Meat Thermometer
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 Vintage Rochester Meat Thermometer 1125 5 1  US $9.99
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 LOT OF 2 NEW STAINLESS STEEL Meat Thermometers Taylor 5937N w ARMORED TIP US $9.99
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 Meat Thermometer SS stainless thermometers NEW US $7.89
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 Taylor 5937N Multi Purpose Meat Thermometer Tube Type 105 185 degree NSF US $7.25
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 MEAT THERMOMETER 2 dial NSF US $5.29
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 Winco TMT RM1 Roast Meat Thermometer US $3.99
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 Winco TMT MT3 Meat Thermometer US $3.99
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 Winco TMT MT2 Meat Thermometer US $3.99
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 Winco TMT MT3 3 Meat Thermometer US $3.09
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 3 Meat Thermometer Winco TMT MT3 New US $3.05
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 Winco TMT RM1 Roast Meat Thermometer US $2.15
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 NEW Winco Winware Roast Meat Thermometer TMT RM1 US $2.00
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Food Smoking Tips For A Famous Vancouver BBQ Style Meal
Woodsmoke flavoured foods are generally a delight and never cease being a popular fare at potlucks and gatherings. Here are a few key tips from the West Coast for the flavour of Vancouver BBQ.
If you are trying to find that smoked flavor from your bar-b-cue, you need to use a charcoal griddle, gas BBQ, or wood smoker.
If you are utilizing a charcoal grill, arrange the charcoal on both sides of the grate and put a tin pan between the charcoal. This will serve as your water pan while smoking. Put a couple of cups of water into the pan with any essence you wish. Once the charcoal is prepared, place the wood onto the coals and wait until it is smoking before cooking. If you're using a gas BBQ, many come with a smoker attachment. Many popular BBQ stores sell these varieties of accessories.
When using a smoker, be absolutely certain to place it on a heat-proof surface. To prepare the smoker, place a mound of charcoal in the middle of the grate, ignite and spread them evenly within the chamber. If you're using a water pan, put it on the lower bracket and fill with warm water and any flavors. Next you should place the wood on the coals and keep the vents semi-closed. Place food on the acceptable grate, leaving space for smoke to move around each piece.
The very first thing you should like to do is soak pieces of wood in water for an hour. If you are using chips or twigs, they only demand a half hour of soaking. Before adding the wood to the fire, be absolutely certain to shake off any extra water. For a real West Coast taste, use woods like alder and maple for oily fish, and oak and pecan for poultry. Beef prefers bolder tastes such as mesquite or hickory.
Water helps proteins come out tender and tasty so be certain to keep the water pan full. Remember that for heavier roasts you may have to keep adding water to the pan.
You must put the food in the middle of the cooking grate above the liquid pan. Try to restrict the instances where you lift the cover to check the food as smoke and heat escape each time you do so. Do not forget to add about 15 minutes to the cooking time each time you do have a look, and remember that all boneless meats will shrink during cooking. To be certain food is cooked but not overcooked, use a meat thermometer as having a look at the meat may not help since smoke-cooked meats look differently than other barbecued food. Do not use charcoal that is infused with infused with lighter chemicals as it will make the food not taste good. For safety, always use tongs and mitts.
Try this advice for a successful smoke and you will be in demand each time your neighbors and friends want BBQ!
Nash Shivji is the owner and manager of the highly successful Vancouver patio furniture and BBQ store in Port Coquitlam, British Columbia Canada called "The BBQ Shop". They carry all the top brands like Weber BBQ. Nash has been successfully operating the store for a number of years and has very recently enjoyed high growth during 2011 when other stores in his niche have not seen similar expansion.
My mom does not use a meat thermometer when cooking turkeys. How dangerous is this?
She left it in there for 12 hours, but I still think the turkey has a funny taste. She has been cooking for around 40 years.
themometer in meat is for cooking only...there is no danger in not using one.
if she has been cooking that long.....then she knows what she is doing. yet you sit there and question her skills when you have none...that is wrong on so many levels.
Which Food is Most Likely to Make You Sick? (slashfood)
Photo: Alamy
Anyone who has ever tangled with food poisoning knows it's nothing to fool
around with. But it's often difficult to nail down what, exactly, made you
sick.
A new report from the University of Florida Emerging Pathogens Institute
points the finger in one clear direction: poultry. Birds contaminated with
Campylobacter bacteria is the food-pathogen combination that causes the
highest number of illnesses in the U.S. Just how many people fall victim? More
than 600,000 people a year.
The top five illness-causing pathogens -- Campylobacter, Salmonella, Listeria
monocytogenes, Toxoplasma gondii and norovirus -- cause $12.7 billion in
economic losses each year, with the top 10 pathogen-food combinations
accounting for more than $8 billion a year, according to the report. (Lost
productivity, medical care and serious complications or chronic disabilities
associated with the illness are all factored together to come up with these
figures.)
So enjoy your grilled chicken this summer -- just invest in a meat thermometer
and make sure you see 165 degrees on it before you begin your feast.
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