Recent content by mosca
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Which should I trust? BGE or Maverick?
Thanks man. Everything is stabilized right now at 216/235, so I'm just going to leave it there. Meateater, I don't know how to adjust either one. The knowledge or each device's relationship to those points would certainly be useful in any case. Craig, I've found that 2.5/1/1 works best for my...- mosca
- Post #4
- Forum: Meat Thermometers
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Which should I trust? BGE or Maverick?
Hello, new to both tools, the Maverick ET-732 and the Big Green Egg. I'm doing a few racks of ribs right now. The BGE thermo reads 245*, the Maverick digital reads 219*. The Maverick is through a potato about 2-3" off the grate. The racks are set upright in rib holders, indirect with the plate...- mosca
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- Replies: 5
- Forum: Meat Thermometers
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First shot at "reverse sear" method
Filets were $16.99/lb at Wegman's (Angus, grass fed organic), but the whole tenderloin was $9.99, so I got the whole tenderloin, cut 6 nice 1.5 inchers out of the middle and froze the rest. I seasoned them with kosher salt, cracked black pepper, crushed garlic, and beef paste, and wrapped them...- mosca
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- Replies: 9
- Forum: Grilling Beef
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Another new guy!
Thanks, man. I'm not a complete noob to smoking, grilling, and both indoor and outdoor cooking; I'm on the far side of 50, Mrs & I been married a long time, and I'm the cook in the household and I've been cooking since I was 18. I specialize in what might be called "down-home"; bachelor cooking... -
Another new guy!
Hello, friends. I'm Tom, from NE PA. I'm not afraid of cooking expensive cuts of meat... nor am I afraid of cooking cheap cuts of meat. (Nor am I afraid of eating my mistakes. That helps.) I use a Large Big Green Egg and a Weber Smokey Joe Silver. I've owned a Weber Smokey Mountain, and various...
