MacKenzie Posted August 18, 2017 Report Share Posted August 18, 2017 Just look at that crumb, awesome. I must try the probe thru the dome thermometer hole, sounds like a great idea, no burning out the probe that way. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 18, 2017 Report Share Posted August 18, 2017 4 hours ago, MacKenzie said: Just look at that crumb, awesome. I must try the probe thru the dome thermometer hole, sounds like a great idea, no burning out the probe that way. I have a Thermoworks Smoke 2 probe remote monitor. I bought an extra meat probe (because it's the correct diameter). Those are installed in my thermometer hole in my 19" and 16" KK's. Gives me remote monitoring of my dome temperature. I no longer use a grate thermometer. If I'm going for a real high heat session (over 572*) I pull them out and put the Tel-tru back in for that cook. Best upgrade I've done. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 18, 2017 Report Share Posted August 18, 2017 Charles, is 572F the upper rating on the Thermoworks monitors? Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 19, 2017 Report Share Posted August 19, 2017 3 hours ago, tony b said: Charles, is 572F the upper rating on the Thermoworks monitors? Yes if I remember correctly. Either way when you get there an error comes up on the displays just pull it out and pop in the Tel-tru. Both the meat probes and grate probe have the same rating. A grate probe is too fat to fit in the Tel-tru hole. The meat probes are a good, slide in, fit. I use a 1/2" disk of cheapie wine cork pushed onto the probe to hold it's height in the dome. Shove the probe all the way in and the tip gets closer to the meat on a low-n-slow cook. If I'm doing some type of baking cook using the upper grate I pull the probe out so only an inch or so is sticking in the dome. This way the cold dish/cook doesn't mess with the reading as much. Maybe that made some sense. 2 Quote Link to comment Share on other sites More sharing options...
Assad Posted August 19, 2017 Report Share Posted August 19, 2017 6 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 19, 2017 Report Share Posted August 19, 2017 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 19, 2017 Report Share Posted August 19, 2017 Looks like another one to those crusts using your freshly ground flour, I know it must taste wonderful. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 20, 2017 Report Share Posted August 20, 2017 Ribs turned out greatOutback Kamado Bar and Grill 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 20, 2017 Report Share Posted August 20, 2017 Aussie, your rib dinner looks very tasty indeed. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 20, 2017 Report Share Posted August 20, 2017 Nice ribs, Aussie. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 25, 2017 Report Share Posted August 25, 2017 One of my summer time favourite sandwiches, cucumber and mayo but this year there is a special ingredient, purple crack.:) 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 25, 2017 Report Share Posted August 25, 2017 Hurray for Purple Crack! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 25, 2017 Report Share Posted August 25, 2017 Geez @MacKenzie! What a great sammich., I'm starving now thanks to you and your food stylist photos! That's just not fair it looks so lucious, kudos! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 26, 2017 Report Share Posted August 26, 2017 I really don't like cucumbers but gave you a like for the purple crack 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted August 26, 2017 Report Share Posted August 26, 2017 I'll start off by tell you there's no finished or plated pics. Darn beer! The son requested some Q the other day so we started off with chicken wings. Then I did a Flank Steak stuffed with prosciutto, basil, and provolone cheese. Rolled and tied. And some prosciutto wrapped asparagus. As I said, no finished shots but, it was delicious. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2017 Report Share Posted August 26, 2017 Paul, new rule, no beer before the final pixs. Having said that I must say the pixs you have take sure make that cook look appetizing. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 26, 2017 Report Share Posted August 26, 2017 29 minutes ago, MacKenzie said: Paul, new rule, no beer before the final pixs. Don't listen to her, Paul. You know the Q won't come out nearly as tasty without beer in the Cook! Pictures be damned! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2017 Report Share Posted August 26, 2017 (edited) Tony, you are evil. Don't think that I thought he was going to listen for one minute to that new rule. LOL You know that when we all show up to his place for dinner we want some of that beer too. He cooks, we drink the beer. Edited August 26, 2017 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Paul Posted August 26, 2017 Report Share Posted August 26, 2017 42 minutes ago, MacKenzie said: Paul, new rule, no beer before the final pixs RIGHT!! 12 minutes ago, MacKenzie said: You know that when we all show up to his place for dinner we want some of that beer too. He cooks, we drink the beer. All y'all are welcome to come by just save a beer or three for me. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 26, 2017 Report Share Posted August 26, 2017 Anybody that says "all y'all" is OK in my book, Paul. Where were you raised? Quote Link to comment Share on other sites More sharing options...
