/ck/ - Food & Cooking

Godspeed anon

More brisket? Yes.

>>5181156
Texas invented pastrami?

>>5181156
Alllll right, what you see here is a 7.21 pound beef brisket, the marinating vessel and the marinade.

Chop the garlic roughly, slather the brisket with olive oil, salt and pepper. I did the meat side first, pictured.

>>5181156
Fuck yes, will be monitoring closely. I'm the guy that requested you make this thread in that corned beef thread.

>>5181181
I'm a Texan BTW

>>5181175
You must have misread what I actually said :^)

>>5181177
Flip the meat side over and rub the fat side with olive oil, salt & pepper.

>>5181181
I had been craving this brisket, which I've done before, since before the Superb Owl, so seeing Ginger's thread 'sold me' as it were.

>>5181188
NOW HERE IS THE SECRET:

Apple Cider Vinegar

ACV is often used as 'the tang' in many BBQ sauce recipes, but in this case, having the brisket sit in ACV for 24 (preferably 48) hours, does alllll that long work of breaking down the toughness of the brisket for you.

So here, you'll note that I've filled up the rest of the vessel with apple cider vinegar.

At this point, cover tightly (I had to put a weight on top of it in the fridge) and refrigerate for 20 hours. I'm running out for a light lunch, but this will continue shortly.

nice

btw, notice how moot fixed the site per my orders? guess I was right all along about the blobchas

16 hours?
I have made delicious brisket in as little as 5 hours. I've also cooked it two days in a row. Doneness 2 hours day 1, and reheat and braise day 2, with incredible richness and tenderness.

On the grill, with a slow smoke, it's around 7 hours minimum, but 16? No.

>>5181156
Texans are trying to claim credit for a Jewish classic? That's sad...

>>5181198
>blobchas

Are you talking about those awful captchas with the black blob in the middle that made it impossible to read them? I shit you not sometimes I'd mistype the captcha like ten times in a row before I got it right, I'd get pissed and just leave.

>>5181220

true

>Brisket is BBQ

No, it's roast beef.

>>5181222
yep

I did a test and blocked google from refeshing them and they went away and returned when I unblocked them

> I shit you not sometimes I'd mistype the captcha like ten times in a row before I got it right

same here, especially if I was drinking

>>5181198
I did notice; didn't feel like making a post on /tv/ pointing out how moot a shit.

>>5181207
Most BBQ brisket is smoked 14-16 hours; you yourself said "minimum 7 hours" but we're shooting for 4-5 hours of smoke in this process.

>>5181220
>>5181240
>roast
This isn't roasted, it's smoked. I'm not interested in having a fight over this, though. Most of the Jewish meats I'm aware of are roasted in an oven, not smoked. Just watch.

>>5181249
Nice pic.

Back to the topic:

Approximately 20 hours later, I take the vessel out of the fridge for a sec, and this is what we have!

>>5181249
So can you confirm that they are gone for good? You have no idea how ass hurt I'd get trying to type those things, and I'm not an easy man to anger.

I also noticed that he brought ID's back to /b/. n-not that I ever go there.

>>5181256
Time to flip! I just flip the meat over in the apple cider vinegar and stick it back in the fridge for about 4-5 hours. You'll note the garlic is settling into indentations as the ACV has started tenderizing the meat.

>>5181222
It's lag, imho. By the time you type out that one captcha, it's too late. I've been refreshing it about 3x really quickly, before even bothering to type one. Works like a charm.

>>5181177
fine looking slab of meat m8

>>5181264
dis gun b gud.

Will you be making a sauce to go with it, or is this a pure meat thing? Both are fine to me.

>>5181261
>I also noticed that he brought ID's back to /b/.
Oh, handy. ...b-baka!

Okay, after about 30 hours of marinading (I'd have preferred 48 but I don't like smoking for 4 hours after work), take that sucker out, rinse the garlic off and make an effort to rinse off the salt & pepper; not a big deal though if it's not sparkling clean.

Then, I put some of my own recipe spice rub on the motherfucker, the ingredients for which I share here, for /ck/:

3 measures Chili Powder (not McCormick; that has too much anti-caking agent and I suspect salt; get whatever kind of "mexican" brand you can find; the stuff I buy is Fernandez brand "Chile Molido Puro Medium Hot"
2 measures Cumin
1 measure Garlic Powder
1 measure Onion Powder
1 measure Tony Chachere's Cajun Seasoning (you can replace with your favored cajun seasoning OR 1/3 measure Salt, 1/3 measure Black Pepper, 1/3 measure Cayenne if you can't find a replacement)

Mix all the above together in a bowl until blended. Save it. It won't go bad, and it is a great all-purpose Southwest seasoning.

>>5181280
Thanks; it was actually the smallest one they had.

>>5181291
Actually, a relative of mine runs a gourmet sauce shop out of Austin and I got a bunch of his stuff for Xmas, so I won't be making my own. I tried making BBQ sauce once, but it was more like a spicy ketchup and haven't tried again yet. Memorial day!

>>5181295
Sorry, I didn't mention: this is my smoker. It's just a barrel BBQ pit, but I've seasoned it very well as you can probably tell, and I don't grill on it any more, just smoking.

Obviously, I've set a pile of coals alight near the wide-open vent.

In pic related, I've taken the above rub mixture and applied it liberally to the meat side.

>>5181301
Very cool, I'd love a job like that. Does he make and sell his own sauce, and if so does it sell outside of Austin? Texan but not an Austinite here.

>>5181301
And now I've turned the meat fat side up, applied a liberal dose of rub, and set the pan underneath to catch a little bit of deliciousness which will drip down.

If you take a close look to the left, you'll see there's a little flap of meat up there; I didn't want this to start out on the 'fire side'. The meat is sitting right below the upper vent; the heated smoke will rise right past it and slowly cook the meat.

I'm about 30-60 minutes away from adding more coals and judging whether or not I should rotate the meat 180 degrees; this will be about 2 hours into the process.

>>5181317
I know they ship all over; Stellar Gourmet. My absolute favorite thing they make is these lavender-candied jalapenos.

>>5181321
Shit forgot the pic. Now you're "live" and I'll take another pic when I add more coals here in about 30.

>>5181256
>Most BBQ brisket is smoked 14-16 hours; you yourself said "minimum 7 hours" but we're shooting for 4-5 hours of smoke in this process.
What you show in your pick is the flat, not a whole brisket, and consequently takes half the time being half as thick.

I just have a simple Weber grill, so I don't think I would be able to do this. Looks good! I am following along eagerly.

>>5181347
Ah, that makes sense. I'm not a butcher, just a humble bbq'er.

>>5181352
A round one? It would be much tougher to do any smoking, yes.

Going to add coals in about 15 minutes.

>>5181361
Will you be adding soaked wood chips to the coals?

>>5181365
Nope, I don't do that at all; just pure carcinogenic charcoal briquettes. I don't go for flavored smoke. In a big gas grill, you'd HAVE to add wood chips to even generate smoke, but charcoal produces a 'clean' smoke which has always served my purposes.

>>5181376
Interesting, but I'm skeptical. I've never seen anyone try to smoke a brisket while trying to avoid a smoke flavor. I mean thats sort of the point of smoking vs baking or roasting. We always use wood chips and the smoke tastes great. I wish I could taste the end result and see myself, I can see how it would be good with the rub and apple cider vinegar soak with minimal smoke to let the meat flavor come through, but once again I'm skeptical. I like me a smokey piece of meat.

>>5181387
If you're thinking it doesn't taste smokey, don't worry, it tastes smokey as fuck. What it doesn't taste like is, say, apple wood, or cherry wood, or cedar, or whatever you might traditionally use.

>Texas' Finest Contribution to the World

while this is debatable to begin with, that's kinda sad since the jews did it better.

>>5181404
>confirmed for never having texas brisket
>actually believing the jews make a better brisket

Oy vey!!!

>>5181404
I finally see the issue: I'm talking about SMOKED beef brisket. I like me some corned beef and pastrami as much as anyone else, but I had intended to talk exclusively about BBQ Beef Brisket, not cured and/or roasted brisket.

>>5181411
they do, you redneck. don't think i haven't eaten plenty of brisket made by you hicks. shit's tasty, but doesn't hold a candle.

>>5181417
welp, as long as the distinction is made, i have no qualms with this. hope it turns out well, because you are definitely right about one thing- smoked beef brisket is fucking delicious.

>>5181361
Yep, the round one. It's a shame too, because I can get free unlimited charcoal since I have relatives that work for Kingsford.

>>5181249
Since when did this happen? I've only ever seen one image that needs to be solved and one that you can just enter a random letter for. And I've only seen those blobs maybe once or twice.

>>5181438
JEALOUS

>>5181424
No, I am a bit sorry I didn't make the distinction, as it was Ginger's corned beef that motivated this today.

OKAY, just a little bit of fat has started dripping in the pan and the outside is getting a bit warm and toasty. More charcoal, 2 more hours. Not going to turn it around yet.

>>5181438
You oughta find yourself a real smoker. Corned beef and jew brisket is fine, because its a fine meat. But when God made brisket on the sixth day he intended for that cut to be smoked. Also nothing will make you feel more like a man than smoking and slicing a massive Texas smoked brisket and feeding a large party of folk.

Looks good OP. I know I bought a ticket for the full seat but I only need the edge!

>>5181261
you shouldn't get them anymore if you don't have them at this time (it takes like 12 hours for them to go away)

>>5181464
you probably don't leave your computer on and boards/threads open if you didn't run into these a lot

it first started the day of or after christmas and then came back a couple weeks later and never left

>>5181468
damn, that is making my mouth water

I'm not sure how you serve that cause I only have had the flat cuts corned and never smoked

we would always eat with cabbage, potatoes, and carrots boiled in the water the meat cooked in and also some rye bread w/butter

>>5181643
It's been an hour since that photo, and I just sneaked a peek and it's getting dark brown all over. I didn't need to put more charcoal on for another hour, but I did anyway, anticipating about 90 more minutes of cooking.

As far as serving, I'm going to have roasted potatoes & cauliflower, with olive oil, salt & pepper, as a side dish, and just eat the meat with a variety of sauces.

>>5181256
>Most of the Jewish meats I'm aware of are roasted in an oven

>>5181731
Ho shit haha COMPLETELY unintentional...

30 minutes from now, I'm going to see how the flap of meat on the left is doing; that is, if it breaks off to the touch or if it's still pliable. That's how I'll judge whether or not to leave it on for another half hour or not. I'll try to take a pic when I get out there again.

>>5181750
Eagerly awaiting for both this brisket and pic related.

>>5181766
Yeah, I'm going to have to download that tonight; my television blew out this week ;_____;

>>5181662
do you into charro beans and dirty rice? those are kings of bbq sides. Also mac and cheese. Not that Kraft dinner dog shit either.

>>5181820
My mom makes dirty rice, but I don't. I don't make mac'n'cheese, but I do make a killer, killer cheese dip with bechamel, half'n'half, cheddar, and ghost pepper salsa.

OKAY, going out to check the meat, taking pics.

>>5181839
Could you give us recipe for that cheese dip? Is it chili con queso for tortilla chips? Or something else?

>>5181867
Yeah, I use it for chips. Do you know how to make a bechamel, would be the first question.

OKAY after 4 hours of smoking, this is what we have.

>>5181884
And this is the side that's been away from the heat source the whole time.

It's a little bit pinker than I like it, so I've now turned it around and am giving it another half hour. Oh, I put a bit of water in the pan a few hours ago so the drippings wouldn't completely dry out.

>>5181884
I do not. I just make a fancy version of pleb chili con queso when entertaining guests. Is bechamel hard to make? Also brisket looks like its coming along nicely.

>>5181884
>>5181897
lookin' good

when you finish is the meat going to be a medium all the way through or what? I don''t know how this smoking thing works

also do you baste the meat with the drippings or just add them after you slice it up?

>>5181907
I'm going to let it rest for 10-20 minutes, then start taking slices off it. Last time, I had marinated it for 48 hours and there was no trace of pink in it. This time I'm guessing it'll be more medium-well, as I think the brisket is a good deal larger (7 vs 5 pounds) and I marinated it for less time.

>>5181902
No, bechamel is not hard to make, but you have to be careful and practice it. I take a large skillet and put it on medium-high, then I take a heaping tablespoon of flour and a slightly less heaping forkful of butter, and combine them in the pan just as it's reaching temperature.

When the pan is hot, the flour/butter ("roux") will start to brown, and this is when you dump in some half'n'half... probably about 2 cups, but you can add it a cup at a time, and you CONSTANTLY want to be stirring it.

What you're doing is distributing the roux into the half'n'half. The liquid will eventually start to steam and the roux will begin to tighten up. Keep stirring; if it looks like the whole thing is going to start bubbling, lift it off the heat for a couple seconds. Then put it back, and always stir it.

When the liquid is nearly all bubbling, it will start getting thicker; at this point, add in some salt & pepper, and then you have a bechamel.

Bechamel is great for making mac'n'cheese or white gravy or in this case cheese dip, and it's also the base for a fantastic home-made 'cream of mushroom' sauce that I make green bean casserole out of during the holidays.

This is getting long so I'll finish the cheese dip in the next post.

>>5181948
>I'm going to let it rest for 10-20 minutes, then start taking slices off it.
Separate the two pieces of the brisket at the fat cap, and layer. They are to be sliced in two different directions, having different grain directions.

>>5181955
Yeah, I can see the grain on it. I keep the fat on the top of the slices, though, unless I've misunderstood you partially.

CHEESE DIP, cont:
Once you have bechamel, add a big tablespoon of Mrs. Renfro's Ghost Pepper Salsa and mix it through; it should turn the bechamel a nice pink. Then take handfuls of shredded cheddar cheese, one at a time, and stir in over the heat until the cheese melts. It takes... what, about a pound or so of cheese to saturate the dip. Then remove it from the heat and put in a microwave-safe container, and enjoy. When it cools down, it stiffens up a bit; toss a splash of half-n-half onto it and microwave it for about 1 minute at a time, stirring it vigorously, to bring it 'back to life.'

Pictured, washed out because of the flash, is the very tip of the brisket which I turned around. Note the smoke penetration.

It's almost time!

>>5181981
dat smoke ring

>>5181981
Well, here are some nice fat slices. The flavor is divine: pure beef, with just a slight tang from the ACV and a little spice from the rub. It was excellent.

Lessons learned: Next time I'm going to make sure to marinate it for the full 48 hours, as it was a bit larger than the last time and the meat came out just a bit tougher than I'd have liked. It had a bit of a hearty chew to it, as opposed to nearly falling apart like the last time. This is all due to the shortened marinade cycle. What I didn't eat tonight, though, I've tossed back onto the smoke for a few more hours before I go to bed.

>>5182080
Yep; all charcoal, no wood chips. Also note my name has changed halfway through ;^)

>>5182086
looks like everything turned out good, but if it's tough to chew maybe slice it a little thinner

as far as eating goes, I'd use a horseradish based sauce or maybe some drippings

>>5182106
I wouldn't say tough to chew, but noticeably more chewy than last time when almost all the connective tissue was dissolved.

I had it with just the drippings; the fat cap with the residual rub on it was an excellent counterpoint to the pure meat beneath. And yes, I sliced each slice thinly as I went.

>>5182086
Looks great. My stomach is howling, I have to deny myself today because of yesterday so damn you. I still think you should use wood chips. Dat oak smoked brisket I make is Heaven. If you want a more subdued wood flavor oak is great.

>>5182165
Honestly, it's mostly laziness.

>>5182106
>horseradish based sauce
>texas smoked brisket

FUCK no. Nothing against horseradish, but this isn't the place for it. A nice tangy spicy vinegar based runny sauce would do well though.

>>5182172
I was just thinking what I would eat with roast beast and things like that

to be honest, I think it would taste perfect without any kind of sauce at all

>>5182167
Well, laziness is a horrible thing to have when cooking a glorious brisket. As good as the meat itself is you really oughta grow a third ball and smoke it properly. Different trees, different smokes, different flavors. And all that shit. Charcoal briquets are trash for flavoring, its a simple carbon based source of heat.

>>5182187
I disagree. I like simplicity and purity of flavor. If I had oak trees on my property this would be a different conversation, but I'm not going to buy wood at a huge markup when it's the carbon I'm actually after.

>>5182086
Gonna have to fight the popular opinion here. Looks dry.
>>5182117
If it doesn't melt or almost fall apart in your mouth, you have not done Texas proud. Don't feel bad, I'm like a master of pork butts and ribs, but brisket is much harder to master. Due to my poorness it is also expensive to attempt. Smoking with charcoal briquettes makes my cancer hurt.

>>5182201
I actually like it dry. I put it back on because the middle was wetter than I like it.

And yes, as I admitted, it really needs the full 48 hours to marinate to turn out right. I don't feel I wasted anything, time or meat, since it is still delicious, just... not quite restaurant-quality.

>>5182201
>Gonna have to fight the popular opinion here

it looks good to me, but I have nothing to compare it to and the picture doesn't have the best lighting

>Due to my poorness it is also expensive to attempt

how about you get some cheap ribs and fire up that smoker and make a thread?

>>5182221
He's right that ribs & butt are muuuuuuuuuuch easier, as in, there is a much wider margin for error.

I admit that this isn't my finest effort, but I'd wager any of you would be happy with the meal I'd have served.

>>5182221
Because it's 8pm, the ribs are frozen solid and I actually have some cooked ribs from last time. But I have been called out! The challenge must be met!

>>5182250
lol I didn't want you to be forced to smoke something at gun point

just make a thread when you have time and reference this one as a challenger

>>5182269
>as a challenger
Fuck, man, if it were a competition, I'd have smoked chicken quarters. I'm unassailable with those.

>>5182292
everything that gets posted here is essentially a cook off

>>5182331
Well, conceded.

I'm about to take the 'medium end' off the smoke. I nibbled on it about 30 minutes ago.

I'm a 'burnt ends' fan.

>>5182354
How long do you spend spamming Taylor Momson pics on teevee as compared to your cooking?

>>5182493
It's about 50/50.

>>5181352
I realize this thread is probably dead by now and you've likely left but smoking meats on a round kettle grill is definitely doable and can produce spectacular results with a little effort.

First of all, ignore what Weber tells you about fuel placement. Piling to both sides gives little cooking room and more hot spots. Push all of your fuel to one side and cook on the opposite rotating your meat as needed (maybe once or twice during the entire cook).

Second, know your cooker. Use a quality thermometer placed at the cooking area to get accurate temperature measurements. Looking for 225-275 degrees Fahrenheit for a proper cook. Start with your top vent wide open and your bottom vent about 1/4-1/3 open. Control temp with the bottom vent. Too hot? Close it about 1/4 inch. Too cool? Open about 1/4 inch. Water pans under the meat and/or over the fuel can also help regulate temp. At first it takes a lot of work but after a few cooks it'll be second nature.

Third, know your meat. Start with a good digital probe thermometer and check often in several places as the cook time comes to a close. In time you'll be able to judge the meat by simply handling it but starting out a thermometer is your best friend.

Last, go easy on the wood. As OP mentioned, plain charcoal gives plenty of very nice clean smoky flavor on it's own. Adding hardwood can enhance the flavor greatly but overdoing it will make your meat bitter and burnt tasting. Start with just a handful of chips or a couple chunks. You can add more on the next cook but never take it away from this one.

I've smoked a few briskets, several pork butts and even a turkey this way on my kettle grill and always had amazing results.

>>5182936
Neat, thanks for the perspective.

>>5182936
how long does it take to smoke a turkey?

>>5183853
Jeez, it must take forever; I smoke chicken quarters and that takes 3.5-4 hours.

>>5183859
I'm assuming you just smoke it till it reaches 160 or whatever the proper temp is?

>>5183871

how long do you think it would take to smoke your uglyass bird rummy?

>>5183871
Yeah, I'd guess so, but it would surely take a lot longer than in an oven. I mean, you could split the turkey in half but that doesn't sound right.

>>5183876
probably longer than it would take me to kick your ass

>>5183882

Nice try rummy, but I'd cripple your emaciated alcohol soaked body, while doing unspeakable things to the bird.

>>5181256
>Most of the Jewish meats I'm aware of are roasted in an oven

>>5182086
i may be late on this thread but damn damn damn. thanks for this

>>5183909
I-I didn't even realize. I was being completely serious.

What can you do with brisket that doesn't require a grill?
Where I live I can't own one.

>>5184905
I've successfully cooked one in a slow cooker a few times. Not as good as smoking but if you have a good seasoning and sauce it can be very tender and delicious.

I've made chili with it too, also slow cooker.

>>5184923
>I've made chili with it too, also slow cooker.
My girlfriend is all about the slow cooker, but I don't really like the idea of not browning meat in the same pot you are cooking it in.

Also, having a huge pot of chili simmering on the stove all day is nicer than having one sealed in a crockpot, where every lid lift subtracts 15 minutes of cooking or whatever.

>>5184931
Why would you lift the lid. And whats wrong with browning your meat in a pan and transferring to a slow cooker? Are you lazy, or just autistic? Slow cooker is fine for chili, its the same as doing it at low heat on the stove but since I'm not a shut in and it takes at least 8 hours to cook I can go do things and not worry about burning the house down with my gas stove kept on all day.

>>5184811
jokes aside great job op, even if it does look a little dry.

any OC on this board as long as it is heartfelt is welcome in my opinion

>>5184923
Can you do the same things with it that you can with pork shoulder?
I usually brine, rub, and slow-roast them in my oven for 12~ hours or so.

>>5184953
I make pork butts in my slow cooker all the time. Definitely inferior to smoking, but its a god send for a busy bachelor who wants meat for a week

>>5184940
>And whats wrong with browning your meat in a pan and transferring to a slow cooker? Are you lazy, or just autistic?
Do you know what deglazing is?

>Why would you lift the lid.
To taste and season.

>I can go do things and not worry about burning the house down with my gas stove kept on all day.
Why do you think your slow cooker is safer?

>>5184986

Not the guy you're replying to, but you can still get the benefits of deglazing using a slow cooker. Brown the meat in the pan. Deglaze it with whatever liquid you'd normally be adding to the cooker. Then pour the contents of the pan into the cooker.

'course it's even better if you have a slow cooker with a removable base and you brown the meat directly in the cooker.

Or better yet you can skip all the bullshit and use a dutch oven instead.

>>5185001
Yeah, but the whole thing with a slow cooker is dumping things in that morning and turning it on and going to work.

If I'm going to do what I would normally do, I'll just put it in a pot or dutch oven, not transfer it to a slow cooker.

>>5184986
Of course I know what fucking deglazing is. I deglaze the pan that I browned the meat in with bourbon and transfer it to the slow cooker.

>why do you think your slow cooker is safer?

Because I don't have a shitty electric stove and I'm not OK with leaving my house for hours with an open gas flame burning on my stove.

>>5185024
>Because I don't have a shitty electric stove and I'm not OK with leaving my house for hours with an open gas flame burning on my stove.
How do you feel about your pilot light?

>>5185032
I feel OK about it. It isn't exposed and isn't cooking anything without me being there to keep an eye on it.

Do people somewhere actually keep a gas stove turned on for 8-9 hours unattended, or am I being fucked with? Shit I wouldn't even leave the house with an electric burner turned on, better yet a gas flame.

No worries about the slow cooker though.

>>5185041

I wouldn't leave a pot unattended on the range top with either method.

Now the OVEN is a different story. It has a thermostat just like a crock pot does. It is not cause for worry on a low temperature setting, which is of course what you need for a slow braise anyway.

>>5185041
>No worries about the slow cooker though.
Why? An electric oven is better insulated than a slow cooker.

Has your stove ever spontaneously lit on fire? Has the temperature erratically changed while you were home?

>>5184811
People are weird.

>>5184923
>chili
Holy shit, that is exactly what I'm going to do with the rest of this brisket. Thanks!

>>5185059
To ask someone if they've ever had a housefire is stupid. It's well documented which methods can cause a housefire and which can not. There are different kinds of thermostats, electrical elements and shielding.

You are NEVER supposed to leave a stovetop burner, nor an oven unattended. A crock pot is fine. Why? Because of science. Not your anecdotal evidence of personal luck.

>>5185059
My oven is gas.

>>5186701
>Why? Because of science

And what science would that be? A crock pot contains a thermostat, heating element, and insulation. How is that objectively different from an oven or water heater? What precisely is the scientific difference?

I want to hear facts, not anecdotes.

Okay, I took some slices off (they were pretty rare), chopped them into medallions, stuck them in a pan with the drippings and a little water.

Then I steamed them on a simmer for about 20 minutes, then added some bbq sauce for another 10 minutes, and put the sliced brisket on buns.

It was fucking. Excellent. *BELCH*

>>5187624
This.

Saying, "Because of science" is ignorant.

>>5187624
in an oven the heating element is exposed and can catch drippings and stuff on fire. The element in a slow cooker is enclosed and invincible to food spills and stuff.

>>5187624
The fact that you're a fucking idiot (let alone anyone) if you are willing to leave your home unattended with a stove or oven on for ANY fucking reason.

I did firefighting for 4+ years, and what the fuck do you think was basically the most common cause of house fires?

Sounds pretty fucking factual to me.

>>5188479
>“It’s not safe to leave any appliance on without someone in the house,” says Jim Long, the public information director of the New York Fire Department. And though he personally doesn’t recall a recent incident in which a slow cooker was to blame for a fire, he says that the FDNY has seen “all sorts of cooking-type incidents, from appliances to hot plates.”

>“I don’t believe that it’s safe … to exit your apartment or home, with this kind of method of preparation,” he adds.