Yeah, both of those measure ambient temp in the grill much more accurately than the lid thermometer does.
Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
- Thread starter whlinder
- Start date
Yeah, both of those measure ambient temp in the grill much more accurately than the lid thermometer does.
Old people love me. As a student of History I can speak their language and my manners are decent.
Did a pork tenderloin on the BBQ this evening.
I have those same tongs.
1to392831weretaken
New Fish
That thing looks like Bigfoot's dick!
1to392831weretaken
New Fish
Hey pal, what happens in summer camp stays at summer camp.
Tri-tip roast today. Charcoal with some hickory chunks. Ended up at 136 internal temp after the rest. Sliced across the grain about a quarter inch thick and it's like cotton candy. The day-after cold cut sandwiches are awesome, too.
I complete you @BleachedAnusDawg. I cooked two trip tips yesterday. But to 135 with mesquite.
Taco Tuesday with the leftovers
Got a rather large rib roast for Christmas so I took a couple pounds off for a monster steak tonight.
Page 7 for God's sake. Pork butt as we salute America with beer and fire. Powered through the stall without wrapping and kept temps under 250 90% of the cook. Charcoal in the Weber with apple wood chunks.
How long was the cook @BleachedAnusDawg ?Page 7 for God's sake. Pork butt as we salute America with beer and fire. Powered through the stall without wrapping and kept temps under 250 90% of the cook. Charcoal in the Weber with apple wood chunks.
12 hours. Bone-in, approximately 8.1 lbs.How long was the cook @BleachedAnusDawg ?Page 7 for God's sake. Pork butt as we salute America with beer and fire. Powered through the stall without wrapping and kept temps under 250 90% of the cook. Charcoal in the Weber with apple wood chunks.
Didn't get a super heavy smoke ring, but had plenty of smoke taste, which doesn't make to much sense unless the extra fat rendering out of this has something to do with it. That wagyu was definitely worth the small bit of extra cash.
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nice bark, chief.
Didn't get a super heavy smoke ring, but had plenty of smoke taste, which doesn't make to much sense unless the extra fat rendering out of this has something to do with it. That wagyu was definitely worth the small bit of extra cash.
Thanks, boss.nice bark, chief.
Didn't get a super heavy smoke ring, but had plenty of smoke taste, which doesn't make to much sense unless the extra fat rendering out of this has something to do with it. That wagyu was definitely worth the small bit of extra cash.
1to392831weretaken
New Fish
Not BBQ, but bought a sous vide circulator recently and gave it a try at some halibut last night. First time I've ever avoided overcooking fish! It's really a cheat code for perfectly cooking meat all the way through. Now I'm itching to give it a try with some steaks.
A neighbor in my hood was giving this away for free. Picked it up and will start the reconditioning on it. No rust. It’s natural gas and I have it on my patio, just never cooked with natural gas on a grill before.
Needs all new burners, hear plates, flavorizer bars, and knobs. Neighbor said it fired up fine so I am going to skip the igniters.
Needs all new burners, hear plates, flavorizer bars, and knobs. Neighbor said it fired up fine so I am going to skip the igniters.