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So torn on grill/smoker choices! Need help!
That is an option... There is a GMG dealer nearby and I'll have a few hours to kill Saturday morning. And the pricing is good. With MSRP $799 (plus tax), I'd save $300-400 over shipping the Rec Tec... I've heard build quality isn't quite as substantial on GMG vs Rec Tec, but outside of things...- bwarbiany
- Post #19
- Forum: General Discussion
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So torn on grill/smoker choices! Need help!
Are the Traeger grills really that unreliable? I'm not as concerned with the "fix it yourself" mindset, as I'm an electrical engineer. My boss also has one and loves it. Of course, he's also an engineer, so tinkering isn't beyond him... Anyone who has actually cooked on and lived with both a...- bwarbiany
- Post #10
- Forum: General Discussion
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Left over Tri tip? It's sammich time!
Leftover tri tip? I didn't know those words went together. I've never had leftovers with tri tip! -
So torn on grill/smoker choices! Need help!
So, my gas grill is on its last legs. Actually, it's probably been on its last legs for two years. It needs to go. I also have a MasterBuilt XL40 which I bought cheap to "get my toes in the water" for smoking. I like it, but it's a bit high maintenance and I'd much rather be cooking on wood or...- bwarbiany
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- Replies: 41
- Forum: General Discussion
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Need Help, can I eat what I just cooked?
Apologies... For some reason I thought the 40-to-140 rule applied to all meat, not just meat that had been compromised. -
Need Help, can I eat what I just cooked?
There is a concern with any meat known as the "4 hours 40 to 140 rule". I.e. the meat should be cooked to at least 140 degrees (internal temp) in less than 4 hours after removal from the fridge. While anything alive in the meat is certainly dead at IT of 190, *if* certain spore-producing... -
Mmmm... Tri Tip!
Yeah, I think part of the success was due to the quality of the meat well above and beyond my cooking ability! I was going to go to our local specialty butcher, but they just put a Fresh Market in about a mile from the house and my wife was raving about their meat counter. After I saw this tri... -
Mmmm... Tri Tip!
- bwarbiany
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Mmmm... Tri Tip!
Possibly the best grilled tri tip I've done. Rubbed with Worcestershire, salt, pepper, garlic and cayenne. Cooked indirect to ~115 IT, then reverse-sear to ~135 IT. Rested 30 minutes, then sliced. Served alongside hatch chile mac & cheese from Whole Foods. Came out great. Great beef flavor... -
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Where to buy MEATY beef ribs in So Cal?
I'm not sure Costco's "boneless short ribs" are actually short ribs... I discussed at length here: http://www.smokingmeatforums.com/t/152014/boneless-short-ribs-including-qview#post_1087917 Since that post, I've done bone-in short ribs from Whole Foods several times in my sous vide, and I can... -
Brisket w/ Q-View... Came out dry? What did I do wrong?
That's okay... I'm sure Select boils just fine... -
Brisket w/ Q-View... Came out dry? What did I do wrong?
My understanding is (and has always been) that Prime had *more* fat inside the muscle -- hence why Prime is better marbled than Choice or Select. Also why I was expecting it will better retain moisture than a Choice or Select and not need to foil. It all seemed to be true on the last one I did... -
Brisket w/ Q-View... Came out dry? What did I do wrong?
I was worried about the freeze/thaw cycle. Like I said, I did seem to see more juice in the bag when I pulled it out of cryo than I usually get. I don't think the salt was very high, as I did 1:1 by weight, which meant it was probably 3:1 by volume in favor of the CBP over the kosher salt. If... -
Brisket w/ Q-View... Came out dry? What did I do wrong?
Don't think so... It's been a few months since my last boil test but when I was probing the meat with the instant-read, the area near where the Maverick probe was sitting was reading the same temp on both. So I think I'm okay there. That said, I may have overcooked as it did get above 205 as it...
