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re: whats your weakness when grilling/bbqing?
Posted on 7/18/19 at 7:21 am to birchbayduck
Posted on 7/18/19 at 7:21 am to birchbayduck
The big green egg is the answer to almost every grilling problem. It’s hard to screw up and chicken comes out juicy and tasty. There is a great online community for recipes, techniques and accessories to get anything cooked right.
The key is controlling your temperature. Use a thermapen for reading meat temps instantly and also get maverick thermometer for long cooks. Ribs turn out delicious cooked low temp but a lengthy process.
The key is controlling your temperature. Use a thermapen for reading meat temps instantly and also get maverick thermometer for long cooks. Ribs turn out delicious cooked low temp but a lengthy process.
This post was edited on 7/18/19 at 7:25 am
1
Posted on 7/18/19 at 8:43 am to Doctor Strangelove
I agree that temp control is very important. I have an old Okie Joe offset smoker and it just eats coals and logs. Also keeping “clean smoke” is a challenge for me especially when adding new logs.
I have the most problems with brisket. I always us a digital thermometer but my question about brisket is where to take the internal temp. Should it be in the exposed part of the flat, the flat that is overlapped by the point or in the point itself?
I have the most problems with brisket. I always us a digital thermometer but my question about brisket is where to take the internal temp. Should it be in the exposed part of the flat, the flat that is overlapped by the point or in the point itself?
This post was edited on 7/18/19 at 8:44 am
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