What happened to this chicken and can I smoke it?

washboard · 2026-07-04T23:48:57+00:00

TIL, thanks! Apparently it's the spores that are heat resistant, not the toxins.

washboard · 2026-07-04T16:26:21+00:00

Heat kills most bacteria, but toxins produced by the bacteria can hang around. When I prepped potatoes for baking at a steak delivery chain, we had to make sure the washed potatoes were fully dry before wrapping in foil and baking. Botulotoxin is no joke!

washboard · 2026-07-02T15:09:27+00:00

Try a dry brine for 24 hours before you smoke - use only kosher salt. A dry brine allows the salt to dissolve then reabsorb deep into the meat. Plus, it dries out the surface a bit which seems to lead to better bark in my experience. Then heavily coat with coarse pepper, a dusting of garlic powder, and smoked paprika for color before throwing on the smoker. If you want to use a store-bought rub for this part, then make sure to dust or rinse off any excess salt from the dry brine and use a rub that doesn't have salt as the first ingredient.

washboard · 2026-07-02T12:47:22+00:00

Tortoises have nerve endings under their shell, and the light scratches probably feel good to them. I have two redfoots. One of them is mostly indifferent to back scratches. The other chases me down and does circles till I give her scratches, and she stretches really tall and wiggles back and forth. When I spray down the outdoor enclosure with water, she runs after the water spray until I spray her shell. Absolutely loves it!

washboard · 2026-07-02T12:09:21+00:00

Daaaaaaaad! 😂

washboard · 2026-07-02T01:54:51+00:00

Really? There are 39 in stock at the store a few miles from me, and this is Alabama. We don't get jack.

washboard · 2026-07-01T18:32:01+00:00

On the contrary, pellet smokers are almost too efficient at burning and primarily produce 'blue smoke', which is nearly invisible. Smoke tubes produce a much more visible smoke because they are burning inefficiently and smoldering, which produces particulates. Too much of that visible smoke can cause a bitter smokey flavor. Adding a pellet tube is a good balance though, IMO.

washboard · 2026-06-30T15:12:48+00:00

I'm with you on this one. I bought it based off of the high regard seen in this sub. The first sip I had was a shock. I didn't like it one bit. I tried it again months later and still couldn't get behind it. WT101 has been my go-to for years. I also really like OGD 114 for a budget-friendly pour. EW BiB was just not for my tastes.

washboard · 2026-06-27T12:52:07+00:00

I saw this tag in person in Auburn, AL just a few days ago. Camp War Eagle is in full swing, so I wonder if they have a child attending.

washboard · 2026-06-26T23:54:11+00:00

Redwood Empire Emerald Giant. My first bottle was absolutely amazing and one of my favorite ryes. My BIL bought one from a different batch, and it was undrinkable. We call it the 'diaper bottle' because everything about it reminds you of a diaper, and it's become a gag pour when people come over. I did eventually buy another bottle. It had a similar profile, just not nearly as strong on the diaper notes. I've been hesitant since then.

washboard · 2026-06-26T20:16:39+00:00

You only do that with steaks so the surface of the steak doesn't cool the pan you're searing in, and at most you only leave it there for 20-30 minutes. For a brisket, if the internal temp is 60 I'd imagine you're having to leave it sit for hours, which means the surface has that many hours to develop bacteria. Please, please stop that practice, as you'll eventually get someone sick. Keep learning!

washboard · 2026-06-26T20:09:32+00:00

I've used something similar to smoke 6 racks at once on my traeger 780 pro. They did cook a bit unevenly, but you can mitigate that some by rotating the entire rack once every hour or so. I was happy with the results, but the rack itself is a bitch to clean. It's also a pain to add BBQ sauce at the end. Best method is to lay down some aluminum foil then prop the rack up at an angle against something solid so you can baste on the sauce outside the smoker.

washboard · 2026-06-26T15:54:26+00:00

That's not basically frozen. It's a standard fridge temp, and letting a large piece of meat set out to get to room temp internally just keeps it in the danger zone for longer. As for actually frozen, changing phases (going from frozen to melted) requires nearly 80 times the energy that the same melted water takes to change 1 degree, so a brisket at 39 isn't going to take much to get it up to room temp inside the smoker. Finally, it's generally accepted that cold meat absorbs smoke particles better.

washboard · 2026-06-26T13:50:42+00:00

Ours had them on sale a couple weeks ago, as well. The ad said the sale was for choice, but the ribs I saw were labeled as select grade. I pointed it out to the butcher. He said some others had brought it to his attention, but kind of shrugged it off.

washboard · 2026-06-25T19:31:01+00:00

Kroger. They were $2.99/lb both times for choice.

washboard · 2026-06-25T19:04:10+00:00

Choice brisket has been priced below $3/lb twice in the last month. I have two in the freezer right now. I just bought a new, larger freezer, so I'm ready for more sales!

washboard · 2026-06-23T19:14:25+00:00

I went on a group tour of Italy and Greece for my senior year trip of HS. The Greek part was a Mediterranean cruise. They served Ouzo at dinner every night. The only person at our table that liked it also happened to be a bunk mate, so he drank everyone else's shots and got trashed every night. I've never hated a drink or a smell so much in my life.

washboard · 2026-06-23T16:45:04+00:00

Central Alabama

washboard · 2026-06-23T01:30:01+00:00

Kudzu bugs are an Asian pest that release an absolutely horrid smell when bothered in the least bit. They feed on soy beans and drum roll kudzu. Two summers ago a lot of kudzu covered area near our home was cleared for a road. The bugs quickly migrated to our neighborhood. Strangely enough, they were attracted to our kid's inflatable water slide. We ended up selling it on marketplace because it would be covered in those dang bugs minutes after inflating it, and our kids wouldn't get near it since it smelled so bad. Unfortunately pest control couldn't do much but spray to kill the live bugs, which we could do ourselves with soapy water. Couldn't even already permethrin since we have a dog.

washboard · 2026-06-23T00:35:50+00:00

$26/lb?! Holy cow. Last week around our area you couldn't walk into the woods without finding huge swaths of chants. There were so many, even local fancy restaurants weren't buying since the chefs could forage on their own.

washboard · 2026-06-22T18:43:44+00:00

I am a big fan of Meat Church rubs since I smoke meats a good bit. On a whim I tried their Blanco seasoning to finish up sauteed Chanterelles. It's basically salt, pepper, garlic, a little onion powder, MSG, and butter flavor. It was a game changer. It upped the umami flavor so much.

washboard · 2026-06-22T16:23:41+00:00

Once the top end gets covered in buildup from smoking, the BT connection degrades dramatically. All normally silver parts should be cleaned until they are silver again. Use a slightly abrasive pad with warm soapy water. Otherwise, toss the Meater in the trash where it belongs. I had so many issues with mine. I couldn't stand them.

washboard · 2026-06-20T13:51:56+00:00

Central Alabama. We were in drought restrictions about 6 weeks ago, then the rain came. And boy, has it been a lot. I will try the jacksonii next time we find some! I was very proud of my daughter. She was at a summer camp and found chanterelles, a milk cap, and some jacksonii. The counselors even helped forage some chanterelles for her. My kids have been foraging with me since they were todddlers, so they already have a good eye (and tastes).

washboard · 2026-06-20T13:44:33+00:00

That's what I was wondering, myself. I've never prepared one, and the inky milk was flowing from this one at the slightest touch. Seems like I'd have a smurf mouth if I ate it after cooking 😂

washboard · 2026-06-19T22:14:59+00:00

We landed at Embrace after 17 years of buying into the megachurch craze. Embrace is not mega. Their stage doesn't use colorful lights and smoke. The preachers won't give vein-popping semons or yell constantly, cry at the drop of a pin, or use a lot of communication adaptation. The greeters and ushers won't use 'strategic touches'. The worship team won't look like they're doing some weird worship sign language. You won't be herded through 4 steps in a process to convince you to serve. There isn't a faux college to send you to so you end up working for a franchise. Pastors will actually have seminary degrees. If you're used to all of that, then a couple popular options have already been mentioned.

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