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Looks like it'll make a nice rig....can you weld?
no...it's for fhil....
Did ya see this...?
http://www.investorshub.com/boards/read_msg.asp?message_id=17029938
I was laughing my azz off...Bruce Leroy...HA
Yea...look real close, he does a face plant instead of a back flip....
Check out the bad azz, Bruce Leroy
http://www.bennorthrop.com/Home/Misc/Funny/bruce_leroy.mpg
Thanks...they give me good reason!
Badger Fhil and Carlos...
Sorry dude...don't drink!
Food Safety and Inspection Service
Food Safety Education Staff
April 2000
The U.S. Department of Agriculture (USDA) prohibits
discrimination in all its programs and activities on the basis
of race, color, national origin, gender, religion, age,
disability, political beliefs, sexual orientation, and marital or
family status. (Not all prohibited bases apply to all
programs.) Persons with disabilities who require alternative
means for communication of program information (Braille,
large print, audiotape, etc.) should contact USDA’s
TARGET Center at (202) 720-2600 (voice and TDD).
To file a complaint of discrimination, write USDA, Director,
Office of Civil Rights, Room 326-W, Whitten Building, 14th
and Independence Avenue, SW, Washington, DC, 20250-
9410 or call (202) 720-5964 (voice or TDD). USDA is an
equal opportunity provider and employer.
THERMYTM FIGHTS BAC!
Proper cooking is one of the four key steps
for fighting BAC — bacteria that can be
found in food. Be a BAC-fighter.
Fight BACTM is a food safety
education campaign of
the Partnership for Food
Safety Education. For
more information,
check the web site:
www.fightbac.org
TEMPERATURE RULES!
Food °F
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb
Medium Rare 145
Medium 160
Well Done 170
Poultry
Chicken & Turkey, whole 180
Poultry breasts, roast 170
Poultry thighs, wings 180
Duck & Goose 180
Stuffing (cooked alone or in bird) 165
Fresh Pork
Medium 160
Well Done 170
Ham
Fresh (raw) 160
Pre-cooked (to reheat) 140
Eggs & Egg Dishes
Eggs Cook until yolk
& white are firm
Egg dishes 160
Leftovers & Casseroles 165
United States Department of Agriculture
Food Safety and Inspection Service
Safe Temperature
Chart Inside!
ThermyTM is the messenger
of a national consumer
education campaign of the
USDA/FSIS designed to
promote the use of food
thermometers.
For more information,
call USDA’s Meat and Poultry Hotline at
1-800-535-4555
(TTY: 1-800-256-7072)
Food Safety and Inspection Service, USDA
Use
A Food
Thermometer
Food Safety and Inspection Service, USDA
www.fsis.usda.gov/thermy
WHY IS IT IMPORTANT?
These are the facts!
Millions of people get sick from dangerous
bacteria in food every year.
Public health data in 2000 show that
there are more than 5 times the number
of dangerous bacteria in our food than
we were aware of in 1942.
Many people don’t link their illness to
foodborne bacteria. They think they
have a case of the flu.
You can become sick anytime from 20
minutes to 6 weeks after eating food
with some types of harmful bacteria.
For some people who are at high risk
— young children, pregnant women,
people over 65, and people with
chronic illnesses — getting sick from
foodborne bacteria can cause serious
health problems.
IT’S SAFE TO BITE
WHEN THE TEMPERATURE
IS RIGHT!
Using a food thermometer is
the only sure way of knowing
if your food has reached
a high enough temperature
to destroy
foodborne bacteria.
WHY USE A FOOD
THERMOMETER?
People all over the
country are taking Thermy’sTM advice.
They’re using a food thermometer to check
the temperature of everyday foods — like
hamburgers, pork chops, and chicken
breasts.
Most people think they know when food is
“done” just by “eyeballing it.” They look at
it and trust their experience.
Experience is good, but it sometimes can
be misleading. For instance, cooking by
color is definitely misleading. Meat color —
pink or brown — can fool you!
How do you know when your
hamburger is cooked?
Because it’s brown inside?
Think about this … 1 out of
every 4 hamburgers turns
brown in the middle
BEFORE it has reached a
safe internal temperature,
according to recent USDA
research.
Use a food thermometer.
Keep your family safe.
Be a better cook.
DIGITAL,
DIAL, &
DISPOSABLE!
Thermometers are
turning up everywhere
in today’s
kitchens in all shapes
and sizes — digitals, instant-reads, probes
for the oven and microwave, disposable
indicators and sensor sticks, pop-ups, and
even barbecue forks. They’re high-tech
and easy to use.
Some thermometers are meant to stay in
the food while it’s cooking; others are not.
Some are ideal for checking thin foods,
like the digital. Others, like the large-dial
thermometer many people use, are really
meant for large roasts and whole chickens
and turkeys.
Choose and use the one
that is right for you!
Is it “done” yet?
Where is your food thermometer?
Dial
Instant-Read
Digital
Instant-Read
Disposable
Temperature
Indicators
Fork
Dial
Oven-Safe
Pop-Up
Hey dude...This guy thinks your an asshole!
http://www.investorshub.com/boards/read_msg.asp?message_id=17005027
what got deleted?
Whats a freakin syllable, I ain't no freakin english major!
You promised not to tell if I didn't tell anyone how much you enjoyed running your fingers through my hair....whew, that was a long sentence.
Thats freakin sick....
Sorry dude...just kiddin ya, it's called Fhil in this neck of the woods.
No...They call that stuff "Carlos"...have a nice day!
Here's a whole pile of stud muffins
Someone put a lot of work in that....
Free plans, how to build a heavy duty steel smoker...
http://www.compuvices.com/plans.shtml
http://www.compuvices.com/smoker.shtml
First of all, the idea for doing this comes from Alton Brown and his show Good Eats. Without his inspiration, I wouldn't have even considered making this.
http://www.cruftbox.com/cruft/docs/elecsmoker.html
Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker.
I should explain the basic differences between grilling, BBQing, and smoking meat. Each is a way of cooking meat, but they differ in methods and results.
Grilling is cooking meat by the direct application of high heat with a gas burner or an electric heater. Grilling is simple since temperature is easy, but doesn't bring any new flavors to the party.
BBQing is cooking meat by the direct application of heat with charcoal or wood. The burning of the fuel adds flavor to the meat. BBQing requires more skill since the flames must be managed to prevent burning or low temperatures.
Smoking is cooking meat by the indirect application of heat with wood at low temperatures. Low temperatures are considered around 225°. The smoke of the burning wood adds significant flavor to the meat.
Due to the lower temperature, smoking meat takes a longer time than grilling or BBQing. Using different woods leads to different flavors being imparted into the meat.
This is the basic design of smoker.
See how the smoke created by the wood chips rises and slowly cooks the meat?
So the plan is simple, use an electric hot plate to heat wood chips inside a metal trash can.
I picked up a trash can at the hardware store and ordered a single burner hot plate.
The first issue is getting the power cord out.
I used a drill and metal nibbler to open a hole in the trash can.
Be sure to file down the edges so that the power cord can't get cut.
I had a small wood chip box that I had previously used with my gas grill.
Here's the general setup with the hot plate powered.
The wood chips are easy to find at any BBQ supply place.
For my test run, I used hickory wood.
The wood chips in position, ready to burn.
After a few minutes the wood is starting to smoke.
The first sign of success.
With the lid on top, the heat and smoke build up rapidly.
I decided to use top sirloin with a dry rub.
The traditional meat to smoke is a tri-tip, but the supermarket was out.
I got the temperature to 227°, right on target. Keeping the temperature
between 220° and 230° is optimal for the long slow cook you are looking for here.
Once the smoker is going, grab a beer and a good book and have a seat.
The wood chips seems to last 60-90 minutes before they need to be dumped and
replaced with fresh chips. Cooking the beef took about 4 hours to hit the target temp of 145°.
The next day I decided to make a few additions.
I went to the Barbeques Galore and picked a temperature gauge.
I also drilled another airhole in the lid.
For the second run, I decided to try chicken.
I sprinkled a little Old Bay seasoning on the chicken and
soaked the apple wood chips in water.
You can see the smoke particles on the sides of the trash can.
Here's the chicken ready to go.
The water soaked wood helped the smoking go longer and kept steam in
the smoker to keep the chicken moist.
So there you have it, a working smoker made from easily available parts.
Here's what I spent:
Trash Can w/ lid: $12.00
Electric Hot Plate: $13.00
Grating: $10.00
Wood Chip Box: $10.00 (actually, I already had this, but they are cheap if you need to buy one.)
Temperature Gauge: $9.00
So for just over $50, you can build a smoker.
Now that I'm a very experienced smoker with two days of smoking, here are my suggestions:
1) Soak the wood chips in water for 20-30 minutes before using them.
2) Keep an ash can ready to dump the ashes into when you put new chips in.
3) Take your time. Smoking takes a while. Don't be in a hurry.
4) After taking the meat off the grating, wrap it in aluminum foil and let it sit for 30 minutes before eating.
He must of changed it, was happening for a couple of days...he's still a poop chute, could you throw his azz in jail? tia and lol
Hey TardLos...that was so funny (TardLos) I forgot what I was going to post!
lol@lance....Now that was funny
You know the drill, we've been through it a hundred times...hold my trophy while I kiss your girl friend.
stfu you little retard.....
"pissed"....hell lady...
Thats all that matters....
I know that but you couldn't convince anyone else....hehehe
You thought I got relig and I called you a sick-0, I was playing Halo on X-Box...
Sissy...
Hey bossman....this bozos active x in his post is shutting down ihub on my puter, doesn't matter if I click ok or just x it out....and he's an asshole!
http://www.investorshub.com/boards/profile.asp?user=70341
TIA
Hows about fixing some of the bad attitudes on some of the other boards?
Like I said...you'd show up with some LAME story, and you did.
Just like when you go pee, you've come up empty handed...again....and so did Fhil
Forest....Welcome to the beer board, can you ban Fhil....and Carlos...
Draw pictures of "jets"?
No problem...hold your hand out!