tony b Posted March 5, 2018 Report Share Posted March 5, 2018 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. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 5, 2018 Report Share Posted March 5, 2018 EGGARY, that is a beautiful chicken, lovely colour. Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 5, 2018 Report Share Posted March 5, 2018 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? Quote Link to comment Share on other sites More sharing options...
Jon B. Posted March 5, 2018 Report Share Posted March 5, 2018 On 3/3/2018 at 7:06 PM, dozer996 said: First low and slow of the year, 5 baby back slabs. Loved your last picture............................ 1 Quote Link to comment Share on other sites More sharing options...
KlausVanWinkle Posted March 6, 2018 Report Share Posted March 6, 2018 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: 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2018 Report Share Posted March 8, 2018 Made a little flat bread for breakfast this morning. We are in the middle of a nor'easter so no place to go. Add a little Parmesan Cheese. Fold it over and devour. 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 8, 2018 Report Share Posted March 8, 2018 Nice, MacKenzie, except for that one little thing! 1 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted March 8, 2018 Report Share Posted March 8, 2018 3 minutes ago, tony b said: Nice, MacKenzie, except for that one little thing! Pizza sauce????? 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2018 Report Share Posted March 8, 2018 (edited) 1 hour ago, Jon B. said: Pizza sauce????? Ha ha, homemade ketchup. No way, Tony. All is good. Edited March 8, 2018 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2018 Report Share Posted March 8, 2018 The last of the butternut squash until next fall. It has been a while since I did a potato scallop and it just seemed to be the day for some comfort food. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 12, 2018 Report Share Posted March 12, 2018 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. On the KK direct, @ 300F, with a chunk of peach wood. Done and plated with a nice baked potato and side salad, with crusty bread and a bottle of Syrah/Shiraz. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 12, 2018 Report Share Posted March 12, 2018 Tony, that is a delicious looking and colourful dinner. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 12, 2018 Report Share Posted March 12, 2018 Good looking meal there. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 12, 2018 Report Share Posted March 12, 2018 So I went to the Sonoma County Meat Company and picked up a few goodies. A bacon wrapped pork loin No cooked pics but, believe me it was delicious. A couple rib steaks I got a Anova Sous Vide so I had to try it. Coming up to temp. Steak with garlic and butter And served with some broccoli 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 About 4 hours in Ribs are done. Another 4 - 5 hours for the butt No plated or pulled pics. It made for excellent night shift meals!! 2 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 12, 2018 Report Share Posted March 12, 2018 I should mention that in the SV coming up to temp pic I didn't cook my steak to 140. It was dropped down to 112 and a nice rare steak was served. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 12, 2018 Report Share Posted March 12, 2018 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. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 12, 2018 Report Share Posted March 12, 2018 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! 3 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 12, 2018 Report Share Posted March 12, 2018 Nicely done, Paul! Loved the Sierra Nevada Pale Ale in that pic, too! 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!) 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 13, 2018 Report Share Posted March 13, 2018 Nice cook Paul looks delicious, you really kicked butt! 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 13, 2018 Report Share Posted March 13, 2018 I’m interested in that wrapped pork butt. Next time I’m up near San Ro I’m stopping in. Pretty sure it’ll be soon. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
