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Original Q, Issue #075 - Wally's dad continues
March 01, 2014
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*Brisket Rub Results from Wally's Dad
Recent Website Additions
Brisket Rub Results from Wally's Dad
The brisket rub is on, the smoking is done, the family is gathered around... what now? This first attempt is surrounded with doubt and a touch of hope. Please don't keep us waiting.
Brisket a la Wally's Dad
Finally, the brisket results we've been waiting for. Thank you Wally's dad for sharing with the world, your first attempt at smoking a brisket.
BBQ Beans Recipe
Think BBQ beans recipe and I remember pot luck dinners and picnics. How about you? Whether basic and simple, or long and complicated, baked beans seem to always hit the spot. Warmer weather is on the way.
What is it about potato salad that can cause food poisoning? Is it the mayonnaise?
Food poisoning does get blamed on potato salad a lot. But, chances are it's not the mayonnaise. Commercial mayo is strictly controlled during processing. You could even leave store-bought mayo out of the fridge and it still wouldn't grow any bugs.
Homemade mayo on the other hand, is usually made with raw egg yokes. So there is the potential for Salmonella. But, mayo has a fairly low ph level, which isn't appealing to bacteria. Potatoes though, provide a much better environment for bacteria to grow.
So if your potato salad has gone bad, it's more likely that it was the fault of the potatoes instead of the mayo. But remember, any food can carry bacteria that causes food-borne illness.
For example, bacteria can attach to food during harvesting, manufacturing or from unwashed hands during preparation. If your potato salad sits out of the fridge and gets warm, it provides a perfect breeding ground for bacteria.
So just keep in mind some general safety guidelines when dealing with any kind of food.
Wash your hands thoroughly.
Wash all produce thoroughly with clean, cold water.
Use commercially made mayonnaise instead of homemade mayonnaise.
Refrigerate salads immediately after preparing them and keep them at 40 F until they're served to prevent the growth of bacteria.
Don't leave cold food out at room temperature for more than two hours (4 hours max).
When food must sit out, put it in a shallow container surrounded by ice and replace the ice as needed.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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