3 New Messages
Digest #4636
Messages
Thu Nov 22, 2012 9:06 am (PST) . Posted by:
"Perez, Miguel" metalhead2_mx
Skip,
That's exactly what I'm talking about, yes. I eat pretty much just meat and vegetables (no starches/sugars) most of the time, which as we all know can get quite monotonous. I started to experiment with alternate cooking methods and found this. The addiction hit me like a freight train and I now barbecue several times a week, rain or shine. It's just a huge obsession. Beef chuck, ribs, brisket, pork leg, chops, pork butt, pork loin, fatties, chicken... done 'em all. I'm still a rookie when it comes to low & slow but I've gotten pretty good at staying out of the smoke. Now, we've all heard about PAHs from high heat and burning fats, but with barbecue there is neither, if you do it right that is. There are, however, plenty of combustion byproducts finding their way into the food. I'm concerned that I may unwittingly be pickling my innards here.
Miguel Pérez
Reynosa, Mexico
From: Supertraining@yahoogroups.com [mailto:Supertraining@yahoogroups.com ] On Behalf Of Skip Dallen
Sent: Tuesday, November 20, 2012 4:51 PM
To: Supertraining@yahoogroups.com
Subject: Re: [Supertraining] BBQ
If you're talking about pork 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 <mailto:Supertraining%40yahoogroups.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
________________________________
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.[v1.0]
[Non-text portions of this message have been removed]
That's exactly what I'm talking about, yes. I eat pretty much just meat and vegetables (no starches/sugars) most of the time, which as we all know can get quite monotonous. I started to experiment with alternate cooking methods and found this. The addiction hit me like a freight train and I now barbecue several times a week, rain or shine. It's just a huge obsession. Beef chuck, ribs, brisket, pork leg, chops, pork butt, pork loin, fatties, chicken... done 'em all. I'm still a rookie when it comes to low & slow but I've gotten pretty good at staying out of the smoke. Now, we've all heard about PAHs from high heat and burning fats, but with barbecue there is neither, if you do it right that is. There are, however, plenty of combustion byproducts finding their way into the food. I'm concerned that I may unwittingly be pickling my innards here.
Miguel Pérez
Reynosa, Mexico
From: Supertraining@
Sent: Tuesday, November 20, 2012 4:51 PM
To: Supertraining@
Subject: Re: [Supertraining] BBQ
If you're talking about pork 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@
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]
Thu Nov 22, 2012 10:20 pm (PST) . Posted by:
"Skip Dallen" skipdallen
Miguel,
I'm no afficiando. I just like to eat. My dad built a cinder block "pit" when he bought his house in 1952 and I loved the ribs, chicken, turkey, and pork steaks that landed on my plate. I'm trying to recreate those wonderful flavors.
I started with a cheap bullet. Then a pretty expensive Bar-B-Chef offset. The Q was good. Spending more for charcoal than meat made me unhappy. Now I'm using a Weber kettle. I can cook indirect without going through a whole bag of charcoal. I'm guessing the Weber bullet and others conserve fuel, too. I don't have the patience to cook over about four hours. Maybe that's approaching my beer limit.
I learned the most from two websites: The Virtual Weber Bullet: http://www.virtualweberbullet.com/ and the BBQ Pit Boys: http://bbqpitboys.com/.
Is there a Mexican twist to BBQ?
Skip Dallen
Covina, CA USA
----- Original Message -----
From: Perez, Miguel
To: Supertraining@yahoogroups.com
Sent: Wednesday, November 21, 2012 9:15 AM
Subject: RE: [Supertraining] BBQ
Skip,
That's exactly what I'm talking about, yes. I eat pretty much just meat and vegetables (no starches/sugars) most of the time, which as we all know can get quite monotonous. I started to experiment with alternate cooking methods and found this. The addiction hit me like a freight train and I now barbecue several times a week, rain or shine. It's just a huge obsession. Beef chuck, ribs, brisket, pork leg, chops, pork butt, pork loin, fatties, chicken... done 'em all. I'm still a rookie when it comes to low & slow but I've gotten pretty good at staying out of the smoke. Now, we've all heard about PAHs from high heat and burning fats, but with barbecue there is neither, if you do it right that is. There are, however, plenty of combustion byproducts finding their way into the food. I'm concerned that I may unwittingly be pickling my innards here.
Miguel Pérez
Reynosa, Mexico
From: Supertraining@yahoogroups.com [mailto:Supertraining@yahoogroups.com ] On Behalf Of Skip Dallen
Sent: Tuesday, November 20, 2012 4:51 PM
To: Supertraining@yahoogroups.com
Subject: Re: [Supertraining] BBQ
If you're talking about pork 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 <mailto:Supertraining%40yahoogroups.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
________________________________
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.[v1.0]
[Non-text portions of this message have been removed]
[Non-text portions of this message have been removed]
I'm no afficiando. I just like to eat. My dad built a cinder block "pit" when he bought his house in 1952 and I loved the ribs, chicken, turkey, and pork steaks that landed on my plate. I'm trying to recreate those wonderful flavors.
I started with a cheap bullet. Then a pretty expensive Bar-B-Chef offset. The Q was good. Spending more for charcoal than meat made me unhappy. Now I'm using a Weber kettle. I can cook indirect without going through a whole bag of charcoal. I'm guessing the Weber bullet and others conserve fuel, too. I don't have the patience to cook over about four hours. Maybe that's approaching my beer limit.
I learned the most from two websites: The Virtual Weber Bullet: http://www.virtualw
Is there a Mexican twist to BBQ?
Skip Dallen
Covina, CA USA
----- Original Message -----
From: Perez, Miguel
To: Supertraining@
Sent: Wednesday, November 21, 2012 9:15 AM
Subject: RE: [Supertraining] BBQ
Skip,
That's exactly what I'm talking about, yes. I eat pretty much just meat and vegetables (no starches/sugars) most of the time, which as we all know can get quite monotonous. I started to experiment with alternate cooking methods and found this. The addiction hit me like a freight train and I now barbecue several times a week, rain or shine. It's just a huge obsession. Beef chuck, ribs, brisket, pork leg, chops, pork butt, pork loin, fatties, chicken... done 'em all. I'm still a rookie when it comes to low & slow but I've gotten pretty good at staying out of the smoke. Now, we've all heard about PAHs from high heat and burning fats, but with barbecue there is neither, if you do it right that is. There are, however, plenty of combustion byproducts finding their way into the food. I'm concerned that I may unwittingly be pickling my innards here.
Miguel Pérez
Reynosa, Mexico
From: Supertraining@
Sent: Tuesday, November 20, 2012 4:51 PM
To: Supertraining@
Subject: Re: [Supertraining] BBQ
If you're talking about pork 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@
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]
Thu Nov 22, 2012 9:21 am (PST) . Posted by:
"carruthersjam" carruthersjam
One of my friends and I recently put a presentation together regarding "a tide of nutritional consequences". We tried to convey simple nutritional messages using fairy tales / strory telling related to the benefits of nutrition and challenges that coaches / athletes may face. I appreciate there are a couple of loop holes in some of the information presented but the key messages are still relevant imo.
http://www.youtube.com/watch?v=SBoPJOgZ2j4
Jamie Carruthers
Wakefield, UK
http://www.youtube.
Jamie Carruthers
Wakefield, UK
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