BBQs
Re: BBQs
Had a go a some short rib today, it was rather good if I do say so myself. Although given it was quite small, doing the significantly bigger one out of the two in the pack must be a 10hr job! Still looking forward to doing it, it will be epic.
Re: BBQs
My nerdy chemist mate takes this stuff very seriously and tested a few instant read probes and the only one that was +- 3' was a Thermapen.
He rates the Meater as it's within 5% of the Thermapen.
Re: BBQs
Nerd cooks would enjoy "Cooking for geeks" by Jeff Potter. Plenty of information of the chemistry behind the flavour/texture of food.
Re: BBQs
Follow any hash brown recipe, (grated potato, chopped onion, add salt, leave 30 mins, squeeze water out with a cloth, add egg, seasoning and mix) and then either cook day before and reheat on bbq, or put a small tray/pan onto bbq and fry off with heat and transfer to rack once it’s solid
Re: BBQs
Ok good to know, yeah, the instant read was pretty cheap but has seemed reliable on the whole as far as I can tell. The Meater suggested another hour to reach temp, but the meat was just about prefect IMO, although after 6hrs I'm not sure another one would really matter. I was expecting it to be quicker for such a small plate.
Re: BBQs
Today whilst WFH I set about making some belly pork burnt ends. 6hr smoke with Hickory pellets. Coated cubes of BP with sweet maple rub and left them for 18hrs in the fridge. Smoked for 3hrs at 275f then coated in a glazed made from the rub, some BBQ sauce, honey and apple and mango juice and smoked for another 2.5hrs. Bloomin' lovely.
Re: BBQs
The colour comes from the "bark" that colours up from the smoking, heat and the rub. They then go in a tray with the sauce/glaze to cook for longer.
They are fabulous!!
Re: BBQs
Just a little joke, burnt ends are traditionally from the fattier part of a brisket which needs longer cooking than the leaner part. They cook the whole brisket until the leaner meat is ready then take the fattier meat off and put it back in to cook some more, it's usually darker and smokier because of this hence burnt ends. It's not normally made with pork or made by itself.
An absolute unit
Re: BBQs
I'd be interested to know his opinion on the Meater ambient read, my hunch based on no real science is that the Meater internal temps are probably pretty accurate, but that the anbient is reading high.
Re: BBQs
You see them a lot on the cooking show being used by the pros.
Sign up to https://thermapen.co.uk/ they will mail when they have a "open box sale". I've had a classic for years (with silicone cover), it's fantastic for instant read. Also got a Meater too similarly fantastic but different tools for different jobs.
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division