Chesapeake Jubilee 2009

We went to Chesapeake with high expectations after two grand championships aqnd one top ten . We finished 17 out of 39 teams. I was very proud of my team. They cover for me . I had to leave in the last 3 hours . Congrats to David Hanso for walking. on his anything butt.
I felt like a winner. It was great to see Guts and family.





Sometime you win and sometimes you lose!

I think we were all winners !!!!!!!!!!!!!!

Qing for the Cure part 2

A.J.Peregoy Fund raiser.
Once again friends from all over the state came to help raise money for A.J. Preregoy family. A.J. has Bone cancer. It was Great to see the Angels from the Boomer class of Antioch Baptist church. Gloria Newton and gang was awesome! Mark Harris and the BBQ Gang did a great job too! We cooked over 50 boston butts and 600 pieces of chicken.Also the Fluvanna Youth Baseball hit a home run with bringing over 500 people to the plate. It was great working with Susan and Buck Deforge. We were able to raise over $11,000 for A.J. s family.
Thanks to all.

The BBQ Snob's Charlottesville Area BBQ Review

I am a true confessed BBQ snob! I competed in the BBQ circuit for over 7 years. I have won nationally and state wide. I am a certified BBQ Judge. I am a member of MABA and the KCBS. I written BBQ articles locally and nationally. I have been featured on Good Morning Charlottesville and interviewed by the Discovering Channel . I have been invited by the Jack Daniels World Championship BBQ contest. I cooked for over 32 tears and run my own catering business for over 7 years.
I have given BBQ lectures and cooking classes with over 100 people in attendance.I have been seek for advice by many local BBQ contest organizers. My opinions are my own. I do not wish any ill harm to any of our local BBQ joints. My criteria is simple, if you want to make real barbecue please have the respect to take the time to at least use wood!Also keep it fresh!



Belmont BBQ - Charlottesville, VA 22902 One of the best BBQ joints in C'ville. Sometime the BBQ can be dry! Just tell them to stir the pot. Some people like the slop bucket . Yuck ! Wes uses a gas assisted smoker with real hickory!



Spry's Barbeque - Charlottesville, VA 22903 -
Great Vinegar base BBQ. The vinegar sauce will come out of your nose!
George uses a gas assisted smoker withe real hickory!


Big Jim's Barbecue 2104 Angus Rd., Charlottesville, VA, 22901
A C'ville legend. Too bad. If the new owner followed the same recipe of the old owner it is not made on site. I think they ship it in from NYC. If you want a cheap deal this place is it. If you are looking for real BBQ go somewhere else. Hey Mcdonalds has made trillions why not Big Jims!

Jinx's Pit' Stop Barbeque, Charlottesville, VA
What a character! Known better for his "high Jinxs" than his BBQ. Ask for slaw on his BBQ . He uses a home made cooker and does use real wood. He cooks pork to about 180 degree's and your will notice little globs of fat in your sandwich (they call that profit) Also I would too be very proud to have a bunch of Yankees to declare my Q the best lol. Reference to a bunch of NYC Magazines. Very quirky place. Full of character.

Hog Heaven BBQ & Catering Ruckersville, VA
They have a home made cooker. Looks very well built. They use wood. The last time I tasted their BBQ it was dry. I think given the right time it could be rather tasty. I was not impressed with the sauces.

Pee Wee's Pit on Valley Street, Scottsville,VA.
Well what can I say! Pork cooked in a crock pot yum yum yum!!! (a propriety secrete my foot lol)

Smoken Eddie's BBQ & More 14971 Spotswood Trl, Ruckersville VA
I think they have a wood cooker. The last time we stopped there my 11 y/o son chewed my out because it was way too dry and bad . I met the owner and she seem nice. I am sure you could hit this place on a good day.

Buck Island Country Store ( Bayou) 2243 Thomas Jefferson Pkwy, Charlottesville, VA 22902
Sauce sauce sauce and $15 a pound for BBQ . I feel sorry for the pig .I never see smoke out of that cooker in front of the store.Where is the smoke taste?

ZydeCo. 12 Elliewood Ave., Charlottesville, VA
How Charlottesville yuppie do BBQ ,they don't get dirty. Use electricity! Not BBQ . Also very expensive!

Blue Ridge Pig 2198 Rockfish Valley Hwy. Nellysford, VA 22958.
The essence of what BBQ is. Strawberry looks and acts the part. he uses a real smoke house with wood.
Enough said. Go and try these place for your self.If you don't agree let me know . Also if you think your favorite BBQ joint is good enough to win a BBQ contest . We would love to you in Louisa VA in July.http://pigsontherun.com/queandcruz2008.aspx

Steam Table Pans

Equipment Education: Steam Table Pans

Standard Weight Stainless Steel Pan

Steam table pans are workhorses of foodservice kitchens. And operators' options for the pans are almost as abundant as the foods the pans can hold.

Traditional stainless steel pans have long dominated the market. Their ability to go from freezer to oven to steam or refrigerated tables makes them ideal for operations as varied as fine dining restaurants or central kitchens employing cook-chill systems. Made with varied levels of steel, chrome and nickel, the pans are produced in multiple grades, with 18-8 (a blend of 18% chrome, 8% nickel, and 74% steel) the standard. Other blends are available, but too much variance from the norm can cause problems. Too much nickel in a pan, for instance, can cause oxidation and rust.

Gauges indicate pans' heft, and while 22-gauge is a standard weight for the foodservice industry, lighter and heavier weights are available. The lower the gauge, the thicker the steel, so lower-gauge pans are often a good choice for busier kitchens, while operators with less volume may prefer more economical high-gauge pans.

Manufacturers further add years to their products' use life by re-enforcing rims and corners with impact-resistant designs that prevent denting and bending.

Changing the angles on pans' edges and corners allows manufacturers to increase the strength without having to thicken the metal itself. These result in more expensive pans, but provide enough of a quality difference to make the additional cost worthwhile for many chefs.
Heavy Weight Stainless Steel Pan

"I'm big on everything being neat and want straight edges on my pans," says Chef Jim Cohen of the Terrazza Lounge at Caesar's Palace in Las Vegas. "The reinforced edges and rims are important; I appreciate things that endure and fit together."

"They last much longer and don't warp or change shape," agrees Chef Leonard Schwartz of Zeke's Smokehouse in Los Angeles. "It's worth it to spend more on a better quality product."

Manufacturers also offer anti-jamming elements'tapered edges or lugs that prevent pans from sticking together when stacked-allowing easier storage and ending the pan tug-of-war that no one has time for when preparing for service.

As with any cookware, non-stick surfaces are popular. Another option for ease in cleanup is disposable pan liners, which come in several sizes and can be especially useful for kitchens that need to reuse pans quickly.
Steam Table Pan Liner

These and other options can add a lot to the price and manufacturers take that all-important factor into consideration when marketing stainless steel pans. Although proponents of imported pans appreciate the lower prices offered on products made overseas, they must also check for product quality, making sure their vendors do not use "re-roll," a recycled steel material that is less durable than the new steel American manufacturers use. The gastronorm standards adopted in Europe and relationships with long-time vendors help in this area.

While stainless steel pans are made all over the world, America is a hub for manufacturing plastic pans, which are available in clear or black polycarbonate or amber or black polysulfone. Polycarbonate pans can withstand dishwasher temperatures, but not the higher heat of a steam table or oven, so are best used for storage or at cold stations. Polysulfone pans, or PSU, can handle up to 375°F, but should be used in convection rather than traditional ovens, as hot spots can damage them.

As with any product, operators must balance their own needs and costs when making purchasing decisions. Smaller lightweight pans, such as 9-pans or 6-pans, take less abuse than full or half-sized pans and allow operators to save money through buying less expensive versions. Many operators also find that a combined stock of stainless steel and plastic pans allows them to separate equipment inventories for each station, and lets employees organize production according to hot or cold temperature needs.
Food Pans

In the end, quality remains paramount. "It's not so much the heating up and cooking down, it's when you take things back to the dish room that you have to worry about damage," says Chef Marc Marelich, general manager for Bon Appetit Foodservice at eBay, San Jose, Calif. "That's where the quality comes into play."

"What lasts is what's important," agrees Jim Cohen. "When you buy quality, you only cry

Q'ing For The Cure 2009

Q'ing for the cure was a great! We were very blessed with many great volunteers. The weather was fantastic! We had over 20 volunteers !

BBQ Smoked Turkey : a Thanksgiving treat

Tired of the same old oven roasted turkey? Unfortunately, it is not the best way of preparing it. Back in the old days , turkeys were roasted over a real fire ,giving it a smoky flavor that really kicked it up notched. With a little work , you can give your turkey this same flavor by preparing it on the smoker. A smoked turkey is juicer and has a better flavor than an oven roasted turkey. The secret is cooking it low and slow with smoke. It will be more tender and juicy than you thought . To start you off , you will need is a turkey, a good thermometer, a smoker , hickory or apple wood chips and time.
Even a small turkey, say 12-14 pounds can take 6 to 8 hours. But don't let this scare you away, because it well worth the time!
I use a water smoker for my BBQ Turkey Breast recipe:


I have been smoking turkeys for years. I have always gotten great feed back.In fact you can purchase my Award winning apple smoked turkey at Cunningham Deli & Fuel
3417 Thomas Jefferson Pkwy Palmyra, VA 22963 . Call 434 591 1200 for details


Turkey Brine:
INGREDIENTS:
1 cup kosher salt
1 cup brown sugar
2 quarts apple juice (or cider)
1 or 2 quarts water ( enough to cover the breast
Mix the brine well. Soak the turkey for 16 hours in a non metal container covered in the fridge. I use a 5 gallon bucket . I put the bird in the brine frozen and allow it to thaw in the brine.
Smoked Turkey
I smoke on a Weber Smokey Mountain. So I start the smoker with about 12 lbs of charcoal. I normally put about 15 in a charcoal chimney and lite it . Once they are white, I will put them on top of the unlit charcoal.For a grill follow the indirect method on the kingsford charcoal bag. Also throw on a pie pan with water in it and set in middle of the charcoal rack between the coals

Take the bird out of the brine and rinse off with water. Pat dry with paper towel and place on the top cooking rack. I like to the rub it with olive oil and then rub it with garlic salt.Toss on a handful of apple wood chunks on the coals . Then put the top on the grill. When I use the WSM ( Weber Smokey Mountain) I have no need to add charcoal , but for a grill add charcoal as needed. You may need to adjust the bottom air intake vents from time to time to raise or lower the temps. But I always leave the exhaust vent all the way open to avoid to much smoke building up in the grill. I'll add more wood as needed to try and keep a nice light flow of smoke coming out. Turn the bird 180 degrees about an hour and a half into the cook to assure even cooking.

An 8 pound breast usually gets done between 2.5 to 3 hours with temps between 230F & 280F. On average it takes me just about 21 minutes a pound. This has been pretty well with every turkey breast I've ever smoked. A whole turkey could vary a bit. Pull off of grill when done, which is around 180F. Wait at least 10 minutes before carving.

You will never want to oven roast a turkey again!

Turkey can also be wrapped tightly and refrigerated; return to room temperature before serving.


If you don't have a smoker you can use a charcoal grill.Putting a turkey on a grill can be tricky . There are a couple of things you need to be prepared for. Prepare the grill for indirect cooking. You will be grilling indirectly, but because of the heat differences from one side of the turkey to another you will also need to circulate around the bird while cooking to keep things even. You will also need to maintain a steady temperature in the 230 degrees F. to 280 degrees F. range. If you follow some easy steps you should have a perfect turkey in 2 to 3 hours.

A turkey is a very versatile food, so break the traditions and try something a little different the next time you plan on preparing this bird. Here is a great recipe.


This comes out a gorgeous mahogany color in a smoker, so it looks great on a buffet table. Brining makes the meat turn out moist and firm-textured.


Corn Bread Dressing
The BBQ Connection
Call them at 434-589-5375.

Ingredients:

6 cups crumbled day-old corn bread (from 8-inch pan)
2 1/4 cups chicken broth
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup (1 stick) salted butter
1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
4 celery stalks, chopped
1 large yellow onion, chopped
1 tablespoon of poultry seasoning
3 eggs, beaten


Directions:
Heat oven to 250° F. Spread the bread cubes on a baking sheet. Bake for 45
minutes; let cool.

In a large bowl, combine the corn bread, and enough broth (at least 2 cups) to
make a fairly mushy mixture.
Season with the salt and pepper.
Melt the butter in a saucepan over medium heat.
Add the parsley, celery, and onion.
Cook until softened, about 10 minutes.
Add the onion mixture to the bread mixture; let cool.
Add the eggs and gently combine.

Spread the dressing in an unbuttered 9-by-13-inch baking dish. Bake until golden brown and warmed through, about 1 hour. If you want a crispy topping, leave uncovered; otherwise cover with foil halfway through cooking.

Sprinkle with additional parsley before serving, if desired.

Yield: Makes 8 servings, plus leftovers


Cranberry Relish Recipe
The BBQ Connection
Call them at 434-589-5375.

This is a great simple cranberry relish for all turkey dishes and turkey
sandwiches, and a tasty alternative to a more traditional cranberry sauce.

Preparation time: 15 minutes.

Ingredients:

2 cups washed raw cranberries
2 skinned and cored apples
1 l10 oz cn of mandrin oranges drained
1 cups sugar
1 tablespoon of your favorite whiskey

Directions:


Run fruit through a food processor.
Add sugar.
Let sit at room temperature until sugar dissolves.


Apple Crisp
The BBQ Connection
Call them at 434-589-5375.

Ingredients:
APPLE CRISP


1 can sliced apples, do not drain
1/3 c. Turbinado sugar

Spread apples,and sugar in bottom of 8 x 8 inch pan.

TOPPING:

3/4 c. Bisquick
1/2 c. sugar
1 stick butter (or butter)

Using pastry blender mix Bisquick, sugar, and butter until resembles cornmeal. Cook at 425 degrees until it starts to brown, then reduce heat to 350 degrees for approximately 25 minutes until nicely browned.



Grand Ma's Atkins Cornbread Dressing Recipe
The BBQ Connection

Ingredients


6 cups crumbled day-old corn bread (from 8-inch pan)
2 1/4 cups chicken broth
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup (1 stick) salted butter
1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
4 celery stalks, chopped
1 large yellow onion, chopped
1 tablespoon of poultry seasoning
3 eggs, beaten



Directions
Heat oven to 250° F. Spread the bread cubes on a baking sheet. Bake for 45 minutes; let cool.
In a large bowl, combine the corn bread, and enough broth (at least 2 cups) to make a fairly mushy mixture.
Season with the salt and pepper.
Melt the butter in a saucepan over medium heat.
Add the parsley, celery, and onion.
Cook until softened, about 10 minutes.
Add the onion mixture to the bread mixture; let cool.
Add the eggs and oysters with juice and gently combine.
Spread the dressing in an unbuttered 9-by-13-inch baking dish. Bake until golden brown and warmed through, about 1 hour. If you want a crispy topping, leave uncovered; otherwise cover with foil halfway through cooking.
Sprinkle with additional parsley before serving, if desired.

Yield: Makes 8 servings, plus leftovers

Rosell’s (GRAN) Sweet Potato Casserole

INGREDIENTS:
1 (29 ounce) can sweet
potatoes, drained
1/2 cup of walnuts (crushed)
1/2 cup of Coconut
1/2 stick of margerine
2 eggs
1/2 cup of milk
1 pinch of salt
1 teaspoon of vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Topping :
1 (8 ounce) can crushed
pineapple, drained
1/4 cup of bisquick
1/2 cup sugar
1 egg
1 stick of margerine


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the sweet potatoes until smooth. Add the pineapple, cinnamon, nutmeg and cloves; mix well.
3. Pour into one 9x13 inch baking dish and top with the mixed topping ingredients. Bake for 30 minutes or until golden brown .

Turkey cooking times

Roasting

To prepare the turkey for roasting, first remove the giblets! My first turkey I cooked , I forgot to remove the paper-wrapped gibblets. It ruined the taste of the bird. You may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, stuff it loosely, allowing about 1⁄2 to 3⁄4 cup stuffing per pound of turkey. Brush the skin with melted butter or oil. Tie drumbsticks together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

* Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
* Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.




Weight of Bird Roasting Time (Unstuffed) Roasting Time (Stuffed)

10-18 lbs 3-3.5 hours 3.75-4.5 hours


15-22 lbs 3.5-4 hours 4.5-5 hours

22-24 lbs 4-4.5 hours 5-5.5 hours

24-29 lbs 4.5-5 hours 5.5-6.25 hours

Let's Talk Turkey

—A Consumer Guide to Safely Roasting a Turkey
Fresh or Frozen?

Fresh Turkeys

* Allow 1 pound of turkey per person.
* Buy your turkey only 1 to 2 days before you plan to cook it.
* Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
* Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.


Frozen Turkeys

* Allow 1 pound of turkey per person.
* Keep frozen until you're ready to thaw it.
* Turkeys can be kept frozen in the freezer indefinitely; however, cook within 1 year for best quality.
* See "Thawing Your Turkey" for thawing instructions.


Frozen Pre-Stuffed Turkeys

USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.

Image of seal of inspection for poultry DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.

Allow 1¼ pounds of turkey per person.

Thawing Your Turkey

There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below)
Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.

In Cold Water
Allow approximately 30 minutes per pound
4 to 12 pounds 2 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

* Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
* Remove all outside wrapping.
* Place on a microwave-safe dish to catch any juices that may leak.
* Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.


REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey

* Set your oven temperature no lower than 325 °F.

* Place your turkey or turkey breast on a rack in a shallow roasting pan.

* For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

* If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

* A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

* If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.

* For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

* Remove all stuffing from the turkey cavities.


Timetables for Turkey Roasting
(325 °F oven temperature)

Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

Optional Cooking Hints

* Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

* Add ½ cup of water to the bottom of the pan.

* If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

* If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 °F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 °F throughout the product.

* If using an oven cooking bag, follow the manufacturer's guidelines on the package.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

For information on other methods for cooking a turkey, call the USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
www.fsis.usda.gov

Storing Your Leftovers

* Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
* Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
* Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
* If freezing leftovers, use within 2 to 6 months for best quality.


Reheating Your Turkey

Cooked turkey may be eaten cold or reheated.

In the Oven

* Set the oven temperature no lower than 325 °F.
* Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
* To keep the turkey moist, add a little broth or water and cover.


In the Microwave Oven

* Cover your food and rotate it for even heating. Allow standing time.
* Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
* Consult your microwave oven owner's manual for recommended times and power levels.


For more information about food safety (in English and Spanish), call:
USDA Meat and Poultry Hotline
1-888-MPHotline
(1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov
Or "Ask Karen," FSIS' Web-based automated response system - available 24/7 at www.fsis.usda.gov.

Is Pink Turkey Meat Safe?

The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Conditioned to be wary of cooked fresh pork that looks pink, they question the safety of cooked poultry and other meats that have a rosy blush.

Numerous callers to the USDA Meat and Poultry Hotline report being alarmed when seeing "pink." To them, it means "unsafe" or "under-done."

"I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone," said an Oklahoma caller. "Is it safe?"

"We had a big family argument at Thanksgiving dinner. Aunt Mildred wouldn't eat the turkey because it looked pink," reported the beleaguered cook from a Wisconsin family.

The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F. The meat of smoked turkey is always pink.

To understand some of the causes of "pinking" or "pinkening" in fresh turkey, it’s important to know first what gives meat its natural color.

Why is Poultry Lighter in Color Than Beef?
The protein myoglobin is the major pigment found in all vertebrates and can exist in various forms which determine the resulting meat color. The major reason that poultry meat is much lighter in color than beef is that it is dramatically lower in myoglobin. Also, as an animal becomes older, its myoglobin content usually increases. Turkeys today are young — 4 to 5 months old at the time of slaughter.

Why Are White & Dark Meat of Poultry Different Colors?
The pink, red or white coloration of meat is due primarily to oxygen-storing myoglobin which is located in the muscle cells and retains the oxygen brought by the blood until the cells need it. To some extent, oxygen use can be related to the bird’s general level of activity: muscles that are exercised frequently and strenuously — such as the legs — need more oxygen, and they have a greater storage capacity than muscles needing little oxygen. Turkeys do a lot of standing around, but little if any flying, so their wing and breast muscles are white; their legs, dark.

What Causes Well-Done Meat to Be Pink?

1. Chemical Changes During Cooking.
Scientists have found that pinkness occurs when gases in the atmosphere of a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give poultry a pink tinge. They are the same substances that give red color to smoked hams and other cured meats.

The presence of high levels of myoglobin, or some of its redder forms due to incomplete denaturation during heat processing, can account for poultry having a pink to red color similar to that of an undercooked product.

2. Natural Presence of Nitrites.
Nitrites are commonly used to produce a desired pink color in traditionally cured meats such as ham or bologna. So it follows that the natural presence of nitrates and nitrites, either in the feed or water supply, used in the production of poultry are a factor in nitrite levels in the birds.

One study found that during 40 hours of storage at 40 °F, naturally occurring microorganisms converted nitrate to nitrite. It also found that the local water supply had nitrate and, thus, it could serve as a nitrate source during processing.

3. Young Age of Meat.
Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh. The amount of fat in the skin also affects the amount of pink color. Young birds or animals also lack the shield of a fat covering.

4. Grilling.
Meat and poultry grilled or smoked outdoors can also look pink, even when well done. There may be a pink-colored rim about one-half inch wide around the outside of the cooked meat. The meat of commercially smoked turkeys is usually pink because it is prepared with natural smoke and liquid smoke flavor.

American Royal 2007

Finally posted our last American Royal (Thanks Debbie Christian)
Enjoy! It was great spending time with Richard and hi family!

"Q" Barbe"Q"ue Review : Midlothian Va

"Got Wood!", Should be the catch phrase of "Q" Barbecue in Midlothian , Va. I have known the owner (Tuffy Stone) for several years and have had my butt handed to me in many BBQ competitions. I would say I am familiar about how passionate he is about BBQ. I hope that passion would carry over to his new restaurant. It did. I would say it is a nine out of nine!( Nine is the best score you can get in a BBQ competition.)
Before I begin my review , the main criteria is Taste ,Tenderness, Appearance and was the meat cooked low and slow with smoke.



My review will start with the combo plate(about $16 and change with Tea): I had ribs and pulled pork ( both very generous helpings). The pork was lightly sauced and very flavorful. I noticed some chunks and bark. It looked liked it was hand pulled. The ribs had a smoked ring all the way through and very tender. They reminded me of competition ribs. I thought just a tad too spicy but truly the taste balanced out with a small amount of BBQ sauce . I thought they were very moist. I also had the slaw which was more savory than sweet, BUT when paired with the BBQ it was excellent. I started noticing a pattern of balancing different flavors , which was something I didn't expect from a BBQ place. I also had the greens unbelievable!!!I added a little of the vinegar BBQ sauce and some Texas Pete.I realize it was already well seasoned and tender , not mushy. Just listening to Tuffy explain the detail of thought process and passion planning his sides was mind boggling.






After I finished the platter, Tuffy asked me to try some of his corn pudding and I said yes. Well My eyes got bigger than my belly (that is pretty big for those who know me .lol) when he brought me a large sample of brisket , pulled chicken and of course a generous helping of corn pudding. The brisket was lightly sauced and served in big chunks. I thought it was very moist and tender but did not fall apart. The chicken was very very flavorful without sauced. I notice flavor all the way through the meat and a light sprinkling of rub on top. Tuffy told me it was boneless skinless chicken thighs. I thought it was the high dollar chicken breast. I thought it was Very very good!You don't see real smoked chicken at a BBQ place . At last the corn pudding : excellent , not like my grandmammy fixed but very light and fluffy with a hint of sweetness.
The service was good and everyone was polite. It is more like a upscale fast food place. I did enjoy all the trophies and "Q"usic (BBQ Music). My only criticism is that there was nothing about winning the 2007 Nation Championship KCBS Team of the Year. When I asked Tuffy why, he kinda put his head down and said I don't want to brag. I know that was the truth , he is a very very humble man which is hard to be in the BBq world.
Now back to the catch phrase, "Got wood" the one thing that makes this place stand out of all bbq places besides the great food, ambiance nice people is his dedication to the process. We spent at least 10 minutes talking about a load of hickory wood he got last week. His eyes lit us liked a Christmas tree.He is a true Pit Master!
I spent over two hours listening to the many details and processes that they go through to produce the highest quality of BBQ and everything else.
I have been told that I am pretty ruthless in my BBQ reviews , so I must sound like I am blowing smoke on this one. Well, if you have any doubts go try it for yourself! Please by all means prove me wrong.One last thing, Tuffy is very approachable and listens every comment. His goal is to make the BBq possible! I think he is there.







"Q" Barbeque
(804) 897-9007
Midlothian
2077 Walmart Way
Midlothian, VA 23113
www.qbarbeque.com





Who ain't got Jack!
Cool Smoked finished third over at the World Championship Jack Daniels BBQ Contest.





The front counter.
Two Southern Prides sit out front along with table with a window where one can see all the action.





"Q" side service! Brilliant.

BBQ Wedding Check list

BBQ Catering Questions:

1. Are you available on my wedding date?

2. Can you supply examples of suggested menus along with prices?

3. Do you insist on doing all the catering at our event?

4. If we are able to supply the wine, what do you charge for corkage?

5. Are you familiar with my wedding site?

6. What do you charge? Are you willing to work within my budget? What suggestions do you have, given my needs and budget? Are taxes and gratuities extra? Does the cost cover setup and cleanup? Is there a minimum charge? If so, how much?

7. What are the deposit and cancellation policies?

8. What are your guarantees?

9. What time do you insist the reception finishes by?

10. Do you include a cake stand and knife if required? Will you cut the cake and supply plates and forks? Will you serve the punch and coffee?

11. When is the deadline for notification regarding menu selection?

12. How do you determine the head count?

13. Can you provide colored linens?

14. Will you serve the buffet or is it self-serve?

15. What are the sizes of the portions?

16. Do you use disposable china and flatware?

17. Will you set up the room?

18. When is the final guest estimate needed?

19. Will there be a representative available on-site during the meal-time?

20. Will you provide references or a portfolio?

Wedding Planning Checklist
Congratualtions you’re engaged! Now what? Don’t panic! BBQ weddings can be very fun and less expensive Relax and plan the wedding of your dreams without breaking the bank. Just keep this checklist handy and you’ll be covered for everything from “Will you…to I do!”



10 – 12 Months
☐ Decide on your budget
☐ Select your date
☐ Choose your attendants
☐ Book your ceremony and reception sites



6 – 9 Months
☐ Send “Save the Date” cards
☐ Select your wedding dress and veil
☐ Select a caterer and discuss menu ideas normally this will be an outdoor event
☐ Decide on flowers and décor Select bridesmaids’ dresses and your gown accessories
☐ Reserve hotel rooms for out-of-town guests
☐ Start your wedding gift registry



4 – 5 Months
☐ Order your wedding invitations
☐ Choose your baker and finalize your wedding cake. Don’t forget about clever cake toppers
☐ Reserve rehearsal dinner location
☐ Give your shower hostess a guest list
☐ Shop for wedding rings
☐ Plan your honeymoon



2 – 3 Months
☐ Finalize the wedding guest list and reception menu
☐ Book hair and makeup appointments
☐ Select wedding favors and accessories…ring pillow, candles, centerpieces Order rehearsal dinner invitations
☐ Mail invitations eight weeks before your wedding day
☐ Confirm tuxes have been ordered for groom and groomsmen
☐ Select music for the ceremony and reception



1 – 2 Months
☐ Have your first wedding gown fitting.
☐ Buy attendant gifts and schedule the bridesmaids’ luncheon.
☐ Meet with your officiant to finalize the ceremony



3 – 4 Weeks
☐ Finalize your wedding accessories
☐ Design and order your wedding program
☐ Mail rehearsal dinner invitations
☐ Get your marriage license



1 –2 Weeks
☐ Have your final wedding dress fitting
☐ Confirm all of your beauty appointments
☐ Confirm date, times, locations and guest count with all vendors
☐ Prepare guest favors and place cards



The day before
☐ Hand out assignment lists
☐ Have a manicure, pedicure and massage
☐ Rehearse the ceremony with the officiant and wedding party



Your Wedding Day!
☐ Make sure to wear a button-down shirt to your hair and makeup appointments so you can easily change into your gown without disturbing your wedding hairstyle
☐ Relax and enjoy the rest of your day!



After the Wedding
☐ Write and mail your thank-you notes.
☐ Finalize your photo album and scrapbook
☐ Get your wedding gown cleaned and preserved

Wcav 19 Knows how to Tailgate

We had a great time doing this segement with Jennifer Black. It was raing for the whole segment. I wanted to something that the average tailgaiter can do. We grilled Pineapple wedges , Real beer brats and chicken breast.Despite the rain and some technical problems we had a great time.



August 29, 2008

Many people will be getting their grills out this weekend for Labor Day barbeques and UVa football tailgating parties. Award-winning barbeque expert, John Atkins says it’s important to practice responsible grilling.

“Don’t put your grill under a tent or in an enclosed space and don’t spray lighter fluid if your using lit coals, use common sense a lot of this stuff is very simple and very easy to do,” Atkins said.

BBQ Tips

Top Tips for Successful Grilling
For direct cooking on a charcoal grill, use a charcoal chimney. Lighter fluid can impart a very unpleasant flavor to your food.
Never barbecue indoors – carbon monoxide and carbon dioxide are given off during combustion and these odorless, toxic fumes may accumulate and cause death.
Always use a clean grill. A dirty grill can take away the flavors of your food.
Use a cooking spray before you get started.
Use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process, since this sugar will burn easily and are seldom considered an internal meat flavoring.
Always wash your hand before and after handling raw meat.
Keep hot foods hot, at 140 degrees or above; and cold foods cold at 40 degrees or below.
Go to www.pigsontherun.com where you’ll find even more tips that will get you grilling right in no time.

The BBq Man

By Holly Ford UVA Hospital The Link 18 Aug 2008




Surgical Tech Leads Pigs on the Run to BBQ Victory
When it comes to cooking up finger-licking, sop-up-the-sauce, pass-me-another-helping champion barbecue, John Atkins has it covered. The UVA Surgical Technologist is a grill master who, along with his team Pigs on the Run, has won 70 awards in barbecue competitions across the nation. So what’s his secret? “There really is no secret,” he claims. “Once you figure out the basics, anyone can win.”

Atkins may be a humble guy, but he has very strong opinions on the best way to barbecue. “Gas is cheating,” he says. That’s right … you won’t find a fancy auto-ignite grill amongst the Pigs on the Run crew. They use a basic wood and charcoal fire and a 17-foot smoker to cook their meats to perfection. Getting it just right requires some of the same skills required of him in the operating room, according to Atkins. “Paying attention to the details is key,” he says. “You have to know what you need before you need it.”

The Pigs on the Run team consists of five primary members, but that group can grow to include as many as 25 depending on the event, each of them participating not for payment but because they love it, according to Atkins. One of those members is Atkins’ 11-year-old son whom he says can talk a big game. “He loves to smack talk when we’re at a competition,” says Atkins. Spending time with family and friends is one of the reasons Atkins got hooked on barbecuing early on. “I used to barbecue with my grandfather when I was a boy. [It] brings back memories of good times,” he says. “Sitting around outdoors with family and friends is a wonderful feeling.”

Hours and hours of grill-tending can pay off in the end. Pigs on the Run has won many cash awards and trophies (including an 86-pound wooden pig, shown above) over the past six years. They’ve also used their culinary skills to draw in crowds at charitable events, including Qing for a Cure that benefits St. Judes and the UVA Children’s Hospital. Team founder John Atkins has turned his love of good food into a thriving venture. He now runs a catering company with his wife and has become an expert on barbecue how-to, appearing frequently on local news stations and in regional publications. Take a look at a few of Atkins’ top tips for barbecue safety at right.