Where my fellow cooks at???

[blackjack68]

Much of mine is experience.

I like red meat medium to medium-rare.

Feel it when it's raw...very soft. I like it when the edges are firm, but the center is still bordering on soft but beginning to firm up.

With chicken breasts, mostly firm with some clear juice beginning to seep out.

I do pork a little under firm and let it rest up to finish so it's still juicy.

[tifosi77]

Carryover is a function of the density of the product being cooked, how far over your doneness temp you are doing your cooking, and how aggressively (if at all) you chill the product after cooking. If you're talking about high-heat methods like grilling or roasting, the 10-degree rule is pretty good for nearly all cuts of land critter. Low-temp methods like sous vide or the low oven lamb rack I did the other night will result in no real carryover. (By definition SV can't carryover because you're cooking at the doneness temp)

Why do you assume the probe is correct? Has it been recalibrated recently?

[youtube][/youtube]
I don't assume it.

[columbia]

Are those gang signals?

[blackjack68]

i didn't think brisket would be very good grilled, since it's generally supposed to be cooked very slowly

Sorry, should've specified.

Did it using indirect cooking. Turned on far right burner on medium, middle burner on low and put the brisket on the far left area with no burner on. Not as slow as smoking, but still a slow and low technique.

[shmenguin]

why not just use the oven, in that case?

[blackjack68]

why not just use the oven, in that case?

Cause I'm a man.

[tifosi77]

Effectively, he did. But he did so without making his kitchen hot for hours on end.

[shmenguin]

where do you guys probe the meat to measure the temp? i get different readings all over.

[shmenguin]

Effectively, he did. But he did so without making his kitchen hot for hours on end.

honest question...is propane cheaper for something like this?

[blackjack68]

Effectively, he did. But he did so without making his kitchen hot for hours on end.

honest question...is propane cheaper for something like this?

I typically get my propane refilled at BJs and it varies but is about $13.50 per refill. I go through about 5-6 tanks per year.

[shmenguin]

Effectively, he did. But he did so without making his kitchen hot for hours on end.

honest question...is propane cheaper for something like this?

I typically get my propane refilled at BJs and it varies but is about $13.50 per refill. I go through about 5-6 tanks per year.

$13.50? whoa, that's sweet. i went to a rando gas station the other day and paid $25. i have a lot to learn.

[count2infinity]

wow, you do a lot of grilling.

[blackjack68]

wow, you do a lot of grilling.

I do. And remember I have two grills.

Last September I had 84 people in my backyard (small) for a house concert and the grills ran for about 5-6 hours each.

Then I grill about 3-4 nights per week in warmer weather and once a week or so in the winter.

[Shyster]

Effectively, he did. But he did so without making his kitchen hot for hours on end.

That, and when grilling indirect you can also use wood chips or pellets in smoker boxes/pouches/trays/etc. to add smoke to the process. I suppose you could do that in the oven too, but then those darn smoke detectors just won't shut up.

[tifosi77]

where do you guys probe the meat to measure the temp? i get different readings all over.

Depends on the cooking method. If you're doing something low-and-slow like smoking, you want to measure the core of the product and the surface as well (look up "BBQ stall") to make sure you're not murdering your shoulder/ribs/brisket/etc. If you're doing high direct heat, then just monitor the core, as the edges will always be slightly overcooked no matter what. If you can get a good hot grill going, something like skirt or flank steak will cook in a remarkably quick period... 2-3 minutes per side, max, which means you need a screaming hot fire close to the meat in order to get a good char and not overcook the steak.

[shmenguin]

while we're on grilling... what the hell does an $800 grill give you that a standard $200-$300 one doesn't?

[viva la ben]

Cast iron grates, double walled hoods, stainless steel burners, fresher, hammier

[blackjack68]

Yeah, pretty much better/sturdier construction.

I've had my one Char-Broil Commercial (hah!) Series grill for 10 years. I got it for only $299. I've replaced the grill grates 3 times and the burners 4 times, but when I bought it, they were offering a lifetime guarantee on most every part. I've replaced the drip tray (1x) and the warming rack (2x) also. I only have to pay $8.00 for shipping and the parts are free.

The $200 grills in my experience are good for a few years, but disposable after that depending on how much you use them. My brother has a $700 Weber gas grill (much smaller than mine) that he's had for 6-7 years without replacing anything. So it's well built.

[BigMcK]

while we're on grilling... what the hell does an $800 grill give you that a standard $200-$300 one doesn't?

Or, for that matter, some old bricks and grate?

[viva la ben]

Who needs a grate?

[columbia]

while we're on grilling... what the hell does an $800 grill give you that a standard $200-$300 one doesn't?

Or, for that matter, some old bricks and grate?

Pretty that up some and it's pretty much my idea of an ideal grilling area.

[Gaucho]

This looks like a nice place to eat.

[mac5155]

Cook manicotti noodles prior to stuffing or no?

I cooked them to a few minutes before AL dente. Turned out good but very hard to stuff

[blackjack68]

This looks like a nice place to eat.

Looks similar to The Caves in Negril, Jamaica.

[Gaucho]

All I know is it's in Italy.