvwbb.com/showthread.php?33874-Roadside-Chicken&p=65537&viewfull=1#post65537
Cutting Boards
http://tvwbb.com/showthread.php?12726-Cutting-Board-Rehab-(long)
Wood Cutting Board, Maintenance
http://tvwbb.com/showthread.php?12726-Cutting-Board-Rehab-(long)
Fresh Garlic?
http://tvwbb.com/showthread.php?13201-Refrigerator-life-of-minced-garlic-roasted-garlic
Botulism
http://tvwbb.com/showthread.php?28019-Charcuterie&p=303492&viewfull=1#post303492
Jerky
http://tvwbb.com/showthread.php?33910-Low-salt-jerky
http://tvwbb.com/showthread.php?20108-Beef-Jerky-Questions-the-Kevin-Taylor-recipe-in-Beef-Section
Portable Sanitization
http://tvwbb.com/showthread.php?314...d-for-72-Butts&p=215969&viewfull=1#post215969
Pickled Eggs
http://tvwbb.com/showthread.php?31733-Pickled-Eggs
Seared Tuna
http://tvwbb.com/showthread.php?8110-Seared-Tuna-Safe
Ready to cook ham
http://tvwbb.com/showthread.php?11856-Safe-cooking-temps-for-a-ready-to-cook-ham
Saran Wrap (Chemical)
http://tvwbb.com/showthread.php?23031-Plastic-wrap
Bi-Metal Therms
http://tvwbb.com/showthread.php?32297-Temperatures-Smoking
BBQ & Cancer
http://tvwbb.com/showthread.php?19777-smoking-food-can-cause-cancer
Spice Pairings (not safety related, long)
http://tvwbb.com/showthread.php?20905-Building-Rubs-Pork-poultry-and-beef
--
Compiled Nov 20, 2008
Updated Mar 1, 2011
Updated May 20, 2013