Quote:
Originally Posted by jreifsch80
Apparent risk of botulism, although the nitrites in the cure reduce that risk substantially. Apparently, the botulinum bacteria dies off at around 140 degrees, but the toxin persists up to about 160.
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Quote:
Originally Posted by jreifsch80
Apparent risk of botulism, although the nitrites in the cure reduce that risk substantially. Apparently, the botulinum bacteria dies off at around 140 degrees, but the toxin persists up to about 160.
Porkbutt in the Pit Barrel Cooker right now... pulled pork later tonight
Yum.
started a 5 lb pork shoulder around 8 this morning.
Yep, now I'm hungry.
Prime rib is under smoke as we speak.
Enough already. lol
I'm about to grill a sausage.
/thread
Great Kazoo and other Camp Chef owners, does your lid drip black nastiness off the front of the grill, corner nearest the chimney? I try to clean my grill a couple times a year, including scraping the inside of the lid down. But still get drips onto the deck that, shall we say, do not amuse the wife.
Could you tack some sort of drip edge, even a bead would work, higher up the inside so it drops inside the grill?