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  • #16
    Originally posted by Abelman View Post
    For what it's worth, maybe 2 cents, . I've been cooking my grandmother's meatloaf for years. It takes 2 eggs and we do the internal to 160°.

    I know the Gov't/FDA stuff but people have survived for centuries without them. Pork is a good example as to the "knowledge".

    I guess I look at it like colds and common bacteria. If we aren't exposed to it, we never build up antibodies.

    Hell, I've eaten God know what at and at what temps in the military overseas and in less than ideal conditions. Had a physical last June and got 2 thumbs up at 53.

    In short, home cooking and restaurant cooking are very different. Just like comp BBQ and home BBQ is.
    Pete, I'z just askin TH a question. Don't mean to start somethin. If that how it's gonna be recieved I'll delete it and ask the question in a PM.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #17
      If you pull it between 160°-165° internal, carry over temp while resting would take it to over the 165° internal temp.

      JMHO-YMMV
      Jim

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      • #18
        That over!
        Mark
        sigpic


        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
        Smoked-Meat Certified Sausage Head!

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        • #19
          Originally posted by Mark R View Post
          Pete, I'z just askin TH a question. Don't mean to start somethin. If that how it's gonna be recieved I'll delete it and ask the question in a PM.
          No, it's not that Mark. It's just we all have different ways of skinning a cat, cooking, and living. I get what you're saying and people should pay attention accordingly.

          As a home cook, I don't always with it all. If I had a restaurant, then it's a whole different deal.

          I guess I wasn't very good at expressing that there are 2 different worlds of cooking.
          Pete
          Large BGE
          Char Broil Tru-Infrared Commercial series

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          • #20
            Originally posted by Abelman View Post
            No, it's not that Mark. It's just we all have different ways of skinning a cat, cooking, and living. I get what you're saying and people should pay attention accordingly.

            As a home cook, I don't always with it all. If I had a restaurant, then it's a whole different deal.

            I guess I wasn't very good at expressing that there are 2 different worlds of cooking.
            But to folks visiting or new looking in here, food safety needs to be a first priority. How you choose to cook at home is your business.
            Butt, maybe the question needs to be on it's own, I don't want to run TH's thread way off the railroad. It is a real cool recipe, stick to that!
            Mark
            sigpic


            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #21
              Originally posted by Mark R View Post
              But to folks visiting or new looking in here, food safety needs to be a first priority. How you choose to cook at home is your business.
              Butt, maybe the question needs to be on it's own, I don't want to run TH's thread way off the railroad. It is a real cool recipe, stick to that!
              Then don't delete your post, it will obviously be helpful to people on the site. It's all about trying new and different things, what works, what doesn't, what are compromises.

              Hell, if everything was all the same, then why even have this site?
              Pete
              Large BGE
              Char Broil Tru-Infrared Commercial series

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              • #22
                Originally posted by Abelman View Post
                Then don't delete your post, it will obviously be helpful to people on the site. It's all about trying new and different things, what works, what doesn't, what are compromises.

                Hell, if everything was all the same, then why even have this site?

                Because we would need some place to go to talk about everything that was the same...
                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

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                • #23
                  Originally posted by Mark R View Post
                  Pete, I'z just askin TH a question. Don't mean to start somethin. If that how it's gonna be recieved I'll delete it and ask the question in a PM.
                  Originally posted by Abelman View Post
                  No, it's not that Mark. It's just we all have different ways of skinning a cat, cooking, and living. I get what you're saying and people should pay attention accordingly.

                  As a home cook, I don't always with it all. If I had a restaurant, then it's a whole different deal.

                  I guess I wasn't very good at expressing that there are 2 different worlds of cooking.
                  Originally posted by Mark R View Post
                  But to folks visiting or new looking in here, food safety needs to be a first priority. How you choose to cook at home is your business.
                  Butt, maybe the question needs to be on it's own, I don't want to run TH's thread way off the railroad. It is a real cool recipe, stick to that!

                  OK, I see no harm done nor no foul done... But I did find this Lil Gem at the FDA website and should help make things a bit clearer..


                  <header> Playing It Safe With Eggs

                  </header> Also available in (PDF - 742KB).
                  También disponible en Español (Spanish).
                  WATCH a video on Playing it Safe With Eggs
                  What You Need to Know

                  Fresh eggs must be handled carefully to avoid the possibility of foodborne illness, often called "food poisoning." Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection.
                  The U.S. Food and Drug Administration (FDA) estimates that 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella. FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage. But consumers play a key role in preventing illness associated with eggs. In fact, the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs — or foods that contain them — safely. Follow these safe handling tips to help protect yourself and your family.

                  What is Salmonella?

                  Salmonella, the name of a group of bacteria, is the most common cause of food poisoning in the United States. Salmonella germs have been known to cause illness for over 100 years. They were discovered by an American scientist named Salmon, for whom
                  they are named.
                  Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include pregnant women, young children, older adults and people with weakened immune systems.

                  FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry the following safe handling statement:
                  Safe Handling Instructions
                  To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Eggs that have been treated to destroy Salmonella by in-shell pasteurization, for example are not required to carry safe handling instructions.

                  Buy Right

                  You can help keep eggs safe by making wise buying decisions at the grocery store.
                  • Buy eggs only if sold from a refrigerator or refrigerated case.
                  • Open the carton and make sure that the eggs are clean and the shells are not cracked.
                  • Refrigerate promptly.
                  • Store eggs in their original carton and use them within 3 weeks for best quality.

                  Keep Everything Clean

                  Before preparing any food, remember that cleanliness is key!
                  • Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

                  Cook Thoroughly

                  Thorough cooking is perhaps the most important step in making sure eggs are safe.
                  • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
                  • Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
                  • For recipes that call for eggs that are raw or undercooked when the dish is served — Caesar salad dressing and homemade ice cream are two examples — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.

                  Serve Safely

                  Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.
                  • Serve cooked eggs and egg-containing foods immediately after cooking.
                  • For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
                  • Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
                  • Cooked eggs, including hard-boiled eggs, and egg-containing foods, should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.

                  Store Properly

                  • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
                  • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
                  • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot eggcontaining leftover, divide it into several shallow containers so it will cool quickly.

                  On The Road

                  • Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
                  • Don't put the cooler in the trunk — carry it in the air-conditioned passenger compartment of the car.
                  • If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.



                  PDF Attached for those that would like to download..
                  Attached Files
                  Ken


                  I Should Have Been Rich Instead Of Being So Good Looking

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                  • #24
                    To texas hunter or any one I am making ur recipe now for tomorrow i have a MES 30 what is an average cooking time using the MES 30 smoker and what is a good chip to use i only have apple wood and mesquite. Also how many times should i refill the wood chips?
                    Last edited by Chris246810; 10-14-2015, 06:51 AM.

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                    • #25
                      Originally posted by Chris246810 View Post
                      To texas hunter or any one I am making ur recipe now for tomorrow i have a MES 30 what is an average cooking time using the MES 30 smoker and what is a good chip to use i only have apple wood and mesquite. Also how many times should i refill the wood chips?
                      You don't need to have smoke all the time. And cooking time depends on temp and size of loaf. You need to cook to an internal temp of 165°F.

                      Roughly a 2 pound loaf. I'd say you are looking at a couple hours at 225°F cooker temp.
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #26
                        Originally posted by Richtee View Post
                        You don't need to have smoke all the time. And cooking time depends on temp and size of loaf. You need to cook to an internal temp of 165°F.

                        Roughly a 2 pound loaf. I'd say you are looking at a couple hours at 225°F cooker temp.
                        that would be correct in a mes...mine is for labor saving while i do parts research & invoicing for business...
                        Sunset Eagle Aviation
                        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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