tomorrow night man. i have my doubts cause it just seems like such a wonky mix of stuff I used. lol
Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread
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Well chicken is in. I don’t like how my 2 probes are so off not maybe it’s placement. I did just have a probe fail. I bought a new triple timer from them too. I like it. Pretty handy. Magnetic back. Lights up. So we will see.
And it was dry. Next weeks episode of cooking dry food with Jim will be my typical injection but doctored up a bit. I didn’t over cook it. I had 2 probes in it and used my mk4 to check before I pulled it. All good. Looked crazy juicy when I cut it but it dried out when it stood.
I don’t know.
On a other note my yams were awesome. Lol
I don’t know.
On a other note my yams were awesome. Lol
- Oct 18, 2009
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Sorry to hear about the dryness of the chicken. BTW I have the Smoke thermometer and love it so far
Sorry to hear about the dryness of the chicken. BTW I have the Smoke thermometer and love it so far
Did u get the gateway for it?
I really liked the triple timer I bought. Was nice to have timers going for multiple things at once. I know I can use my phone but it’s just easier this way.
- Oct 18, 2009
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- 6000
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No I did not get the gateway, saw a lot of negative comments on it. Perhaps Santa can get that for me this Christmas
No I did not get the gateway, saw a lot of negative comments on it. Perhaps Santa can get that for me this Christmas
Using my signals over Wi-Fi has been pretty rocksolid so far. But I actually like best about it is they could push firmware updates which are pretty regular and it’s also going to allow me to hook up the automatic fan controller for when I get my egg next year
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Picked up this gadget and it is very surprising the difference in temps on my griddle
- Oct 18, 2009
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- May 23, 2015
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Happy Autumn - Pork Loin Roast with apples & persimmon.
It’s not BBQ but it makes the house smell wonderful. I tie up the lion myself and then brown it in bacon fat. After the pork is browned, I take it out of the cast iron pot and salt it. Then I brown garlic and onion as the base, deglaze with white wine and add the pork on top. The sides are garnished with chopped apple & persimmon and I drizzle the top of the loin with a mix of orange marmalade & maple syrup. It get transferred to the oven at 325F for a slow roast with the top open. Takes about 60-90mins to finish at 140F.
It’s not BBQ but it makes the house smell wonderful. I tie up the lion myself and then brown it in bacon fat. After the pork is browned, I take it out of the cast iron pot and salt it. Then I brown garlic and onion as the base, deglaze with white wine and add the pork on top. The sides are garnished with chopped apple & persimmon and I drizzle the top of the loin with a mix of orange marmalade & maple syrup. It get transferred to the oven at 325F for a slow roast with the top open. Takes about 60-90mins to finish at 140F.
Visions of you wrestling a lion and then cooking it up. Really setting the bar here!...or maybe I need to step away from the bar.
Looks yummy.
As you can see, it’s a “magical” world over there in Tucson. You should see how “colorful” his desserts are!!
- May 23, 2015
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Well, it was cold and raining yesterday. Made me want to cook chili. So here is the beginning of chili! Beer drinking is t
Not sure what happened.
Beer drinking is the first step
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