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Everyday Misc Cooking Photos w/ details

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On February 28, 2018 at 4:50 PM, tony b said:

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner.

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And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F.

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Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course! 

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Nice cook.  Are you enjoying the Meater ?  I see that you used it on the Rotisserie.  I have The Meater and just love it.  It is the ideal Thermometer.  It is very easy to use.  I had an issue with mine and was able to get a Replacement as their Office is in Studio City, Ca.  I was able to go there and have them check out my thermometer.  Just waiting for the Block.

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Yes, I like mine a lot. It is the ONLY solution for temperature monitoring on a rotisserie, being wireless. Is it "perfect" - No! It has a tendency to hiccup a lot (lose momentary connection between the probe and my phone (app) at least in the initial few minutes. But, that doesn't interfere with the true functionality of it. I've noticed that the last couple of software updates have drastically improved on the "Time Remaining" algorithm. It's much more efficient than before - previously, it wouldn't give you a reasonable estimate until well into the cook; now, it will give you a fairly good estimate within the first 15 minutes. A lot depends on how stable the grill temperatures are - if the grill temp is still going up, then the MEATER struggles with that in trying to estimate cooking time. But, if your grill is close to equilibrium cooking temps, then it does a much better job of calculating cooking times.

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Nice looking chook @EGGARY.  I am longing to enjoy the MEATER as much as you are.  Their tech team in the UK tested my replacement thermometer last week and declared it defective.  That was a relief because I thought I must be a rubbish user of thermometers!  New, tested, one on its way and I see a brisket cook in its future. Hopefully third time lucky.  Like you I am keen to get hold of the block, just as soon as I can get the single thermometer working reliably.

@tony b do the MEATER updates get uploaded via the app or is there something different or special you need to do to access them?

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Went for an Argentinian-style steak dinner this weekend. One of the better steaks I've grilled. 

We went for an Argentinian-style meal. Grass fed skirt steak. Kosher salt/corn starch rub, with a quick trip to the freezer. Then reverse seared with mesquite smoke. Topped with a chimichurri sauce. My wife added home made sour dough bread, pasture raised butter, and great northern beans cooked in a made from scratch stock. And we opened a 2010 Tempernillo Reserva. 

Now go through the process with me:

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Inspired by AussieOra's Pineapple Head cook, I decided to give it a go tonight. Pork Steak w/Dizzy Pig Pineapple Head and Purple Crack. To be basted with the Hawaiian BBQ and Pineapple hot sauce from Adoboloco. 

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On the KK direct, @ 300F, with a chunk of peach wood.

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Done and plated with a nice baked potato and side salad, with crusty bread and a bottle of Syrah/Shiraz. 

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So I went to the Sonoma County Meat Company and picked up a few goodies.

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A bacon wrapped pork loin

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No cooked pics but, believe me it was delicious.

A couple rib steaks

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I got a Anova Sous Vide so I had to try it. Coming up to temp.

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Steak with garlic and butter

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And served with some broccoli

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I also had some baby back ribs that needed to be cooked and I thought I might as well through a pork butt on with them. Here's Bob smoking away

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About 4 hours in

 

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Ribs are done. Another 4 - 5 hours for the butt

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No plated or pulled pics. It made for excellent night shift meals!!

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Things are looking good at your house. :) 

When I do my steak I usually cook at 132F for the entire cook, a few hours depending upon the thickness, and it will come out looking like a medium rare steak but at that temp and time all the nasties have been taken care of. :) 

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1 hour ago, MacKenzie said:

at that temp and time all the nasties have been taken care of.

I've always ate my beef rare say 115 to 120 IT. When asked how would you like your steak I reply with so rare it's on the endangered species list!

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Nicely done, Paul! Loved the Sierra Nevada Pale Ale in that pic, too! :occasion5:

For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!)

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