Started by Qballgreg, April 17, 2009, 05:48:03 AM
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Quote from: NePaSmoKer on July 17, 2009, 05:33:24 PMHabsThe USDA and other GOV BS agensies that say dont do this dont do that are not always right.My ¢2 worthnepas
Quote from: Habanero Smoker on July 18, 2009, 02:03:40 AMQuote from: NePaSmoKer on July 17, 2009, 05:33:24 PMHabsThe USDA and other GOV BS agensies that say dont do this dont do that are not always right.My ¢2 worthnepasYou are correct they are not always right, but they are not always wrong. Overall they are mainly correct, and do a fairly good job in protecting our food supply. The 225°F is not only an USDA recommendation (and they lean more towards 250°F with 225°F being the lowest), but a recommendation by many professional chefs. Everyone needs to choose what information they want to follow. As long as the information is out there, then at least people can make an informed decision.My 1 cent worth.Just had to give you some change back. :)
Quote from: Gregory on July 21, 2009, 12:37:22 AMThere is a great little BBQ place not far from me that makes a BBQ brisket burger. They grind up some of their BBQ'd brisket and add it to ground beef then grill it normally. It is absolutely the best tasting burger patty I've ever had. I see no reason why you couldn't do this at home.Greg
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