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Provided to YouTube by Arista/LaFace RecordsIs It Love · P!NKCan't Take Me Home (Expanded Edition)℗ 2000 LaFace Records LLCReleased on: 2000-04-04Composer, L...
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Well food safety is usually a matter of temp AND time. Not sure about the trichinosis figures as far as when it's killed but pork is WAY safer now, too. All that said, I'll never cook pork less than medium as I don't like it with any rare-ish part (texture thing).
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I am old and I remember when trichinosis caused real fear - worms would eat your brains, all kinds of horror stories. Even now I have some problems with pinkish pork - I know it is safe, but it is hard to get over something that terrified me as a youngster (my family was kind of insistent on the no pink part. My grandfather ran a hog farm for awhile and my mom and uncles and aunts ate a lot of fresh pork as youngsters). So my chops are usually on the dry side. I am working on it though. I SV them most times when I cook them; my wife makes a mean breaded and fried chop that is cooked to just past pink but still juicy. Without temp devices. She is an old school cook.
Much like you I was raised in an old school farm family. Good grief everything was well done. Not only we're our pork chops cooked to death, they were sliced about 1/4 inch thick. I have no idea why the thin cut chop became popular. I still see them at the store once in a while. I'm not sure I'm even quick enough anymore to get one of those flipped and off the grill before it's over 145.
We must all be related, I lived in those times too.
My mother cook pork to death then turn up the heat and really turn it to cinders.
Didn't need cutlery you could snap off the piece of pork you wanted.
Roast beef was cooked to a drab gray in color, it was either stringy or crumbled to the touch.
Don't even get me going on chicken, there shudda been charges laid for those crimes.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
gboss what you said. Of course, my SUWYC picture would state otherwise from last night. That was my goal and then technology issues in the house messed me up.
I used to cook pork loin dutifully to 160 - probably much higher as I had an analog dial probe thermometer - and hated it. Now I cook to 140, letting carryover take it to 145, and its fabulous.
I gotta go thaw out some tenderloins for my next cooking adventure!
Last edited by jfmorris; April 15, 2021, 03:45 PM.
Went to order the latest Meathead’s Food Temperature Guide using the link on this site. Took me to SNS and was ready to buy, but SNS wants a $9 shipping charge for the $10 item. Can't we do better for members such as using Amazon where there's no shipping charge? Or ship by first class mail and should cost about $2.
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