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How I "fixed" my Thermapen that wasn't broken
Thank you so much for posting this!! Mine has been doing the same thing.- mdboatbum
- Post #5
- Forum: Meat Thermometers
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WSM Mini build and a few questions
When I first got the party q I'd open up the vents and let it come up to temperature, then insert the party q and close the other vents. Then I tried it with all closed (except lid vent, which is always open) and it takes maybe 15 minutes to get to 300°, and another 10 or fifteen for the smoke... -
WSM Mini build and a few questions
I run the BBQ Guro PartyQ on my mini. Mine is the gold with the side vents, but a 1" hole in the side of yours would be perfect for the Weber adapter. I just put all the charcoal I'll need in the basket with a couple wood chunks buried in it, take about 15 briquettes or so out of the middle... -
anyone done a WHOLE RIBEYE for prime rib?
Not Al, but I'll chime in. It's because Pasteurization (heating to kill bacteria) is a product of temperature AND time. Food A must be at X° for so many minutes. As the temperature goes up, the time goes down. The FDA guidelines take into consideration that most home cooks don't have the...- mdboatbum
- Post #10
- Forum: Sous Vide Cooking
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Wsm 14.5
I've tossed a couple chunks into the chimney to get the clean smoke rolling right off the bat and it did seem to cut down on the time for the white smoke to dissipate. In all honesty though, I usually just put a few briquettes in the chimney and put the smoke wood in the basket with the unlit...- mdboatbum
- Post #6
- Forum: Charcoal Smokers
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Chinese Buffet - Steam table never hot
I worked in a popular dive bar back in the 80's. It was a Tex-Mex place and had 2 frozen Margarita machines behind the bar. One was for regular margaritas with the booze already mixed in, the other was for virgin or specialty drinks, so no booze. One slow day I decided to clean the machines...- mdboatbum
- Post #15
- Forum: Food Safety
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Italian Sausage, Kind of Hot
Looks good Disco!! Saw your video on TV and was wondering about those casings. Did you twist between the links and how well do they hold their shape? By the way, be careful with your KA grinder. I ran mine through the dishwasher (disregarded the directions) and the plastic ended up getting... -
Turkey Brine
I'm with Geezer, simple seems to work best. Most times I just use salt water at the same 1 cup:1gallon ratio. For pork I'll add sugar or brown sugar, but for chicken or fish plain salt water seems to work well. If I'm in a hurry, I'll just mix up a quart and inject the brine. -
Who uses controllers?
Only thing I've had to be careful with is the placement of the temp probe. If it's too close to cold meat it throws the temp off as the unit thinks it's much cooler than it really is.- mdboatbum
- Post #3
- Forum: General Discussion
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Bb's first run on WSM
I can't speak for the full sized versions, but if your WSM/Guru combo is anything like my mini/partyQ combo, you're in for a treat. Aside from starting the fire, it's easier than using my oven! Only downside is there's nothing to do but drink beer while the food's cooking. Or maybe that's... -
Pork Prices Plunge?
Funny how when there is a report of a rise in prices we all see it at the store right away, but falling prices are much less obvious.- mdboatbum
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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CANADIAN BACON TIME IN EAST TEXAS
Looks really good!! Haven't made any in a while, and pork loins are on sale for $.99/lb right now. Hmmmm... -
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I think I may have screwed up my brisket......
It's fine. If it's still 135° 6 hours after being 178° I'd bet it hit 200°. Probably be the best brisket you've ever made. -
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Game day Boston butt
Your call. Personally, I'm lazy and like the texture better when I don't wrap. I usually run a little hotter than you, right at 300°, so I don't usually get a stall. If time is a concern, definitely wrap. -
Cooking baby back ribs vs St Louis cut ribs
They are leaner but usually cut so that there is a lot more loin meat left on. The only issue I've had is the loin meat can get a tad dry if you're not careful. Just be sure to heed Al's advice about them getting done more quickly than spares. You also may wanna check out his post about cooking... -
Attempting my 1st SV tonight. T-Bones.
My only souls vide experience is from what I've read, so take this with a grain of salt, but I'd definitely season and place in a new bag. First, once it's cooked, I don't think it'll take seasoning as well. And second, you'll have no way of knowing if the meat is off, funky or otherwise...- mdboatbum
- Post #2
- Forum: Sous Vide Cooking
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Do you have a foolproof method for poaching eggs?
Splash of vinegar in the water, then use the rings from a mason jar to keep the eggs in place. Use just enough water to cover the ring. Here's a video. Not mine, but shows the process.- mdboatbum
- Post #10
- Forum: Side Items
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Inauguration Day 2017
Haven't looked at the news yet this morning, but from what I can tell the few gangs of spoiled kids acting out were pretty isolated and didn't amount to much. Yesterday evening the city seemed pretty deserted on my trip to the grocery store. We're about 3 miles from where the hubbub was taking...- mdboatbum
- Post #8
- Forum: Blowing Smoke Around the Smoker.
