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Original Q, Issue #067 - July Means BBQ
July 01, 2013
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
*Charcoal vs Gas
Recent Website Additions
Charcoal vs Gas
Charcoal vs gas... who wins? Which one do I want to grill with? What are the pros and cons of each?
Tune in to what's happening around the world of BBQ news. Stories about competitions, catering and BBQ in general. Find out what's current and what's hot... what's smoking and what's not.
BBQ Sauce News
BBQ sauce news headlines for you to zero in on just BBQ sauce. Some folks live by their BBQ sauce. It is the most important part of their BBQ. Here's where to find the latest news.
BBQ Recipes News
BBQ recipes news from all over. News about BBQ recipes that can be helpful in generating ideas for parties, gatherings, or just an evening meal.
More About Size
I got this comment from Doug and wanted you all to see it. Thanks Doug. Always happy to get additional information from my readers.
Read the article on the smokers. I have 4, old fav. is the little chief, just for fish, and bigger one's for pork ribs, butts, and whatever I want to smoke.
Smoker size matters only for time of burn. You want to fill it a lot make a small one, fill it less make it bigger. Key is air control. Make sure you control the burn and you'll be fine.
Reason companies build small smoke chambers is cost of shipping, size of the finished unit, and they don't cook for many people.
Make it about the size of a 5gal. bucket, exit all the smoke on the other side of the grill, and put a controlvalve on the exit stack.
A guy in Ga. (by Perry?) he's at the Pig Jig every year and gives one away. Saw his shop, makes a great smoker and grill. U want pics of my smoker let Jeff know.
What is it about potato salad that makes it a source of food poisoning? I have always heard it's the mayonnaise?
Yes there does seem to be a higher rate of food poisoning with potato salad than with other foods. But it usually isn't the mayo. Actually, mayo has a real low ph (which is unfavorable for bacterial growth).
Mayonnaise is made with oil, eggs, salt and vinegar. Homemade mayo may contain raw eggs, so that might be a source of Salmonella. But commercial mayonnaise is tightly controlled for acidity and ph levels.
But, potatoes or chicken or pasta tend to neutralize the ph of mayo and make the environment more livable for bacteria. So the potato salad acts as a good incubator for bacteria. Especially considering that it is made at room temperature, transported to picnics, reunions and such, and then set outdoors on picnic tables for long periods of time.
Remember too that the bacteria has to get into the potato salad somehow. Most of the time it gets there in the usual ways... cross contamination of preparation surfaces, vegetables or other ingredients not thoroughly washed, hands not thoroughly washed, sneezing, coughing, etc.
So potato salad may be a more common source of food poisoning, but it's the whole package and how it's handled, not just the mayonnaise.
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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