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Showing content with the highest reputation on 05/09/2017 in all areas
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I never use a grate probe for any cooks. Only dome temperature but I did replace my Tel-tru dome thermometers with Thermoworks Smoke probes to give me remote monitoring of my dome temperatures. A totally lazy enhancement on my part. Wouldn't want to put down my adult beverage to get up and look at my dome temperatures - LOL3 points
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Just thought a nice plate of homemade spaghetti would go with the garlic fingers I made yesterday. Ground up some wheat berries and made the spaghetti, topped with some dried tomatoes from last summer, mushrooms, fresh chives from the garden and a side of garlic fingers.
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Practical tips for sharpening your knives! Garvin2 points
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Had to try some carnivore red on some ribs.plated with potato bake and Qnami corn love resting my meat in butchers paper look how moist they came off Sent from my SM-P600 using Tapatalk2 points
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They are sort of a pain to clean but I really like them for grilling. Gives a nice even heat distribution. One day I'm going to buy a new set, weld them together then custom cut them so they sit in the 16" without having a grate installed. I'll also have the ribs running front to back. Yea you could say I like them.2 points
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Ok guys this is the results of my 16 hour cook. Pork butt 16 hours ribs 6+ hours and hot links 2 1/2 hours. Sent from my SAMSUNG-SM-G935A using Tapatalk1 point
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Great looking meal,yum1 point
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I just go by my dome I have an igrill mini and a thermo pen after you have cooked for a while you have a basic time figure in your head till how long things take to cook Sent from my SM-P600 using Tapatalk1 point
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Spag bog yum Sent from my SM-P600 using Tapatalk1 point
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@MacKenzie - WHOA! Geez louise, that is one gorgeous cook! I'm staying on the porch with @5698k! Robert, we'll just sit back and sip on some Midleton.1 point
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I like maple, alder for fish, some like peach, etc.1 point
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Serious cook right here, those ribs are making my mouth salivate...that's what you intended with this post, make everyone drool Sent from my iPhone using Tapatalk Pro1 point
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Good basic info on keeping your knives in good shape.1 point
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Sick, MacKenzie, just sick! Not only making the pasta, but grinding the grain to make the flour, too! DAH-HAMN!!! @5698k - Roger that, Robert! Not only great cooks, but serious plating skills and professional grade photography! There's a reason we call it "food porn!"1 point
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Or, when someone does something very unique that works out well, "That's so Linkletter!"1 point
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If you're doing a multi-hour low & slow, they tend to equilibrate out at about a 20F difference - nothing significant. But, directly to your question, you should base your cook on the temperature where the food is.1 point
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Or worse, centimeters - Yikes!1 point
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looks delish Aussie great job1 point
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Looks more like that salamander should be called El Drooler!1 point
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Great name Sent from my SM-P600 using Tapatalk1 point
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^^^^this is why I don't post too many pics!! I can't run with these big dogs!!^^^^ Sent from my iPad using Tapatalk1 point
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Is the Pope a Catholic? Fo fat babies cry? Do brown bears live in the woods?1 point
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You're on the right track, as many have named theirs after famous dragons. Tell your son that he can call it Norbert if he wants to, especially after he inherits it when you're gone.1 point
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Cool name1 point
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El Drac sounds very fitting to me.1 point
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New catch phrase?1 point
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Spiced up these ribs and put then on the OctoForks, that was it. Ribs are Done. The flip side. Plated Some tasty and some moist!
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