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Digest #4635
Message
Tue Nov 20, 2012 10:52 pm (PST) . Posted by:
"Skip Dallen" skipdallen
If you're talking about port butt, brisket, or ribs (or Thanksgiving turkey) cooked at temperatures between 225F and 275F until the meat is tender and infused with the flavors of hardwood smoke and whatever delectable spices are applied to the meat before, during, and/or afterwards, you have cause for concern. The person most at risk is the barbecue chef (pitmaster).
Drinking 12 ounces of beer, minimum, per hour during the preparation, cooking, and eating process with protect you from ill effects.
Hurry and stock up.
Hope this helps.
Skip Dallen
Standing upwind
Covina, CA USA
----- Original Message -----
From: Perez, Miguel
To: Supertraining@yahoogroups.com
Sent: Monday, November 19, 2012 10:05 AM
Subject: [Supertraining] BBQ
All,
I've really gotten into smoked meat lately. By that I mean meats smoked at home, not commercially "smoked" foods with nitrates and what have you. Just meat cooked at a low temperature over a long period, and infused with plenty of hardwood smoke. Now, I know that studies show strong evidence that commercial "smoked" foods with the aforementioned chemicals added are a no-no, but what about simple, authentic, homemade barbecue with no harmful chemical additives? Is there any literature out there that looks into it, and any potential adverse effects on health?
PS - Please notice the distinction between barbecue (meat cooked with low indirect heat in the presence of woodsmoke) and grilling (meat cooked at a high temperature directly over the heat source with juices dripping on the heat source and vaporizing). I am talking about the former, NOT the latter.
Miguel Pérez
Reynosa, Mexico
________________________________
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Drinking 12 ounces of beer, minimum, per hour during the preparation, cooking, and eating process with protect you from ill effects.
Hurry and stock up.
Hope this helps.
Skip Dallen
Standing upwind
Covina, CA USA
----- Original Message -----
From: Perez, Miguel
To: Supertraining@
Sent: Monday, November 19, 2012 10:05 AM
Subject: [Supertraining] BBQ
All,
I've really gotten into smoked meat lately. By that I mean meats smoked at home, not commercially "smoked" foods with nitrates and what have you. Just meat cooked at a low temperature over a long period, and infused with plenty of hardwood smoke. Now, I know that studies show strong evidence that commercial "smoked" foods with the aforementioned chemicals added are a no-no, but what about simple, authentic, homemade barbecue with no harmful chemical additives? Is there any literature out there that looks into it, and any potential adverse effects on health?
PS - Please notice the distinction between barbecue (meat cooked with low indirect heat in the presence of woodsmoke) and grilling (meat cooked at a high temperature directly over the heat source with juices dripping on the heat source and vaporizing). I am talking about the former, NOT the latter.
Miguel Pérez
Reynosa, Mexico
____________
Confidentiality Notice: This e-mail and any attachments are intended only for the use of those to whom it is addressed and may contain information that is confidential and prohibited from further disclosure under law. If you have received this e-mail in error, its review, use, retention and/or distribution is strictly prohibited. If you are not the intended recipient, please contact the sender by reply e-mail and destroy all copies of the original message and any attachments.
[Non-text portions of this message have been removed]
[Non-text portions of this message have been removed]
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