The Kruger Safety Compilation v0.1

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. :)

Thanks!

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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

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Compiled Nov 20, 2008
Updated Mar 1, 2011
Updated May 20, 2013
 

Shawn W

TVWBB Emerald Member
PS: I didn't run this by Chris, (I hope you don't mind the TVWBB in the title ... it's kind of a concept for your approval). It's just hard to find some of these things when you are looking for them, new people don't know what to look for and, well, I'll raise my hand to being lazy sometimes and asking instead of searching ... I would hope something like this gets used so less redundant threads, posts get created in the first place.


Edit: took the TVWBB out of the title, it's a fan thread
 

Chris Derum

TVWBB Member
uhhh...Shawn it appears you have spent plenty of time on this. Any more detail and my brain might start hurting. Good job my man!
 

Ken_K

TVWBB Super Fan
Wow that's a lot of work to put all that together. Thank you so much -- what a great index of topics!
 

Lance

TVWBB Super Fan
Excellent compendium. A great place to start educating yourself about food safety and sanitation. It is amazing how much that we "know" about food safety isn't. This TVWB has really opened my eyes on how to do things correctly.
Lance
 

JRPfeff

TVWBB Guru
Great idea Shawn. Thank you for all your work.

Steve - What other "Compilations" do you have in mind? A "best of" selection of links would be nice to have here.

Jim
 

Shawn W

TVWBB Emerald Member
It was my pleasure, thanks really to Kevin for all his contributions!

If you run across a safety thread from any author that you think would be a good inclusion to the list please post it here and I'll add it to the top.
 

Brad Marsh

TVWBB Member
Phenomenal!

Any way to make this a sticky that stays at the top of one of the forums? That way it never gets lost.

Happy Thanksgiving everyone!
 

Clair

New member
Larry B-
You wrote a post awhile back that you love your Maverick ET-73. Do you still love it? Could you go to bed and have no problem with it letting you know if you have trouble at the smoker? I want to get one for my husband for Christmas. However, we have a Traeger, electric, digital temp smoker. Temp inside the chamber is not so important to us. However, can you plug in a second food probe to that connection that would normally take the grill probe?
 

Jeff Day

TVWBB Member
Claire,

I think I understand the question and yes, the second probe can be used as either a food probe or grate/grill probe.

You could run one probe on the grate and one in the food or both in food.(while I don't have that specific model..i have a single prob maverick), I believe you can set up alarm notices on either probe.
 

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